How to Cook Tofu

Today is unique.

February 29th won't come again for four whole years, 

so I thought I should post something unique today...

like how to cook tofu!

Tofu Vegetable Stir-Fry

Tofu used to give me the heebie-jeebies (kinda like shrimp).  Just hearing the word raised my eyebrows.

I think the first time I tried tofu was at PF Chang's...in their coconut curry vegetable dish (amazing!),

and I knew I had been missing out.

Made from soybeans, tofu is low-fat, high protein, vegetarian, versatile (soft or firm; can be used in sweet & savory dishes), and has a subtle flavor (will pretty much take on whatever flavor you want it to).

So here's how I cook tofu--specifically for stir-fry--

and it's super easy and only takes 15 minutes!

Ingredients:  

1 package 14-oz extra firm tofu

heat-safe oil for sauteing

garlic powder for flavor

sauce for stir-fry

We really like Nasoya's organic extra firm tofu for this (I find it at Costco).

(I did use this before the expiration date, by the way...)

Open the package and drain the liquid.  Wrap the tofu block in paper towels or a dish towel, place on a cutting board, and gently pat/squeeze out the water (you want the tofu dry in order to absorb flavor/sauce).

Cut into bite-sized cubes.

(After cutting you may want to dab up some more water.)

Drizzle heat-safe oil (I like grapeseed) into a medium-sized pan over medium heat and add tofu pieces.  

Stir the tofu around with a spatula to coat with oil.

At this point, I like to add a good sprinkle of garlic powder for some flavor.

(About halfway done)

 After a few minutes, turn pieces over, using a spatula, to cook the other sides.

Continue sauteing and stirring/turning until all (or most of) the sides are lightly browned.

After about 15 minutes, the tofu should be browned like this.

When the tofu is done cooking, pour in just enough stir-fry sauce to coat the pieces, let them absorb the sauce for a minute or so, and then add tofu to the cooked vegetables for the stir-fry.

Serve warm over brown rice.  Super easy, right?
How do you cook tofu?
If you've never cooked it, try it and let me know what you think!

Goodbye, February 29th...see you in four years!

Curried Coconut Chicken with Brown Rice

My husband and I really enjoy trying different international foods.

Indian food is one of our favorites, so I was super excited when I stumbled upon this recipe!

It will definitely make more appearances at our house.

Next time I'll try using fresh tomatoes instead of canned,

and possibly add some crushed red pepper flakes for a touch of heat.

Try it! Just be prepared for your house to smell like curry for a day or two. :)

Curried Coconut Chicken

adapted from allrecipes.com

makes 6 servings

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 tsp salt & pepper (to taste)

1 1/2 Tbsp canola oil

2 Tbsp curry powder

1/2 medium onion, thinly sliced

2 cloves garlic, crushed

1 (14-oz) can light coconut milk

1 (14.5-oz) can diced tomatoes, drained

1 (8-oz) can tomato sauce

3 Tbsp sugar

Prepared brown rice, for serving

Season chicken pieces with salt & pepper.

Heat oil & curry in large skillet over medium heat for 2 minutes while stirring. Add in onions & garlic and cook until onions are translucent (8-10 minutes). Add chicken and stir to coat with spices. Cook for another 7-10 minutes, or until chicken is no longer pink.

Pour in coconut milk, drained tomatoes, tomato sauce, and sugar to skillet and stir to combine.

Simmer, uncovered, for about 30-40 minutes; until sauce is thickened.

Serve warm over brown rice.

*Tofu would be a great substitute for the chicken to make this vegetarian

Coconut Curry Chicken