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photo by Brian Carmen
Yes, you know me as the “hell with cholesterol, bring on the meat gal” but I do have days of healthier eating. I do try to do a meatless meal a week and I like using tofu on those occasions. Don’t turn your nose up like my husband, I have found some delicious recipes that I have used and want to share. My favorite recipe, one that I have written about is Shrimp Ball Soup. Below there is a recipe from House Brands for a Tofu Milanese that offers a gourmet alternative for a meatless dinner.
I just discovered that this is National Soy Month so aren’t I timely.
Problems with Recipes
One of the biggest problems I have had and seen is recipes don’t state what texture tofu you should use. Even the shrimp ball soup recipe mentioned above didn’t state what firmness to use, I use firm tofu. I thought I would throw together a short primer on tofu for those of you wanted to change to a meatless day a week.
FYI: The firmness of tofu is a reflection of the water content
Extra soft and soft tofu are great for dips, salad dressings, sauces, smoothies and desserts. Soft (silken) tofu is in any recipe where it needs to be blended like desserts or soups.
Medium firm tofu works well in casseroles, soups and salads.
Firm and extra firm tofu for crumbling, steaks, stir fries, baking and where solid chunks are needed.
There are even tofu noodles (Shirataki). They seem best adapted to Asian recipes. The texture is not like regular pasta they are a bit chewier. They need to be rinsed and then boiled for 2 minutes and they are ready to go for Asian stir fry, soups and chilled noodle salads.
Proper Handling of Tofu
Draining Water:
After taking tofu out of the container, wrap it in paper towels to remove excess water. It is recommended that excess water be removed before cooking though some recipes do not require this step.
Storage:
Store the unused portion of tofu in water inside an airtight container. It is recommended that the water be changed daily. Unused tofu must be refrigerated. Freezing tofu is an option, but be advised that the texture of tofu will change and become spongy. Also, frozen Tofu can absorb marinades or other liquids more quickly. To use frozen tofu, simply let it defrost and squeeze out any excess liquid.
Crispy House Tofu Milanese with Roasted Lemon by Billy Strynkowski, executive chef of Cooking LightMagazine: Chef Strynkowski channels the flavors of Italy and lightens up the traditional Milanese with House Foods Extra Firm Tofu, resulting in a crispy, perfectly seasoned starter or main dish. Chef Strynkowski’s healthy and delicious recipes and helpful cooking tips have gained him a large national following.
Serves: 4 Time: 30 minutes
Ingredients:
2 packages (24oz) House Premium Tofu or Organic Tofu Extra Firm, cut into 8 pieces in total (see Directions)
2 cups panko (Japanese bread crumbs)
½ cup chopped fresh parsley
1 Tbsp dried oregano
½ cup grated Parmesan cheese
2 Tbsp minced garlic
2 eggs, beaten
½ cup all-purpose flour to coat
2 large lemons cut in half
½ cup olive oil for cooking
Light lemon broth (recommended):
1 cup vegetable stock
¼ cup fresh lemon juice
1 Tbsp butter
Directions:
- Preheat oven to 400?F. Cut each package of Tofu in half lengthwise, then slice in half to make 4 pieces. Makes 8 pieces total.
- Mix bread crumbs parsley, oregano, Parmesan and garlic together in large bowl.
- Place beaten eggs and flour in separate bowls.
- Coat tofu with flour, dip in eggs then in seasoned bread crumbs.
- Place lemon halves in small baking pan in oven for 15 minutes or until nicely caramelized and browned.
- Heat large skillet, coat the bottom with olive oil. Place breaded Tofu in skillet and sauté on both sides until browned. Serve with roasted lemons.
- Make light lemon broth by melting butter in small pan over medium heat. Add stock and lemon juice. Simmer for 2 to 3 minutes. Pour over Tofu.
Recipe courtesy of House Foods America
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