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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  tofu
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tofu  This thread currently has 331 views. Print Print Thread
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santina
Friday, March 21, 2014, 4:48pm Report to Moderator Report to Moderator

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do i have to boil tofu before use it?
thanks a lot


lactose -gluten-soy intolerant
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ruthiegirl
Friday, March 21, 2014, 5:58pm Report to Moderator Report to Moderator

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Nope. Pre BTD (when I didn't know I shouldn't eat soy) I used to drain it, chop it up, then roast it with toasted sesame oil and tamari. Sometimes I'd marinate it in tamari for a few hours before cooking it- then I'd just cook it in the sesame oil and pour the marinating liquid over it before roasting. I'd serve that alongside a veggie stir-fry (with no protein actually in the stir fry.) I found that the texture came out better that way than when I put the tofu into the stir fry.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Adam
Friday, March 21, 2014, 6:52pm Report to Moderator Report to Moderator

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Have you ever had Schezuan Bean Curd?  Mmmmm.... my mouth is watering just thinking about it.  I make a modified version that is not so spicy.  It is my go-to tofu dish.

This picture looks pretty close to what I make:

http://www.yelp.com/biz_photos.....wn3nunQPDPVhtrtmMoQA
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Chloe
Friday, March 21, 2014, 7:20pm Report to Moderator Report to Moderator

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Quoted from Adam
Have you ever had Schezuan Bean Curd?  Mmmmm.... my mouth is watering just thinking about it.  I make a modified version that is not so spicy.  It is my go-to tofu dish.

This picture looks pretty close to what I make:

http://www.yelp.com/biz_photos.....wn3nunQPDPVhtrtmMoQA


Adam, it does look yummy....can you please share your recipe?  My mouth is now watering too!  



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Adam
Friday, March 21, 2014, 8:29pm Report to Moderator Report to Moderator

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Here ya go Chloe, a quick and dirty recipe:

Make rice in a rice cooker.
Get a large pan, add some sesame oil and tamari.  I use about a tablespoon of each.
You can also add some sweetener.  I add a teaspoon of barley malt.
Add sliced mushrooms, as much as you'd like, I use about 2 cups.
Add ginger/garlic paste, about a heaping teaspoon, more if you'd like.
Cover and simmer until the mushrooms are cooked.
Cut up tofu into cubes.  I use soft tofu and use half a block.  Add to pan.
Mix some arrowroot and cold water in a cup and add to pan to thicken.
Stir very gently.
Lower heat so that tofu doesn't stick to pan.
If you are allowed, add some hot paprika or red pepper flakes to spice it up a bit.
Cover, turn heat off, and let the pan keep the tofu warm until the rice is done.
If it's too thick, add a little water.  If it's too thin, add some more arrowroot/water mixture.  Then heat it up again.
Serve the tofu mixture on rice and sprinkle on some chopped scallions.
Serve with a glass of red wine or some green tea.
All of this is very genoharmonic for me as well as delicious.
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ginnyTN
Saturday, March 22, 2014, 4:04am Report to Moderator Report to Moderator

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Tofu is made from soy beans which have already been cooked.  It is not necessary to cook it again.  

Of course, if you want to do fun and savory things with your tofu, it is certainly OK to cook it again.  


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Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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Chloe
Sunday, March 23, 2014, 4:15pm Report to Moderator Report to Moderator

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thanks for sharing your recipe Adam....I cut and pasted it to my files....will surely try it soon.  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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susanC
Sunday, March 23, 2014, 5:20pm Report to Moderator Report to Moderator

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Hi Santina--I often prepare my tofu in a quick and easy fashion--with miso soup. Just drop nice yummy cubes of it into the bowl of miso. I love the soft silken tofu when I can get it.  And it goes without saying--always be sure your tofu is non-GMO.
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Maria Giovanna
Wednesday, March 26, 2014, 1:45pm Report to Moderator Report to Moderator

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Ciao Santina I just cut it up in small pieces with  carrots and curry or artichokes  or mushrooms already cooked with a touch of garlic, when it is hot some fresh parsley and ready  with some rice or quinoa or on beans threads (spaghetti di soia)


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santina
Wednesday, March 26, 2014, 6:18pm Report to Moderator Report to Moderator

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Quoted from Maria Giovanna
Ciao Santina I just cut it up in small pieces with  carrots and curry or artichokes  or mushrooms already cooked with a touch of garlic, when it is hot some fresh parsley and ready  with some rice or quinoa or on beans threads (spaghetti di soia)


Hi Maria Giovanna, how much i like it i can't tell.....i'll do the same!thank you


lactose -gluten-soy intolerant
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