Happy happy joy joy….marinated tofu (or toadfood, as Max calls it) with egg noodles for dinner tonight.




10 thoughts on “Toadfood

  1. It may as well be toadfood as far as I’m concerned. Despite the pictures looking beautiful I can’t cope with the texture of tofu – we’re just not meant to get it on.

  2. you…you..sacrilegious heathen, Heather! : ) how can you not appreciate the beauty of tofu. I love the texture, firm but smooth, especially when it’s marinated as above and the cubes are still bouncy and fresh.

  3. Dr Alice: I only really like tofu if it has been marinated, or if it is silken tofu which has been stirred into soup or something similar. Plain tofu is pretty boring! But, it’s that neutrality which is appealing, as it then soaks up lots of flavours.
    All I do with my (firm as oppsed to soft or silken) tofu is cut it into cubes or strips or whatever, throw over a few shakes of olive oil,and the same with sesame oil (love that toasty smell). Some dark soy sauce (this gives it a good colour) and then some light soy sauce (to lighten the sauce). A couple of cloves of crushed garlic, then maybe some finely chopped chillies if there are no kiddies waiting to eat it, and that’s about it. If I haven’t got any chillies then sometimes I add some chilli sauce (the non-sweet stuff: savoury should be savoury!). Toss and leave for a few hours or however long you have until you want to eat. Obviously the longer you leave it the more pronounced the flavour.
    Fry tofu on all sides (or as many as you can be bothered) in a non-stick pan at high heat. Try not to cook for too long as it tends to dry out. It’s seriously good when it bounces out of the frying pan onto the waiting serving plate!
    Good luck!
    Heather, are you absolutely sure you can’t be seduced over to the tofu side?

  4. I love the tofu too! Great in Ma Po Tofu – pork mince and tofu and more recently my most favourite recipe “Tasty Tofu-Pumpkin Stir Fry” cos its short I thought I would post it here:
    some Pumpkin some Oil
    Honey sesame flavoured tofu, diced ( I just marinated my firm tofu in honey, sesame and soy and some sweet chilli sauce)
    1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves
    steamed brown rice salt
    While the rice is steaming, stir-fry diced pumpkin in oil of your choice. When pumpkin begins to soften, add spices and stir-fry a minute or so. Add diced tofu and stir-fry till tofu is heated through. Serve stir-fried mixture over rice. Add salt if desired.

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