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Any good recipes or direction for using tofu and couscous-not nessary together

post #1 of 18
Thread Starter 

A person that lives here with me is extremely close to having go on insulin and has other health related issues and would really like some ideas or good recipes for using tofu and also couscous for vegetarian dinners.  He has to cut way back on meat and I am not familiar enough with these and could someone help/guide me on these?  When I had tried using tofu before...it was so bland and I have no idea how to use these!  Recipes I find online haven't worked out very well.

post #2 of 18

You'll find Tofu in several densities, depending on its water content, from Douhua to Extra firm tofu. Different  uses, different ways of cooking. To begin with, a Firm tofu should work and will not break appart. On the other side, Douhua, the softest of tofus is so bland that you must use a spoon to eat it. Exquisite, i must say, as a dessert, or as an appetizer. Also, some soft tofus can be fried, acquiring a hard crust.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 18
Thread Starter 

Thank you Ordo, I believe it must have been the softer variety of tofu I have used in the past...it was so bland, but just picked up an extra firm tofu and am going to try marinade for it using honey, garlic, soy sauce and whatever else comes to mind at the time.  I've never done tofu this way and maybe this could be a beginning.  I will have to look into tofu being used as a desert...that sounds intriguing!

post #4 of 18

Before you marinate it, slice it into slabs, wrap the slabs in a couple of layers of paper towels, put them under a plate and weight the plate with a couple of cans for 20 minutes or half an hour. You want to press some of the water out so the marinade isn't too diluted.

 

As for couscous, check to see if your library has or can get you a copy of Couscous and Other Good Food From Morocco by Paula Wolfert.

post #5 of 18
Thread Starter 

Thank you for the help Terry, I'm going to write that down so not to forget!

post #6 of 18
For savoury dishes the Chinese way of flavouring any type of tofu is with light and dark soy sauce, ground black pepper, oyster sauce, garlic, finely chopped fresh root ginger, maybe chilli flakes, sesame oil, five spice powder. You combine this with any chopped up vegetables of your choice adding water. You eat it with boiled rice or noodles. I am diabetic type 2, so don't use honey this makes your sugar level go very high up.
post #7 of 18
post #8 of 18
Thread Starter 

I wasn't thinking with the honey, but I might make 2 kinds of the marinade and for mine to add the honey.  That would give me two chances to experiment with tofu lol Thank you Geronomo! 

 

IceMan, Thank you for the links!  I will be checking into these as well. 

post #9 of 18
You are welcome bluefd40
post #10 of 18

Start with a spring onion and chop it finely.  Cook the white bits in olive oil and with some garlic.  Add chopped dried apricots, a bit of toasted cumin and some red pepper flakes.  Add the dry couscous and stir.  Add the appropriate amount of water or stock, as well as the green parts of the onion, a small bit of parsley and some slivered almonds.  Bring to a simmer, cover and let it sit for a few minutes.  Fluff with a fork and serve.  

 

There is also Israeli couscous which is much bigger granules and behaves more like pasta.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #11 of 18
Thread Starter 

That sounds so good!  I will try this one also.  Thank you for the help/recipe! :)

post #12 of 18
Think of tofu as a sponge. You have to get as much moisture out of the tofu before cooking it to optimize the flavor absorbed. Cut your tofu into slabs or cubes, wrap in a dry towel, and I add weight to the top of it to help squeeze more water out. Then you can cook just like any other protein.
post #13 of 18
Thread Starter 

I did that last night putting a plate with cans on top to squeeze out as much liquid as I could.  Was surprised at how much extra liquid came out.  I'm enjoying learning more about couscous and tofu.  Each product I've used this last week, turned out so well...I'm really enjoying learning about this! Thank you Udaytoncook and everyone that posted to help me.

post #14 of 18
Tofu is very good for everyone. Its one of the main ingredients for ppl in mainland china and Hong kong for 1000s of years. The Chinese swear to cook and eat this. Tofu is made by white soya beans. Its suitable for both vegetarians, meat eaters and vegans. Its dairy free.
post #15 of 18
Thread Starter 

I must have done something really bad with it before, I do not remember AT ALL  liking tofu as much as now.  Really can't wait to do more with it.

post #16 of 18

Tofu, many way to enjoy.

 

dcarch

 

 

 

 

 

 

post #17 of 18
If you know anyone who is from China, Vietnam, Korea, etc..., ask for recipes. I work in a kitchen with ladies from all the aforementioned countries, and they all have different tofu recipes. All are very good. My favorite is the Vietnamiese recipe.
Cut your tofu into 1" cubes and drain liquid. Fry the tofu, either in a dryer if you have one, or in a skillet with oil. AfTer the tofu gets crispy, take it out of oil and set to cool. In a mixing bowl add sliced green onions, minced onion, diced red pepper, and soy sauce. Toss the tofu in the sauce and serve chilled. One of my absolute favorite tofu dishes.
post #18 of 18
I am chinese . Can I help you?
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