Tofu Review: Love it or Hate it

Hi-Ya!

Time to try something new, Tofu !  I am no way or no how a vegetarian, but I do like to go meatless from time to time, but in doing so I have been lacking the protein I need.  A friend told me about tofu and of course my first reaction was like, "yuk, tofu !", but after much consideration I've decided to give it a try and cook it, taste it and tell you about it!

Let me share what I’ve learned about Tofu. (The internet is a powerful engine...hehe)

Tofu 101

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy. Read More about Tofu

One other important thing I need to familiarize myself with before I dive head first into this new meatless protein ---the different types of tofu:

With my first cooking experience with tofu I was inspired by a recipe from Pinch of Yum, a blog I came across while researching on how to prepare this strange piece of healthiness. As a tofu newbie I kept the recipe as is ...See for yourself !

Organic Super Firm Tofu !

 I opted for Farro rather than rice....Farro is gaining popularity as one of the new super foods !

So....what's the verdict ?????

Its a THUMBS UP !!!

Welcome the new edition to my family..... TOFU !

I don't know why I haven't tried tofu before now.  This dish was AWESOME !  The tofu was very 

flavorful and the veggies and farro brought the whole dish together. I am Happy !!!

Honey Ginger Tofu Veggie Stir Fry

Ingredients

Serving: 2

• 1/2 cup of uncooked Trader's Joe 10 minute Farro
• 1 cup of vegetable stock
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp organic raw honey
• 2 tbsp water
• 4 tbsp extra virgin olive oil (EVOO)
• 1 cup of cubed Organic Nasoya Super Firm Tofu
• 7 oz of your choice of frozen veggie stir fry (short cut)
• Garnish with fresh cilantro, if desired

Instructions

1. Cook rice or Farro per package instructions. ( I used veggie stock in place of water)
2. Add the garlic, ginger, soy sauce, rice wine vinegar, honey, water and 2 tbsp of EVOO to food processor and puree.
3. Heat 2 tbsp of EVOO in non-stick skillet.  When hot, add the cubed tofu and 1/3 of the stir fry sauce. Pan fry the tofu until its a nice golden brown color.  Remove from skillet and drain on paper towel lined plate.  
4. Place the skillet back on heat and add frozen veggies and 1/3 of stir fry sauce.  I was short on time and no fresh veggies in fridge, so had to take the short cut approach and used frozen stir fry veggies (life happens).  Toss the veggies until they are tender and bright in color. 
5. Arrange the tofu and veggies on the bed of farro and pour the remaining stir fry sauce to taste. Sprinkle with chopped cilantro.