Tofu - Articles and Posts from Slashfood

Posts with tag Tofu

Tofu, Trains and Terrific Fried Fish - The Los Angeles Times in 60 Seconds

Posted Jun 29th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Homemade tofu. Photo: avlxyz/Flickr

These days, just about everything is DIY -- including homemade tofu! But when time is of the essence, there are places to buy it in Los Angeles. And if you require a little more info, here's all you need to know about the soy-based blocks.
The story behind Circle C Ranch and its co-owner Kim Blain, whose gorgeous fruit and colorful personality made her a legend at the Hollywood Farmers Market.
Restaurants on the rails: A look at how chefs make fine dining work with the small kitchens and delays of train travel.
The non-profit SEE-LA does its part to bring the fresh and delicious world of farmers markets to underserved communities with a Farmer's Kitchen.
Louisiana Best Seafood is pure So-Cal, and might boast the best fried fish in Los Angeles.
The 8 oz. Burger Bar has hit its stride, offering a solid beer list and, of course, notable burgers.
The wine of the week is an "elegant and approachable" 2007 Stoller Vineyards Pinot Noir JV Estate.
Recipes: Chicken Strudel with Fresh Tomato Compote, Sauce for Zaru Tofu, Field Salad with Fresh Balsamic Vinaigrette and Warm Chocolate Bread Pudding Dessert

Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds

Posted May 13th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Be still our anise-loving hearts -- the newfound love for now-legal absinthe, and just what to do with the divine beverage.
Uh ... would you consider Lays potato chips to be local food?
Last weekend's Tofu Takedown -- one in a long line of new competitions -- Risotto Challenge, Chowder Slam, Cassoulet Cook-Off. ...
Sea urchins get trendy and gourmet.
We never thought swine could be so powerful -- pigs transform Eastern Europe.
The French speak out on the art of rosés and the possibility of laxer wine rules.
Two-Minute Squid: a recipe for Spicy Calamari with Tomato, Caperberries and Pine Nuts.
You could praise the 50th anniversary of Manhattan's Four Seasons restaurant, or you can roast 'em.
Should we be worrying as much as we do about food safety and food-related scares?
Crespelle -- Italy's version of a crepe.
The Minimalist explores asparagus and the flavor of Spring.
Reviews: Fatty Crab is good for the giddy, maybe not for the rest. The mediocre markets of Bouley and Get Fresh Table.
Food Stuff: Hydroponic Greens, Funky Truffles, Chicken Nuggets.
New restaurant openings and the dining calendar.

Rumble in the Jungle: A Tofu Takedown Rundown

Posted May 11th 2009 4:00PM by Rebecca Flint Marx
Filed under: North America, Vegetarian/Vegan

As one of New York City's most well-appointed concert venues, the Highline Ballroom gets its share of long lines. But the 180 people milling outside its entrance yesterday afternoon hadn't come for the music. They'd come for the soy.

Soy doesn't exactly scream "ruthless fight to the finish," or summon images of a marauding vegetarians. Yet the stakes at the first-ever Tofu Takedown were high enough to inspire even committed bacon lovers to attend the spirited competition, which was organized by Matt Timms, the hungry genius behind the chili, salsa, fondue, cookie and bacon takedowns.

Seventeen amateur cooks gathered in the ballroom to battle it out for tofu supremacy with entries that ranged from so-called "Ethiopian empanadas" to salted caramel tofu gelato. Somewhat surprisingly, sweet far outnumbered savory, demonstrating just how far tofu has come in its role as an ingredient for dessert.

Continue reading Rumble in the Jungle: A Tofu Takedown Rundown

Tofu on Testosterone - The Tofu Takedown

Posted May 5th 2009 5:00PM by Rebecca Flint Marx
Filed under: North America, Vegetarian/Vegan

Chili takedowns, cookie takedowns, bacon, salsa and fondue takedowns. Hey, man, competition is sorta part of living in New York City ("if you can make it here ...").

