Tofu isn’t something that I have used, but I had a request for some recipes using it and I got both of these from people who regularly cook with it. Tofu is bean curd and is made of condensed soy milk that is pressed into solid white blocks in a process that is similar to making cheese. It is low in calories and doesn’t contain any cholesterol. It is an excellent source of iron and calcium. The blocks vary in softness from soft, firm, to extra firm. Tofu can safely be eaten raw without frying or baking it.
My friend, Pat Reid, made this tofu ‘chicken’ salad and told me it was delicious. Her husband, Barry, said that he wouldn’t have known that it wasn’t chicken if she hadn’t told him. Pat said that it can be eaten as a side salad on its own or added to a crisp salad.
Pat’s daughter-in-law, Maryn, makes this marinated tofu. It is good as a protein snack or in salads or sandwiches. The recipe as printed makes 4 servings but you can easily double or triple the recipe. Although the recipe instructions are for frying the tofu you could also bake it. Just put the pieces on a parchment paper lined baking sheet. Bake at 350 for 20 minutes, then flip it over and bake for another 2-5 minutes until golden. If you want Maryn’s recipe to be gluten free, you can use tamari sauce in place of the soya sauce. Maryn suggests serving the marinated tofu over a bed of rice with stir fried vegetables of your choice. You can also add it to a crisp lettuce or spinach salad. Store any leftovers in a covered container in the refrigerator for 3 or 4 days.