617279 Mon May 04 17:40:45 -0700 2009 39 31 Home Cooking 0 4654229 I'm going to be cooking supper at the local Salvation Army (inspired by another Chowhound) once a week for the next few weeks. They have asked that I make a tofu dish for approximatly 200 people. The house cook has never worked with tofu and they figure that since I'm a chef... Now I've never worked all that much with tofu. I am also looking for something that will appeal to your average Canadian. Recipes welcome, or just idea's. Thank you all. Mon May 04 17:40:45 -0700 2009 259263 bigfellow 1 4654252 Tofu is more platable for non-eaters of it when it has a lot of texture. There are four ways to increase the texture: 1 - pressing for an hour 2 - boiling for about 5 minutes (cube first) 3 - deep frying cubes 4 - freezing When the tofu is ready, it benefits greatly with a marinade. To better provide recipes, could you please list some of the ingredients you have to work with (or can I assume that you'll have shoyu, vinegars, coconut milk etc?) I'd likely go with a sweet and sour, peanut, or thai coconut mixture. Mon May 04 17:51:30 -0700 2009 4654229 155034 alwayscooking 1 4654335 I'd suggest making a big pot of soon tofu (soup). There's a recipe on this site http://www.koreankitchen.com/ but I haven't tried it. Hopefully someone can post links to other good recipes (paging hannaone). I've had soon tofu made with chicken rather than pork or beef; lighter and probably less expensive. One of the great anticipations is being served this soup literally just simmering in a stone bowl (not that you have those available, but you get the idea :-). Mon May 04 18:17:18 -0700 2009 4654229 23712 DiveFan 2 4654871 This recipe for soondubu jjigae from "My Korean Kitchen" is pretty good: http://mykoreankitchen.com/2006/11/29/uncurdled-tofu-stew-sundubu-jjigae-in-korean/ But soon dubu for 200 could be a royal pain. I'll post a few tofu recipes to give the op some ideas to play with Mon May 04 22:55:35 -0700 2009 4654335 93805 hannaone 3 4654882 Golden Fried Tofu Ingredients 2 pounds firm tofu 1 1/2 tablespoon Sesame cooking oil Coating Mix 1/4 cup flour 1/4 cup sweet rice flour 1/4 cup cornstarch 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon fresh minced garlic or garlic powder 1 sheet pressed seaweed (nori) 1/2 teaspoon fine ground red chili powder Optional Toppings Honey Butter Dip 2 tablespoons Soy Sauce 2 tablespoons water 1 teaspoon toasted/roasted sesame oil 1 teaspoon sugar 1 teaspoon rice wine or seasoned vinegar Garnish Chopped Chives Chopped Green/Spring Onion Toasted Sesame seed Directions: Preparation Coating Mix Crumble the seaweed sheet into small flakes. Mix all coating ingredients in a medium mixing bowl. Tofu Rinse well in cold water. Set tofu on a clean lint free kitchen towel and place a weight (juice or soup can in a plate) on top. Let stand for 20 minutes. Cut into roughly 3/4 inch cubes. Thoroughly coat tofu cubes with coating mix. Cooking Lightly coat a flat fry pan with oil and heat over medium high for one minute. Place a single layer of coated tofu cubes in the pan and fry until golden brown on all sides. Repeat until all tofu is cooked. Serve hot drizzled with butter or honey as a snack, or room temperature, garnished with chopped chives or green onion and a sweetened soy dipping sauce as a Ban Chan dish. Mon May 04 22:59:18 -0700 2009 4654871 93805 hannaone 2 4654876 Dubuseon 두부선- Fancy Steamed Tofu Alternate Spelling: Dubu Seon, doobooseon, dooboo seon, tubuseon, tubu seon Ingredients 1 block water packed bean curd (dubu/tofu) 6 ounces ground beef or chicken 2 eggs Seasoning Mix 2 teaspoon salt 1 teaspoon sugar 2 scallions or spring onions 4 cloves garlic 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds 