Made with organic soybeans, fresh and local Ingredients

Sunday, January 29, 2012

Deep-Fry It and Marinate!

These delicious recipes appear here via HubPages. Recipe created by Melissa Ray Davis

Here's what you need:
  • One 16 ounce brick of extra-firm tofu for every four people.
  • Cutting board and knife
  • Cloth Napkin or dish towel
  • Teflon pan OR a very well-seasoned cast-iron pan * (we prefer cast-iron)
  • Spatula
  • Prepared marinade in a bowl (see recipes at end for suggestions)
* A note on the pan: Melissa suggests that if you are using a normal cooking pan like stainless steel or other varieties that don't have a non-stick coating, you will most likely have a lot of trouble with the tofu sticking to the pan, since no oil is used.  Although Melissa reports that teflon isn't supposed to be dangerous at low to medium heat, Melissa has switched to using a very well-seasoned cast-iron pan.

photo via Melissa Ray Davis,

(First, prepare your marinade. See recipes at the bottom of the page.)

Drain the tofu and cut it so that your pieces are a half an inch thick. (Note: TofuYu tofu doesn't need much, if any, draining at all. . . ) For most recipes, you will want to then cut it into triangles, but some recipes call for strips.

Put the tofu pieces between two absorbent cloth napkins or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.


Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. (Unless you are using a cast-iron skillet that is not that well-seasoned; i.e.--if the pan surface is completely dry with no oil residue. If that's the case--put in just enough oil to coat surface)

Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.


The dry-frying method has left your tofu dry and firm, ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour and then use this delicious firm and flavorful tofu in a stir-fry.

Marinade Recipes:

Here are some example marinades that work well with dry-fried tofu. These marinades also do well with meat.

The following Marinades should work for one 16 ounce block of tofu after frying.

Simple, All-purpose Tofu Marinade:
  • 1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)*
  • Splash of rice vinegar
  • 1/2 large sweet onion, diced
  • 5 cloves garlic, crushed
  • water to cover

Chinese Tofu Marinade:
  • 1/2 cup shoyu (or soy sauce)
  • 1/4 cup rice wine (or sherry)
  • 1 clove garlic, crushed
  • 1/2 tbsp fresh ginger, grated or crushed
  • 1 tsp palm sugar (or brown sugar)

Thai Tofu Marinade:
  • 1/2 cup fish sauce (or soy sauce)
  • 1/2 cup rice wine (or sherry)
  • 1/4 cup palm sugar (or brown sugar)
  • Splash of rice vinegar
  • Juice from 1/2 lime
  • 1 small shallot (or half onion), finely minced
  • 1 tbsp chili paste
  • 1 tbsp finely minced lemon grass (fresh or dried)
According to the website, Bragg's liquid aminos contains the following essential and non-essential amino acids (the building blocks of protein):
  • Alanine
  • Arginine
  • Aspartic Acid
  • Glutamic Acid
  • Glycine
  • Histidine
  • Isoleucine
  • Leucine
  • Methionine
  • Phenylalanine
  • Proline
  • Serine
  • Threonine
  • Tyrosine
  • Valine
  • Lysine

    Friday, January 20, 2012

    Mediterranean Salade a la tofu


    photo via

    Plenty of vitamin C in this delicious mix. And here's some other good health news: the parsley is a rich source of antioxidants and even folic acid, which is one of the most important of the B vitamins--important for cardiovascular health. Also assists in preventing colon and cervix cancer. And those delicious tomatoes are extremely nutritious as well--they are antioxidant, even as it pertains to bone health and help to prevent a variety of cancers (breast and prostrate, for example)! Some studies have linked tomatoes with a decreased like of neurological diseases, such as Alzheimer's. . . So eat up and enjoy the health treat you're giving your body.


    What you need:

    • 2 medium tomatoes, seeded and diced
    • 1 cup diced seedless cucumber, (1/4 medium)
    • 1/4 cup chopped scallions
    • 1/4 cup coarsely chopped fresh parsley
    • 1/4 cup Kalamata olives, pitted and coarsely chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon white-wine vinegar
    • 1/4 teaspoon salt, or to taste
    • Freshly ground pepper, to taste

    How to make:

    1. Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.

    Friday, January 13, 2012

    Nature's Detox Wonders

    This article is via and compiled by Michelle Schoffro Cook

    photo via
    Almonds—are high in fiber, calcium, magnesium, and useable protein that helps stabilize blood sugar and remove impurities from the bowels.

    Avocados—lower cholesterol and dilate blood vessels while blocking artery-destroying toxicity. Avocados contain a nutrient called glutathione, which blocks at least 30 different carcinogens while helping the liver detoxify synthetic chemicals. Researchers at the University of Michigan found that elderly people who had high levels of glutathione were healthier and less likely to suffer from arthritis.

