Saturday, April 23, 2016

T is for Tofu

T is for Tofu

I guess I have used Tofu recipes twice, sorry about that.

Tofu is made from the curds of soy milk which have been coagulated and are then pressed to make into squares of Tofu. It originated in China some 2,000 years ago, ascribing, in legend, its invention to Prince Liu An (179-122 BC) and is one of the healthiest foods you can eat. Because of soy, Asian women do not suffer from menopause problems as Western women do because of their high consumption of soy. It is also a good diet food if you wish to lose weight as it is low in calories and pretty high in protein. A very useful food too because it can be used as a protein source in any dish as it absorbs the flavours of the dish to which it is added. I know not everyone in the west enjoys it, personally I like Tofu and it is a great ingredient in my beloved Hot and Sour Soup. When you buy it, you can purchase firm, medium or soft Tofu depending on what you use it for.


Penang-Style Pork with Soft Tofu


SERVINGS: 4



Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.

INGREDIENTS

SPICE PASTE
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground mace
1/8 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced shallot
1 tablespoon finely chopped lemongrass, tender inner bulb only
2 teaspoons finely grated lime zest
2 garlic cloves, chopped
1/2 teaspoon Asian shrimp paste (see Note)

CRISPY GARLIC
Canola oil, for frying
3 garlic cloves, thinly sliced

PORK CURRY
12 ounce pork tenderloin, sliced crosswise 3/4 inch thick
Kosher salt
Pepper
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 tablespoons minced shallot
1 teaspoon minced Thai chile
1 1/2 cups low-sodium chicken broth
6 tablespoons prepared Penang curry sauce
3 tablespoons soy sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
8 ounces soft tofu, cut into 1/2-inch dice
Steamed jasmine rice, for serving
Cilantro, for garnish


HOW TO MAKE THIS RECIPE

MAKE THE SPICE PASTE In a spice grinder, pulse the coriander and cumin until coarsely ground; transfer to a food processor. Add the remaining ingredients and puree until 
a smooth paste forms.

MAKE THE CRISPY GARLIC In 
a nonstick skillet, heat 1/4 inch of canola oil. Add the garlic and fry, stirring, until golden and crisp, about 1 minute. Using a slotted spoon, transfer the garlic to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the oil in the skillet.

MAKE THE PORK CURRY Season the pork with salt and pepper. Cook in the skillet over moderately high heat, turning once, until browned, 2 minutes per side. Transfer the pork to a cutting board and quarter each slice. Add the ginger, garlic, shallot, chile and spice paste to the pan and cook over low heat, stirring, until very fragrant, about 5 minutes. Add the broth, curry sauce and soy sauce and bring to a simmer. Whisk in the cornstarch slurry and bring to 
a simmer, then add the pork 
and tofu and cook just until the sauce thickens, 2 minutes.
Spoon rice into bowls and top with the curry. Garnish with the crispy garlic and cilantro.

MAKE AHEAD

The spice paste can be refrigerated overnight.

NOTES
Southeast Asian shrimp paste is made with fermented ground shrimp. Look for it at Asian markets.


Have a great day
 

42 comments:

  1. Another food I am not fond of due to the texture. I usually leave it on the plate in a restaurant.

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    Replies
    1. Funny I love it Denise. The silky texture to me is delightful, especially in my favourite Hot and Sour Soup.

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  2. I haven't bought it in years. I always got extra firm and would slice and sautee' it to add to stir fry. I keep hearing how soy has hormones in it and I don't need to add to my hormonal issues.

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    1. Not really JoJo. It has various things which are similar in effect but not as powerful. http://www.curiousmeerkat.co.uk/questions/tofu-contain-female-hormones/
      However, soy is known as a soldier in the fight against menopause and other such female problems.

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    2. Soy milk does contain things that can harm the thyroid, apparently, but fermented soy products such as Tofu are quite OK. It's my main source of protein after cheese.

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    3. I didn't know that Satima. Never actually tried soy milk mind you. Only trouble with cheese, it is so high in calories.

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  3. Back in the day, I made chocolate pudding with silken tofu. And you know what? No one that ate it, had any idea that the dairy was missing.

    Love that.

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    1. I know, I have eaten chocolate pudding made with tofu. You really can't tell the difference Ivy. It's pretty good too. Can you eat it?

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    2. Not now, no. No bean curd of any kind at this point. But maybe down the line. No soya drinks either, none of that sort of thing.

      But I can eat lots of other yummies that were on the offlist so I'm excited about that.

      Delete
    3. I'm glad to hear that at least Ivy. Hope you can soon add more yummies to your list.