1/4 teaspoon black pepper Mustard Vinegar Sauce (gyeoja-chojang 겨자초장): 5 tablespoons mustard powder 2 1/2 tablespoons warm water 1 tablespoon pine nuts 3 tablespoons sugar 3 tablespoons vinegar 1/4 teaspoon soy sauce 1/4 small Korean (asian/nashi) pear 1/3 teaspoon citron honey concentrate Garnish (gomyeong 고명): 1 egg 2 pyogo (shiitake) mushrooms 4 seogi mushrooms (석이버섯 manna lichen, stone ear) 1 teaspoon pine nuts 2 Korean chili peppers Directions Preparation: Seasoning Mix: Fine chop the scallion/spring onion and mince the garlic. Mix all ingredients together and let stand 15 minutes. Press the Tofu: Place tofu on a clean, lint free kitchen towel, and place a second towel on top of the tofu. Place a weight (small plate with a 16 - 20 ounce can of xxx) on top of the tofu, and let drain for about 45 minutes. Place drained tofu into a mixing bowl and mash. Meat: Place ground beef/chicken into a mixing bowl and add seasoning mix. Mix well, then let stand 15 minutes. Garnish: Mushrooms: Soak dried pyogo mushrooms in cold water for about 24 hours. Thin slice the pyogo and seogi mushrooms. Eggs: Separate the egg yolk from the white and whip each. Pan-fry the yolk until lightly browned on both sides, let cool, then slice into about 1/4 inch wide strips. cut the strips into about 1 inch lengths. Repeat with egg white. Peppers: Slice the Korean chili pepper into thin slivers about 1 inch long. Pine Nuts: Cut pine nuts in half. Mustard Vinegar Sauce: Mix the warm water and the mustard powder together and let stand for 15 minutes for flavor to develop. Using a mortar and pestle, mash the pear (or toss into a blender with one or two teaspoons water). Rough chop the pine nuts. Mix all ingredients together and let stand for at least 20 minutes. Final Add the mashed dubu(tofu) and eggs to the seasoned meat and mix well. Place wet cheese cloth in a steamer tray and spread the tofu/egg/meat mix in an even layer (about 1/3 inch deep). Place the mushrooms, egg strips, slivered peppers, and pine nuts on top of the bean curd, then steam over high heat for 10 minutes. Let it cool, cut into roughly 1 inch squares, and serve with mustard sauce Mon May 04 22:57:45 -0700 2009 4654335 93805 hannaone 3 4677678 That sounds fantastic! Tue May 12 14:16:52 -0700 2009 4654876 11995 pikawicca 4 4678770 It's pretty good. Here is a pic of one version of this dish - https://www.cjonmart.net:7001/upload/editor/2009/01/28/d273.JPG Tue May 12 21:42:18 -0700 2009 4677678 93805 hannaone 5 4679217 Very pretty. I'm going to have to try this. Wed May 13 06:10:46 -0700 2009 4678770 11995 pikawicca 2 4654880 Spicy Fried and Simmered Tofu Ingredients 1 pound firm tofu (or 1 nearest size container) cooking oil (vegetable or blended soy bean/sesame oil) Simmer Sauce 1/4 cup soy sauce 1 1/2 teaspoons sesame oil 1 tablespoon sugar (or 1/2 teaspoon sugar substitute) 6 cloves peeled garlic 2 1/2 tablespoon fine or medium ground red chile pepper Garnish 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds 1 fresh red chili or jalapeño pepper Preparation Drain tofu for about 20 minutes. Cut into roughly 1/2 inch thick slices and pat each slice dry with paper towel. Mix Simmer Sauce Place soy sauce and garlic into a blender and blend into a smooth liquid. Add all sauce ingredients to a medium mixing bowl and mix well. Garnish Trim top and bottom of the green onions, and remove any wilted/brown stems. Fine chop the onion. Remove stem from pepper, wash, and cut into fine slivers. Cooking Pre heat a large skillet/pan lightly coated with cooking oil. Add the tofu and fry until lightly browned (about 2 to 3 minutes) Gently turn and brown the other side. Remove tofu from skillet/pan. Pour simmer sauce into pan and bring