Moscow Food Co-op Recipes

Simply Tofu:
Fall Fare

by R. Ohlgren-Evans, from the October 2005 newsletter

There is a Chinese saying that tofu has ‘the taste of a hundred things’, and with good cause. Tofu has an endless capacity for transformation – you can boil, fry, steam, broil, bake, freeze, marinate, or eat fresh soybean curds and achieve some pretty diverse and satisfying results.

One method of preparing tofu for a dish is to freeze it first, resulting in a darker shade of tofu with a distinctly chewy texture that dramatically increases the tofu’s capacity to absorb flavor. This requires a little planning, but if you enjoy the taste and texture of frozen tofu, keep a block of tofu in the freezer to have at hand when you need it. (It can be frozen for up to three months.)

To freeze, set the block of tofu (if you purchase it in a tub – leave unopened) in the freezer until it is rock hard, a minimum of 36 hours. Defrost at room temperature – it should take about 3 hours. (You can speed up the process by setting the tofu in a large bowl of hot water.) Alternatively, defrost in the microwave on high for 5 to 7 minutes (if tofu is in a tub, puncture the plastic top with a paring knife in about 10 places and set tub on a plate).

Curried Tofu with Spinach and Tomatoes
This recipe comes from The New Soy Cookbook (1998, Chronicle Books), by Lorna Sass, an award-winning cookbook and author. This elegant cookbook features mainly vegetarian and mostly cholesterol-free recipes and features soy foods in a wide range of innovative and internationally inspired dishes. It’s one of my favourites.

1 lb. block extra-firm or firm tofu, frozen, defrosted, and drained
1 Tbsp. peanut
1 c. coarsely chopped onions
1 c. water
1/4 c. mild curry paste (such as Patak’s)
3 Tbsp. unsweetened grated dried coconut
3 large plum tomatoes, cored and cut into eighths
3/4 lb. spinach, trimmed, coarsely chopped, and thoroughly washed
salt, to taste
1/3 c. chopped cilantro (optional)

Set the block of defrosted tofu between two plates and, pressing the plates firmly together, tip them over the sink as the tofu releases excess water. Release the pressure slightly, then press the plates firmly together again 4 or 5 more times, or until no more water is expressed. With a serrated knife, slice the tofu into 1-inch cubes. Set aside.

Heat the oil in a large, heavy saucepan or wok over medium-high heat. Sauté the onions, stirring frequently, until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the reserved tofu, taking care to coat the tofu thoroughly with the curry sauce. Stir in the tomatoes.

Cover and cook over medium heat, stirring occasionally, until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in 1/4 cup water at this point. Add the spinach (If your pot isn’t big enough, you may need to add half, cover, and let it wilt before adding the remainder.) cover and continue cooking until the spinach is tender, 2 or 3 minutes. Add salt and the cilantro, if you like.

Serve the curry in shallow bowls over steamed basmati rice, with your favourite sweet mango chutney on the side. Serves 3.

Asian Slaw with Tofu Croutons
This recipe – also from Lorna Sass - uses baked, seasoned tofu that has been prepared ahead of time, or purchased – the Co-op deli’s baked tofu works well, as does the packaged tofu in the refrigerator section. Napa cabbage is the ideal choice for this simple slaw, but is a bit delicate. For a sturdier slaw that can be refrigerated for a few days, use green head cabbage, or a mixture of green and red cabbages, instead of Napa.

Tofu makes this salad a hearty meal on its own – I especially like it for lunch.

1 lb. Napa cabbage, shredded (5-6 cups)
1 c. finely diced red bell pepper
1/2 c. thinly sliced scallion greens
4 oz. baked seasoned tofu, cut into ¼-in dice
2/3 to 3/4 cup dressing of your choice (an Asian peanut/miso dressing/marinade is nice)

In a large serving bowl, combine the cabbage, bell pepper, scallions and diced tofu. Toss in enough dressing to coat the slaw thoroughly. Serves 4 to 6.

Robin Ohlgren-Evans wishes all the Co-op staff and volunteers the warmest of welcomes to your new home. Many happy years!!

Copyright: Copyright on articles, recipes, and images are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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