Tofu question

[Guest guest]

Is this not just frozen and defrosted tofu, Linda? I can't bear the

texture of tofu unless it has been frozen and defrosted by putting

it into a pan of boiling water and then squeezed dry. It really

takes on flavours well after that and soaks up sauces.

Christie

 

, " linda " <lindai81

wrote:

>

> There are several places around here that have the most superb

tofu and I

> can get it at the Asian markets. It is like a sponge...if you cut

it open it

> looks like a sponge. I just love it especially on salads but I

cannot manage

> to mimic it here at home. does anyone have a clue as to how they

do that? I

> am so tired of tofu except for this style.

> linda

>

[Guest guest]

No, it is different. I freeze and defrost almost all of my tofu already, so

they must be doing something different. Actually there is a place here that

makes tofu and they have some I like so maybe they would tell me how to get

the basic sponge effect. I read somewhere that one gets a different texture

if one drains it, freezes it and then before it thaws out dumps it into

boiling water to thaw it...seems the water melts that is inside and when it

does it leaves little pockets. I have just been too lazy to try it out, but

since I have some I bought yesterday I will do so today and will let you

know if it works at all. And since it works for you maybe it will be spongy.

Mine already soaks up what ever marinade I have it in, but I am getting sick

of the marinades and texture. Maybe it will be like yours. Thanks!

linda

 

 

" christie_0131 " <christie0131

> Is this not just frozen and defrosted tofu, Linda? I can't bear the

> texture of tofu unless it has been frozen and defrosted by putting

> it into a pan of boiling water and then squeezed dry. It really

> takes on flavours well after that and soaks up sauces.

> Christie

[Guest guest]

Let us know how it works, please, Linda. I did a couple of searches and

basically read the same thing along the lines of boiling/freezing (drying

too I think) but nothing on how to make it this way from scratch (as of yet

anyway)...

 

----

 

*Koya-dofu (freeze-dried tofu)*

The texture of tofu becomes spongy in the process of being boiled, frozen,

dried, and thawed. Generally, it is known as Koya-dofu (Koya is the famous

Japanese Buddhists' sacred mountain, and the Buddhists made freeze-dried

tofu in their own way), but kori-dofu and shimi-dofu (kori and shimi mean

frozen) are the same. Being simmered with kombu, soy sauce, and sake,

Koya-dofu becomes a savory dish. When you use the product, follow the

package instructions. Can be stored on the kitchen shelf.

 

----

 

*Buying & Storing Tofu*

 

Tofu most commonly is sold in water-filled tubs, vacuum packs, or in aseptic

brick packages. Tofu is usually found in the produce section of the grocery

store, although some stores sell tofu in the dairy or deli sections. Tofu is

sometimes sold in bulk in food cooperatives or Asian markets. Unless it is

aseptically packaged, tofu should be kept cold. As with any perishable food,

check the expiration date on the package.

 

Once the tofu package is open, leftover tofu should be rinsed and covered

with fresh water for storage. Change the water daily to keep it fresh, and

use the tofu within a week.

 

Tofu can be frozen up to 5 months. Defrosted tofu has a pleasant caramel

color and a chewy, spongy texture that soaks up marinade sauces and is great

for the grill.

----

 

 

 

 

 

 

 

 

On 3/15/06, linda <> wrote:

>

> No, it is different. I freeze and defrost almost all of my tofu already,

> so

> they must be doing something different. Actually there is a place here

> that

> makes tofu and they have some I like so maybe they would tell me how to

> get

> the basic sponge effect. I read somewhere that one gets a different

> texture

> if one drains it, freezes it and then before it thaws out dumps it into

> boiling water to thaw it...seems the water melts that is inside and when

> it

> does it leaves little pockets. I have just been too lazy to try it out,

> but

> since I have some I bought yesterday I will do so today and will let you

> know if it works at all. And since it works for you maybe it will be

> spongy.

> Mine already soaks up what ever marinade I have it in, but I am getting

> sick

> of the marinades and texture. Maybe it will be like yours. Thanks!

> linda

>

>

> " christie_0131 "

>

> > Is this not just frozen and defrosted tofu, Linda? I can't bear the

> > texture of tofu unless it has been frozen and defrosted by putting

> > it into a pan of boiling water and then squeezed dry. It really

> > takes on flavours well after that and soaks up sauces.

