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Tofu isn't new. It has been around a long time. The nicest thing about tofu is that it acts like a sponge soaking up the flavours of the foods it is cooked with. It is very versatile and great staple to have on hand.
 

Cooking with Tofu

Tofu is not new. It has been around for many moons but to some tofu is still that pale squishy looking stuff packaged in water in the weird foods section of the supermarket. Tofu has the disadvantage of not looking particularly pleasant or edible. Tofu is, however, remarkably versatile and extremely good for you. It is a high-quality protein, has a generous share of B-vitamins, contains calcium and is low in sodium. While tofu has very little flavour of its own, it has the ability to take on the flavour of whatever marinade or foods you have put with it.

Firm or medium tofu can be slice, diced, chopped and crumbled. It can be fried, stir fried, broiled, baked or grilled and it is great in soups and salads. Soft tofu is great in recipes that need to be mashed or blended and Silken tofu is a rich, creamy tofu that can be used in place of sour cream in almost any recipe. It makes wonderful dips and salad dressings and can be whipped easier than firm or even soft tofu. Tofu also comes with fine herbs or chopped vegetables or just plain.

Freezing Tofu

Having a supply of tofu on hand is easy. Just freeze it. Frozen tofu will keep for six months in the refrigerator. To freeze tofu, first remove it from the container and drain well. Slice in ½ inch slices and wrap individually in plastic wrap. Layer in a freezer container or wrap well in tin foil. I usually try to have a couple of dozen slices in the freezer. This way you always have something on hand to cook and you need only take out as many as you will need in the recipe. To thaw just leave in the refrigerator overnight. Tofu that has been frozen and thawed takes on a whole new life of its own. The texture changes dramatically after freezing. It becomes denser and chewier. It becomes very much like chicken or veal in a recipe.

Marinating Tofu

Many recipes call for marinated tofu. To marinate tofu, first remove from package and drain very well. Set it on a layer of paper towels and put a layer on the top. Press firmly but not hard enough to squish, the block of tofu. Rotate it and repeat the pressure on all sides. The more moisture you get out the more marinade the tofu can suck up. After draining and pressing the tofu, cut it up according to the recipes instructions. Place in a thin container with a lid. Make up the marinade according to recipe directions and pour over the tofu. Cover tightly and very gently flip the container a few times to coat the tofu well. Refrigerate for at least six hours. An all day or overnight marinade is best. To use, follow the recipe instructions.
 

Easy Tofu Recipes
 

Tofu with Orange Dijon Sauce Serves 4

4 little green onions with tails thinly sliced
2 garlic cloves finely minced
vegetable oil
1 tablespoon Dijon mustard
2 cups orange juice
1 cup orange marmalade
2 lb extra firm tofu, thinly sliced

Heat a bit of oil in a skillet. Saute the onions and garlic lightly. Add the tofu and saute till lightly browned. Remove the tofu to a plate. Add the orange juice and the mustard and mix it together well. Add the marmalade and mix well. When the sauce is well mixed and bubbly, add the tofu and heat through. Serve with rice and your favourite veggies.
 

Orange-Ginger Stir Fry Serves 4

1 lb firm tofu
1/3 cup honey
½ cup soya sauce
1 teaspoon freshly grated ginger

Cut tofu into bite sized cubes. Drain well on paper towels pressing a bit to remove as much moisture as possible. Mix honey, soya sauce and ginger together well and place in a container that has a tight fitting lid. Add cubes of tofu. Cover tightly and shake gently to make sure the tofu cubes are completely covered in liquid. Refrigerate over night shaking when you think of it. Just before cooking, drain tofu and throw away liquid.

Stir Fry:
1 cup of cauliflower pieces
1 cup thinly cut carrot rounds
marinated tofu cubes
1 cup thinly sliced celery
1 sweet red pepper cut into strips
1 handful of bean sprouts - more or less to taste
2 large seedless oranges peeled and cut into pieces - do this on a plate so you can save the juice
juice and zest from 2 more large seedless oranges
2 teaspoons freshly grated ginger
2 tablespoons of oil

Heat oil in skillet or wok. Toss in cauliflower, carrot rounds and your drained tofu pieces. Stir fry for one minute. Add celery, red pepper and grated ginger. Stir fry for one minute more. Toss in bean sprouts, orange pieces, orange juice and zest from oranges. Stir fry till red pepper slices are limp and everything is hot.
Serve hot on steamed rice. Serves 4 at our house. You may want to add or subtract amounts to accommodate your family’s appetite.
 

Scrambled Tofu
Serves 4

1 lb. of firm tofu drained and crumbled
1/3 cup chopped onion
1 clove minced garlic
1/2 teaspoon curry powder
1/4 cup water
few squirts of soya sauce
salt and pepper to taste

Heat a bit of oil or margarine in a skillet. Add onions and garlic and stir fry for 2 minutes. Add crumbled tofu and continue to saute for 2 more minutes. Add water, soy sauce, curry powder and salt and pepper. Cover and cook until all water is cooked off. Serve with toast and your favourite garnishes