The Food: Tofu
Did you know it’s made out of soy milk? Of course you did.

To my dismay, a Tofurky isn’t molded like a turkey. It’s actually just a log with crap in the middle. Gross.

The Recipe: Crispy Tofu with Udon Noodles

In my successful attempt to be healthy for 2007, I found this recipe in a food magazine. Not only is this a healthy dish, but it was a staff favorite and something they would make over and over again. And I concur. It’s one of those dishes that make you think, ” Hm.. I think if I really had to give up meat, I could.” It’s warm, it has mushrooms, it’s healthy chinese takeout. The crispy fried tofu really gives the dish the needed texture. The original recipe deep-fries the tofu, but if you don’t have a deep fryer you can coat the tofu with panko crumbs and fry them in a saute pan. GREAT FOR VEGETARIANS!

Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.
Easy Way-Bread the tofu with panko (Japanese bread crumbs) and fry in a saucepan. Skip the lily bud garnish.

7 ounces dried udon noodles
1/2 cup plus
1 teaspoon canola oil
1 cup panko (Japanese bread crumbs)
6 ounces firm tofu, cut into 1-inch squares
1 egg yolk
3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake thickly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
3/4 pound baby bok choy, cut into 3/4-inch pieces
2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce directions

Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.

Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko. Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve. (I add Siracha to the dish of course)

WINE Rhône white: 2005 Jean-Luc Colombo Les Figuières.

(Taken from Food & Wine February 2007 issue. Recipe by Pino Maffeo)

The Restaurant:

Like many Korean restaurants the slew of side dishes that come to your table may raise such typical questions like, “I didn’t order that!!”or “Uh… I’m not paying for that!” But rest assured, these side dishes are both a.) included in your meal b.) at no extra cost. BCD Tofuhouse’s speciality is the Korean dish SoonDubu. Simply put: tofu soup. You can choose a variety of kinds such as meat based, seafood based, kimchee based, and so forth. All in all its a boiling hot soup that has been proven to a. get rid of hangovers and b. make you feel warm and fuzzy inside. I usually dont bother with the other sides but if you are a newbie you should try them. Most are there for you to pick at and munch on while your entree comes, but feel free to eat the sides WITH your meal.

Caution: When you order SoonDubu, you might be presented with a basket of eggs. So like the normal person I am, I cracked it on the table. Don’t do that. Unless you want a pool of egg spilling over onto your lap whilst you swipe the napkin off the table only to cause your friend’s water glass to spill all over the hot waiter that was going to ask you for your number to ask you to be his wife but decided not to upon seeing what a dumb Korean you were. Eggs are for soup, not for making you the most idiot Korean-American. Once they serve you your SoonDubu piping hot, you can choose to crack an egg into it and enjoy.



2 Responses to “Tofu”

  1. 1 mark

    why no recent updates

  1. 1 Udon Noodles & Crispy Tofu « foodyi

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