Monday, November 22, 2010
Cooking With Tofu
Once upon a time this wanna be home gourmet was very afraid of tofu, both cooking AND eating. When I decided to do the whole Meatless Mondays thing I know I would have to get over that, at least eating it from time to time. I love Thai food, so that is where I started, and for the most part I have enjoyed it. Of course, the cooks I am frequenting know what they are doing. I, however, have only what I have gleaned from Food TV and some web research. Nonetheless I decided the time was ripe for a DIY tofu meal. I saw the package in the grocery and picked it up. I let it sit in my fridge for a week. I finally got the courage up and got cooking tonight. I decided to stick with what I know and made my usual Thai basil recipe, but substituted some tofu that I pressed and marinated for the chicken. I must say I am pretty pleased with how it turned out. The marinade I used wasn't quite what I was looking for, and needs some tweaking, but I will definitely eat the leftovers, and try again. It isn't as good as my favorite restaurant, but that may partially be quality of ingredients. Next time I will go to the Asian grocery and get some higher quality tofu, but in a pinch the supermarket stuff isn't too bad. What I did learn is that I enjoyed the mushrooms as a meat substitute much more than the tofu. I am not a full time vegetarian, so the need to supplement my protein isn't great. The mushrooms have a much more meaty texture, and I love the way they taste. In the future I may stick with mushrooms, especially considering the calorie savings. What I can do, though, is maybe have an extra meat free meal every now and again and still have the filling serving I am looking for. I don't know that there is anything wrong with saving some cholesterol and calories by skipping the meat a couple more times a month. I think that may be an added bonus of cooking my vegetarian at home. There are always leftovers, so the likelihood I eat more veggies is very high. I think the moral of this story may be that practice makes perfect. This won't be my last home tofu experience, and that is a success for the day.