Cooking with Tofu

Image Gallery Tofu-garlic dip adds zip to fresh veggies.

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Back in issues 3-5, MOTHER ran a series of excerpts from The Book of Tofu by William hurtleff and Akiko Aoyagi . . . introducing an Oriental food product that could help solve the earth's protein crisis. Since the time those articles appeared, you've probably gotten better acquainted with the amazing soybean card . . . and—if so—you'll definitely want to try these delicious tofu recipes!

Here on the Hawaiian island of Maui, a person can walk into any grocery store and discover items that resemble individual blocks of light cheese floating in little tubs of water. The strange food is tofu, an inexpensive, high-quality protein source that's been used in the cuisine of eastern Asia for thousands of years. The nutritious substance—which still forms a major part of the diets of most people in Taiwan and Japan—is produced by heating soymilk and pressing the resulting curds to form firm blocks.

Although the soy "cheese" is an amazingly rich food source, tofu is still all but unknown in many areas of the United States, where—ironically enough—two-thirds of the world's soybeans are grown. The product of the leguminous plant contains several essential amino acids not found in many grain products . . . and it's low in calories and saturated fats (so it's easy to digest), rich in vitamins and minerals, and totally free of cholesterol. What's more, the wholesome food is extremely low in cost when compared to other sources (chiefly animal products) of protein.

Tofu—which has a very mild flavor—combines equally well with fruits, vegetables, grains, and dairy products . . . and you can also use it in place of beef in those traditional meat-centered recipes you don't want to give up! Don't make the mistake of thinking that tofu is nothing more than a meat substitute, though. In fact, its bland taste is considered a virtue by most natural foods cooks, since the versatile curd brings out the subtle flavors of a whole range of other ingredients in casseroles and stir-fry dishes anal desserts . . . while providing a hearty, protein-packed basis for the meal.

You can either make your own tofu at home (consult MOTHER NO. 41, page 40 for complete directions), or you can buy it—in cakes that weigh 10, 12, or 20 ounces—at your local health food store or supermarket. You'll usually find the Oriental delicacy immersed in water and packed in a small plastic container. Take it home, and be sure to refrigerate the cake to preserve its freshness.

Tofu will keep for 7 to 10 days in its unopened package, although the soy product does tend to lose some of its original flavor and natural sweetness as it ages. If you plan to use the curd within a few hours, slit open the carton and drain off all the water. Then remove the block, finish draining it, and place it in a new container, with fresh water, until you're ready to start cooking.

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