News Taffy

Wow! Last night’s dinner was so good, I impressed myself. Bragging aside, I finally learned to prepare tofu so that people wanted to eat it, not scrape it in the trash. There were a couple of attempts to cook tofu in the distant past, both of which ended in disasters. After each attempt, I’d swear off tofu and years would go by before I was suckered into trying again.

When I ate tofu in restaurants, I always liked it and wished I could cook it at home. Last week, I saw a simple recipe and was tempted again. But this time I was armed with the power of the internet, where you can google almost anything and learn how to do it right.

As you will see when you read the April issue of Occasions, I have been interested in eating vegetarian meals for some time as the more vegetables you eat, the healthier you are! Tofu, which is made from soy milk in a process similar to making cheese from milk, is an excellent source of protein for vegans and vegetarians. It is also a good source of iron, calcium and vitamin B1 among other important nutrients, all for 94 calories per half cup serving. Tofu is thought to lower LDL cholesterol and may provide relief from menopausal symptoms. Because it has little to no flavor, it can be used in a variety of ways. Extra firm tofu is best for baking, grilling or stir fries while softer versions make good sauces, smoothies and even desserts. Tofu can be very reasonably priced. The tofu I bought for this dish was on sale at Kroger for $1.59 for a 14 oz. package.

Asian Tofu Bowl

1 cup brown rice
1 bunch fresh asparagus, trimmed and cut into bite sized pieces
1 cup match stick carrots
4 green onions, sliced
1 avocado, sliced
½ cup fresh cilantro, chopped
1 14 oz. package extra firm tofu
1 Tbsp. sesame oil
2 Tbsp. soy sauce

Cook brown rice according to package directions. While rice cooks, drain water from tofu and slice into ½ inch thick slices. Place in a colander and let drain for several minutes. The Key to perfectly crisp and browned cubes of tofu is to press or pat as much liquid from the tofu before frying. Next place the slices on several layers of paper towels to absorb more liquid. When you have gotten as much liquid from the tofu as you can, slice the tofu into bite sized cubes and toss with several spoonfuls of corn starch to coat.

Add asparagus to a microwave safe dish with a splash of water. Microwave 2 to 3 minutes until just tender. Drain and set aside.

Heat 2 or 3 tablespoons of olive oil in a large skillet over medium high heat. Add tofu to pan but do not crowd. Brown carefully then turn and brown the other side, about 10 to 15 minutes. Season tofu with sesame oil, black pepper and soy sauce, stirring to coat. Remove browned tofu to a plate and keep warm.

Add asparagus and carrots to the pan with more oil if necessary. Stir fry a few minutes until softened and just beginning to brown.

Stir a tablespoon of soy sauce into the cooked rice. Divide rice, tofu, vegetables and avocado slices among the plates. Top each serving with cilantro and green onion.

Enjoy!