Foodie Friday: Stir-Fried Tofu

Stir-fried tofu: sizzling bean curd straight from the wok Tofu is wonderful. Even back in 220 A.D., archeologists found pictures indicating the preparation of soy milk and tofu. It's been suggested that tofu made its appearance in northern China during the Later Han Period. Made from soy milk, tofu can range in texture. It's absolutely silky when made fresh and feels refreshing eaten in cool blocks. It's also a great source of protein, so you can substitute it for any kind of meat in a … [Read more...]

Foodie Friday: Steamed Tofu

Steamed stuffed tofu: silky, soft tofu floating in soy sauce I really like tofu. I know there are people who can't stand the texture or the taste, but I think it's quite a versatile ingredient. In fact, I have a whole cookbook just featuring tofu recipes (thank you, Little Tokyo Service Center). Tofu tastes good stir-fried or deep-fried (that's the way I like my stinky tofu; fried with a bit of dipping sauce). One of my favorite recipes, though, is stuffed tofu (shrimp is ideal). I … [Read more...]