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IMVEGAN's Photo IMVEGAN Posts: 2,914
1/24/11 2:33 A

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I like to make a hot and sour vegetable soup with tofu. The ingredients are a large soup pot full of Chick'n flavored stock (3 quarts?), 3 carrots cut into matchsticks, broccoli, diced onion, sliced mushrooms, a can of baby corn, a can of sliced water chestnuts, a can of bamboo shoots, and a block of tofu sliced into sticks (I sometimes add yellow squash or zucchini). I add a splash of soy sauce, pepper flakes or a dash of cayenne pepper for the "hot" and a splash of white vinegar for the "sour." Add a corn starch slurry at the end to thicken it up some.

I don't have exact measurements for this "throw together" recipe. The only tip is to add the broccoli (and squash) at the very end so it will still be crisp tender when you serve it. (after the corn starch)

If you eat egg, you can stir up a raw egg and add it to the soup "egg drop" style right before the corn starch.

This soup is delicious served over brown rice. (Printing this recipe makes me want to make some tomorrow. It is soooo good.)



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CARISSA81's Photo CARISSA81 Posts: 1,379
1/23/11 10:16 P

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Whoa, this is a great thread! I didn't know you could "dry fry" tofu. I'm going to try that later this week! Yay! Thanks for sharing!



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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/21/11 6:08 P

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Thanks for the idea. Plus, my daughter likes tofu in soup (at least in miso soup she does).

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EMRANA Posts: 655
1/21/11 5:58 P

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I cube it in my soup all the time. If you cook it with the soup, it will absorb the flavors of the other ingredients. I will crave tofu soup sometimes. Who needs chicken? emoticon

I won't repeat other things that have already been suggested. emoticon

SHIVAMOON's Photo SHIVAMOON Posts: 2,788
1/16/11 8:04 P

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I just made a nice sandwich filler with nonfat silken tofu. I took about 3oz. (1/2 a can) of tomato paste and about 1 to 2 tablespoons of natural peanut butter and mashed them together, added in some tamari sauce (or other soy sauce), onion (chopped small), spices and chopped parsley. Then I mashed the silken tofu with a fork, blended the tofu and tomato paste mixture together, heated them (in a saucepan or even the microwave). Other veggies cn be added, too, but I was just making a quick snack. I put the mixture into a toasted whole wheat pita. It was great.

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/16/11 11:27 A

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Thanks!!

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DS1222's Photo DS1222 SparkPoints: (27,862)
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1/16/11 11:14 A

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I found a great method for cooking tofu that doesn't involve any oil. It is called the dry fry method. I found it online a couple years ago. I just searched and found the link again so will post it here for you. hubpages.com/hub/How_to_Cook_Tofu_Li
ke
_the_Pros


Before making tofu this way I used to fry it in oil to try to mimic the great texture it has in restaurants but this way actually works so much better and after dry-frying it, the tofu will soak up any marinade much more easily, adding flavor without fat :)



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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/10/11 7:30 P

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Yay! ;-) Not that I mind all the tempeh info.

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/10/11 6:52 P

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Finally some tofu:
www.kingintl.com.au/recipes.h
tm


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EVELYNF's Photo EVELYNF SparkPoints: (16,608)
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1/10/11 2:17 P

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Bilby4 thanks so much for the home tempeh info. It's not something I will probably do now. It's great to know that it can be done from home.

Have a great day!



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MAMA_BEAR1's Photo MAMA_BEAR1 SparkPoints: (8,751)
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1/10/11 2:00 P

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I'll check that out. Thanks!!

blessings and peace,
jo

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/9/11 9:41 P

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My advice is to get some proper tempeh culture to start with. Mine cost me about $15 plus postage via internet. Try tempehculture.com, tempehstarter.com, tempeh.info, there are a few places. Hang on, I think tempeh.info offers a free sample of starter if you pay postage: www.tempeh.info/starter/free-
sample.ph
p

This kind of starter is prepared under lab conditions and will work, so it's great to use when you're learning.
Once you are rolling you can make your own culture. There are various ways to do this and there are plenty of tips in the Book Of Tempeh linked in my previous post. Message boards of veg*n websites are another place where hairy, swivel-eyed tempeh freaks hang out and exchange tips in between playing the flute and reminiscing about road trips through Sumatra.

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MAMA_BEAR1's Photo MAMA_BEAR1 SparkPoints: (8,751)
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1/9/11 11:27 A

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So much great information here - but I have a question. Where would I buy tempeh starter? Is this something I could make?

jo

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/9/11 9:36 A

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Cool...thanks for sharing the book. I love the tempeh info here too. I did make baked tofu last night with some homemade BBQ sauce. It was really good with rice. Thank you all for the help.

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/8/11 11:40 P

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Sorry for hijacking this thread and making it into a tempeh-fest!
There's 'The Book of Tempeh' which some might consider buying. You can find it online (free) if you don't mind reading electronic version. It has very extensive recipe section, including lots of authentic Indonesian dishes: books.google.com/books?id=JLe
P4E1dQUUC
&printsec=frontcover&dq=book+
of+te
mpeh&hl=en&src=bmrr&ei=9jocTZTKHI
_
5ccyjhIsK&sa=X&oi=book_result&ct=resu<
BR>lt&resnum=1&ved=0CDAQ6AEwAA#v=onepage&q&f=false


Edited by: BILBY4 at: 1/8/2011 (23:43)
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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/8/11 5:07 P

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THANK YOU for the info and recipe. I was trying to figure my protein requirements out based on other veg websites. I will check that one out.

Also...I was checking out your cookbook (didn't know that was a feature on this site) and tons of yummy recipes. Thanks again for sharing (now I have to figure out how to save it here).



