Episode 39 – “Tofuworld”

Posted: April 26, 2015 in Season 3
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Thanks to my little Good Eats project, our post-Boston Marathon week consisted largely of recipes for tofu. Considering that we were quite gluttonous for a couple of days after the marathon, I think we were ready for some tofu! I know many people who turn their noses up at tofu, but I happen to like the stuff, as does Ted. My first experiences with tofu were when I was in high school and going through a phase where I did not eat a lot of meat; somehow, I had convinced myself that I really didn’t like meat. My brother was out of town and my dad decided he would try to cook a few tofu recipes for he, my mom, and me. We affectionately refer to this week in our lives as “Tofu Week.” I don’t recall what the various tofu preparations were, but I remember whispered conversations between my mom and me where we both agreed the tofu was horrible, but did not want to hurt Dad’s feelings. Thankfully, Dad sat down at the table, took one bite, and said, “This is horrible.” This exact scenario played out several times during that week, leaving us all to think that tofu was pretty darn disgusting. While I later gave tofu another shot and really liked it, I don’t think my parents ever quite recovered from Tofu Week.

Fillet O’Fu

Alton’s first tofu preparation was his tofu fillet. For this tofu recipe, you want to use firm tofu, which has less moisture than silken tofu, and therefore has a higher concentration of nutrients. Firm tofu is like a sponge, so it will soak up any flavors you want to impart. When marinating meat, one purpose of the acid in the marinade is for tenderizing the meat’s proteins. Since tofu’s proteins are already coagulated, tofu marination is solely for flavor injection. To make Alton’s tofu fillets, slice a block of firm tofu lengthwise into four equal slices.

One block of firm tofu.

One block of firm tofu.

Block of firm tofu, cut into four fillets.

Block of firm tofu, cut into four fillets.

Wrap the tofu fillets in paper towels, weigh the tofu down with a sheet pan and some canned goods, and allow the paper towels to absorb the moisture for a good hour.

Tofu fillets wrapped in paper towels and weighed down.

Tofu fillets wrapped in paper towels and weighed down.

Tofu fillets after sitting in paper towels for an hour.

Tofu fillets after sitting in paper towels for an hour.

Meanwhile, make a marinade of 2 T sherry vinegar, 2 T Worcestershire sauce, and a few dashes of Tabasco sauce.

Marinade ingredients:  Worcestershire sauce, Tabasco sauce, and sherry vinegar.

Marinade ingredients: Worcestershire sauce, Tabasco sauce, and sherry vinegar.

Place the tofu fillets into the marinade for 15 minutes on each side. Alton explains that since the tofu is sponge-like, it is not necessary to do a long marination.

Tofu fillets into marinade for 15 minutes.

Tofu fillets into marinade for 15 minutes.

Tofu fillets flipped to marinate for 15 minutes on side two.

Tofu fillets flipped to marinate for 15 minutes on side two.

When ready to cook, fill a large non-stick skillet with 1/8″ of canola oil, and place over medium-high heat.

Canola oil in non-stick skillet.

Canola oil in non-stick skillet.

In a shallow dredging dish, crack two eggs and lightly beat them. In a second dredging dish, place 1/2 C flour.

Two dredging dishes:  one with flour and one with eggs.

Two dredging dishes: one with flour and one with eggs.

Eggs beaten with a fork.

Eggs beaten with a fork.

Blot the marinated tofu with paper towels to get rid of excess marinade and dredge the fillets lightly in flour, tapping to get rid of any excess flour.

Marinated tofu on paper towels.

Marinated tofu on paper towels.

Tofu dredged lightly in flour...

Tofu dredged lightly in flour…

After dredging the tofu in flour, dip the fillets into the eggs, and slide them gently into the hot oil.

...and then coated in egg.

…and then coated in egg.

Fry the fillets for two minutes per side, or until golden brown.

Tofu fillets into hot oil for 2 minutes.

Tofu fillets into hot oil for 2 minutes.

Tofu fillets flipped to cook on second side for two more minutes.

Tofu fillets flipped to cook on second side for two more minutes.

Pan-fried tofu fillets.

Pan-fried tofu fillets.

Coonhounds will eat tofu.

Coonhounds will eat tofu.

We ate these fillets as our entrée and we liked the crispy “skin” that coated the tofu. While you could taste the marinade, it was faint, so I wonder if a longer marination would result in better flavor injection. I think I will try this recipe again, but with a 24-hour marination, as that is what I have done with some other tofu recipes that have had more flavor. Texture-wise this was a good tofu dish, but it was a bit bland flavor-wise.

No Guilt Caesar

What better to pair with tofu fillets than a green salad with tofu Caesar dressing?

Caesar ingredients:  Parmesan, garlic, Dijon mustard, white wine vinegar, Worcestershire sauce, Kosher salt, black pepper, and silken tofu.

Caesar ingredients: Parmesan, garlic, Dijon mustard, white wine vinegar, Worcestershire sauce, Kosher salt, black pepper, and silken tofu.