> > Christie

>

>

>

>

>

 

 

 

[Guest guest]

My " Book of Tofu " suggests freezing uncovered? I don't believe you

should drain it first, just pop it in the freezer unwrapped. I

haven't tried that yet though, as I usually find the package in the

back of the fridge with only a few days to go before it expires, and

toss it the freezer as is! :-7

[Guest guest]

Uncovered? That is truly odd. I would think it would just get crusty. Yuk.

Yep, I have always just brought it home and thrown it into the freezer

without draining, but now have one in there that I drained, put into a

freezer bag and am now trotting off to dump it into the pot of boiling water

to see how that turns out. These experimentations can get expensive if they

turn out not to be edible. LOL

linda

 

 

" Amy " <sandpiperhiker

 

 

> My " Book of Tofu " suggests freezing uncovered? I don't believe you

> should drain it first, just pop it in the freezer unwrapped. I

> haven't tried that yet though, as I usually find the package in the

> back of the fridge with only a few days to go before it expires, and

> toss it the freezer as is! :-7

 

[Guest guest]

> Uncovered? That is truly odd. I would think it would just get

> crusty. Yuk.

> Yep, I have always just brought it home and thrown it into the

> freezer without draining, but now have one in there that I drained,

> put into a freezer bag and am now trotting off to dump it into the

> pot of boiling water to see how that turns out. These

> experimentations can get expensive if they turn out not to be

> edible. LOL

 

 

Yup, it says uncovered. It says it will turn yellowish, but should

not get crusty. Originally it was frozen by setting on bamboo mats out

in the snow:

 

" The method for preparing frozen tofu was first discovered in the cold

mountainous regions of northern China about 1,000 to 1,500 years ago.

It was found that if regular tofu was cut into 1/2-inch-thick slabs,

arranged on boards or bamboo mats, and then set out in the snow

overnight until frozen solid, the structure and basic character of the

tofu underwent a radical transformation. All the water in the tofu --

about 86 percent of the tofu's total weight -- turned to ice, and the

protein and other solids congealed into a lacy but firm network. When

the frozen tofu was later placed in warm water, the ice thawed,

leaving only the network of protein and solids; this network looked

like a beige, fine-grained natural sponge or zweiback biscuit. With

the loss of water, the tofu became a highly concentrated source of

protein and energy. Like a delicate sponge, it was resilient, highly

absorbent, and cohesive enough to hold together when pressed or

cooked. " p339

 

" Homemade Frozen Tofu

Makes 2 pieces

Although regular tofu is generally used as the basis for frozen tofu,

both silken tofu and tofu cutlets may also be used. Due to freezing,

the latter develops a texture remarkably similar to tender meat. If

using homemade tofu (p 127), make it as firm as possible by pressing

with a heavy weight for a long time in the settling container.

 

10 to 12 ounces tofu, cut crosswise into halves

 

Arrange tofu pieces on a plate, leaving at least1/2 inch between

pieces, then place in the freezer with the temperature turned down as

cold as possible. (Or place outdoors on a very cold winter night.)

Its color turned from white to amber, the tofu will be completely

transformed and ready to use after 48 hours; the most porous and

resilient texture, however, is attained after 1 week of freezing. If

you do not wish to use the tofu immediately, seal it in a polyethylene

bag and store in the freezer. Lengthy storage actually improves

texture. " p 349

 

from " The Book of Tofu " by William Shurtleff and Akiko Aoyagi

[Guest guest]

This was so interesting and so close to what I read on the boiling of it

after freezing before thawing.

 

I did put the drained tofu, didn't slice it, into the freezer, then put it

into boiling water. It was almost a disaster...one needs to cover the entire

block with water. It took nearly 20-25 minutes to thaw out in the boiling

water..I was afraid it was going to disintegrate, but it didn't. I removed

it from the water, pressed it and cut into it. No lacey tofu though except

around the very edges. I think it became lacy around the edges as they

rapidly thawed out in the boiling water. From what you describe below I

think I will follow the directions you listed. Right down to the uncovered

part. That will not happen for a while though since I have to eat this

block. The texture is a bit tougher than the way I usually do it and I have

yet to cook it, but it is much more firm than just freezing, thawing and

pressing. More meaty I guess, denser. Thanks for the info. Oh, do you think

they are using a tofu block like we get as the directions of cutting it

crosswise in half ...it was the use of " halves " that threw me. Cause it

still leaves larger pieces than the 1/2 inch that was listed in the first

part.

linda

 

" Amy " <sandpiperhiker

> > Yup, it says uncovered. It says it will turn yellowish, but should

> not get crusty. Originally it was frozen by setting on bamboo mats out

> in the snow:

>

> " The method for preparing frozen tofu was first discovered in the cold

> mountainous regions of northern China about 1,000 to 1,500 years ago.

