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TOFU, TEMPEH & OTHER PROTEIN: Savory Seasoned Dried Tofu

Dried tofu is the most concentrated source of protein of all soy foods. This type of tofu can be used in a number of dishes.  It is especially delicious as an ingredient in rolled sushi or added to pasta salad.

Dried tofu is not commonly available in natural foods stores, and when it is, it is often old and rancid. It should not be a yellow color. Instead it should be a light beige if it is fresh. In our opinion, the very best quality is sold by Gold Mine Natural Foods at www.goldminenaturalfoods.com or 1-800-475-3663.

Ingredients:

8 pieces of dried tofu

1 ½ level teaspoons sea salt

2 rounded Tablespoons granulated onion powder

¼ cup brown rice syrup

1 Tablespoon soy sauce

Water

  1. Soak the dried tofu a minimum of 30 minutes.  If possible the texture s better soaked longer or even overnight.
  1. Stack two or three pieces of soaked tofu and squeeze between the palms of your

hands to remove excess water.

  1. Cut each piece in half thickness wise, then stack and cut into ¼ inch strips across

the narrow width of the tofu.

  1. Place all the ingredients in the pressure cooker (may also be cooked in a regular

pot) with enough water to cover the tofu.

  1. Bring to a simmer.
  1. Place the lid on the pressure cooker and bring to full pressure.
  1. Reduce the heat to a medium low and cook for 30 minutes.
  1. Bring down the pressure n the cooker.  Remove the lid and cook away the liquid.
  1. When the liquid gets low, place a flame tamer under the pot and use a low flame, taking care not to scorch at the end of cooking.
  1. Shut off heat when there is just a thin layer of liquid left in the bottom of the pot.
Designed by David Briscoe