But a Tofu Takedown? Perhaps sensing the neglect felt by vegetarians unable to partake in the carnivorous joys of previous food fights, Matt Timms, the creator of the infamous Chili Takedown, is inciting meat-free madness on May 10. Because nothing says a fight to the death like fermented soybeans, right?

[Via Chili Takedown]

George Clooney-Flavored Tofu

Posted Mar 12th 2009 4:00PM by Emily Matchar
Filed under: Celebrities, Vegetarian/Vegan

"Dear Mr. Clooney," begins the PETA letter. "We have been offered some of your perspiration, apparently taken from a towel at a gym in Washington, D.C...this prospect has given us an interesting idea...The technology actually exists to take your perspiration and make it into George Clooney-flavored tofu (CloFu)...CloFu will help people be more healthy and environmentally friendly and will spare animals from being killed for the table...The science is pretty straightforward...if you use a sample of human perspiration, it is 'no different than making artificial chicken flavor for instant gravy.'"

I'm pretty sure PETA's kidding about this one, a mere publicity stunt to promote tofu while showing us that "chicken flavoring" is just as gross and weird as "human flavoring." Right? Right?

PETA's Latest - Fish Shall Now Be Called "Sea Kittens"

Posted Jan 14th 2009 9:00AM by Bruce Watson
Filed under: Fish, Food Oddities, America, Vegetarian/Vegan, Food News

Fish are not particularly cuddly animals: they lack warmth, fur, scratchy tongues, and personalities. They don't seem to show much interest in cuddling with humans, playing with catnip, or generally engaging in fun, photogenic activities.

The People for the Ethical Treatment of Animals (PETA) recently came to the conclusion that this lack of cuddliness is the reason that so many people eat fish. Consequently, they have begun a campaign to rename the aquatic beasts "sea kittens." As campaign coordinator Ashley Byrne notes, "Most parents would never dream of spending a weekend torturing kittens for fun with their families, but hooking a sea kitten through the mouth and dragging her through the water is the same as hooking a kitten through the mouth and dragging her behind your car."

This argument, admittedly, brings to mind about a million rebuttals, but I am inclined to let the differences between fish and kittens speak for themselves. It seens necessary to point out, however, that cats are friendlier than fish and that fish (aka "tofu of the sea") are far stupider than cats. Moreover, while fish taste like fish, my experience has shown that cats actually taste like sesame chicken.

Tofu, Spinach and Okra Stirfry - Feast Your Eyes

Posted Jan 9th 2009 7:59AM by Marisa McClellan
Filed under: Feast Your Eyes

Don't you think we've had enough sweets treats for one week? After all, it is January, the time of the year when we're all supposed to be resetting our diets by eating lighter healthier foods (and giving our livers a break from all the holiday booze). Thankfully, Sassy Radish has taken the lighter eating mantra to heart and has created this bright, gingery Tofu, Spinach and Okra Stirfry. Served over brown rice, it looks like it made a tasty and buoyantly light meal.

Thanks, Sassy Radish!

The strange rise of tofu noodles

Posted Sep 10th 2008 5:00PM by Emily Matchar
Filed under: Food Oddities, Newspapers, Food News

Tofu noodles, a slimy, putty-pale item that might ordinarily be relegated to the back of the ethnic food shelf in American grocery stores, are experiencing a surge in popularity. Why? The 40-calories-a-bag noodles have been endorsed by Hungry Girl, a website dedicated to the kind of food substitutions that recall the bad old days of Slim-Fast, Snackwells, and other highly altered dietetic food stuffs. Her endorsement has made the once-obscure noodles a hot ticket item in stores like Whole Foods and Gristede's.

Hungry Girl suggests eating Tofu Shirataki noodles with low-fat cheese as a sort of (very) faux fettuccine Alfredo. I dunno - anything labeled "lite" or "low-fat" reminds me too much of my mid-90s girlhood of eating neon-colored sugar-free yogurt for breakfast and tofu bologna slices for lunch.

