Tofu does not have a good reputation amongst our circle of friends. They just do not enjoy its texture, flavor or appearance. It’s hard to even trick them into trying it! Once they see something that may even resemble a block of soybean curd, they recoil with fear and most of the time disgust. They also wonder why do non-vegetarians bother eating tofu anyways? Well, that’s a good question. A good answer is “Why not?” Tofu is easy to incorporate into millions of recipes, and it’s the blank slate that can take on any flavor. Tofu is inexpensive, and its variety of textures make it easy to appeal to whatever your tastes may be. If you treat it right, it will do you right. Then, maybe, you will become a convert like so many other folks out there.
There has only been one recipe on this site with tofu, but it was a good one. Although this recipe would work well with chicken, beef, pork or shrimp, tofu is the choice here. Almost all tofu must be pressed to squeeze out all of the moisture before using it in recipes. The more liquid you remove, the more flavor you will pick up from a marinade, sauce or glaze. It’s also much easier to brown your tofu, obtaining those crispy golden edges, when most of the water has been removed. This does not work for the softest varieties of tofus as you need that moisture to keep them soft and silky. As for the Chinese long beans, look for them in your closet Asian market. Occasionally, Indian markets will sell them as well. The beans can grow up to three feet long. Just chop them up into pieces, and you’re good to go. If you have any fear of tofu, this is one recipe to try. You just may find yourself adding it to your shopping cart on a regular basis.
Eggplant and Tofu Stir Fry – Serves 6
3/4 pound Chinese egg noodles
12 ounces extra firm tofu, pressed and cubed*
1/4 pound Chinese long beans, cut into 2″ pieces
1/2 pound snow peas
2 Japanese eggplant, sliced
1/2 serrano pepper, sliced
2 teaspoons fresh ginger
Juice of 1 lime
2 teaspoons canola oil
1 teaspoon sesame oil
1/2 cup soy sauce
1/3 cup oyster sauce
1 tablespoons brown sugar
1/4 cup water
1. Cook the noodles according to package directions, then set aside.
2. Toss the long beans, snow peas, eggplant, serrano peppers and ginger with the lime juice. Set aside.
3. Pour the oils into a large, deep frying pan over medium high heat. Once warm, add the tofu cubes and brown slightly on all sides, approximately 3-5 minutes. Add the veggies, toss well and cook until the eggplant begins to soften, approximately 3-5 minutes.
4. Whisk the soy sauce, oyster sauce, brown sugar and water together, then pour over the vegetables and tofu and combine well. Incorporate the noodles, then cook until the sauce begins to thicken slightly, approximately 5 minutes. Serve immediately.
*To remove extra moisture from your tofu, wrap it in a couple of paper towels or go the eco-friendly route and wrap in clean dish towels. Place the tofu in the middle of two study objects–two hefty cutting boards, two cookbooks, a plate and a cast-iron pot, etc. Press for at least 15 minutes or up to an hour. Halfway between pressing, you may want to change the paper towels or wring the towel dry, then rewrap. This method does not apply to silken tofu, which needs its moisture to remain smooth in recipes.
Click HERE for the printable recipe.
Chrystal is in the running to present a panel discussion on food blogging at Blogging While Brown 2011. Click HERE to give her panel a ‘thumbs up’. Your support is always appreciated!
Other recipes you may enjoy...
Roasted Sweet Potato and Swiss Chard Salad
When It Works, It Works
Bianca’s Guest Test Kitchen
Making Use of Leftovers
Let’s Give It Up For Kale