Read This Can't Be Tofu! Online
Authors: Deborah Madison
This Can't Be Tofu! (16 page)
3.
Slice the tofu crosswise into slabs about ⅜ inch thick. Slice each slab diagonally into triangles. Give the sauce a stir and taste it for salt. Gently lay the tofu pieces in the pan and spoon the sauce over them. Raise the heat a little and cook until the tofu is heated through, about 5 minutes. Add the peas and cook a few more minutes until they’re hot as well.
Slice the tofu crosswise into slabs about ⅜ inch thick. Slice each slab diagonally into triangles. Give the sauce a stir and taste it for salt. Gently lay the tofu pieces in the pan and spoon the sauce over them. Raise the heat a little and cook until the tofu is heated through, about 5 minutes. Add the peas and cook a few more minutes until they’re hot as well.
4.
Spoon the tofu and sauce over rice and serve with a spoonful of yogurt and chutney.
Fried Tofu and Pepper Curry with CashewsSpoon the tofu and sauce over rice and serve with a spoonful of yogurt and chutney.
SERVES 3
Fast and flavorful. Deep-frying the tofu gives the dish a heartier, chewier texture. If you wish to avoid deep-frying, simply shallow-fry the tofu until golden
.
.
1 carton firm tofu
1½ cups peanut oil, for frying
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
2 serrano chiles, minced or finely diced
1 to 2 teaspoons Thai red curry paste
1 cup coconut milk
Salt
3 tablespoons roasted, chopped cashews
⅓ cup coarsely chopped cilantro leaves
1
. Drain the tofu, then wrap in a towel and
press
) while you prepare the rest of the ingredients. Cut into 1-inch cubes. If still moist, blot the tofu with toweling so that it won’t splatter when fried.
. Drain the tofu, then wrap in a towel and
press
) while you prepare the rest of the ingredients. Cut into 1-inch cubes. If still moist, blot the tofu with toweling so that it won’t splatter when fried.
2
Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu, add 6 or 7 pieces and fry until golden and crisp. Don’t let them brown, however. You’ll need to separate the pieces, as they tend to cling to one another. Remove when done and set on paper towels to drain. Pour all but 1 tablespoon oil out of the wok and return the pan to the heat.
Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu, add 6 or 7 pieces and fry until golden and crisp. Don’t let them brown, however. You’ll need to separate the pieces, as they tend to cling to one another. Remove when done and set on paper towels to drain. Pour all but 1 tablespoon oil out of the wok and return the pan to the heat.
3
. Add the onion, bell pepper, and chiles, and stir-fry for 1 minute. Stir in the curry paste, then add the coconut milk, stock, ½ teaspoon salt, and the tofu. Simmer 2 minutes more, or until the tofu is heated through. Serve over rice or noodles, garnished with the roasted cashews and cilantro.
Coconut. Add the onion, bell pepper, and chiles, and stir-fry for 1 minute. Stir in the curry paste, then add the coconut milk, stock, ½ teaspoon salt, and the tofu. Simmer 2 minutes more, or until the tofu is heated through. Serve over rice or noodles, garnished with the roasted cashews and cilantro.
Curry with Tofu and Lime
SERVES 3 TO 4
I like the clean taste of the un-fried tofu when it meets the sharp, sour flavors of lime juice and tamarind. Serve over rice with a shower of chopped cilantro
.
.
1 carton soft or firm tofu
1 can coconut milk mixed with ½ cup water, chicken broth, or stock
2 teaspoons light brown sugar
½ teaspoon salt
1 tablespoon ground coriander
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon tamarind paste dissolved in ½ cup hot water
2 large garlic cloves, crushed or finely chopped
1 heaping tablespoon finely chopped ginger
4 Roma tomatoes, seeded and diced
4 scallions, including the firm greens, chopped
Juice of 1 lime
Mushroom soy sauce, to taste
Chopped cilantro
1.
Drain the tofu, then dice it into ½-inch cubes.
Drain the tofu, then dice it into ½-inch cubes.
2.
Combine the next ten ingredients in a 10 inch skillet. Bring to a boil and simmer for 1 minute. Add the tofu, lower the heat, and simmer, covered, for 10 minutes. Add the tomatoes and scallions, and simmer 5 minutes more.
Combine the next ten ingredients in a 10 inch skillet. Bring to a boil and simmer for 1 minute. Add the tofu, lower the heat, and simmer, covered, for 10 minutes. Add the tomatoes and scallions, and simmer 5 minutes more.
3.
Add the lime juice. Season to taste with a teaspoon or more mushroom soy sauce. Serve garnished with chopped cilantro.