Feast Your Eyes: Green beans & tofu

Posted Jun 25th 2008 8:00AM by Marisa McClellan
Filed under: Feast Your Eyes

I have always been a sucker for sauteed green beans tossed with an asian sauce of some kind. Add a little tofu and a few other veggies and I'm as happy as a pig in, well, you know. So I love the food in this picture, but I also love the well-seasoned, obviously well-loved pan that this dish was served in. I aspire to having a pan that is as well broken in as that one is (my large cast iron skillet and I struggle to be friends sometimes). Check out the recipe here.

Thanks Jeannette for adding your pic to the Slashfood Flickr pool!

Top Chef: Flamboyant maroon pan-seared chipmunk

Posted Apr 24th 2008 9:30AM by Alanna Kaufman
Filed under: Television/Film

Spoilers! Spoilers!

Last night's episode of Top Chef finally addressed the question that show has been toying with all season: Is it better to sidestep the rules and create an amazing dish, or to follow the rules and produce something mediocre? Until this episode, it seemed to me that the judges went with whichever answer matched up with the contestant who they wanted to send home (my mom accurately likened it to a card trick where you know the card before the trick starts, then "find" it through whatever means). But now they have finally established that a better dish is more important than one that follows the rules closely, and I hope for the sake of consistency that they stick by this for the rest of the season. Oh yeah, and the Elimination Challenge was nuts.

Continue reading Top Chef: Flamboyant maroon pan-seared chipmunk

The Boston Globe in 60 seconds: Salads, Syrup, and Soy Milk

Posted Apr 6th 2008 3:22PM by Bob Sassone
Filed under: Newspapers, In Sixty Seconds

It's spring, and time for salads.
The bread basket: good or bad?
Restaurant reviews: Mulan and MKT.
This Vermont company is making soy milk, tofu, and other alternative dairy products.
Maple syrup: the first crop of spring in Maine.
This week's recipes: Vegetable Cutlets, Fromage, Tuna Noodle Casserole, Baked Fennel and Tomato Casserole, Coleslaw, Maple Baked Beans, Lemon-Walnut Loaf Cake, and Nonna Santopietro's Cookies.

Ingredient Spotlight: Tantalizing Tofu

Posted Feb 2nd 2008 1:30PM by Ellen Slattery
Filed under: Vegetarian/Vegan, Ingredient Spotlight

I've heard rumors that Slashfood used to have an "Ingredient Spotlight" post, but it got lost in the shuffle. Well, never fear, Slashfoodies: it's back.

For my debut post, I'm going to go really crazy and choose...tofu. Okay, stop groaning. I know what you're thinking.

But give it a chance. Tofu is like that nerdy kid in freshman year of high school who wore his pants too high and his shirts too low, and still brought his lunch in those insulated, brightly-colored bags with the matching thermoses when the cool kids were brown-bagging it. You made fun of him all year, but when you came back to school in sophomore year, something had changed. He was...different. He held his head higher, he walked up straighter, and he was wearing khakis and polos. And if you titled your head and squinted your eyes just right, he was almost...cute.

That's like tofu. Despite its pale, jiggly appearance and its dorky past, tofu has a lot to offer if you give it a chance. If you know how to use it, tofu can be the homecoming king of dinners.

The history

Tofu is made by coagulating soy milk into bean curd, similar to the way milk turns into cheese as it ferments. (I'll pause as you salivate). It usually comes in soft, firm, and extra firm/dried varieties, the only difference being that soft has the most moisture in the curds, while extra firm has the least. It can also be fermented, made sweet, fried, or frozen before packaging.

Tofu's main claim to fame is that it's really mild, so it takes on the flavor of whatever you cook it with. Its taste and creamy consistency make it a great substitute for most dairy products, a star in smoothies, and a great addition to dressings or sauces.

