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Old 14-08-2009, 09:43   #1
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Reconstituted Tofu

ok. from all you other cruising vegetarians, what tips or recipes can you give me for reconstituted tofu? And all you carnivores please mind your own beezwax. This is not a joke thread ;=>

I bought it at the health food store a month ago, to practice before we go cruising. It's just staring at me in the cupboard. I swear I hear it snearing at me....

How do you use this product? Best way to soak, cook, - how long will it last on a boat if left in dry state? Have you been able to fool meat eaters into consuming it?

thanks

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Old 14-08-2009, 09:58   #2
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OK - I am a committed carnivore - I believe in the food pyramid and we (humans) are on the top however - I have a dear friend who is a veagan. He eats nothing animal. And he rocks - he looks like a Harley biker. The key, I am convinced, is that he is Indian. He eats tons of lentils, beans, tofu and other proteins. Every other vegetarian I know is about to die of malnutrition. He hasn't convinced me to give up the sacred cow but at least I know it can be done.

BTW - This guy dresses up biker style and all the chisks are atter him...
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Old 14-08-2009, 10:01   #3
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ask him if he knows how to cook dried tofu....

any pics of his pecs??? ha just kidding.....
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Old 14-08-2009, 10:08   #4
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hey there first mate;
dried tofu is wondeful stuff ( and I speak as a carnivore), there are a number of ways to use it. It can be soaked in water and then used as if it were ground beef, it takes the flavour of whatever you put it with, if you use a beef stock in a chill, you will not be able to tell its not beef.
use it with balck beans fior a high protein burrito . It can be used in Indian food to bulk up lentils and things, with the right spices you can make a great Dahl with it
hope this helps
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Old 14-08-2009, 12:45   #5
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Dried Tofu : Japanese Recipes : MITOKU COMPANY, LTD. - Organic Japanese Foods Exporter.

Before freeze-dried tofu can be used, it must first be reconstituted. Briefly soaking this food in plain water, then squeezing out most of the moisture is all that is needed. Once reconstituted, there are three basic ways of cooking with freeze-dried tofu. Familiarize yourself with these versatile techniques. First, snow-dried tofu can be diced and added directly to well-seasoned broths, sauces, or other flavorful dishes. The second method is to marinate the diced tofu for thirty minutes. A marinade of natural soy sauce, mirin, and ginger is perfect when making Oriental entrées. Soy sauce, white wine, and herbs associated with Western cuisines, such as poultry seasoning or rosemary and bay leaf, impart a flavor suited to Western dishes. The third - and most versatile - method is to simmer the tofu in a well-seasoned broth. It may then be served as is; pan-fried in toasted sesame oil; or diced and added to stews, sautées, grains, sauces, and salads. Simmered freeze-dried tofu is especially good when it is deep-fried after being dipped in tempura batter, or after being dipped in egg batter and rolled in bread crumbs.
Coarsely grating dried tofu before reconstituting yields another range of possibilities. Try adding some to stuffings, casseroles, and vegetable or grain-based burgers or croquettes. Dried tofu stores well for several months, but it gradually turns yellow-brown with age, so buy only light beige-colored dried tofu, and store it in a cool, dry place away from direct sunlight. To reconstitute, soak dried tofu in warm water for five minutes, then press firmly between your hands. Repeatedly dampen and press until the liquid that comes out is no longer milky.

For more (including some recipes), follow the link at the top.
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Old 14-08-2009, 13:25   #6
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Simmered freeze-dried tofu is especially good when it is deep-fried after being dipped in tempura batter, or after being dipped in egg batter and rolled in bread crumbs.
Is there any food that isn't especially good when battered and deep-fried?
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Old 14-08-2009, 13:35   #7
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Is there any food that isn't especially good when battered and deep-fried?
mars bars
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Old 14-08-2009, 15:04   #8
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The key to getting anything down that is repulsive is mix it in with other stuff and to have many different spices. It sort of sneaks past the eyes and the tongue this way.
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Old 14-08-2009, 15:14   #9
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The key to getting anything down that is repulsive is mix it in with other stuff and to have many different spices. It sort of sneaks past the eyes and the tongue this way.
That's why dal tasts the way it does.
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Old 14-08-2009, 15:45   #10
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Talbot has the technique. Soak the tofu until soft and squeeze out the excess water. You can use cheese cloth, clean dish towel or let it drain for a while in a collander or strainer.

Mix in tomato paste, cumin, chilli peppers, sauteed onion and garlic, add beans if you like and you've got chili. Same basic recipe but skip the cumin and beans, spice with basil, oregano, etc and you have spaghetti sauce.

You can add an egg to a bowl full of tofu (helps it stick together), add onions, whatever spices you like, form into patties and you have tofu burgers. Tend to fall apart on a coarse screened grill but bake or pan fry quite well.
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Old 15-08-2009, 08:05   #11
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dal??

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That's why dal tasts the way it does.
enlighten me - what is dal?
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Old 15-08-2009, 08:06   #12
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thanks for all the good advice folks.

I'll let you know if we are able to successfully cook this dried tofu and make it taste like something. Otherwise, I'll ask why we were failures at it.
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Old 15-08-2009, 08:48   #13
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Dal is an Indian dish made from lentils but with added spices. Many different recipes that start with lentils that are mild to scorching hot, various curry flavors, etc. Sort of like tofu, add spice to make it taste like whatever you like.
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Old 16-08-2009, 20:00   #14
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yum. dal sounds goood.

bet I've had at an Indian restaurant brunch buffet.
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Old 16-08-2009, 20:06   #15
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