> It was found that if regular tofu was cut into 1/2-inch-thick slabs,

> arranged on boards or bamboo mats, and then set out in the snow

> overnight until frozen solid, the structure and basic character of the

> tofu underwent a radical transformation. All the water in the tofu --

> about 86 percent of the tofu's total weight -- turned to ice, and the

> protein and other solids congealed into a lacy but firm network. When

> the frozen tofu was later placed in warm water, the ice thawed,

> leaving only the network of protein and solids; this network looked

> like a beige, fine-grained natural sponge or zweiback biscuit. With

> the loss of water, the tofu became a highly concentrated source of

> protein and energy. Like a delicate sponge, it was resilient, highly

> absorbent, and cohesive enough to hold together when pressed or

> cooked. " p339

>

> " Homemade Frozen Tofu

> Makes 2 pieces

> Although regular tofu is generally used as the basis for frozen tofu,

> both silken tofu and tofu cutlets may also be used. Due to freezing,

> the latter develops a texture remarkably similar to tender meat. If

> using homemade tofu (p 127), make it as firm as possible by pressing

> with a heavy weight for a long time in the settling container.

>

> 10 to 12 ounces tofu, cut crosswise into halves

>

> Arrange tofu pieces on a plate, leaving at least1/2 inch between

> pieces, then place in the freezer with the temperature turned down as

> cold as possible. (Or place outdoors on a very cold winter night.)

> Its color turned from white to amber, the tofu will be completely

> transformed and ready to use after 48 hours; the most porous and

> resilient texture, however, is attained after 1 week of freezing. If

> you do not wish to use the tofu immediately, seal it in a polyethylene

> bag and store in the freezer. Lengthy storage actually improves

> texture. " p 349

>

> from " The Book of Tofu " by William Shurtleff and Akiko Aoyagi

 

[Guest guest]

That was a cool read. Thanks Amy!

 

~ pt ~

 

I am certain that the water, the water of the seas and

of the lakes and of the mist and rain, has all but made

the Irish after its image.

