Stuffed Tofu


As a big fan of tofu, I had to share this great article on tofu by Lynne Char Bennett published on 2/28/14 in the San Francisco Chronicle with five super tofu recipes.

Here is an excerpt:

Tofu. It’s usually not what’s for dinner. This protein powerhouse is typically used in Asian cuisine and vegan or vegetarian recipes, but it has even more to offer for anyone willing to give it a chance. I grew up in a Chinese American household in Oklahoma when fresh tofu wasn’t that easy to get, so I’m not in the habit of thinking of it when casting about for what to cook for dinner. I am about to change all that, however, for several good reasons.

Tofu, made from soybeans, contains eight essential amino acids. Other pluses: It’s easily digestible, low in saturated fat and cholesterol-free. It’s also affordable. On the downside, tofu’s bland countenance makes many folks shudder. But that mild character is what makes it a versatile blank canvas for inventive cooks.

Read the full article by Lynne Char Bennett here.

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