Tag: tofu

A tofu dish worth the effort

A tofu dish worth the effort. (photo by Shelley Civkin)

As far as my husband Harvey is concerned, tofu is a four-letter word. Spoken only in hushed tones. And for sure not in mixed company. If given a lie detector test and asked if he believed tofu was evil – as in, unforgivable and heinous – he would reply unconditionally in the affirmative. And he would pass the test. I, on the other hand, think quite highly of tofu. I have great respect for its versatility, inexpensiveness and health benefits. Granted, it’s undeniably bland when left to its own devices. But zhuzh it up with some seasoning, cover it in sauces and marinades, pair it with rice or noodles, and you’ve got yourself a very respectable, even snazzy, lunch, dinner or snack. Think of it as the tabula rasa of the food world. 

The other day, as I was contemplating what to make for lunch, Harvey was busy frying a couple of eggs on his little Proctor Silex one-burner cooktop. (He can’t go near our induction stove because of his pacemaker with defibrillator, so he was on his own.) It was the perfect time for me to indulge in a tofu-forward meal. 

Enter garlic sesame tofu from eatwithclarity.com. Sweet, salty and tangy, this recipe is delicious when freshly cooked and hot, and tastes even better cold the next day. The recipe calls for it to be served over rice with steamed broccoli, but I think it would be just as yummy over rice vermicelli noodles. It’s a bit labour intensive – not baked Alaska intensive, but do set aside about one to one-and-a-half hours to make this dish. It’s not a lunch you can throw together in 10 minutes like say, a PB&J sandwich. But, if you have the time, it’s totally worth the effort.

GARLIC SESAME TOFU

tofu
1 tbsp low-sodium tamari or soy sauce
1 16-ounce block of extra firm tofu
1 tbsp cornstarch
3 tbsp breadcrumbs

sauce
5 cloves garlic, minced (I used only 2)
1 tbsp oil
1/3 cup low-sodium tamari or soy sauce
2 tsp toasted sesame oil
2-3 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp cornstarch
4 tbsp water, divided

Preheat oven to 400˚F and line a cookie sheet with parchment paper.

Drain excess liquid from tofu by wrapping it in paper towel, placing it on a plate, covering it with another plate and pressing it down with a heavy object on top (I used a cast iron pan). Let it sit for about 30 minutes. Pressing the tofu makes it crispier.

Cut the pressed tofu into one-inch squares and put the squares in a large bowl. Toss with 1 tbsp tamari or soy sauce. Add 1 tbsp cornstarch, then 3 tbsp breadcrumbs (or Panko), until all pieces are evenly coated.

Put all the tofu squares on a baking sheet lined with parchment paper and bake for about 30 to 35 minutes or until golden brown.

During the final 10 minutes of baking, prepare the sauce.

Mince the garlic and sauté it with 1 tbsp oil in a large non-stick pan for 2 to 3 minutes or until lightly browned. Be careful not to over cook it or it will become bitter.

Add in 1/3 cup tamari or soy sauce, 2 to 3 tbsp honey or maple syrup, 1 tbsp rice vinegar, 2 tbsp water and 2 tsp sesame oil.

In a separate bowl, whisk together 1 tbsp cornstarch and the remaining 2 tbsp of water and then add this to the fry pan. 

Heat over low heat for 3 to 5 minutes or until the sauce starts to bubble and thicken.

When the tofu is done, toss it in with the sauce. Garnish with sesame seeds and serve over rice with steamed broccoli (or rice vermicelli noodles). Enjoy!

You could likely make this same recipe using slabs of tofu, instead of cubes, essentially turning it into a fake-steak, but you’d still have to cut it so it’s not too thick. Different presentation, similar result, I’m guessing. Don’t quote me on that.

I’m told you can substitute tofu for all kinds of other proteins in dishes like lasagna, spaghetti and meat sauce, chicken casseroles, etc. That is, unless you have a husband who’s like a police sniffer dog. I tried it once, and Harvey busted me from 10 paces away. Luckily, I got off with a mere warning that time.

Since we’re on the topic of health foods, if you haven’t already discovered hemp hearts (also called hemp seeds), you’ve got to give these a try. For me, they’re the equivalent of Frank’s Red Hot sauce – “I put that sh*t on everything.” These little gems are deliciously nutty tasting and packed full of protein, omegas 3 & 6, amino acids and important nutrients like iron, magnesium, fibre and zinc. Plus, they’re gluten-free, vegan, paleo- and keto-friendly. And, if that isn’t enough to convince you, they’re grown in Canada! Oh, and they’re kosher! Manitoba Harvest is a big producer of hemp hearts, and you can buy them practically anywhere.

These little nuggets of nuttiness are an equal opportunity food – you can put them on salads and on toasted bagels, in smoothies, sprinkle them on casseroles and cereal, and even eat them straight out of the bag by the spoonful. You can bake with them, cook with them and substitute them for breadcrumbs in some recipes. 

Manitoba Harvest has an extensive lineup of hemp heart recipes at manitobaharvest.ca/blogs/hemp-resource-hub and I’ll definitely be trying some of them soon. The point is, I used to sneak these tiny protein warriors into our dinners without my hubby knowing until, one day, he relented and agreed to try a “test” spoonful (for the first time, or so he thought). Alert the media: he was instantly and completely culinarily hooked!

