What I've Learned So Far
Tofu is a simple food, also known as bean curd, that’s made by coagulating soy milk and then pressing the resulting curds – much like making cheese. Tofu can be soft, firm, or extra firm. Soft is best for blending, and extra firm is best for frying, baking, or using in place of meat.
Some people avoid tofu because it’s made with soy beans. There are generally two concerns people have about eating soy products. The first is that soy is a highly genetically modified food (GMO), so when you buy your tofu look for 100% certified organic. (Foods that are 100% certified organic are always non-GMO, but non-GMO certified food might not be organic.)
The other issue is that tofu contains phytoestrogens called isoflavones that may mimic the activity of the hormone estrogen in your body. For some people that’s a legitimate concern, but for most of us, like everything else, soy is fine in moderation.
Tofu is an excellent source of protein, and while it’s not particularly tasty on its own, that blandness makes it great for picking up flavors in recipes and stir fry dishes. Try it out and see what you think.
• This recipe is vegan and gluten free.
• While the sauce can be used for dipping, I generally just pour it on the dish – since I can’t eat well with chop sticks I can’t really dip the food.
• When cooking recipes like stir fry, where the food is cooking very quickly at fairly high heat, I make sure to have everything ready to go. I premeasure all the ingredients, pre-chop, etc. you won’t have enough time to be measuring things out once you’ve got food in the hot oil.