Cooking
There is something tremendously satisfying about making meals out of virtually nothing. Of course, my pantry is far from bare. But there are times the fridge is almost empty. Today I am enroute to a conference and as a result I'd been too busy to shop and so on Monday I was faced with very little to work with. In fact I was down to not much more than a package of tofu and some organic celery!
I had thought I would make scrambled tofu for breakfast one day, but really it just doesn't work without toast. Searching on the newly designed Epicurious web site I found what sounded like a terrific recipe. As usual I made some tweaks and the result was very satisfying indeed. For one thing I used soft tofu which I think absorbs the vinaigrette better and I skipped the sesame seeds and added some ginger. I think you could also add garlic if you like. I could see making this for a potluck or serving it as a light and cool no-cook Summer dinner.
Poor tofu, so many people seem to dislike it. But not me. I love it's creaminess and mellow flavor. This recipe is for tofu lovers and will not win over anyone who finds the texture of tofu unappealing. It reminds me a bit of those Japanese appetizers like the Summer dish hiya yakko tofu which consists of a cube of cold tofu served with a garnish of thinly sliced ginger and green onion, in a bowl with some soy and yuzu. If you are a tofu lover, give it a try, if not, just move along.
Tofu and Celery Salad
2- 4 side salad portions
Ingredients
1 (14-oz) block of firm or extra firm silken tofu
2 tablespoons mild vegetable oil
1 teaspoon Asian sesame oil
2 teaspoons rice vinegar (if using seasoned omit black pepper)
2 teaspoon soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon black pepper
4 large ribs of celery
Instructions
Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels on top of a large baking sheet, then cover with another triple thickness of paper towels and another baking sheet if you have one. Weight the pan down with 3 1-lb cans or a large cast iron skillet to remove excess moisture and firm it up, about 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, ginger and pepper in a large bowl. Trim celery, then slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide matchsticks and transfer to a bowl. Toss gently with dressing, celery and season to taste. Do not use a spoon or you will break up the tofu. Served chilled.
Enjoy!
FOOD
- Tofu Feta Tomato Bake Recipe
Recipes for tofu fall into two camps, those that highlight it versus those that hide it. While I do sometimes add tofu to recipes to increase moisture and tenderness, I don’t need it to be camouflaged to enjoy it. I like both the soft and firm...
- Hodo Soy Beanery Factory Tour
Last week I got a sneak peek at the Hodo Soy Beanery factory in Oakland. I learned how tofu, soy milk and yuba (tofu skin) is made and my ability to eat store bought tofu was ruined forever. I am not a tofu hater. I like it. I don't find it bland,...
- Super Bowl Onion Dip: Recipe
What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist...
- Tofu Scramble: Recipe
If it was up to Lee, we'd eat eggs everyday for breakfast. But I get bored with that routine. Personally I don't mind eating leftovers from the night before for my breakfast but Lee is more of a traditionalist. So what to do? For a while I was...
- Fried Tofu With Noodles
This was something we sort of made up. We've been using rice noodles a lot lately; we had some tofu in the fridge we didn't want to go bad. Tofu, chopped & breaded with panko. Quickly fried in a wok. Next, fry up water chestnuts, garlic, hoisin...
Cooking
Tofu and Celery Salad: Recipe
There is something tremendously satisfying about making meals out of virtually nothing. Of course, my pantry is far from bare. But there are times the fridge is almost empty. Today I am enroute to a conference and as a result I'd been too busy to shop and so on Monday I was faced with very little to work with. In fact I was down to not much more than a package of tofu and some organic celery!
I had thought I would make scrambled tofu for breakfast one day, but really it just doesn't work without toast. Searching on the newly designed Epicurious web site I found what sounded like a terrific recipe. As usual I made some tweaks and the result was very satisfying indeed. For one thing I used soft tofu which I think absorbs the vinaigrette better and I skipped the sesame seeds and added some ginger. I think you could also add garlic if you like. I could see making this for a potluck or serving it as a light and cool no-cook Summer dinner.
Poor tofu, so many people seem to dislike it. But not me. I love it's creaminess and mellow flavor. This recipe is for tofu lovers and will not win over anyone who finds the texture of tofu unappealing. It reminds me a bit of those Japanese appetizers like the Summer dish hiya yakko tofu which consists of a cube of cold tofu served with a garnish of thinly sliced ginger and green onion, in a bowl with some soy and yuzu. If you are a tofu lover, give it a try, if not, just move along.
Tofu and Celery Salad
2- 4 side salad portions
Ingredients
1 (14-oz) block of firm or extra firm silken tofu
2 tablespoons mild vegetable oil
1 teaspoon Asian sesame oil
2 teaspoons rice vinegar (if using seasoned omit black pepper)
2 teaspoon soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon black pepper
4 large ribs of celery
Instructions
Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels on top of a large baking sheet, then cover with another triple thickness of paper towels and another baking sheet if you have one. Weight the pan down with 3 1-lb cans or a large cast iron skillet to remove excess moisture and firm it up, about 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, ginger and pepper in a large bowl. Trim celery, then slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide matchsticks and transfer to a bowl. Toss gently with dressing, celery and season to taste. Do not use a spoon or you will break up the tofu. Served chilled.
Enjoy!
| READ MORE Over at Bay Area Bites is an announcement about the Tofu Hakiu contest. I swear, I am NOT making this up! |
FOOD
- Tofu Feta Tomato Bake Recipe
Recipes for tofu fall into two camps, those that highlight it versus those that hide it. While I do sometimes add tofu to recipes to increase moisture and tenderness, I don’t need it to be camouflaged to enjoy it. I like both the soft and firm...
- Hodo Soy Beanery Factory Tour
Last week I got a sneak peek at the Hodo Soy Beanery factory in Oakland. I learned how tofu, soy milk and yuba (tofu skin) is made and my ability to eat store bought tofu was ruined forever. I am not a tofu hater. I like it. I don't find it bland,...
- Super Bowl Onion Dip: Recipe
What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist...
- Tofu Scramble: Recipe
If it was up to Lee, we'd eat eggs everyday for breakfast. But I get bored with that routine. Personally I don't mind eating leftovers from the night before for my breakfast but Lee is more of a traditionalist. So what to do? For a while I was...
- Fried Tofu With Noodles
This was something we sort of made up. We've been using rice noodles a lot lately; we had some tofu in the fridge we didn't want to go bad. Tofu, chopped & breaded with panko. Quickly fried in a wok. Next, fry up water chestnuts, garlic, hoisin...