Tofu toppings.TUFO is the prepared curd curd the proteinaceous part of milk precipitated by rennin. Usually contains some fat when whole milk is used. of the white milk from soybeans. It is traditionally used in East Asian cooking in a myriad Myriad is a classical Greek name for the number 104 = 10 000. In modern English the word refers to an unspecified large quantity. The term myriad is a progression in the commonly used system of describing numbers using tens and hundreds. of forms, from the standard soft squares to chunks pickled pick·led adj. 1. Preserved in or treated with pickle. 2. Slang Intoxicated; drunk. pickled Adjective 1. (of food) preserved in a pickling liquid 2. in plum vinegar vinegar, sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. . The word tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. , as spelled in the west, comes from Japan where the first mention of it was in the 12th century, used in reference to the Buddhist vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. fare. In old Mandarin Mandarin (măn`dərĭn) [Port. mandar=to govern, or from Malay mantri=counselor of state], a high official of imperial China. For each of the nine grades there was a different colored button worn on the dress cap. Chinese Chinese, subfamily of the Sino-Tibetan family of languages (see Sino-Tibetan languages), which is also sometimes grouped with the Tai, or Thai, languages in a Sinitic subfamily of the Sino-Tibetan language stock. it was tou-fu, now pronounced dou-fu; in the Philippines Philippines officially Republic of the Philippines Island country, western Pacific Ocean, on an archipelago off the southeast coast of Asia. Area: 122,121 sq mi (316,294 sq km). Population (2005 est.): 84,191,000. it is called tokawa. In the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. , tofu can be bought in a silky silky female spirit who does household chores. [Br. Folklore: Briggs, 364–365] See : Domesticity state (soft), medium-textured, or hard-pressed hard-pressed adj. Experiencing great difficulty or distress: financially hard-pressed. hard-pressed Adjective 1. . You can even find lite versions See light version. of tofu. Firm tofu gives the cook consistency control, while soft tofu is close to cream. When fresh, it is virtually without scent. As tofu can spoil spoil v. spoiled or spoilt , spoil·ing, spoils v.tr. 1. a. To impair the value or quality of. b. To damage irreparably; ruin. 2. , be sure to check the expiration date Expiration Date The day on which an options or futures contract is no longer valid and, therefore, ceases to exist. Notes: The expiration date for all listed stock options in the U.S. on each package. Enjoy these recipes! TERIYAKI, SESAME, AND TOFU TOPPING FOR GREENS (Serves 4) Try a new top hat for your cooked green vegetable of choice. 1/2 cup finely chopped red pepper 4 shallots, peeled and finely chopped 2 Tablespoons sesame oil 1 cup crumbled firm tofu 1 pinch dried basil 2 Tablespoons low-sodium teriyaki sauce 2 Tablespoons sesame seeds Saute peppers and shallots in oil over low heat until soft. Remove from stove and add tofu. Whip mixture in a blender, adding basil, teriyaki sauce, then sesame seeds. (If needed, add a few drops of hot water while whipping.) Serve at once over steamed greens, such as spinach, chard, or broccoli. This is also a great topping for hot brown rice or pasta. Total calories per serving: 156 Fat: 12 grams Carbohydrates: 7 grams Protein: 7 grams Sodium: 169 milligrams Fiber: 1 gram SAVORY TOFU MOCK SOUR CREAM FOR BAKED POTATOES (Serves 4) Your classic baked potato awaits this simple, elegant complement. 4 large scrubbed baking potatoes 1 large yellow onion, minced 2 Tablespoons olive oil 1/3 cup trimmed and finely chopped chives 1 cup soft tofu, blended 2 Tablespoons finely chopped fresh parsley Salt or salt substitute and freshly cracked pepper to taste Bake potatoes in usual manner until done. Meanwhile, saute onions in oil until clear, then add chives. Remove mixture from heat; add tofu, parsley, and seasonings. Whip mixture in a blender. Cut open potato tops and spoon in mixture. Serve at once. Total calories per serving: 242 Fat: 9 grams Carbohydrates: 36 grams Protein: 6 grams Sodium: 15 milligrams Fiber: 4 grams TOFU-GUACAMOLE SALAD DRESSING (Serves 4-6) Here's a healthy, savory, southwestern-style treat for a salad topping. 