What are your thoughts on tofu? I’m thinking some will not like it purely because of the texture. I like the extra firm – not the mushy, soggy ones. I like to brown it so that there’s kind of a ‘crust’ on it. I’m thinking maybe some folks who say they don’t like it have never had it in a really good dish.
Last night, while on the Cultures for Health website to order a new kombucha scoby, I came across a kit for making homemade tofu. I had never thought of making my own! I had never thought of making my own and you know I have to try that at least once.
One funny thing . . I thought I remembered that soy is good for you so I googled “health benefits of soy”. Bon Appetit’ has this article on the news about soy through the ages. This is so typical of science, and more so . . media reporting. One day something is good for you and the next day, even in small amounts . . it will kill you. My guess is that some days the lobbyists for the soy are making more progress than the lobbyists against soy! We, the lowly consumers, will probably never know what’s good for us and what isn’t.
It’s like eggs – I’ve given up on whether eggs are good for me or are going to put me in the grave before I’m finished with my knitting projects! 🙂 One day, they’re good for us and the next day, we should give them up and never eat another one. I remember my grandparents . . they ate eggs and bacon almost every day, along with ice cream every night. They lived to be in their 90’s.
Back to tofu .. I get so easily sidetracked. Now I want ice cream!
I’m sure I had eaten tofu in oriental restaurant dishes but had never been in love with tofu til back in 2010 when I made this recipe.
Asparagus & Tofu
I blogged about it here. I still remember making it for the first time. Vince was out of town and I needed something for dinner. While looking at recipes, I came across this one and it sounded risky enough that I wanted to try it before serving it to Vince for dinner so I made it while he was gone. I couldn’t wait for him to get back so I could make it again and for over 5 years, it’s been a dish that we love and every time I serve it, we say . . why don’t we have this more often? I sometimes switch broccoli for the asparagus since broccoli is on sale fairly often and asparagus in the garden is only here for a short while.
Hazelnuts and tofu
A few years back, a blog reader sent me hazelnuts they had grown, and I made hazelnuts and tofu, which was delicious.
Another tofu recipe we really like is Tofu Tacos.
There are so many recipes that use tofu. I haven’t made many of them but I do plan to experiment once I get my kit and make some homemade tofu. I’m pretty excited about making it myself and am wondering what else I could be making instead of buying!
Lee Young says
I’m one who is not fond of tofu, and admittedly I’ve probably never had it in a “good” meal. And you’re so right about how one day a product is good for you the next it’ll kill you. I was reading the comments of a friend’s Facebook post regarding gluten-free and sales (with all due respect to those who DO truly have an issue with gluten/celiac disease). Some marketing results were that an item marked as “gluten-free” sold more product after it was so labeled…even though any one with a brain would know that product is NATURALLY a gluten-free product…such as water. We’ve been “marketed” and “advertised” by all those companies that FUND the “scientific” studies. I’m with you, I’ll eat my bacon, my whole eggs, my ice cream, and enjoy my food, albeit perhaps a little too much.
Laura says
I like tofu. It takes on the flavor of whatever it’s cooked with, so it’s great in a stir-fry with a yummy sauce. Like you, I prefer it browned.
Theresa says
I like tofu best floating in miso soup.