Fried Tofu with Marjoram Pesto
Tofu is SO good. Not only is it such an adaptable food, but absorbs so many flavors and has so many different textures. It’s one of my favorite foods and I love to eat it fried. I’ve noticed that those who claim to dislike tofu just haven’t had it prepared in the right way yet. If you’re new to tofu, start here. If you’re an experienced tofu lover, give this a shot too. Be sure to invest in a marble mortar. You can buy them at most kitchen stores or online. It will enable you to make a small amount of crushed herbs and pesto very quickly and retains the natural flavors. Now, for the soy skeptics out there, shall we talk about soy?
Soy has unfairly gotten a bad hype. It is a great alternative to animal products and is not unhealthy. It is made much like cheese, by curdling fermented soy milk, then pressing and cooling it. There is ample protein in tofu, low in fat and carbohydrates, contains all eight essential amino acids, iron, manganese, selenium, phosphorus, calcium, B1, and magnesium. The phytoestrogens in soy, called isoflavones, can help balance women’s hormones and reduce the risk of breast cancer. And, no, they won’t give men breasts. Tofu has been a staple food in Asia for thousands of years among some of the healthiest and longest living populations. Don’t be afraid to load up on this bean, go for the non gmo and organic. You may find fermented soy products are easier on your digestion if that’s a problem, i.e. tempeh and tofu. This stuff is available most everywhere, cheap, and filling.
My preference is to freeze a block of the firm tofu before hand, while still in the unopened package. Then when I know I want to use it I let it thaw in the sink all day until it’s completely melted. I take it out of the package and drain the excess water by pressing it between my hands like a sponge. The consistency changes to being thick and meaty, great to break up in chili’s, make a tofu scramble, or cut in blocks and fry, or however else you like to prepare it.
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