Tofu is a versatile soy product that is an essential in vegetarian cooking. It’s a very good source of protein. Tofu comes in a variety of textures, and its neutral “flavour” makes it a perfect venue for many other seasonings and ingredients. This week I’m providing one Asian inspired recipe and one Italian. Both recipes use extra firm tofu that is widely available at Asian markets and grocery stores.
Maple Ginger Tofu
- 1 - 350 g (12 oz) package of extra firm tofu
- 3 tbsp. (45 ml) soy
- 1 tbsp. (15 ml) maple syrup
- 1 tbsp. (15 ml) minced ginger
- 1/2 tsp. (2 ml) chili paste
- 1 tbsp. (15 ml) grapeseed oil.
- 2 tsp. (10 ml) toasted sesame seeds
1. Cut the rectangular slab of tofu into three sheets. Stacking each piece on top of each other, cut in half and then each stack in half to form triangles. You will end up with 12 pieces.
2. Place soy, maple syrup, ginger, chili paste in a shallow dish. Add tofu. Turn to coat and let sit for 20 - 30 minutes, turning again throughout that time.
3. Heat oil in non-stick pan over medium heat. Cook tofu until light golden on both sides.
4. Sprinkle with sesame seeds and serve on greens.
5. Add any remaining marinade to pan and cook until thickened. Drizzle over tofu.
Italian Tofu Scramble
(Serves 4-6 )
- 1 tbsp. (15 ml) olive oil
- 1 – 350 g (12 oz) package of extra firm tofu, crumbled
- 1/4 c. (50 ml) diced red onion
- 1 (1) large clove garlic, minced
- 1 small yellow pepper, seeded and diced
- 1 cup (250 ml) of grape tomatoes cut in half
- 1 tbsp. (15 ml) capers
- 1/4 c. (75 ml) chopped pitted olives
- 1/4 c. (50 ml) finely chopped parsley
- 1/4 c. (50 ml) torn fresh basil leaves
- 1 tbsp. (15 ml) balsamic vinegar
- 2 tbsp. (15 ml) grated Parmesan
1. Heat the olive oil in a large skillet or wok. Add the tofu and cook until starting to brown.
2. Add the onion, and garlic and cook until the onion starts to soften. Add the pepper and half of the tomatoes and cook until the peppers start to soften. Stir in the olives, and capers.
3. Season with pepper to taste. Add the parsley, basil, vinegar and remaining tomatoes. Place on a platter or divide among 6 plates. Sprinkle with the Parmesan and serve.