to a light boil over high heat. Reduce heat to low and gently add fried tofu. Simmer for 3 to 4 minutes, occasionally spooning the sauce over the tofu. Garnish with green onion, pepper, and toasted sesame seed. Mon May 04 22:58:29 -0700 2009 4654335 93805 hannaone 2 4654928 두부전 Dubujeon - Pan-fried Tofu Servings: 4 Ingredients 1 pound block medium or firm tofu Egg Batter Flour Dredge Mix vegetable oil for frying Egg Batter 2 eggs 2 cloves garlic 2 green onions 1/4 teaspoon salt Flour Dredge Mix 1/4 cup flour 1 tablespoon rice flour 1 tablespoon potato starch Sauce 2 teaspoons soy sauce 1 1/2 teaspoon sesame oil 1 1/2 teaspoon Korean chili pepper powder (use more or less to taste) 1 small green or spring onion 1/2 teaspoon toasted sesame seeds Directions Preparation Press the Tofu: Place tofu on a clean, lint free kitchen towel, and place a second towel on top of the tofu. Place a weight (small plate with a 16 - 20 ounce can of xxx) on top of the tofu, and let drain for about 45 minutes. Slice the tofu in half lenthwise, then slice each half into 6 pieces. Egg Batter Fine chop the green onion. Mince the garlic. Whip the chopped onion, minced garlic, and salt into the eggs. Sauce Fine chop the green/spring onion. Combine all the sauce ingredients and mix well. Cooking: Lightly oil a frying pan and heat over medium heat. Dredge the tofu slices in the flour mix, then dip in the egg mixture and place them in the pan. Cook until golden brown on one side, flip and cook until golden brown on the other side. Pour remaing egg mixture into the pan and spread in a thin layer. Cook until lightly browned then flip and finish the other side. Slice the egg into thin strips and garnish the tofu. Drizzle with the sauce and serve. Tue May 05 00:05:40 -0700 2009 4654335 93805 hannaone 3 4685131 That gotta be golden!!! Thu May 14 18:02:06 -0700 2009 4654928 54744 rozz01 1 4654692 Agreed about lots of texture. Frying seems to please the highest percentage of hesitant eaters. Buy extra firm, with lowest water content http://www.sysco.com/products/Productpage_search.asp?productID=619 Don't buy the pre-fried; it's just not as good. I'd watch a few of these vids: http://video.google.com/videosearch?q=fried+tofu&hl=en&emb=0&aq=-1&oq=#q=fried+tofu&hl=en&emb=0&aq=-1&oq=&start=10 and plan a robust dish with lots of umami. For example: fried tofu cutlets served like small medallion steaks, draped with a sauce of peanut butter and dark sesame oil, garlic, etc. I've tried for many years to introduce people to tofu, and have found that the closer it is to a piece of meat that can be eaten with a knife and fork, the better it is received by newbies. For tofu lovers who want to use chopsticks it's a whole better game. http://images.google.com/images?gbv=2&hl=en&safe=off&sa=1&q=%22fried+tofu%22+peanut+sesame+-stir&btnG=Search+Images&aq=f&oq= God forbid I hope you're not being asked to serve this to the assembled members of the Red Green Lodge. Good luck. Mon May 04 20:48:25 -0700 2009 4654229 17562 FoodFuser 1 4654958 Good for you for volunteering! The tofu with lemon, soy, ginger, butter and white wine from Berley's Flexitarian Table is my go to tofu dish. It's pretty easy and everyone loves it. I don't know how hard it would be to prepare for 200, but it sure is delcious. Here's a paraphrase http://chowhound.chow.com/topics/434103#3399907 ~TDQ Tue May 05 00:40:53 -0700 2009 4654229 12005 The Dairy Queen 2 4674200 You can always fry it up with some veggies (zucchini, peppers, onions, mushrooms) and a few packages of Mexican type seasonings and serve with tortillas and sour cream Mon May 11 13:41:22 -0700 2009 4654958 281065 humbert 1 4675080 wow, cooking for 200 and trying to appeal to the 'average' Canadian can