~ William Butler Yeats

~~~*~~~*~~~>

, " Amy " <sandpiperhiker

wrote:

 

> Yup, it says uncovered. It says it will turn yellowish, but should

> not get crusty. Originally it was frozen by setting on bamboo mats out

> in the snow:

>

> " The method for preparing frozen tofu was first discovered in the cold

> mountainous regions of northern China about 1,000 to 1,500 years ago.

> It was found that if regular tofu was cut into 1/2-inch-thick slabs,

> arranged on boards or bamboo mats, and then set out in the snow

> overnight until frozen solid, the structure and basic character of the

> tofu underwent a radical transformation. All the water in the tofu --

> about 86 percent of the tofu's total weight -- turned to ice, and the

> protein and other solids congealed into a lacy but firm network. When

> the frozen tofu was later placed in warm water, the ice thawed,

> leaving only the network of protein and solids; this network looked

> like a beige, fine-grained natural sponge or zweiback biscuit. With

> the loss of water, the tofu became a highly concentrated source of

> protein and energy. Like a delicate sponge, it was resilient, highly

> absorbent, and cohesive enough to hold together when pressed or

> cooked. " p339

> from " The Book of Tofu " by William Shurtleff and Akiko Aoyagi

>

[Guest guest]

The tofu I use is rectangular block maybe 4 by 5.5 inches and 1 inch

thick. It comes sealed in a plastic covering and I just fling the

whole thing into the freezer where it will sit for quite a while

until I remember it is there, so definitely longer than a week. When

I take it out of the freezer I just fling it into the boiling water

still in its covering. I'm sure mine defrosts in 10 minutes at most

much more quickly than you describe but perhaps altitude (or lack

thereof in my case) plays a part in that.

Wishing you success with your next attempt - try leaving it for a

couple of weeks, or a couple of months, frankly I've eaten it after

a couple of years and it's been fine.

Christie

 

, " linda " <lindai81

wrote:

>

> This was so interesting and so close to what I read on the boiling

of it

> after freezing before thawing.

>

> I did put the drained tofu, didn't slice it, into the freezer,

then put it

> into boiling water. It was almost a disaster...one needs to cover

the entire

> block with water. It took nearly 20-25 minutes to thaw out in the

boiling

> water..I was afraid it was going to disintegrate, but it didn't. I

removed

> it from the water, pressed it and cut into it. No lacey tofu

though except

> around the very edges. I think it became lacy around the edges as

they

> rapidly thawed out in the boiling water. From what you describe

below I

> think I will follow the directions you listed. Right down to the

uncovered

> part. That will not happen for a while though since I have to eat

this

> block. The texture is a bit tougher than the way I usually do it

and I have

> yet to cook it, but it is much more firm than just freezing,

thawing and

> pressing. More meaty I guess, denser. Thanks for the info. Oh, do

you think

> they are using a tofu block like we get as the directions of

cutting it

> crosswise in half ...it was the use of " halves " that threw me.

Cause it

> still leaves larger pieces than the 1/2 inch that was listed in

the first

> part.

> linda

[Guest guest]

Interesting and informative topic you all have going on. I once had a

partial block sitting in its liquid in a plastic container. It had been

sitting too close to the refrigerator wall and after a few days had

developed some ice around it. One corner had become yellowish (I believe as

Amy had described of hers). I had planned on grilling with it one day -

wasn't sure if it was good. Went the cautious route and did not cook with

it. Here I read this thread and realize that not only was it just

fine....more than likely it probably had developed a better texture and a

bit tastier then before the freeze. ....well, now I know for next time.

Will be nice also knowing that I can get a few containers of tofu and store

in the freezer to save on future trips.

 

I have yet to build up the courage to try the fresh varieties that the

stores make and keep in buckets. Don't know that I can ever go that route,

LOL.

 

I wonder if anyone has invented and over sized egg slicer for use on tofu.

 

S.

 

On 3/16/06, christie_0131 <> wrote:

>

> The tofu I use is rectangular block maybe 4 by 5.5 inches and 1 inch

> thick. It comes sealed in a plastic covering and I just fling the

> whole thing into the freezer where it will sit for quite a while

> until I remember it is there, so definitely longer than a week. When

> I take it out of the freezer I just fling it into the boiling water

> still in its covering. I'm sure mine defrosts in 10 minutes at most

> much more quickly than you describe but perhaps altitude (or lack

> thereof in my case) plays a part in that.

> Wishing you success with your next attempt - try leaving it for a

> couple of weeks, or a couple of months, frankly I've eaten it after

> a couple of years and it's been fine.

> Christie

