{"id":30230,"date":"2009-03-28T12:55:23","date_gmt":"2009-03-28T16:55:23","guid":{"rendered":"http:\/\/nomeatathlete.wordpress.com\/?p=138"},"modified":"2022-05-08T22:54:16","modified_gmt":"2022-05-09T02:54:16","slug":"vegetarian-recipe-red-cooked-tofu","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/vegetarian-recipe-red-cooked-tofu\/","title":{"rendered":"Red Cooked Tofu"},"content":{"rendered":"<p>You can&#8217;t be a vegetarian for long without eating tofu, especially if you are trying to get lots of protein for training.&nbsp; And while I&#8217;m not a total vegetarian because I still eat fish, I&#8217;d like to make&nbsp;true&nbsp;vegetarian meals&nbsp;often so that you non-fish eaters out there will get something out of this blog.&nbsp; So with that, I&nbsp;give you <a href=\"https:\/\/www.finecooking.com\/recipes\/red-cooked-tofu.aspx\" target=\"_self\" rel=\"noopener noreferrer\">red cooked tofu<\/a> from Fine Cooking.&nbsp; You&#8217;ve probably noticed that I do a lot of Fine Cooking recipes.&nbsp; One reason is that&nbsp;most of them are online, so I can link to them instead of typing the whole recipe.&nbsp;&nbsp;But more importantly, they are&nbsp;always really good.&nbsp; Without exaggeration, I think&nbsp;our&nbsp;success rate&nbsp;with them might be&nbsp;100 percent.&nbsp; Some of them are complicated, but they&nbsp;have a&nbsp;new&nbsp;section called &#8220;Make it Tonight&#8221; with meals that generally take less than half an hour to make.<\/p>\n<p>I have never really liked tofu, probably because of the&nbsp;spongy texture and lack of flavor.&nbsp; But with this recipe, the&nbsp;tofu really takes on the flavor of the Chinese sauce.&nbsp; So at least the little sponges&nbsp;taste like something.&nbsp; And I like extra-firm tofu because it&#8217;s not so spongy and doesn&#8217;t break up when you cook it.<\/p>\n<p>A lot of times when I try to get my asian on,&nbsp;I&#8217;m&nbsp;disappointed because the result tastes like bland vegetables with soy sauce on them.&nbsp; But this meal is different;&nbsp;the soy sauce really gets integrated into the stew and it combines with the fresh ginger, rice vinegar, sugar, and some vegetables to make a really nice sauce.<\/p>\n<p>I&nbsp;used homemade organic vegetable broth that my sister made and froze for me,&nbsp;but if you don&#8217;t have such a sister, just&nbsp;get it premade from the store. But make sure it&nbsp;doesn&#8217;t have a lot of&nbsp;unnatural ingredients and sodium.&nbsp; Also we used brown rice and you should too.&nbsp; It is to white rice what whole-wheat bread is to white bread.&nbsp; Another thing to note is that the recipe calls for <em>fresh<\/em> ginger.&nbsp; Do not substitute ground; it&#8217;s really considered a different cooking spice and has different uses than&nbsp;fresh.&nbsp;&nbsp;Another ginger tip:&nbsp;&nbsp;Most of the flavor of fresh ginger resides near the skin, so be careful to remove only a&nbsp;thin layer when you&nbsp;peel it.&nbsp;&nbsp;Using a spoon to peel it ensures that you&nbsp;won&#8217;t take off more than necessary.&nbsp; Finally, if you&nbsp;buy more than you need for this one meal, store the rest&nbsp;in the freezer.<\/p>\n<p>Here&#8217;s how it looks when you&#8217;re done:<\/p>\n<p>This meal is pretty good; in fact this is the second time I&#8217;ve made it.&nbsp; And it&#8217;s really easy to make.&nbsp; But the fact remains:&nbsp; no matter how much you polish a turd, it&#8217;s still a turd.&nbsp; And that turd, in this case, is tofu.&nbsp; So if you like tofu, then definitely make this meal; it&#8217;s by far the best way I&#8217;ve ever made it.&nbsp; If you&#8217;ve never had tofu or haven&#8217;t had it in a while, this is a pretty good way of trying it.&nbsp; And I will say that tofu is growing on me and I&#8217;m willing to continue to experiment with other ways of preparing it since it&#8217;s such a good protein source.&nbsp; Overall, Erin and I give this meal 3 small cows out of 5.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can&#8217;t be a vegetarian for long without eating tofu, especially if you are trying to get lots of protein for training.&nbsp; And while I&#8217;m not a total vegetarian because I still eat fish, I&#8217;d like to make&nbsp;true&nbsp;vegetarian meals&nbsp;often so that you non-fish eaters out there will get something out of this blog.&nbsp; So with [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":30593,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-30230","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Red Cooked Tofu<\/title>\n<meta name=\"description\" content=\"A review of a Fine Cooking recipe for vegetarian tofu, &quot;red-cooked&quot; style. 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