One ingredient 5 ways: Tofu
June 11, 2018 | 6:19 PM
by Times News Service
Tofu is low in calories and is widely used in South Asian cuisine.


Place 1 cup orange-pineapple juice, 2 cups frozen strawberries, 1 tablespoon honey, 1 teaspoon vanilla extract, 1 pack silken tofu, 1 cup soymilk, 1 large banana, 12 packets Splenda into a blender and blend until smooth and creamy.


Chop 1 small cabbage, 1/2 packet of tofu and 1 small green bell pepper in long strips. Add oil and vinegar dressing, as per taste, 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper powder, salt, to taste, and toss well. Add some cherry tomatoes for garnishing. It can be served chilled also.


Beat 1 egg in a bowl. Soak 3 black mushrooms in warm water for 20 minutes and slice into thin strips. Cut 1 leek diagonally into thin slices. Chop the parsley finely and grate a small piece of ginger. Heat 1 tablespoon oil in a wok. Stir fry the mushrooms; add the leek and, when this starts to release its aroma, add 250g crab meat and grated ginger. Stir fry over a high heat. Sprinkle with 1 teaspoon soy sauce and 1 tablespoon rice wine; pour in the 6 cups of heated stock. As soon as the liquid comes to a boil, skim off any scum. Season with 2 teaspoons salt and a pinch of pepper. Stir in 1 1/2 tablespoons cornstarch mixed with a little water to thicken the soup. Add 450g tofu, cut into cubes. Pour the beaten egg into the soup and mix with chopsticks so that the egg sets and is evenly distributed throughout the soup. Sprinkle with finely chopped parsley and serve.


Slice 700g extra firm tofu in equal “steaks" about 1/2 inch thick and then cut in half. Your tofu wings are ready. In large bowl, mix 1/2 cup cornstarch and 1/2 teaspoon garlic powder, 1 1/2 teaspoons cayenne pepper. Dredge each piece of tofu until fully cooked. Don't forget to tap off some of the extra breading. Heat your frying pan to medium-high heat and add 2 tablespoons oil. Fry each wing until they are golden brown on each side (about 5-7 minutes). As your wings are ready, set them aside on a baking tray. In a large pan on low heat, add 1/2 cup of your favourite buffalo hot sauce and 2 tablespoons melted butter. Add your battered tofu wings to your pan and toss to ensure even coating. If your wings seem dry, add a bit more sauce.


Have 1 prebaked graham cracker crust ready. Drain 900g tofu between 2 towels with weight on top for about 20 minutes. Blend the drained tofu, 1/2 pound at a time, until smooth and creamy. With each 1/2 pound in the blender add 1/2 cup sugar. Pour all the blended tofu and sugar into a bowl. Preheat oven to 175 C degrees. Melt 30g semi-sweet chocolate in a double boiler and add to the blended tofu mixture. Mix together well along with 2 teaspoons vanilla, 1 teaspoon almond extract, and pinch of salt. Pour this mixture into the prebaked crust, then bake for about 40 minutes. When chilled, top with fresh fruit.[email protected]

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