by Grace Young
Tofu. What is it? Basically, well actually, it is the curds of coagulated soy milk that have been pressed into an unappetizing looking block shape. It is low in calories, yet high in protein, iron, and calcium (depending on brand/type - read the label).
Those who are not vegetarians tend to shy away from it. After all, tofu is tasteless on its own. I've had tofu and thought, um, no thanks, I'll pass - other times, it was pretty good - as in this instance. It's all in how it is prepared. So give it a chance - you may find it not as bad as you thought it to be (Bob/Patti).
Mise en place.
Bowl 1: Firm tofu
Bowl 2: Carrot, ginger
Bowl 3: Scallions, pickled ginger
Bowl 4: Dry sherry, soy sauce
Bowl 5: Salt, white pepper
Very simple dish to prepare. The tofu is cooked until it browns (mine may not look so brown, because the tasty - I'm sure - browned bits stuck something awful to my wok - not sure why), then removed, while the fresh ginger and carrots get a quick stir in the wok. The tofu is returned to the wok along with the pickled ginger and scallions and given a toss to mix everything together. In goes the broth mixture and seasonings, and stir-fried just until the carrots are crisp-tender. Three to four minutes, tops. Bam. Dinner is on the table. Gotta love stir-frying!
We had this with jasmine rice and steamed zucchini, and keeping with the ginger theme, I consumed it along with my favorite ginger beer.
Yes, there was a small amount left over, which I re-heated in the microwave the next day - still was tasty - the flavors being a little more pronounced even.
We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 203, of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
This stir-fry just so happens to be available on the Orange County Register's website. Click here for the recipe.