3 large, ripe avocados, peeled and pitted 1 large, very ripe tomato, peeled and crushed 1/2 cup very finely chopped cooked green chilies (Canned chilies are fine.) 1/2 cup very finely chopped whites of scallions 1 teaspoon extra finely chopped cilantro I teaspoon lemon juice 1 cup soft tofu, blended 1 pinch of garlic salt Mash avocados with all other ingredients in a serving bowl using a fork. Chill for a few hours and serve on top of raw, organic greens. (Great with spinach leaves.) Total calories per serving: 258 Fat: 24 grams Carbohydrates: 17 grams Protein: 8 grams Sodium: 209 milligrams Fiber: 12 grams COLORFUL TOFU TOPPING WITH RICE (Serves 6) A tasty topping free of dairy products and oil. When serving, place a few asparagus or leek stalks across the top of the rice bed. 1 1/2 cups soft tofu 2 Tablespoons lime juice 4 Tablespoons chopped cilantro (Reserve one Tablespoonful for garnish.) 3 scallions, trimmed and finely chopped 1/3 cup scrubbed, peeled, and grated carrots 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper Pinch of salt or salt substitute Freshly ground pepper to taste 4 cups cooked brown or wild rice In a blender, whip tofu until smooth. Blend in all vegetables and seasonings until smooth. Spoon into a double boiler and warm over hot water. Pour equal portions over hot rice, and garnish with cilantro before serving. Total calories per serving: 154 Fat: 2 grams Carbohydrates: 28 grams Protein: 8 grams Sodium: 11 milligrams Fiber: 3 grams QUICK-FIX TOFU PASTA SAUCE (Serves 4) International cuisine at its simplest. 2 cloves garlic, crushed 1 medium yellow onion, slivered 1/4 cup olive oil 1 pound firm tofu, cut in small cubes 1 1/2 cups prepared crushed tomatoes (preferably low-sodium variety) 1 large pinch dried oregano 1/4 cup finely chopped fresh parsley Freshly cracked black pepper to taste Saute garlic and onions in oil along with tofu cubes until tofu is brown. Stir in crushed tomatoes and seasonings. Simmer about 15 minutes and serve steaming hot atop pasta of your choice. A cold green salad is great with this dish. Total calories per serving: 238 Fat: 19 grams Carbohydrates: 10 grams Protein: 10 grams Sodium: 21 milligrams Fiber: 2 grams DOUBLE-ALMOND TOFU SAUCE FOR FRUIT (Serves 4) Bananas and mangoes cry out for this topping. 1 cup cooked, chopped dried apricots One 8-ounce package soft tofu 1/4 cup finely ground almonds 1/4 cup rice syrup 1 dash of lemon juice 1/2 teaspoon almond extract Soften apricots by boiling in water. Whirl all ingredients in a blender. Chill and serve over fruit of your choice. Total calories per serving: 249 Fat: 7 grams Carbohydrates: 43 grams Protein: 6 grams Sodium: 23 milligrams Fiber: 2 grams TOFU-GINGER TOPPING WITH BOK CHOY (Serves 4) No need to fly to Asia to savor this meal, tailored for vegans. 2 Tablespoons low-sodium soy sauce 1 large clove garlic, crushed 1 Tablespoon peeled and crushed ginger root 2 -3 Tablespoon vegetable broth 2 Tablespoons sesame oil 3 cups finely shredded bok choy 1 1/2 cups firm tofu, crumbled 1/2 cup trimmed and finely chopped scallions 4 cups cooked oriental noodles of choice 3 Tablespoons sesame seeds Blend soy sauce, garlic, ginger root, and broth in a ceramic bowl. Let this sauce stand about 20 minutes. Meanwhile, heat oil over low flame in a deep wok or skillet. Add bok choy, crumbled tofu, and scallions. Stir-fry for 3 minutes. Add marinade and cook to reduce liquid. Top hot noodles with the tofu-based sauce. Garnish with sesame seeds. Total calories per serving: 378 Fat: 15 grams Carbohydrates: 50 grams Protein: 12 grams Sodium: 396 milligrams Fiber: 4 grams Jacqueline Dunnington is a freelance writer from Santa Fe Santa Fe, city, Argentina Santa Fe, city (1991 pop. 341,000), capital of Santa Fe prov., NE Argentina, a river port near the Paraná, with which it is connected by canal. , NM, and a frequent contributor to the Vegetarian Journal. |
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