>

>

 

 

 

[Guest guest]

I have often thought about the egg slicer thing for tofu too. That would be

cool. Last night I watched the new show " Inventors " where they are on a

search for inventors...it was kind of cute...maybe you should invent this

tofu cutter and go there? I have also been reluctant (afraid) to buy the

tofu from buckets. But I get a brand, Surata, that is made right here in

Eugene, organic and all, in sealed tubs in water, so no need to do the

bucket. I know this is fresh.

linda

 

" subprong " <subprong

>

> I have yet to build up the courage to try the fresh varieties that the

> stores make and keep in buckets. Don't know that I can ever go that

route,

> LOL.

>

> I wonder if anyone has invented and over sized egg slicer for use on tofu.

[Guest guest]

HI Linda:

 

I have never put mine into boiling water to defrost, however after it has

defrosted I press the liquid out. I usually wrap it in some paper toweling and

then place a cutting board on top of it and then place 2 of my daughters

text books on top of that. I let it sit for 30 to 45 min and a lot of liquid

comes out. Then I marinate or bread it and bake it.

 

gayle

 

 

 

[Guest guest]

Yes, the way you do it is the same way I have been doing it for years, but

was looking for some way to do it that would leave the sponge holes in it

and make it with more texture. This freezing and dumping it into boiling

water really did give it more texture and it was lacy around the edges like

a sponge but I had put the whole thing into the boiling water. Next time I

will slice the slab into thirds to hasten the thawing...supposedly what

happens is that the ice crystals in the brick melt quickly enough that where

they were it leaves holes in the tofu like a sponge..appearing lacy. I know

that I loved it refreshing my liking of tofu. Been doing it the same way for

years, freezing, thawing, pressing, marinating and I was getting pretty sick

of it. This I cubed, soaked in hoisin sauce and toasted sesame oil and fried

it and it was delicious...I think maybe just a bit too delicious...it is

gone. Oh, I just thought...it actually had more of the texture of seitan,

chewy.

linda

 

 

<glpveg4life

 

> HI Linda:

>

> I have never put mine into boiling water to defrost, however after it has

> defrosted I press the liquid out. I usually wrap it in some paper

toweling and

> then place a cutting board on top of it and then place 2 of my daughters

> text books on top of that. I let it sit for 30 to 45 min and a lot of

liquid

> comes out. Then I marinate or bread it and bake it.

>

> gayle

[Guest guest]

HI

I always use the extra firm tofu.

 

After it is pressed sometimes I marinate it in a soy sauce mixture and

sometimes I marinate it in some Italian salad dressing, and sometimes a make a

breading, once I have done one of these things I bake the tofu.

 

gayle

 

 

 

[Guest guest]

Hi,

 

I was just wondering what kind of tofu you use? I have always wanted

to try this with regular tofu, but am unsure of which kind: firm,

semi, soft? I sometimes buy this one kind of tofu that already has

holes in it and is spongy (even kind of bouncy!) that I find at the

Asian grocery store... I wish I could remember the name of the

product now to tell you! But I don't always have that on hand so

would love to know how you prepare yours.

 

Any help is appreciated!

~nihonjinblossom~

 

, " linda " <lindai81

wrote:

>

> Yes, the way you do it is the same way I have been doing it for

years, but

> was looking for some way to do it that would leave the sponge

holes in it

> and make it with more texture. This freezing and dumping it into

boiling

> water really did give it more texture and it was lacy around the

edges like

> a sponge but I had put the whole thing into the boiling water.

Next time I

> will slice the slab into thirds to hasten the thawing...supposedly

what

> happens is that the ice crystals in the brick melt quickly enough

that where

> they were it leaves holes in the tofu like a sponge..appearing

lacy. I know

> that I loved it refreshing my liking of tofu. Been doing it the

same way for

> years, freezing, thawing, pressing, marinating and I was getting

pretty sick

> of it. This I cubed, soaked in hoisin sauce and toasted sesame oil

and fried

> it and it was delicious...I think maybe just a bit too

delicious...it is

> gone. Oh, I just thought...it actually had more of the texture of

seitan,

> chewy.

> linda

>

>

>

[Guest guest]

I used firm in the tub in water...don't use the silken type or you would

probably have a mess. I too was buying the spongy kind at the Asian store,

but wanted to learn how to cook it...yes, it will bounce I suspect! I loved

it so much that is why I wanted to make my own since I too don't always have

it on hand. This isn't as light and spongy though...I am going to get some

more tofu today and try it again but as I wrote below so maybe it will be

more spongy, but I suspect it will always be a bit different. If I find a

local place here that makes it that way I will see if they will give me a

