Archive for the ‘For Kids’ category

Tofu for kids

December 24th, 2009

Tofu for kids

Tofu isn’t just for hippies and health nuts. It’s for kids, too! (Not to mention everyone.) Today was a perfect example of why I heart tofu so very, very much.

My four-year-old boy had been outside this afternoon for hours, playing soccer and running around like a crazy person. He walks in the house, kicks of his cleats and lets me know he’s “staaarving.” I head to the kitchen, whip out the friendly block of extra-firm tofu (water-packed, not silken) that’s waiting for me in the fridge, and I cut it into some fun little shapes– squares, triangles, trapezoids, whatever. I arranged my tofu shapes on a plate in a fun little pattern, set them down in front of him, and he ate every last one. Even had seconds.

The point here is that YOU DON’T EVEN HAVE TO COOK TOFU! It was literally straight out of the package. The trick? Make it fun, and never ever ever make kids think it’s something that you grew up thinking was “weird.” Cuz they have no idea what any particular food item even is, they just eat stuff that looks fun.

Another reason why plain tofu is perfect for kids? It tastes like nothing. That might sound strange, but think about it. What does your kid eat? Plain pasta? Plain bread? Plain is what kids like, and plain is what tofu’s all about.So the next time you’re looking for a quick, healthy meal or snack for your child, try some plain tofu. I bet they’ll surprise you!

Tofu Noodles

December 24th, 2009

Tofu Noodles

These tofu noodles are more along the lines of Italian linguine than Japanese-style tofu noodles, but they are exceptionally delicious. Gluten-free and fabulous. Serve with any pasta sauce, pesto, or even just some olive oil, lemon juice, parsley, sea salt and cracked pepper.

Tofu Noodles

Ingredients

* 1/2 cup extra-firm tofu, drained
* 1/2 cup rice flour
* 1/4 cup soy flour
* 1/2 teaspoon sea salt, plus some for water
* 1 tablespoon olive oil, plus some for water
* Water
* Optional mix-ins: 1-3 tablespoons of anything you would put in homemade pasta~ herbs, seasonings, poppy seed, etc

Method

In a small bowl, crumble tofu. Add rice and soy flours and mix-ins and mix with a fork. Add olive oil and salt; mix. Add water, 1 tablespoon at a time, until mixture forms a dough.

Turn out dough onto a lightly floured counter top or cutting board. Knead briefly, form into a ball and flatten into a disk. Wrap dough in wax paper and refrigerate for at least 30 minutes, up to overnight.

Before cooking the noodles, have a pot of boiling water ready (add some olive oil and salt to keep noodles from sticking).

Remove dough from fridge; place on floured surface. With a rolling pin, roll out to 1/4 inch thick; cut into strips with a knife or pizza cutter. Carefully life noodles with a metal spatula/knife and place in boiling water. Cook for 3-4 minutes (DON’T OVERCOOK!!!)

When tender, drain noodles, sprinkle with olive oil and sea salt, and top with your favorite pasta sauce!

4 servings

Tofu is made for a cast iron skillet

December 24th, 2009

Let’s just imagine for a moment that for some horrible, God-forsaken reason I had to choose just one kitchen utensil out of my arsenal of expensive pots, pans and electric appliances to use for the rest of my life. Just one.

Easy answer: my 12 inch cast iron skillet. Hands down.

I know, I know… it’s so old school. Yes, my great-grandma had one too. Yes, I have over $1,000 in All Clad from Williams-Sonoma sitting in my pantry and I’m choosing the pan I bought for$19.99 at Target.

It’s just that good.

(The man. The myth. The Lodge Cast Iron Skillet.)

Once you have your cast iron skillet properly seasoned (which really isn’t as scary as it sounds) that pan can make anything taste amazing, and it becomes naturally non-stick! And did I mention tofu is virtually made for the cast iron skillet?

It’s true. They’re a match made in heaven.

Here’s my technique (start the day before for best results):

Cast Iron Tofu

Ingredients

* 1 block extra firm tofu
* 1 bottle/2 cups of your favorite dressing/marinade (I love a tarragon-Dijon!)
* Olive oil

Method

* Drain your tofu over the sink.
* Cut the block the short way into 6 rectangle.
* Place the tofu “cutlets” (for lack of a better word) onto a stack of paper towels; cover with another stack of paper towels.
* Cover the paper towel/tofu sandwich with a baking sheet, and then stack that sucker with some heavy stuff (balance it or you’ll have mess) like cans, cookbooks, whatever.
* Leave it alone for an hour – go read a blog, watch Ice Road Truckers, or check out some bamboo clothing online.
* Now that you have nicely pressed tofu, place it in a glass dish and cover it with the dressing/marinade.
* Place it in the fridge overnight for best results, or bake it for 20 minutes at 350 degrees for a classic tofu speed-marinade.
* Now we’re ready to bust out some cast iron. Put about 1/4 inch of olive oil into the pan (10 or 12 inch), and heat it to just over medium heat.
* Now, simply fry your tofu until it’s crispy and golden brown, flip, fry, place on a stack of paper towels to drain for a minute or two, and enjoy!