    Beets—contain a unique mixture of natural plant chemicals (phytochemicals) and minerals that make them superb fighters of infection, blood purifiers, and liver cleansers. They also help boost the body’s cellular intake of oxygen, making beets excellent overall body cleansers. Aphrodite, according to legend, ate beets to retain her beauty. She was definitely on to a good thing since beets, in addition to all the benefits listed above, also help stabilize the blood’s acid-alkaline balance (pH), which in turn supports healthy detoxification.

    Blueberries—contain natural aspirin that helps lessen the tissue-damaging effects of chronic inflammation, while lessening pain. Blueberries also act as antibiotics by blocking bacteria in the urinary tract, thereby helping to prevent infections. They have antiviral properties and are loaded with super-detoxifying phytonutrients called proanthocyanidins.

    Cabbage—contains numerous anti-cancer and antioxidant compounds and helps the liver break down excess hormones. Cabbage also cleanses the digestive tract and soothes the stomach, which could in part be due to its antibacterial and antiviral properties. Cruciferous vegetables like cabbage (kale is another excellent choice—see below) demonstrate powerful detoxification activity, including neutralizing some of the damaging compounds found in cigarette smoke (and second-hand smoke). They also contain a compound that helps the liver produce adequate amounts of enzymes for detoxification.

    Cranberries—have powerful antibiotic and antiviral substances to help the body cleanse harmful bacteria and viruses from the urinary tract.
    Keep reading to learn about the foods that eliminates radioactive waste, neutralize compounds in cigarette smoke, and more…

    Flaxseeds and Flaxseed Oil— are loaded with essential fatty acids, particularly the omega-3s. They are essential for many cleansing functions and maintaining a healthy immune system. They are also critical to maintaining a healthy brain. The health of every cell in your body is dependent on getting adequate amounts of essential fatty acids.

    Garlic—helps cleanse harmful bacteria, intestinal parasites, and viruses from the body, especially from the blood and intestines. It also helps cleanse buildup from the arteries and lowers blood pressure. Garlic has anti-cancer and antioxidant properties that help detoxify the body of harmful substances. It also helps cleanse the respiratory tract by expelling mucous buildup in the lungs and sinuses. I am referring to fresh garlic, not garlic powder, which has virtually none of the above properties.

    Kale—contains powerful anti-cancer and antioxidant compounds that help cleanse the body of harmful substances. It is also high in fiber, which helps cleanse the intestinal tract. Like cabbage, kale helps neutralize compounds found in cigarette smoke and contains a substance that jump-starts the liver’s production of cleansing enzymes.

    Legumes—are loaded with fiber that helps lower cholesterol, cleanse the intestines, and regulate blood sugar levels. Legumes also help protect the body against cancer.

    Lemons— are superb liver detoxifiers. In addition, they contain high amounts of vitamin C, a vitamin needed by the body to make a substance called glutathione. Glutathione helps ensure that phase 2 liver detoxification keeps pace with phase 1, thereby reducing the likelihood of negative effects from environmental chemicals. Vitamin C and other antioxidants found in lemons are integral to ward off cancer, fight the effects of pollution and cell damage. Fresh lemon juice contains more than 20 anti-cancer compounds and helps balance the body’s pH levels.

    Seaweed—could be the most underrated vegetable in the Western world. Studies at McGill University in Montreal showed that seaweeds bind to radioactive waste in the body so it can be removed. Radioactive waste can find its way into the body through some medical tests or through food that has been grown where water or soil is contaminated. Seaweed also binds to heavy metals to help eliminate them from the body. In addition, it is a powerhouse of minerals and trace minerals.

    Friday, January 6, 2012

    Coconutty Tofu

    photo via
    Combine the tastiness and health goodness of coconut with the flexibility and health benefits of tofu, along with several savory and 'good-for-you' ingredients along the way, and what do you get? This recipe is via We suggest using a bit of honey or agave instead of the brown sugar, or omitting the sweetener altogether. . . And use a low-sodium soy sauce if you can. If you take a look at the sodium content on the label of standard soy sauce, you'll see why.

    Benefits of coconut milk are many. Attributed with the ability to kill viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses, coconut milk boosts energy, increases calcium absorption, helps protect against osteoporosis, improves digestion, reduces inflammation, improves cholesterol ratio, along with a host of other health benefits. To read more, visit The Coconut Research Center website.


    • 2 bunches green onions
    • 1 (14 ounce) can light coconut milk
    • 1/4 cup soy sauce, divided
    • 1/2 teaspoon brown sugar
    • 1 1/2 teaspoons curry powder
    • 1 teaspoon minced fresh ginger
    • 2 teaspoons chile paste
    • 1 pound firm tofu, cut into 3/4 inch cubes
    • 4 roma (plum) tomatoes, chopped
    • 1 yellow bell pepper, thinly sliced
    • 4 ounces fresh mushrooms, chopped
    • 1/4 cup chopped fresh basil
    • 4 cups chopped bok choy
    • salt to taste


    1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
    2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
    3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

    Nutritional Information

    Amount Per Serving  Calories: 232 | Total Fat: 13.2g | Cholesterol: 0mg