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SHOELACE187
10/16/06 1:50 P
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| This sounds great. If you find even lower sodium soy sauce a little too salty (like I do), try substituting water for a part of it.
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| My husband and I just had this for dinner. I added some veggies but we both agreed that it would have been better without them. We thought the rice and the tofu was great. When I make it again I will possibly bake the tofu a few minutes less.
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STRAWBERRYMOON
10/8/06 8:37 P
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| I *must* try the baked tofu; my mouth is watering. Another simple way to eat tofu that a Japanese friend suggested is to toss cubes of firm tofu with soy sauce, thinly sliced green onion, and grated fresh ginger. She eats this at room temperature with a bowl of Japanese rice.
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PASADENAROSE
10/8/06 8:17 P
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Oh. My. Goodness. This is good!
I am eating it as I type.
I used curry because I realized my ginger was so old it didn't even have any fragrance.
*Note to self--add ginger to shopping list.
I had to use regular soy sauce, thus consuming my sodium allowance for the whole week in one day.
*Note to self--add low sodium soy sauce to shopping list.
I used half a 14oz package of tofu and made the mariande in the amount instructed because I wanted to have some for a sauce over brown rice.
While the tofu was baking, I sauteed a couple of sliced green onions and then added the remaining marinade.
When the tofu came out of the oven, I tossed everything onto some brown rice and WOW! Yummy-licious for sure. Very salty, but that's my own fault.
The next time I think I'll add some sliced or juilienned carrots and some snow peas.
Thanks for sharing this with us. :-)
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STRAWBERRYMOON
10/7/06 11:24 P
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| P.S. Crumbled toful makes a good substitute for ground beef in such dishes as chili.
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CLEMENCY, could you please post the URL for the "She Spilled the Beans" site? 
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Wonderful ideas, thank you!
I make stir-fries with either cubed tofu or tempeh in a bit of oil, then add Ranch salad dressing powder as the seasoning. Then I add carrots, pea pods, bean sprouts, bok choi, chinese cabbage, and mushrooms.
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STRAWBERRYMOON
10/7/06 9:42 P
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| I find tofu can replace most of the cheese in many recipes. Cooked large pasta shells stuffed with a mix of crumbled tofu, a little Parmesan or Romano, garlic and onion covered with marinara sauce, then baked. I also marinate cubes in a oregano-flavored vinaigrette and use them in place of feta in a Greek-style salad. Crumbled also works in enchiladas. Basically I see tofu as similar to pasta -- bland in itself but a great flavor carrier with good texture. Freezing toful before crumbling gives it a more distinctive texture.
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HALALGLORY
10/7/06 9:14 P
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| I love tofu but only the silken kind. I usually do something like cube it and put it in chili or blend it into dishes wherever I can. Oh, yeah, and I stir fry it with veggies all sprinkled with low sodium soy sauce and spices. YUMMY!
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| I made this last night for dinner - using the curry powder. I normally don't really like curry, but this was great. The sauce gave the bland tofu just enough spice.
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No, the ginger was instead of the curry powder.
I, too, eat food if I know they're good for me even though they aren't my favorites. I'm always pleasantly surprised when sometning good for me also tastes good!
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PASADENAROSE
9/11/06 2:56 A
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That sounds like it would add a lot of flavor to tofu. I've tried to eat tofu, but didn't do very well with it, and I'm pretty good at eating stuff just because it's good for me, even though I might not be thrilled with the way it tastes. I never got that far with tofu. LOL
Was the ginger added in addition to the other spices?
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I found a great site online "She Spilled the Beans" -a food diary with wonderful pictures.
I'm always looking for ways to make tofu palatable, and this site had a good suggestion that I adapted.
Cut a pound of extra firm tofu in small cubes. Toss in a mixture of:
1 T. olive oil
1/4 cup low salt soy sauce or tamari
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. curry powder
Bake coated cubes on cookie sheet for 30 min. at 400. Stir gently every ten minutes.
The original recipe was served plain, but I mixed the tofu with brown rice and green peas and served with a dollop of plain, nonfat yogurt. It was very good, and I think that many different spices and herbs can be substituted for those suggested. The original recipe used powered ginger, which I think would be wonderful, but I didn't have any on hand.
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