Moral of the story is this: don’t try to sneak in a known verboten food unless your partner is even slightly flexible in his/her culinary adventurousness. And, know this: there is absolutely no way to disguise a Brussels sprout. You can purée it, hide it in soup, barbeque it and smother it in maple syrup and feta, but it’s still a Brussels sprout. Like Sarah Palin said: “You can put lipstick on a pig, but it’s still a pig.” I respectfully submit that this is true of that mini cabbage-like vegetable that Harvey wouldn’t eat if it were the last food left in an Israeli bomb shelter. In all fairness, I feel the same way about okra. I’m only human, after all. 

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Daring to make tofu, quinoa

It started out as a culinary experiment. A desire to try something completely out of my wheelhouse. Something I knew my husband Harvey would not eat. It involved tofu. And peanut sauce. I was sure he’d like the second part. As for eating tofu, he’d rather have his wisdom teeth pulled out through his ears. But I like tofu, so the dish was for me. And, lest you think I’m a selfish cook, let me be clear: this was a lunch experiment. And I knew that Harvey was already taken care of for lunch.

Since I know that online cooks (and their reviewers) never lie (ha!) I took the word of someone who claimed to have the easiest, tastiest recipe for crispy baked tofu with peanut sauce. Optimum word being “easiest.” I have a rule: if a recipe has more than seven ingredients or more than 10 steps, fuggedaboudit. It’s not like I have a day job and a pack of children vying for my attention. But I’ve always questioned the sanity of preparing and cooking for several hours only to have the eating of the meal take 12 minutes. Just doesn’t seem right. So it’s easy or it’s takeout. 

PEANUT SAUCE
(six servings)

1/2 cup creamy peanut butter
1 cup full fat coconut milk
2 tbsp low-sodium soy sauce
2 tbsp maple syrup
2 tsp fresh grated ginger
2 cloves garlic, minced
2 tbsp fresh lime juice (about 1 large lime)
chopped cilantro and chopped peanuts (optional, for serving)

Add all the ingredients to a medium saucepan, turn the heat to medium and stir constantly until smooth and creamy, about five to 10 minutes.

It doesn’t get much simpler than that. You’ll notice I’m not giving you the recipe for the crispy baked tofu. Why? Because it sucked. The recipe I tried called for extra firm tofu and, according to reviews, it was supposed to come out “crispy on the outside and pillowy soft on the inside.” More like tough, rubbery and tasteless. It could have been my bad. I may have cubed it too small and overcooked it. But I’ll never know. Because tofu is not going to be making an appearance in my home again any time soon. Which is not a problem because, as it turns out, the peanut sauce is spectacular on steak, chicken, broccoli and pretty much every other foodstuff. One sauce fits all, so to speak. A sauce for all seasons. Stop me anytime.

On a happier note, I discovered a different Asian recipe that was a big hit with hubby – Asian Quinoa Meatballs. Like tofu, Harvey would rather stick a fork through his hand than eat quinoa, so I had to improvise and use rice instead. But the result was proclaimed “guest-worthy.” I did break my own rule of no more than seven ingredients, but it was worth it.

ASIAN QUINOA MEATBALLS 

1 lb ground turkey (we like dark meat since white is too lean)
3/4 cup cooked quinoa (or rice)
3 cloves garlic, minced
2 green onions, thinly sliced
1 large egg
1 tbsp soy sauce
2 tsp sesame oil
1 tsp Sriracha, or more, to taste (optional)
kosher salt and freshly ground pepper
1/2 tsp sesame seeds

sauce
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp freshly grated ginger
1 tbsp brown sugar, packed
1 tsp sesame oil
1 tsp Sriracha, or more, to taste (optional)
1/2 cup water, plus 1 tbsp
2 tsp cornstarch

  1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, combine ground turkey, quinoa (or rice), garlic, onions, egg, soy sauce, sesame oil, Sriracha (optional), salt and pepper. Using a wooden spoon, stir until well combined. Roll the mixture into 1.25” to 1.5” meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto the lined cookie sheet and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through. Turn once during baking.
  4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha (optional) and the half cup of water in a small saucepan over medium high heat.
  5. In a small bowl, whisk together cornstarch and one tablespoon water. Stir into soy sauce mixture until thickened, about two minutes.
  6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

The taste is very gingery, so consider yourself forewarned. And, if you have hypertension, know that this recipe probably contains your week’s allotment of sodium. That said, it makes a great dinner over rice. Or even rice vermicelli noodles. Actually, it would be perfect for appetizers – when we get to hold dinner parties again, post-COVID. Plus, it’s just as good the next day. Keep in mind ground turkey is very lean, so be careful not to overcook the meatballs. I always buy dark meat to ensure more moistness. The recipe is a bit more patchkerai (fiddly and complicated) than I normally go for, but when I get a reaction like I did from my husband, that tells me all I need to know.

If all this pandemic stuff is making you a little stir-crazy, put your spare energy to good use and try out some new recipes. Your loved ones will thank you. Or not. Depending on whether there’s tofu or quinoa involved. I once tried to sneak a little quinoa into a salad and Harvey sniffed it out like a bloodhound. That was the last time I tried to deceive him culinarily. Clearly, his “just-put-it-in-my-bowl-and-I’ll-eat-it” claim is a touch weak. But I can’t blame him. Quinoa is an acquired taste (and smell). Maybe if I put some peanut sauce on it?

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.