To make Alton’s tofu dressing, grind 2 ounces of Parmesan cheese in a blender.

Two ounces of cubed Parmesan.

Two ounces of cubed Parmesan.

Cubed Parmesan in the blender.

Cubed Parmesan in the blender.

With the blender running, dump 2 cloves of garlic down the chute.

Garlic added to Parmesan.

Garlic added to Parmesan.

Once processed, turn the blender off and add 2 T Dijon mustard, 1 1/2 t white wine vinegar, 1 1/2 t Worcestershire sauce, a pinch of Kosher salt, a few grinds of black pepper, and 1 C of silken tofu.

Dijon mustard, white wine vinegar, Worcestershire sauce, Kosher salt, and black pepper added to dressing.

Dijon mustard, white wine vinegar, Worcestershire sauce, Kosher salt, and black pepper added to dressing.

Silken tofu added to blender.

Silken tofu added to blender.

Blend until smooth. Once smooth, slowly pour 2 T of olive oil down the chute with the blender running.

Olive oil drizzled into dressing.

Olive oil drizzled into dressing.

Finished tofu Caesar dressing.

Finished tofu Caesar dressing.

Tofu Caesar dressing over arugula.

Tofu Caesar dressing over arugula.

The dressing will keep in the refrigerator for up to two weeks. We were pretty happy with this dressing, though it does have pretty intense garlic flavor. If using two cloves of garlic, I would recommend using smaller ones. I served my dressing over arugula because that is what we had in the house, but we will have to get some Romaine and make a true Caesar-style salad. This is a good, easy, healthy salad dressing, and you would really never know it has tofu as a main ingredient.

Moo-Less Chocolate Pie

The third recipe in this episode is for Alton’s tofu chocolate pie. As far as desserts go, it doesn’t get any easier than this one.

Ingredients for tofu chocolate pie:  silken tofu, semisweet chocolate chips, coffee liqueur, vanilla, honey, and a cookie crust.

Ingredients for tofu chocolate pie: silken tofu, semisweet chocolate chips, coffee liqueur, vanilla, honey, and a cookie crust.

In a blender, combine one block of silken tofu, 1/3 C coffee liqueur, 1 t vanilla, 1 T honey, and 2 C semisweet chocolate chips, melted. Blend until smooth.

Tofu in the blender.

Tofu in the blender.

Melted chocolate chips, vanilla, honey, & coffee liqueur added to the tofu.

Melted chocolate chips, vanilla, honey, & coffee liqueur added to the tofu.

Blended until smooth.

Blended until smooth.

Pour the mixture into a prepared chocolate cookie crust and refrigerate until firm. The online recipe contains a recipe for a chocolate wafer crust, but Alton used a purchased chocolate cookie crust in the episode, so that is what I used.

Prepared cookie crust.

Prepared cookie crust.

Filling poured into crust.

Filling poured into crust.

Pie after setting in the refrigerator.

Pie after setting in the refrigerator.

Dense tofu chocolate pie.

Dense tofu chocolate pie.

This pie is delicious, and I will absolutely make it again. The pie is super rich, full of chocolate flavor, and has a dense, smooth texture. You would NEVER guess that tofu is in this pie. I would say this is one of the best recipes I have made so far in this project.

Tall & Tangy Tofu Thangy

The final recipe in this episode is for a tofu smoothie. In advance of making this one, freeze a small can (8 1/4 oz) of fruit cocktail in light syrup. I actually could not find a small can of fruit cocktail, so I weighed mine out and froze it in a ziplock bag.

Smoothie ingredients:  frozen fruit cocktail in light syrup, lemonade mix, cranberry juice, and silken tofu.

Smoothie ingredients: frozen fruit cocktail in light syrup, lemonade mix, cranberry juice, and silken tofu.

When ready to have your smoothie, dump the frozen fruit cocktail into a blender, along with 1 t powdered lemonade mix, 6 ounces cranberry juice, and 1 block of silken tofu. Blend until smooth and drink.

Frozen fruit cocktail in the blender.

Frozen fruit cocktail in the blender.

Lemonade mix added.

Lemonade mix added.

Six ounces of cranberry juice.

Six ounces of cranberry juice.

Allison's camera 066

Silken tofu added to the blender.

Silken tofu added to the blender.

Blended until smooth.

Blended until smooth.

The finished tofu smoothie.

The finished tofu smoothie.

We had this smoothie for breakfast yesterday, and thought it was okay, but not outstanding. It is a pretty thick smoothie that is really more tart than sweet, and we both found that the flavor of the tofu really came through, which some people may not care for.

The Coonhounds got a little taste of the smoothie, and they thought it was pretty good.

The Coonhounds got a little taste of the smoothie, and they thought it was pretty good.

I probably will not make this one again, as I think my own tofu smoothie “recipe” (I don’t measure anything) is better; mine consists of a banana, frozen berries, silken tofu, honey, soy milk, and some yogurt.

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