be a bit tricky - tho must say that I think Cdns are a pretty open-minded bunch gastronomically speaking. as much as I love spice, I'd stay with tamer dishes for broader appeal, and to make it less labour-intensive for yourself dispense with dishes that require a lot of advance prep ie. pre frying the tofu which can be very time-consuming (i do this every two weeks when my tofu is about to go bad and I can't stand how long it takes to fry up). I'd recommend Ma Po Tofu, which is very easy and has always been a hit when I've made it for a crowd - good by itself or over rice, you can adjust the heat and play with the flavours: make it sweet, sour, hot, more-or-less-soy-ish - here are several takes on the dish: http://bitten.blogs.nytimes.com/2009/02/04/recipe-of-the-day-simmered-tofu-with-ground-pork-ma-po-tofu/ photo: http://rasamalaysia.com/recipe-ma-po-tofu/ photo: http://www.chow.com/photos/156761 you can also find recipes elsewhere on chowhound: Mon May 11 18:24:04 -0700 2009 4654229 19661 berbere 1 4675813 I would try to keep it fairly simple. My first thought runs to Pad Thai because you can easily prep the sauce ahead and soak the noodles so you are left with veg and assembly. However with out knowing the rest of the ingredients you have to work with it's a bit of a challenge. I will offer this. If you do opt to pan fry tofu use extra -firm if that's an option and non-stick pans. Since you need to appeal to Canadians my humorous side says cover the tofu with frys and gravy! ;) Tue May 12 03:56:20 -0700 2009 4654229 253154 Fritter 2 4675855 Ha! Tofu poutine! Love it. ~TDQ Tue May 12 04:36:29 -0700 2009 4675813 12005 The Dairy Queen 1 4676885 I did Pad Thai last week. They were not to "up" for asian food. This week I'm doing a tofu stirfry. Tue May 12 10:23:44 -0700 2009 4654229 259263 bigfellow 2 4685673 I think it's so great that you are doing this. Can you use dairy? If you are dealing with non-tofu eaters, you might want to try to introduce it in foods they are probably familiar to like: Tofu Parmigiana http://allrecipes.com/Recipe/Tofu-Parmigiana/Detail.aspx Tofu Lasagna : http://allrecipes.com/Recipe/Tofu-Lasagna/Detail.aspx Tofu Cacciatore: http://www.recipezaar.com/Tofu-Cacciatore-85127 Thu May 14 22:27:55 -0700 2009 4676885 179628 toveggiegirl 3 4687044 Nice idea! Fri May 15 11:16:34 -0700 2009 4685673 259263 bigfellow 1 4678053 Salad rolls or spring rolls, filled with marinated, baked tofu, pea shoots and grated carrots. Or more veggies if you want. Super-easy. Dipping sauce on the side. Tue May 12 16:22:38 -0700 2009 4654229 131149 Jetgirly 1 4679260 This recipe was in the local paper several years ago, and the link isn't available any longer. It was a restaurant recipe requested in the food section. I have doubled and tripled the recipe with no problems, so I'd think it is infinitely expandable. DAU HU CA (Tofu stir-fried with mixed vegetables in a tomato sauce) Nonstick cooking spray Vegetable oil 1 (1- to 1.25-pound) cube firm tofu, cut into 1-inch cubes 2 cloves fresh garlic, crushed 1 whole tomato, diced 2 to 3 cups mixed vegetables (such as thinly sliced white onion and green onion, broccoli, bamboo shoots, snow peas, sliced carrots) 1 teaspoon salt 1 tablespoon granulated sugar 1/4 cup ketchup (Mai Lee uses Heinz) 1 tablespoon rice wine Hot cooked rice Coat skillet with nonstick cooking spray. Add enough vegetable oil to coat bottom. Fry tofu in skillet until golden brown. This will take about 15 minutes. Drain cubes of tofu on paper towels. Set aside. In clean skillet, heat 1 teaspoon vegetable oil until hot. Add garlic and tomato. Saute about 1 minute. Add vegetables. Stir-fry until vegetables are cooked almost to desired doneness. Stir in salt, sugar, ketchup