Guest guest Posted March 9, 2001 Report Share Posted March 9, 2001 Wow, there've been some great tofu recipes! When my daughter was young, she really did just eat it like candy. I'd use the silken tofu (found in aseptic packs in most stores -- ethnic, natural foods, even chain grocery stores) in firm or extra firm, simply because they were easiest to store and cut up (for me) and pick up without falling apart (for her). Try not to screw up your face in an " icky " grimace as you feed it to your daughter -- no matter what *you* think -- and she'll probably like it just fine! Oh, and I make chocolate pudding with firm silken tofu, too. You can either use one of the mixes, or melt chocolate in a double boiler. Having an immersion blender makes it simple, but a regular blender works fine, too. Putting a little hazelnut syrup in it is nice! (Oh, sorry, off on a chocolate tangent!) Let's see...there are recipes for making tofu " fish " fingers in the oven, although I've never tried one, so I can't vouch for them. Tofu in pasta sauce is easy & nutritious. As someone else pointed out, it's great for picking up all sorts of flavours. Almost any stew or soup that you're used to making can benefit from having small cubes thrown in at the end of cooking. You can barbeque it, or just saute it up after marinating it in barbeque sauce. Oh, and a quick hint: if you have an Asian section of town -- either Chinese, Korean, or Japanese -- go to one of their grocery stores to find a *much* better price on tofu than in a health food store. Where I live, the difference is $0.79 (US) per box or fresh cube vs. $1.49 and up at Whole Foods. Literally, half the price. That adds up! Liz Quote Link to comment Share on other sites More sharing options...
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