hint as to how they get it that way and pass it along.

linda

 

" nihonjinblossom " <chrisanthy_p

>

> I was just wondering what kind of tofu you use? I have always wanted

> to try this with regular tofu, but am unsure of which kind: firm,

> semi, soft? I sometimes buy this one kind of tofu that already has

> holes in it and is spongy (even kind of bouncy!) that I find at the

> Asian grocery store... I wish I could remember the name of the

> product now to tell you! But I don't always have that on hand so

> would love to know how you prepare yours.

>

> Any help is appreciated!

> ~nihonjinblossom~

>

> , " linda " <lindai81

> wrote:

> >

> > Yes, the way you do it is the same way I have been doing it for

> years, but

> > was looking for some way to do it that would leave the sponge

> holes in it

> > and make it with more texture. This freezing and dumping it into

> boiling

> > water really did give it more texture and it was lacy around the

> edges like

> > a sponge but I had put the whole thing into the boiling water.

> Next time I

> > will slice the slab into thirds to hasten the thawing...supposedly

> what

> > happens is that the ice crystals in the brick melt quickly enough

> that where

> > they were it leaves holes in the tofu like a sponge..appearing

> lacy. I know

> > that I loved it refreshing my liking of tofu. Been doing it the

> same way for

> > years, freezing, thawing, pressing, marinating and I was getting

> pretty sick

> > of it. This I cubed, soaked in hoisin sauce and toasted sesame oil

> and fried

> > it and it was delicious...I think maybe just a bit too

> delicious...it is

> > gone. Oh, I just thought...it actually had more of the texture of

> seitan,

> > chewy.

> > linda

> >

> >

> >

 

[Guest guest]

Hi Linda,

 

I'm glad you found another fresh option so that you don't have to encounter

the scary buckets. Speaking of Eugene, OR - I just saw some big wooden

outdoorsy bucket types of things on sale here in TX. They were made in

Eugene, Oregon. Vertical pieces of wood strapped horizontally with strips

of metal. Must be for fountains or plants or something.

 

If I invent a tofu cutter I will not take it to that show for fear that

Paula Abdul will be around. She is a crazy lady I suspect from another

planet. She makes that Simon guy look like a Brady Bunch member. Thanks

for the advice though. Maybe you and I can come up with something. Perhaps

we should start with a name?

 

S.

 

 

 

On 3/17/06, linda <> wrote:

>

> I have often thought about the egg slicer thing for tofu too. That would

> be

> cool. Last night I watched the new show " Inventors " where they are on a

> search for inventors...it was kind of cute...maybe you should invent this

> tofu cutter and go there? I have also been reluctant (afraid) to buy the

> tofu from buckets. But I get a brand, Surata, that is made right here in

> Eugene, organic and all, in sealed tubs in water, so no need to do the

> bucket. I know this is fresh.

> linda

>

> " subprong " <

>

> >

> > I have yet to build up the courage to try the fresh varieties that the

> > stores make and keep in buckets. Don't know that I can ever go that

> route,

> > LOL.

> >

> > I wonder if anyone has invented and over sized egg slicer for use on

> tofu.

>

>

>

>

>

 

 

 

[Guest guest]

Wow that actually does sound good, Linda. Hoisen is some yummy stuff.

I'd add some crushed peanuts or cashew pieces to it.

 

On my miso trip I purchased a bottle of chile soy paste. I have not

tried it but am going to throw some in with some of the fresh miso

that I have. I've been making soup with the dried miso packets -

really really good stuff!

 

Ooooh, I know what you'd like. I'll prepare that tofu the same way

and add lots of hot chile paste. I know you like hot foods! Then

we can throw in tons and tons of wonderful celery in there for you.

What beverage would you prefer - hot Italian soda or celery juice?

)~

 

Shawn

 

On 3/18/06, linda <> wrote:

This I cubed, soaked in hoisin sauce and toasted sesame oil and

> fried

> it and it was delicious...I think maybe just a bit too delicious...it is

> gone. .

> linda

[Guest guest]

Yummers, you are right. The addition of nuts sounds marvelous and no more

trouble either. If you have ever noticed I cook extremely simple and use

only a few ingredients at max. I keep my life that way too...simple. Now am

I simple minded or what...and don't answer that Shawn...it was rhetorical!

<grinning> You know another idea I think I will try is that I also have some

plum sauce just sitting in the fridge and might try that too (not mixing it

with the other though). I am doing away with the plum and hoisin sauces

until I can find some organic one that isn't shipped in from out of country.

And I am using organic jams instead and it really does work very well, you

can either use it as a coating, or water it down with a bit of sesame oil.

Although I love salty things as you do, I have gotten really turned off of

braggs or soy except on rice. You know I threw out all of my miso

yesterday, I should have shipped it to you! I realized that I really didn't

