I can assure you that it is easy to cook, and I believe most people enjoy eating it once they get over the initial shock that they are eating tofu. Probably the best way to introduce tofu is to fry it, but there are many other applications.
Tofu is an excellent source of protein, calcium, iron, potassium, and even has a generous amount of fiber. It is low in saturated fat and sodium and is cholesterol-free, making it heart-healthy.
My suggestion, if this is your first time trying tofu, is to buy the extra firm variety. Open the package and drain out all the water, and remove any excess water. You can also find tofu packaged without water.
Tips
• Be sure to check the expiration date. Tofu has virtually no smell, so if it smells don’t eat it.
• Try to buy organic tofu if at all possible, as soybean crops are heavily treated with pesticides.
• Once you open the package, store any unused tofu in a covered container and add water. Cover tightly. If possible, keep replacing the water until you use up the tofu.
Stir-Fry Tofu With Peppers and Celery
1 12-ounce package extra firm tofu, drained and cut in 1-inch cubes
1 red pepper, sliced
1 green pepper, sliced
4 celery stalks, cut into 2-inch slices
2 tablespoons minced garlic
1 tablespoon fresh ginger
2 tablespoons wasabi sauce
4 tablespoons flour or cornstarch
1 cup vegetable oil, plus 3 tablespoons
1/2 cup chicken broth
2 tablespoons soy sauce
Roll tofu in flour or cornstarch and set aside. Heat oil to medium hot heat in frying pan. Oil should be 1 inch deep in pan. Put tofu in oil and fry using tongs to turn when the tofu is a crispy brown color.
When tofu is done, remove and put on paper towel to soak up excess oil.
Put only 3 tablespoons of oil in wok or frying pan. Add garlic and ginger and cook for 2 minutes on medium heat. Add red and green peppers and celery and cook approximately 7 minutes, stirring vegetables constantly.
Add chicken broth, soy sauce, and wasabi sauce, and cook for another 3–4 minutes. Add fried tofu to pepper/celery mix and serve immediately.