and rice wine. Stir-fry for another 2 to 4 minutes. Add fried tofu; cook and stir until tofu is heated through and has absorbed some of the sauce. Serve with rice. Yield: 2 to 3 servings. Wed May 13 06:24:29 -0700 2009 4654229 203577 ChesterhillGirl 1 4685283 Good for you! How'd it go last week? I'm afraid I don't have a clue what would appeal to the average Canadian (or the average American for that matter), but I do know people love this peanut soup whenever I make it. It includes silken tofu (which no one would know if I didn't tell them) and is absolutely delicious. I sometimes make it a little thicker and serve it as a sauce over brown rice and broccoli. LOVE it. (In fact, thanks for reminding me it's time to make it again!) Here's the link on epicurious: http://www.epicurious.com/recipes/food/views/Peanut-Soup-with-Rice-and-Scallions-103559 Thu May 14 19:07:56 -0700 2009 4654229 43697 miss louella 2 4687049 Last week I made a thai noodle tofu salad, but they hated it. Fri May 15 11:17:25 -0700 2009 4685283 259263 bigfellow 3 4687101 If and when you want to try tofu again, let us know what kind of ingredients you have to work with. I'm sure that we can create a dish that is more mainstream and western. Fri May 15 11:30:29 -0700 2009 4687049 155034 alwayscooking 4 4689209 I made tofu meatballs (something is just wrong with that statement!) last night with a combination of ground tofu, VWG, bread crumbs soaked in milk, and herbs and spices. Deep-fried and then cooked in tomato sauce and served with pasta. [Patting myself on the back] They were pretty good - but then deep frying improves most things. Sat May 16 08:33:05 -0700 2009 4687101 155034 alwayscooking 5 4689428 I don't know what they have until I arrive. I just try my best. Sat May 16 10:12:56 -0700 2009 4689209 259263 bigfellow 6 4689448 And they must be delighted to have you. I'm not sure how much time you have to cook (eg freezing and defrosting tofu or marinating it). So next time you're faced with tofu, cube it, dust it with flour of any sort and deep fry. Add any kind of strongly flavored sauce (from Italian to Thai) and some sauteed vegetables, serve with a starch, and make up a name - tofu ala bigfellow! Also remember that tofu cooked with any kind of meat will absorb the fats and flavor of the meat and extend it. Sat May 16 10:23:43 -0700 2009 4689428 155034 alwayscooking 6 4689471 Yikes! No idea what they have until you get there? I'm sure, as a chef, you have lots of ideas ready to roll, but do you at least get to bring a laptop for emergency internet help? If so, seems like that would make things much much easier. If not, it would be an impossible task for me. Good luck and let us know if there's anything (besides sending you ways to disguise/use tofu) else we can do to help. Sat May 16 10:37:11 -0700 2009 4689428 43697 miss louella 7 4689480 I do this for a living. I work as an executive chef normally. No internet connection there. It is a shelter. Sat May 16 10:40:11 -0700 2009 4689471 259263 bigfellow 8 4693325 I wonder if any one has tried spinach pies with Tofu instead of the feta? Mon May 18 06:28:52 -0700 2009 4689480 253154 Fritter 9 4695104 yes! it was great- you just have to makes sure you season to taste... Also have made: Moussaka: silken soy for bechamel Penne vodka: silken soy for cream Mon May 18 14:33:18 -0700 2009 4693325 18608 sixelagogo 3 4687374 that must have been totally disappointing. Are you also making dessert? Maybe a pudding made with silken tofu would be a safer bet... Fri May 15 12:51:37 -0700 2009 4687049 43697 miss louella 1 4685638 Can't resist posting this item that I saw in the paper (Chi Trib or NYT, don't remember which) on 5-13. A lady wanting to advertise her