Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
As much as we see and hear about its properties as "natural refrigerant, anticancer agent, and cholesterol combatant," many Westerners are at a bit of loss when it comes to including more of it in our diets. Sure, we may add soy milk to our chai lattes or pop some edamame at a Japanese restaurant. We may experiment with grilled tofu, but in the end, there is often the complaint that tofu is just so bland. Ah, but that is the beauty of tofu - because it's so bland, it's the perfect canvas for other flavors, much like a slice of bread or filet of very mild fish. At the same time, many people simply enjoy the faint tofu flavor. Tofu is versatile, and according to an article over at the Japan Times, there's a lot more that can be done with soy, particularly because it comes in so many forms, only one of which if tofu:
- Tofu somen are delicate, thin strands of tofu that could easily be mistaken for regular wheat noodles
- Abura-age and atsu-age are deep-fried tofu, which can be added to miso soup
- Momen dofu is firm, which is good for stir-fries or prepared as tofu steak
- Zarudofu and yosedofu are very soft versions. Both are somewhat sweet so simply serve with top-quality olive oil and sea salt, or a garnish of grated ginger, mustard, or soy sauce.
- Yukiko Hayashi, author of the cookbook Tofu Zanmai, also recommends cooking/baking with soy milk.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
9-10-2006 @1:43AM Marc said... You can also make a sauce with tofu. One version is called "shira ae" in Japanese, and consists of pureed soft tofu combined with sweet miso, salt and mirin. The outstanding cookbook Washoku (by Elizabeth Andoh) has a recipe for cooked carrots and konnyaku (a food made from yam powder, a.k.a. devil's tongue) tossed with the sauce, then sprinkled with toasted sesame seeds.
Washoku was indirectly written about at Slashfood in July: http://www.slashfood.com/2006/07/26/japanese-and-non-grilled-vegetabes-los-angeles-time-food-secti/
Reply
9-10-2006 @8:55PM Franz Hemingbeck said... In my book, the best way to serve tofu is in a garbage bag in the city dump. There is nothing you can do to it to make it edible.
Reply
9-11-2006 @2:53PM sarah said... why, thank you for your thoughtful opinion, franz.
Reply
9-11-2006 @11:39PM NakedSushi said... I think tofu may take many tastings for it to be liked. I never liked it as a kid, but now, I can't get enough of the stuff.
For a hot summer day, nothing beats simple hiyayako tofu. Just get some chilled silken tofu (the fresher, the better), pat it down to get the moisture off, slice into large cubes (I usually just slice the huge cube into quarters), sprinkle on some chopped green onions, grated ginger, toasted sesame seeds, a little bit of sesame oil, soy sauce, and then eat.
Reply
9-20-2006 @10:57AM jeremy dineen said... I was in hte same boat as Franz until my wife brought home a new cookbook:
http://www.juiceforlife.com/cookbook.html#
it is fantastic - and has converted a regular meat-and-potatoes guy into someone who gets excited when tofu is on the menu.
I'd even suggest this as a cookbook of the day!
Reply