Silken Tofu in Spicy Red Coconut SauceAdd the lime juice. Season to taste with a teaspoon or more mushroom soy sauce. Serve garnished with chopped cilantro.
SERVES 4
This couldn’t be quicker to assemble, so be sure to have your rice cooked or your pasta water boiling before you begin. For a completely different visual effect, cut the tofu into large cubes or triangles instead of into tiny cubes
.
.
1 cup dry basmati rice or 8 ounces Chinese egg noodles
2 boxes firm silken tofu or 1 carton soft tofu
2 teaspoons roasted peanut oil
2 large garlic cloves, minced
1 tablespoon finely chopped ginger
1 bunch scallions, including some of the firm greens, sliced into rounds
1 can coconut milk
2 tablespoons mushroom soy or regular soy sauce
1 to 2 teaspoons Thai red curry paste, or more to taste
4 large basil leaves, slivered
1.
First, begin cooking the rice or put up the water for the pasta. Dice the tofu into small cubes, about ⅓ inch across.
First, begin cooking the rice or put up the water for the pasta. Dice the tofu into small cubes, about ⅓ inch across.
2.
Heat the oil in a wide, nonstick skillet. Add the garlic, ginger, and scallions, and stir-fry for 1 minute.
Heat the oil in a wide, nonstick skillet. Add the garlic, ginger, and scallions, and stir-fry for 1 minute.
3.
Add the coconut milk and soy sauce, then stir in the curry paste, adding more to taste if you like it really hot. Add the tofu and simmer until heated through.
Add the coconut milk and soy sauce, then stir in the curry paste, adding more to taste if you like it really hot. Add the tofu and simmer until heated through.
4.
Spoon over the cooked rice or noodles and garnish with the basil leaves.
Braised Late Summer Vegetables and TofuSpoon over the cooked rice or noodles and garnish with the basil leaves.
SERVES 4
Late summer is an especially good time to make this stew—there’s still fresh basil (look for the Thai basil or opal basil), good tomatoes, and the last of the bell peppers. Yet cool weather makes this mélange especially appealing. You can use the aseptically packed silken tofu here or regular soft or firm tofu. Serve over rice
.
.
One can coconut milk, light or regular
1 to 2 teaspoons Thai red chili paste, to taste
1½ tablespoons brown sugar
2 tablespoons soy sauce, preferably mushroom soy
1½ teaspoons curry powder
1 carton or 2 boxes firm tofu, diced into large cubes
1 bunch scallions, including some of the greens, sliced into large pieces on the diagonal
4 large shiitake mushrooms, thickly sliced on an angle
4 Roma tomatoes, cut into sixths
1 golden or orange bell pepper, thinly sliced
¼ cup basil leaves, torn into dime-sized pieces
Salt
1 bunch spinach, leaves only, coarsely chopped and well washed
1½ cups white or brown
basmati rice
basmati rice
1.
Empty the coconut milk into a wide saucepan, then fill the can halfway with water, swish it around, and add it to the pan. Set over medium heat and whisk in half the chili paste, sugar, soy sauce, and curry powder. Taste and add more chili paste if you want it hotter. Bring to a boil, then lower the heat and simmer for 5 minutes.
Empty the coconut milk into a wide saucepan, then fill the can halfway with water, swish it around, and add it to the pan. Set over medium heat and whisk in half the chili paste, sugar, soy sauce, and curry powder. Taste and add more chili paste if you want it hotter. Bring to a boil, then lower the heat and simmer for 5 minutes.
2.
Add the tofu, vegetables, basil, and a pinch or two of salt. Stew gently for 5 minutes, then add the spinach and cook until wilted and bright green. Serve over the rice.
Cauliflower and Tofu with Tikka SpicesAdd the tofu, vegetables, basil, and a pinch or two of salt. Stew gently for 5 minutes, then add the spinach and cook until wilted and bright green. Serve over the rice.
SERVES 4
The Indian spices used for grilled tandoori lamb or chicken turn tofu an inviting red-orange hue. Because the spices don’t penetrate into the tofu, I cut it into pieces about ¾ inch long and about half that wide so there’s plenty of surface area to coat
.
.
•
Spice Mix
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon nutmeg
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 teaspoon ground red chile or hot paprika
•
2 tablespoons vegetable oil
Salt
¼ cup finely chopped or ground cashews
1 can coconut milk, light or regular
1 garlic clove, pressed or minced
¼ cup chopped cilantro
½ cup drained yogurt
2 scallions, thinly sliced
Mango or other chutney
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