vegetarianism requested a vanity license plate reading ILOVETOFU. It was refused by a clerk believing that the T, O, F, U stood for a naughty message. Too funny. Thu May 14 21:55:03 -0700 2009 4654229 15521 Querencia 2 4687103 I read that too. You'd think she would have thought ahead. I wonder if TOFU LVR was already taken. Fri May 15 11:30:33 -0700 2009 4685638 280735 tcamp 1 4688856 I'm not a fan of deep frying (too much waste/too calorific) and prefer to high heat bake tofu for maximum crispyness. This is a recipe for peanut noodles with oven fried tofu turned the teenaged "i hate (though have never tried) tofu" kids into fans. Peanut Noodles with Crispy Oven Fried Tofu Serves 4 to 6 For the sauce: ¼ cup chunky peanut butter 2 medium cloves garlic ,minced 1 tablespoon minced fresh ginger 1/4 c. soy sauce 2 tablespoons rice vinegar 1 teaspoon hot pepper sauce 2 1/2 Tablespoons packed light brown sugar 3-5 Tablespoons hot tap water 5 oz. firm or extra firm tofu (1/2 a 10 oz. pkg.) drained ½ c. all purpose flour ½ tsp. salt 1 egg, scrambled ½ tsp. sesame oil ½ c. Panko Bread Crumbs ½ tsp. salt Black pepper 1/2 8 oz. pkg. rice nooles (pho) 2 Tbs. Vegetable oil 3 scallions, sliced thin and on the bias Noodles: Bring 3 quarts water to boil in stockpot over high heat. Place rice noodles in large bowl then pour boiling water atop. Drain after softened, about 5 minutes, then rinse under cold water. Tofu Preheat oven to 425. Line a sheet pan with foil and place in preheating oven. Pat tofu dry, then dice into ¾ inch cubes. Combine flour with ½ tsp. salt and place onto clean, dry plate. Scramble egg with 1 ½ tsp sesame oil in small bowl and set aside. On another plate, combine Panko, salt and pepper. Dip each slice of tofu into the flour, then egg, then breadcrumbs, coating all sides. Salt and pepper outside of tofu. Pull sheet pan from oven and spray foil with nonstick spray. Place tofu onto preheated pan and spray tops of tofu with non-stick spray. Place in oven and bake until brown on all sides for 20 minutes, turning once half-way through. Sauce In blender puree remaining peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add 1 tablespoon at time until sauce has consistency of heavy cream; pour into small container and set aside. Finish Heat large, non-stick sauté pan over medium high heat. Add 1 Tbs. vegetable oil, then drained noodles. Add sauce and stir to coat. Once cooked and warmed through, add scallions and crispy tofu, tossing carefully so that tofu doesn’t break. Serve immediately. Sat May 16 04:53:15 -0700 2009 4654229 18608 sixelagogo 1 4689547 Tofu is _great_ when deep fried. I've used it that way in soups, stews, etc and it has a great texture and not at all greasy. I have even made fake Chicken Paprikas with it for my vegetarian friends, to great acclaim (leaving out the chicken and broth of course, using light veggie broth instead). I liked it so much that sometimes when I make regular Chicken Paprikas I'll include some fried tofu in there as well. I think even my Grandma would approve. Given the Mongol influence in Hungarian history, it's not even that un-authentic. LOL. Sat May 16 11:19:37 -0700 2009 4654229 116047 The Professor 1 4694122 Made the tofu stir fry yesterday. It went over well...except for the fact that rebell against tofu in general. Mon May 18 10:23:24 -0700 2009 4654229 259263 bigfellow 2 4695113 i find i have to "sneak" tofu in---i've made chocolate tofu pudding pie much to my kids delight (before they found out it was tofu)...after that, they pretty much got over the ick factor tofu has (for reason's i have yet to understand: you'll eat a muscle from a cow/pig/chicken before you'll eat beans?) Mon May 18 14:35:39 -0700 2009 4694122 18608 sixelagogo