Continue reading Ingredient Spotlight: Tantalizing Tofu

Tantalizing Tofu: Jerk Tofu

Posted Feb 2nd 2008 1:30PM by Ellen Slattery
Filed under: Vegetarian/Vegan, Ingredient Spotlight

Serve this satisfying specialty straight out of Veganomicon with garlicky collared greens and a hearty starch like sweet potato fries.

Jerk Tofu
You will need:

1 lb. of extra firm tofu (press between two heavy plates for an hour)

Marinade: (blend all of the following together)

1/2 large chopped white onion
4 cloves garlic
2 Tbsp. grated fresh ginger
juice of 2 limes and lime zest
2 Tbsp. soy sauce
2 Tbsp. olive oil
3 Tbsp. maple syrup
2 Tbsp. olive oil
1 Tbsp. dried thyme
2 tsp. allspice
1/2 tsp. cayenne
1 tsp. nutmeg
1/2 tsp. cinnamon
2 jalapeno peppers, seeded and chopped (or one if you don't want it too spicy).

Slice the tofu into thin triangle shapes, and marinate for one hour.

Then, heat olive oil in a skillet and fry for 8 minutes on each side.

Back to home

New vegan cookbook obsession

Posted Jan 22nd 2008 4:00PM by Ellen Slattery
Filed under: Vegetables, Recipes, Books, Raves & Reviews

For Christmas, I received a super-cool vegan cookbook (thanks, Mom!) that's become my new favorite. I find that some veggie/vegan cookbooks, while gorgeous and filled with fantastic recipes, have an air of pretension about them that irks me as I struggle to, say, wrap my increasingly-crumbly tempeh in endive.

But Angeline Linardis, author of V Cuisine: The Art of New Vegan Cooking, isn't like that at all. Her voice throughout the book is light and non-threatening, and the recipes aren't nearly as intimidating as some I've come across. (For instance, my favorite chapter name is "Terrifying Tofu.")

So far I've tried a few of the recipes, including the corn chowder (Linardis recommended that you blend half of it with an immersion blender, but I left it chunky, and I'm glad I did - I retained the individual flavors of the veggies and it felt more hearty, like a chowder should) and the tofu "fries," which weren't nearly as crispy as I'd hoped, but plenty tasty and filling.

And while the teaspoon of turmeric the soup called for turned my favorite spatula a permanent shade of shocking yellow, it's a small price to pay for such a fun collection of recipes.

Big Papi and Black Bean Soup: The Boston Globe in 60 seconds

Posted Oct 7th 2007 8:59PM by Bob Sassone
Filed under: Newspapers, On the Blogs, In Sixty Seconds

Add some autumn vegetables to your salads.
An interview with Iron Chef Masaharu Morimoto.
The service at a new Boston steakhouse gets a thumbs down.
Red Sox slugger David Ortiz loves barbecue!
What's your favorite chocolate dessert?
This week's recipes: Black Bean Soup with Cumin and Tomatoes, Honey Wheat-Germ Whole Wheat Bread, Tofu and Spicy Pork Sauce with Crispy Fried Rice, Carmelized Sweet Potatoes, and Pasta Frittata.

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Tofu, Trains and Terrific Fried Fish - The Los Angeles Times in 60 Seconds

Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds

Rumble in the Jungle: A Tofu Takedown Rundown

Tofu on Testosterone - The Tofu Takedown

George Clooney-Flavored Tofu

PETA's Latest - Fish Shall Now Be Called "Sea Kittens"

Tofu, Spinach and Okra Stirfry - Feast Your Eyes

The strange rise of tofu noodles

Feast Your Eyes: Green beans & tofu

Top Chef: Flamboyant maroon pan-seared chipmunk

The Boston Globe in 60 seconds: Salads, Syrup, and Soy Milk

Ingredient Spotlight: Tantalizing Tofu

Tantalizing Tofu: Jerk Tofu

New vegan cookbook obsession

Big Papi and Black Bean Soup: The Boston Globe in 60 seconds

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