like it...it had a yeasty taste to me but that could be me from my sniffer's

encounter with the bleach fiasco.

 

You know precisely where you can put that celery and you will have to

provide a butt load of tums to go with the chili paste. You mean, nasty

little bugger! <giggle> But what can one expect...you are from TX. <ROFL>

Gottcha! You guys just love tormenting me with that dippy celery..gag.

linda

 

-

" subprong " <subprong

 

 

> Wow that actually does sound good, Linda. Hoisen is some yummy stuff.

> I'd add some crushed peanuts or cashew pieces to it.

>

> On my miso trip I purchased a bottle of chile soy paste. I have not

> tried it but am going to throw some in with some of the fresh miso

> that I have. I've been making soup with the dried miso packets -

> really really good stuff!

>

> Ooooh, I know what you'd like. I'll prepare that tofu the same way

> and add lots of hot chile paste. I know you like hot foods! Then

> we can throw in tons and tons of wonderful celery in there for you.

> What beverage would you prefer - hot Italian soda or celery juice?

> )~

>

> Shawn

>

> On 3/18/06, linda <> wrote:

> This I cubed, soaked in hoisin sauce and toasted sesame oil and

> > fried

> > it and it was delicious...I think maybe just a bit too delicious...it

is

> > gone. .

> > linda

>

>

>

>

[Guest guest]

Thank you for your touching concern about my falling into the buckets of

tofu and drowning. I am sure that you would have run to my rescue and saved

me. I suppose, however, we may be back to the bending over and butt

watching. <grinning> No one else will remember that conversation though

which is just as well. LOL

 

I haven't seen what you are talking about except they sound like wine

barrels (or a resemblance there of). You plant plants in them, unless of

course you are into wine making. But the wood wouldn't work well for a

fountain I wouldn't think. Did you buy one and how much were they? You are

foolish if you bought something made in Eugene since we are all a bunch of

anarchists and all of us wear dreadlocks...saving on shampoo and water and

owls.

 

I am working on a name for the tofu cutter...how about the Tofu Bobbitt? Or

do you recall or were you around when that name became synonymous with

something else...in other words do you get my drift? I know that PT probably

does, but hopefully she won't kick me off the list for it. <grinning> Can't

say I blame you for wanting to avoid Paula, but Simon is so

caustic...ouch...

 

linda (darn, Shawn, my name is spelled with a little l...or is that getting

back at me creating a gender identity crisis in the beginning...how long to

you hold a grudge?) <chortling>

linda

 

-

" subprong " <subprong

 

 

> Hi Linda,

>

> I'm glad you found another fresh option so that you don't have to

encounter

> the scary buckets. Speaking of Eugene, OR - I just saw some big wooden

> outdoorsy bucket types of things on sale here in TX. They were made in

> Eugene, Oregon. Vertical pieces of wood strapped horizontally with strips

> of metal. Must be for fountains or plants or something.

>

> If I invent a tofu cutter I will not take it to that show for fear that

> Paula Abdul will be around. She is a crazy lady I suspect from another

> planet. She makes that Simon guy look like a Brady Bunch member. Thanks

> for the advice though. Maybe you and I can come up with something.

Perhaps

> we should start with a name?

>

> S.

>

>

>

> On 3/17/06, linda <> wrote:

> >

> > I have often thought about the egg slicer thing for tofu too. That

would

> > be

> > cool. Last night I watched the new show " Inventors " where they are on a

> > search for inventors...it was kind of cute...maybe you should invent

this

> > tofu cutter and go there? I have also been reluctant (afraid) to buy the

> > tofu from buckets. But I get a brand, Surata, that is made right here in

> > Eugene, organic and all, in sealed tubs in water, so no need to do the

> > bucket. I know this is fresh.

> > linda

> >

> > " subprong " <

> >

> > >

> > > I have yet to build up the courage to try the fresh varieties that the

> > > stores make and keep in buckets. Don't know that I can ever go that

> > route,

> > > LOL.

> > >

> > > I wonder if anyone has invented and over sized egg slicer for use on

> > tofu.

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

I also use the extra-firm tofu - and I rarely bother

freezing it, just press it then marinate (or not

marinate, depending on the dish I'm making of course).

Freezing it does make it like seitan - which I cannot

buy around here :-(

 

I love the inventive ideas that have come up on this

list re tofu. There are so many things to do with it

and so many flavourings to add, that I rather wonder

at those who proclaim that they dislike it. Perhaps

they have a more sensitive palate than I LOL

 

The silken tofu I DO use from time to time - but can

rarely buy it - it's great for other cooking tricks -

like making into a soy mayonnaise, yoghurt or sour

creme - and using in deserts, creme soups, etc.

 

Now you guys have made me hungry - and it's only 920