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    4. I recently had to drop chicken (which you know already), but now also tuna, sardines and salmon. But ... I've been able to add all fruits and grains with zero problems. And for me, I'd take those over the other stuff, so I'm okay with it.

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    5. Sorry you had to drop the fish as well Ivy. Maybe you will be able to add them back one day.

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    6. I think that I will. Just right now, it's harder for me to digest, so I'm keeping things pretty clean.

      Guess what, Jo. This past Friday, I did my first half marathon. So excited. Was a lot of fun, too.

      Best be getting to bed now. I'll be back next weekend to catch up on all your adventures. Until then, have a yummy week and thanks for all your food inspiration.

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    7. I am really impressed Ivy. A half marathon. Personally I would take the car, LOL. I have never been able to run. Have a good week.

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  4. I like tofu when we are out and about at a salad bar or a mongolian BBQ place, never cooked with it at home though.

    betty

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    1. As I have said, my favourite is in Hot and Sour Soup in a Chinese restaurant Betty, but I enjoy tofu many other ways as well.

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  5. I'm allergic to soy, so no thanks. I think it's interesting how easy it is to fool folks though.

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    1. I can't believe how many people are allergic to different foods. Luckily I have never been allergic to any food and hope I never am.

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  6. Replies
    1. You would, of course, Diane. Must be a very useful food for you as it absorbs flavours so well.

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  7. I have never eaten tofu. I would probably have to lie to my husband about what it was if I tried it in a recipe.

    Susan Says

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    1. Do you never go to a Chinese restaurant Susan? They use a lot of tofu.

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  8. Your theme of food is always of interest to fellow bloggers like me. I have found you by Blog hopping from North Carolina during the #Challenge. I started WAY down the participant list figuring they wouldn't get as much traffic. I will admit Swiss Cheese is more interesting than tofu. I have been writing about hotels and inns, come and have TEA on the letter T day if you have time or interest.

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    1. Do you live in NC Stepheny? We lived in Bogue for 12 years. Love the State. I will try and find your blog.

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  9. I find it to be a bit rubbery and tasteless. I'll eat it though. I prefer Halloumi which is similar but tastier.

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    1. Funny, I don't find it rubbery Pinky. Never tried Halloumi although I gather we can get it here now.

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  10. We get a marinated tofu here which we love in stir fries.

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    1. I wonder if we do here Helen. Have to look out for it.

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  11. Hi Jo, glad I found your name on the #atozchallenge list. I've just pulled a tenderloin out of the freezer and was wondering I was going to manage to feed tofu to the rest of the family. I love it anyway. Have you tried making tofu from scratch, it's quite simple and satisfying. - I'm heading over to read your swiss cheese post next.
    Reflex Reactions

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    1. No I never have tried that Ida. Thanks for dropping by.

      Delete
  12. Hi Jo - can't say Tofu pleases me ... but you obviously love it ... Cheers Hilary

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    1. Can't enjoy Hot and Sour without it Hilary. Well I can't.

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  13. Love tofu as it is such a versatile ingredient and a healthy thing too! One can go to town with the many ways of preparations! Great write Jo!

    http://imagery77.blogspot.my/2016/04/karl-and-nik-of-flying-wallendas-haibun.html


    Hank

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    1. You're so right Hank. It's such a useful ingredient.

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  14. Great write-up on Tofu! I don't mind tofu at all. Some people just simply hate it: i think they haven't given it a fair shot.
    The recipe looks fairly complicated -- to me. I don't like cooking so I probably won't be making it. Though I'd share it with someone who would make it for me... :)

    Stopping by from the A-Z,
    Michele at Angels Bark

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    1. So it seems Michele. I am a liker and I agree, some people haven't given it a fair shot. Cooking is such a joy and satisfies creativity.

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  15. I have to admit, I've never tried tofu. But after reading your article about the health benefits, I might have to give it a try. But I'll be trying it alone because I'm never going to get the husband to try it. LOL
    Carol at My Writing Journal

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    1. It seems more people don't like it than I realised C.R. but I defiitely enjoy it. Take hubby to a Chinese restaurant and he might not know what he is eating.

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  16. Okay, I like most of your dishes. But I have to draw the line with tofu. I've tried it and tried to like it but so far at least it's an obstacle I'm not able to overcome.

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    1. Pity Stephen, but I guess not everyone likes everything after all. I like most foods so don't have much trouble and I enjoy tofu dishes.

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  17. Since I am going through major menopause and hot flashes are constant I should try tofu...never knew that. I have had it but it's something I can take or leave.

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    1. You can also get soy pills Birgit. I took them for years. It did help.

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