03-20-2014, 07:46 AM
Aloha Punawebsters!!! Just wanted to let everyone know, Obie has made a good point and GLAD that those of you who can find it are able to avoid the GMO issue. ALSO, FYI, I'm a kane, NOT a wahine ~ LOL ~ And NOW that we have THAT cleared up 
~ I'd like to add another recipe which is about as basic as it gets:
Tofu Scramble (Take a standard Egg Scramble and just substitute the Tofu for the Eggs)
Using a complete block of Tofu (14-16 ozs depending on brand), this recipe EASILY serves 2-3 though I can mack down a whole pound on my own ~ ~ ~
In the preparation of the ingredients I generally 'chunk' mine rather than finely 'chop'. I just happen to like 'chunks' though it does take LONGER to cook them ~ ~ ~
INGREDIENTS:
***Note about 'ingredients': The amount of any ingredient is really a 'per taste' thing, BUT GENERALLY I add ABOUT EQUAL parts of every ingredient, EXCEPT for the Cilantro and the tofu. Cilantro is added more as a flavoring rather than a 'chewable' ingredient and tofu is just the opposite. It's basically the foundation for the entire dish and everything else is more or less 'added' to it ~ ~ ~
1 lb (+/-) hand pulled (as opposed to cubed, UNLESS you prefer it that way) Tofu, preferably firm or extra firm, though this is COMPLETELY a matter of taste
1/3 to 1/2 Green (OR colored) Bell Peppers (Green is less sweet with a hint of a bitter snap to it, and colored peppers are generally sweeter)
1/4 to 1/2 Onion (OR Shallot OR BOTH if you want)
6-12 Crimini OR Portabello OR Champignon OR just about any cooking mushroom, THOUGH personally I would reserve the more expensive types for more elegant dishes
Handful Cilantro (DON'T be shy with Cilantro as it cooks WAY DOWN in the pan, PLUS it's flavor is diminished as well when it's sauteed)
Olive Oil enough to keep the bottom of your saute' pan glistening but neither 'swimming' NOR 'dry'
DIRECTIONS:
Adding the ingredients depends entirely upon how well (OR NOT as the case may be) you like the ingredients. Here's how I add mine to ALREADY HOT Olive Oil, in this order:
Tofu
Green Peppers
Onions/Shallots
Mushrooms
Cilantro
OTHER POSSIBLE INGREDIENTS: ANY kind of pepper that suits your taste. Garlic whether pressed, crushed, or whole. And spinach (with spinach, unless you REALLY love it, add sparingly as it tends to overpower the other flavors, IMHO) ~ ~ ~
Simply saute ingredients until done to your liking ~ ~ ~
As you are cooking be sure to keep the Olive Oil present in sufficient quantity to keep the veggies from caramelizing, unless you like that, or burning ~ ~ ~
I sometimes like al dente' but also like it well done ~ ~ ~
I prefer my tofu to be well cooked, even crispy at the edges but others like it simply warmed or 'browned' only ~ ~ ~
It's all a matter of taste preference ~ ~ ~
PLATING:
I like to make a Wai#699;ale#699;ale ridge across the plate RATHER THAN a simple round 'mound' ~ ~ ~
Don't be afraid to drizzle whatever Olive Oil is left over in the pan on top of the mound ~ ~ ~
Top with Salsa Fresca or ANY salsa you like ~ ~ ~
Salt and Pepper ~ ~ ~
Serve with 1/2-whole sliced Avo on the side and VOILA' ~ ~ ~
I eat this a LOT and LOVE it. It's heart healthy. It's tasty (you'll be surprised at how much you can eat at a sitting!). And, it's easy on the stomach!!!
Buono Appetito!!!
Aloha
~ ~ ~ NAMASKARAM ~ ~ ~
KaneHawai'i
~ I'd like to add another recipe which is about as basic as it gets:Tofu Scramble (Take a standard Egg Scramble and just substitute the Tofu for the Eggs)
Using a complete block of Tofu (14-16 ozs depending on brand), this recipe EASILY serves 2-3 though I can mack down a whole pound on my own ~ ~ ~
In the preparation of the ingredients I generally 'chunk' mine rather than finely 'chop'. I just happen to like 'chunks' though it does take LONGER to cook them ~ ~ ~
INGREDIENTS:
***Note about 'ingredients': The amount of any ingredient is really a 'per taste' thing, BUT GENERALLY I add ABOUT EQUAL parts of every ingredient, EXCEPT for the Cilantro and the tofu. Cilantro is added more as a flavoring rather than a 'chewable' ingredient and tofu is just the opposite. It's basically the foundation for the entire dish and everything else is more or less 'added' to it ~ ~ ~
1 lb (+/-) hand pulled (as opposed to cubed, UNLESS you prefer it that way) Tofu, preferably firm or extra firm, though this is COMPLETELY a matter of taste
1/3 to 1/2 Green (OR colored) Bell Peppers (Green is less sweet with a hint of a bitter snap to it, and colored peppers are generally sweeter)
1/4 to 1/2 Onion (OR Shallot OR BOTH if you want)
6-12 Crimini OR Portabello OR Champignon OR just about any cooking mushroom, THOUGH personally I would reserve the more expensive types for more elegant dishes
Handful Cilantro (DON'T be shy with Cilantro as it cooks WAY DOWN in the pan, PLUS it's flavor is diminished as well when it's sauteed)
Olive Oil enough to keep the bottom of your saute' pan glistening but neither 'swimming' NOR 'dry'
DIRECTIONS:
Adding the ingredients depends entirely upon how well (OR NOT as the case may be) you like the ingredients. Here's how I add mine to ALREADY HOT Olive Oil, in this order:
Tofu
Green Peppers
Onions/Shallots
Mushrooms
Cilantro
OTHER POSSIBLE INGREDIENTS: ANY kind of pepper that suits your taste. Garlic whether pressed, crushed, or whole. And spinach (with spinach, unless you REALLY love it, add sparingly as it tends to overpower the other flavors, IMHO) ~ ~ ~
Simply saute ingredients until done to your liking ~ ~ ~
As you are cooking be sure to keep the Olive Oil present in sufficient quantity to keep the veggies from caramelizing, unless you like that, or burning ~ ~ ~
I sometimes like al dente' but also like it well done ~ ~ ~
I prefer my tofu to be well cooked, even crispy at the edges but others like it simply warmed or 'browned' only ~ ~ ~
It's all a matter of taste preference ~ ~ ~
PLATING:
I like to make a Wai#699;ale#699;ale ridge across the plate RATHER THAN a simple round 'mound' ~ ~ ~
Don't be afraid to drizzle whatever Olive Oil is left over in the pan on top of the mound ~ ~ ~
Top with Salsa Fresca or ANY salsa you like ~ ~ ~
Salt and Pepper ~ ~ ~
Serve with 1/2-whole sliced Avo on the side and VOILA' ~ ~ ~
I eat this a LOT and LOVE it. It's heart healthy. It's tasty (you'll be surprised at how much you can eat at a sitting!). And, it's easy on the stomach!!!
Buono Appetito!!!
Aloha
~ ~ ~ NAMASKARAM ~ ~ ~
KaneHawai'i
Kaihekili