in the morning!

 

best love, pat

 

 

 

 

 

[Guest guest]

Hi Richard:

 

I went Vegan a year ago and have spent lots of time looking for (and

reading!) accurate info on nutrition. Prior to that I followed the Dean

Ornish diet for five years and had read all of his books and the Pritikin

books.

 

My current understanding of Tofu is that it is a healthy food to consume on

a regular basis. However, since it is a processed food and is high in

protein and fat, it is not as healthy and protective as eating whole foods

plant based foods. So, while I eat some tofu every other day, I make sure

to eat plenty of leafy greens every day and starches (brown rice, potatoes,

corn, etc) - in order to get vitamins, anti-oxidants, fiber, etc. One MD

who is a good source is Dr. Fuhrman - www.drfuhrman.com

 

An excellent up-to-date comprehensive book on nutrition is " The China

Study " . This book is written by a biochemistry professor at Cornell

University with 50 years experience in nutrition research. The " China

Study " was the largest study on the relationship of nutrition to disease

ever conducted. This was a very well designed study. Over 300 journal

article have been published from it, and this book is a nice summary for the

general public to read. It also has over 750 references to other studies

and books! Very well written and convincing!

See www.thechinastudy.com This has convinced me that a Whole Foods Plant

Base diet is the ideal Vegan diet. That is, minimizing processed foods

(oils especially) and sugars.

 

As for other sources that may have particulars on Tofu:

 

www.pcrm.org - Physicians Committee on Responsible Medicine. They have a

long history of doing good nutrition research. They have many research

papers and summaries on their website.

 

www.drmcdougall.com - his newsletter archive has many articles that are

helpful for nutrition, and he backs them up with references to clinical

research.

 

As for B12 - Dr McDougall says that once you go Vegan you still have stores

of B12 in your body that will last at least 3 years, so dont need to start

taking it right away. Dr. McDougall is focusing on preventing neurological

problems (the main symptom of low B12). I did blood work after six months

being Vegan and my B12 was over 500, well within normal range. On the

other hand, Dr. Michael Greger MD (veganmd.org) recommends that even meat

eater should take b12! He says in our modern society even meat eaters dont

get enough to provide proper cardiovascular protection. However, even Dr.

Greger doesnt recommend as much as 500mcg daily. I think he recommends that

much every other day. Check his website.

 

Hope that helps!

Doug Brown

 

 

 

 

 

 

On Behalf

Of Richard

Thursday, July 27, 2006 10:46 AM

 

Tofu question

 

 

Hi all,

 

New member here. I decided to become vegan 4 months ago and am

feeling great physically and emotionally because of it. I had been

eating eggs, dairy and some chicken and fish and had been struggling

with the guilt for a long time. Now I feel much more relaxed and

contented with a vegan diet.

 

I was wondering if someone could point me to a reliable source for

info. Having heard that there might be problems with eating tofu and

other soy based products I did an internet search. The results are

confusing at best, some sites say soy based food is the best thing for

you, others say they shrink your brain and cause other health problems.

 

What to believe? Suggestions would be most appreciated. Also, I'm

taking a 500 mcg B12 supplement daily, is there anything else I should

be doing?

 

Richard

 

 

 

 

 

 

 

 

 

 

 

____

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for veggies to network, find support and promote veg*nism.

 

Events Calendar - http://bayareaveg.org/events

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Compassionate Living Program - http://bayareaveg.org/cl

Map It Veg - http://www.frappr.com/baveg

____

 

[Guest guest]

On a related note: what are the merits/demerits of Tempeh

versus Tofu? Is Tempeh less " processed " and therefore possibly better?

Is it lower in fat than Tofu? I'll admit it: when I started eating

tofu, I was really gorging on it. The slowly bulging waistline

(as opposed to the sixpack abs automatically expected) made

me look at the label, and I was surprised to see the fat

content in Tofu.

 

Ajay

[Guest guest]

Bob - I know you are just holding your breath, waiting for me to tell you that I make my own. GailBob <yogabob7 wrote: Hi Veggy's,Just wondering what Brand of Tofu our group uses, the most?I use the Orgainic Nigari Tofu from Whole Foods Market. Cost is $1.49 for 8oz.Bob

[Guest guest]

Gail,

 

I'm laughing so hard.... Well Do U, if so how??

 

Bob

 

, Gail Shapiro <weedabutt wrote:

>

> Bob -

>

> I know you are just holding your breath, waiting for me to tell you that I

make my own.

> Gail

>

> Bob <yogabob7 wrote:

> Hi Veggy's,

>

> Just wondering what Brand of Tofu our group uses, the most?

>

> I use the Orgainic Nigari Tofu from Whole Foods Market. Cost is $1.49 for 8oz.

>

> Bob

>

>

>

>

>

>