Tofu Info and Recipes
Here are a few tofu recipes from the AllRecipe site that involve pureed tofu in place of cream:
Pasta with Mock Creamy Tomato Sauce
Coconut Chocolate Dream Pie
Tofu Chocolate Pudding
Tofu Parmigiana (This one isn't pureed, but the person submitting the recipe says that her husband never suspects that it isn't eggplant or veal. Read the reviews of this recipe.)
Hope this helps a little...
I grew up eating tofu (in Japan, missionary family), and love it in all its forms.
The very best tofu recipes adapted to Western tastes that I've seen are in "The Tofu Book" by William Shurtleff and Akiko Aoyagi. It's gone through some revisions, and I believe it still contains lots of Western (American) recipes *and* a good bunch of Japanese recipes.
Basically, it's soft soy cheese, and takes on the flavor of any spices or broth in which it is cooked or mixed. The silken tofu is the mildest, but even the harder tofu isn't very strong.
The consistency of the tofu doesn't matter if you're just going to mash it anyway. The firmer tofu is better for dishes in which the tofu retains its original shape, such as cubes in soups and chunks in salads. It'll still soak up the juices.
Another way to prepare"
tofu is to slice a brick of firm, drained tofu. When I say drained I really mean pour off all water and wrap in paper towels discarding the wet ones and using fresh dry ones. You want to almost squeeze the brick without squishing it. Slice across the brick and brown in 2 tbsp. olive oil along with 1 tsp. sesame oil in a heavy skillet. It takes 5-7 minutes to really get the edges brown on med./high heat. After both sides are browned remove and drain on paper towels. I eat it with a little Spike seasoning sprinkled on or my kids like it with Yoshida's Gourmet sauce. This is similar to Teriyaki sauce but thicker. I purchase mine at BJ's wholesale club. The Spike can be purchased at some groceries stores but definitely health food stores.
Try it, you might be surprised. DanaO
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