Tofu Triangles

 

Tofu is a powerful wonder food.  It is made from soy beans, also known as edamame, which have 8.1g of protein, 5.4mg of Iron, and 350mg of calcium, according to Wikipedia.  This food is perfect substitute for those who need protein in their diet, but limit their meat intake, or for those who are dairy free and need calcium. I like to use tofu as the main source of protein in a meal or hide it in the form of a dessert to add a healthy punch. One of the great things about tofu that most - who don't understand this food or have troubles cooking with it - often misunderstand that tofu doesn't really have much flavor. Tofu will take on what ever flavorings you add to it and soak them up. That is why I can use this for desserts and know one will ever know. To learn how to make your own tofu check out my sister's site Gluten Free, It's A Lifestyle.... By the way, her mother in law, who lives in Japan, loves her tofu.

Cooking with tofu can be a challenge at first, you kind of have to think out side of the box. The first couple times I tried cooking with tofu didn't go so well, until I learned the secrets to cooking with this wonderful food. The key to cooking with tofu is to choose the right tofu. Their are three types of tofu: Extra firm, firm, and silken or soft. The firm and extra firm are perfect frying or adding to soups. Silken tofu is perfect for desserts.  The next tip is to use a non-stick coated pan, otherwise the tofu will just stick and then you have a mess and not so pretty tofu pieces. Also you need to squeeze all the extra water out. This is most important for the firm and extra firm tofu's, the silken doesn't really need squeezed and it is too soft anyway.  So here is my basic how to for frying tofu. Try this recipe the next time you are having a party. Make a bunch of triangles and reduce the sauce or marinade to make a dipping sauce. It will the hit at your next party.

Tofu Triangles

1 package of firm or extra firm tofu

Tamari soy sauce or favorite marinade

A lint free kitchen towel

Take the tofu out of it's package. Stand it on its end and cut into thirds, then lay it down and cut into triangles (you could do strips or cubes too). Lay out the kitchen towel and spread the tofu pieces on one half. Fold the other half of the towel over and push down on the tofu. Don't press down too hard, just a bit of pressure to allow the extra liquid to come out.  Let the tofu drain of the towel for a a few hours. If you so desire you can place the tofu in a bowel with your favorite GF marinade or just soy source for 30 minuets before cooking. Be creative with your marinade. You can mix together soy sauce, mirin, ginger, and brown sugar. Or soy sauce, chili powder, cumin, garlic and lemon juice for a southwestern flair. 

Tofu after it's been flipped and brushed with soy sauce.

When you are ready to cook the tofu, heat up a non-stick pan or griddle on medium high heat. Place tofu on pan or griddle. Use a spatula gently press on the tofu to squeeze out more liquid. Cook the tofu on each side for several minutes to great a nice brown color. I like to brush on my marinade or soy sauce on the tofu after I've flipped it and start cooking the other side. The second side will take less time to brown. Continue cooking till all the tofu is cooked. If you are doing a lot of tofu, preheat the oven to it's warm setting and place the tofu on a plate and keep it warm while you finish cooking the rest of the tofu.  

Stir Fry

Make a stir fry with mix Asian vegetables, you can get a bag of these at any store. Add some soy sauce, ginger and mirin to the vegetables and cook until they are thawed and warmed through. Add the tofu and spoon over sticky rice. 

Tacos

If you try the southwestern style cut the tofu into 1/2 inch strips. Saute some peppers and onions with a little lemon juice. Grill some corn tortillas. Pan fry the tofu as stated above. Add the peppers, onions, and tofu to the tortillas to make tacos, add some salsa or guac. Squeeze a bit of lemon for some added zest.

Grilled corn tortillas