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EVELYNF's Photo EVELYNF SparkPoints: (16,608)
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1/8/11 5:00 P

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Viva Vegan has a great tempeh asado recipe. It includes a great marinade. I really liked it. Here's a link that shows the recipe

www.yourveganmom.com/your_vegan_mom/
20
10/06/viva-vegan.html


Also, don't get too caught up in the protein requirements that are in Spark as they run higher than you actually need. Here's a guide for how much protein you need based on your weight.

www.vrg.org/nutrition/protein.htm

Using this guide my protein range is 45 - 56 grams, that's less than the 60 that Spark recommends. (.8-1g per kilo OR .36-.45g per lb)

Edited by: EVELYNF at: 1/8/2011 (17:01)

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/8/11 5:09 A

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Tempah Pate (so good with little rye breads too)

http://www.veganchef.com/tempehpate.htm

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SHIVAMOON's Photo SHIVAMOON Posts: 2,788
1/8/11 4:02 A

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Thank you.

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/8/11 1:48 A

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Like soybean tempeh. See peanut tempeh instructions here: www.tempeh.info/maketempeh/pe
anut-temp
eh.php

Mind you, he makes some statements I disagree with:
- taste and texture of soy tempeh is preferable (arguable, IMHO);
- extra fermentation time is required (I didn't find that to be so, and in any case so what);
- peanut tempeh is a bit harder than soy (my peanut tempeh isn't);
- peanut tempeh has slight bitter aftertaste (no, it doesn't at all, in fact it's a tiny bit 'sweeter' than soy tempeh; it's a bit like cheddar cheese if any of us remember eating that, lol!).
It sounds to me as if he made a not very good batch and made judgements based on that. Or he had crappy peanuts to start with, in which case he oughtn't blame the raw material.

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SHIVAMOON's Photo SHIVAMOON Posts: 2,788
1/8/11 1:18 A

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Hi Bilby,
How do you make peanut tempeh? That sounds like something I'd really like.

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LIV2RIDE's Photo LIV2RIDE Posts: 6,210
1/7/11 9:55 P

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I would love some of the tempeh ideas too. I usually just make tacos or saute it in the same as tofu. I tried baking it last week but it got really crunchy (over cooked).

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/7/11 9:39 P

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Good question...I have more tempeh than I know what to do with! If Ladygag asks me nicely I might even make her a tempeh dress.
I did some peanut tempeh this week and it's so tasty I've just snacking on it raw. Tonight, hmmm, looks like some tempeh cut into cubes will go into the fried (red) rice.
Do you have a link to the pate recipe? I made a dip last weekend with eggplant, cassava leaves, garlic and tempeh. It was okay, but just an improvised sort of thing so I might not make it again. Pate sounds interesting.
Tempeh is made with a process of fermentation. The fermenting supposedly increases the availability of nutrients. I don't know how it specifically compares with tofu but I like both so no problem there :-)

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/7/11 9:27 P

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That sounds great too. What have you been doing with your tempeh? I made some Fac'n Bac'n this morning. I have a really good pate recipe for it too. I heard that tempeh is better for you than tofu anyhow (not sure if that is true or not).

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/7/11 9:23 P

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Oh, I see. My current obsession is with tempeh, as I've been making it at home, so my tofu consumption has plummeted accordingly!
How about lasagna? Can just slice the tofu into thin sheets and make it one of the layers along with whatever else you feel like putting in.
Usually I put big cubes of marinated tofu on my vegetable kebabs: onion, zucchini, tofu, cherry tomato, button mushroom. Grill 'em till they sizzle, serve with favourite dipping sauce. It's a fun kind of meal and pretty easy to make too.
cheers,
A

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/7/11 9:19 P

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Yum! I have made the pumpkin pie with it too. It is so much better than pie with eggs (not so heavy).

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LIV2RIDE's Photo LIV2RIDE Posts: 6,210
1/7/11 9:17 P

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You can blend tofu into smoothies. I just made an omelette tonight for dinner from the Vegan Comfort Food cookbook I got for Christmas. You can make a tofu scramble. After I freeze mine I marinate it in things like salsa or vegan BBQ sauce and then either bake it or saute it. I don't use oil though I just use the juice from whatever I marinated it in. I've also made a pumpkin pie with it. That was interesting.

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/7/11 9:01 P

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Yeah...I usually make desserts (like you said) with the silken stuff. I have just been having trouble getting the recommended protein (on this site), so I have been trying to add more tofu (in addition to non-soy stuff) to my diet. Good with the carbs though ;-)

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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/7/11 8:57 P

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Sometimes I throw a bit in a salad dressing: tahini, lime juice, garlic, light soy sauce, paprika/cayenne, parsley. Give it mild lacerations with a stick blender and it's ready to go.
There's also silken tofu, which tends to be more suited to dessert type uses. Have you tried that?

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KOKOEK9's Photo KOKOEK9 Posts: 7,166
1/7/11 8:42 P

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I'm a little weird, I freeze mine in chunks then thaw and cut up in my rice and micro wave, season

Mike


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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/7/11 7:51 P

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Thanks for the baking info. I am going to try that next time instead.

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IMVEGAN's Photo IMVEGAN Posts: 2,914
1/7/11 7:48 P

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I usually bake it. I press the water out of it, cut it into sticks, marinate it in teriyaki sauce (or barbecue) then bake it on a rack turning it every once in a while and basting it with sauce.

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PRAIRIEPLAY's Photo PRAIRIEPLAY Posts: 79
1/7/11 7:41 P

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Hi everyone,

I am looking for some better ways to prepare tofu that doesn't involve frying in olive oil. I have made it in mac n' "cheese."

Toddler-friendly recipes welcome too.

Thanks so much!
Patty

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