Recommended for the Lenten season by Max's Restaurant

Sinigang na Ulo at Tiyan ng Salmon 
Rich, buttery salmon head and belly complemented by the tangy sourness of tamarind and ginger-flavored clear broth and kangkong, string beans, radish, eggplant and okra.

Adobong Kangkong Stuffed Tofu 
Kangkong with sliced shitake and button mushrooms stir fried in a slightly sweet adobo sauce, stuffed in deep-fried blocks of tofu served on a hot sizzling plate and sprinkled with fried garlic on top.

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Tofu as Meat Replacement

Tofu: it's like Tokwa but it's softer. Tofu is great meat replacement because it is almost the same texture as meat when fried.

It was first used in China around 200 B.C.

It has long been a staple of Asian cuisine.

It soaks up flavors and is best when frozen for at least 30 minutes or served with a flavorful sauce.

The two types of tofu

•  fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling,


• silken tofu, which is packed in aseptic boxes and usually not refrigerated, for purring. Try firm or extra-firm tofu for baking, grilling, sauteing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab.


•  When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.

 

Press the water out of the tofu prior to preparing it. Wrap the tofu in a towel and set something heavy on top of it for at least 20 minutes, and it will be ready for marinades, sauces, freezing, and cooking.

It is also a good substitute for baking powder.

Nippon Tofu is a great substitute for egg

Benefits of Tofu:

It's a good source of protein since it belongs to soy products

Powered by Tofu

Thanks to VegCooking.com : Recipe of the Week

for this one yummy email recipe. I confess that I am a tofu lover, and this is a must for us vegetarians - Powered by Tofu.

Garlic-Ginger Tofu Stir-Fry
This mouthwatering Chinese dish is a must-have!
1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1x1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces

Cooked lo mein or soba noodles

• Sauté the minced pepper, ginger, and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce and water, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu and vegetables are ready.


• Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.


• Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the soy sauce and stir-fry for 1 minute. Transfer to a bowl.


• Add the carrots, red pepper, bok choy, onions, and squash to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the prepared sauce and tofu and stir-fry until all the ingredients are coated and heated, about 2 minutes.


• Serve immediately over the lo mein or soba noodles.