Try this Tofu Even a 13-Yr-Old Loves! recipe, or contribute your own.

Still searching for what to cook ?

Name: Tofu Even a 13-Yr-Old Loves!
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Onion, very finely chopped; 2 ts Soy sauce (or to taste); For every two "squares" of; 2 tb Soy sauce; 2 tb Chopped fresh ginger; 1 Firm ripe tomato, finely; 1 X-large egg (or two smalls; 2 tb Water; 1 tb Vegetable oil; 2 Cloves garlic, finely; 1 tb Sugar

Find the most delicious recipes here

INGREDIENTS

1 sm Onion, very finely chopped
2 ts Soy sauce (or to taste)
For every two "squares" of
2 tb Soy sauce
2 tb Chopped fresh ginger
SAUCE
1 Firm ripe tomato, finely
1 X-large egg (or two smalls
2 tb Water
1 tb Vegetable oil
2 Cloves garlic, finely
1 tb Sugar

Servings

INSTRUCTIONS

Rule 1: if at all possible, buy fresh tofu at an Asian market or good health foods store. (The stuff in the sealed plastic containers is a poor substitute, but okay if you are going to heavily mask the taste.) My 13-year-old daughter loves to make these tofu omelets: (note: if tofu is very wet, try to squeeze out a little of the water) Process or blend together everything except the tofu. Cut tofu into chunks or mash with a fork and process or mix *gently* with the egg mixture. (You dont want a perfectly smooth batter.) Spray a light coating of oil on a frypan (nonstick is best) and gently fry tablespoon sized "latkes" of the batter. (Until you get the hang of it, these are likely to crumble when you turn them; in that case, serve in a bowl!) I prefer to serve these with a tangy or spicy chutney (the original recipes sauce follows). Erica eats these "as is" for breakfast, lunch or dinner. For the sauce:(note: when I have homegrown tomatoes, I make this and freeze it in small portions) In small saucepan, heat the oil; fry onion and garlic over low heat, stirring frequently, until onion is soft, about 5 min. Add tomato and fry, stirring, for 3 or 4 min. or until tomato is cooked to a pulp. Add soy sauce, water and sugar; bring to a boil. If made ahead, reheat sauce before using. Other tofu ideas: Add small cubes of tofu to any broth-based (clear) soup. Let the tofu sit in the soup awhile to is soaks up the flavors of the soup. (Dont freeze anything after youve added tofu, unless you enjoy eating sponge!) I make Chinese hot & sour soup, replacing the chicken with tofu cubes. Also, a soup thats just homemade veg. stock, a bit of Thai curry paste, cellophane noodles (soaked and chopped) and lots of tofu cubes. When I feel extremely naughty, I add a very small amount of canned coconut milk. The longer the tofu sits in this mixture, the better it tastes. Im often warned not to use "silken" tofu for my recipes, but I happen to prefer its texture. The good stuff I get at the Asian market is available only in silken--and it has a delightful, almost custardy texture. Posted to JEWISH-FOOD digest V97 #013, by Mark Cohen or Donna Himelfarb on Tue, 14 Jan 1997.

NOTES

Alert editor

Tofu Even a 13-Yr-Old Loves!

1 sm Onion, very finely chopped
2 ts Soy sauce (or to taste)
 For every two "squares" of
2 tb Soy sauce
2 tb Chopped fresh ginger
 SAUCE
1 Firm ripe tomato, finely
1 X-large egg (or two smalls
2 tb Water
1 tb Vegetable oil
2 Cloves garlic, finely
1 tb Sugar

Rule 1: if at all possible, buy fresh tofu at an Asian market or good  health foods store. (The stuff in the sealed plastic containers is a poor  substitute, but okay if you are going to heavily mask the taste.)    My 13-year-old daughter loves to make these tofu omelets: (note: if tofu is  very wet, try to squeeze out a little of the water)    Process or blend together everything except the tofu. Cut tofu into chunks  or mash with a fork and process or mix *gently* with the egg mixture. (You  dont want a perfectly smooth batter.) Spray a light coating of oil on a  frypan (nonstick is best) and gently fry tablespoon sized "latkes" of the  batter. (Until you get the hang of it, these are likely to crumble when you  turn them; in that case, serve in a bowl!)    I prefer to serve these with a tangy or spicy chutney (the original  recipes sauce follows). Erica eats these "as is" for breakfast, lunch or  dinner.  For the sauce:(note: when I have homegrown tomatoes, I make this and freeze  it in small portions)    In small saucepan, heat the oil; fry onion and garlic over low heat,  stirring frequently, until onion is soft, about 5 min. Add tomato and fry,  stirring, for 3 or 4 min. or until tomato is cooked to a pulp. Add soy  sauce, water and sugar; bring to a boil. If made ahead, reheat sauce before  using.    Other tofu ideas: Add small cubes of tofu to any broth-based (clear) soup.  Let the tofu sit in the soup awhile to is soaks up the flavors of the soup.  (Dont freeze anything after youve added tofu, unless you enjoy eating  sponge!) I make Chinese hot & sour soup, replacing the chicken with tofu  cubes. Also, a soup thats just homemade veg. stock, a bit of Thai curry  paste, cellophane noodles (soaked and chopped) and lots of tofu cubes. When  I feel extremely naughty, I add a very small amount of canned coconut milk.  The longer the tofu sits in this mixture, the better it tastes.    Im often warned not to use "silken" tofu for my recipes, but I happen to  prefer its texture. The good stuff I get at the Asian market is available  only in silken--and it has a delightful, almost custardy texture.    Posted to JEWISH-FOOD digest V97 #013, by Mark Cohen or Donna Himelfarb  <mark.cohen@relex.com> on Tue, 14 Jan 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (84g)
Recipe Makes: 1 Servings

Calories: 231
Calories from Fat: 82 (35%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 503.2mg		17 %
Potassium 20mg		1 %
Total Carbohydrate 38g		11 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 37.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 231

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe