Diabetes Mellitus Jane DisaSmith, D.O. Dec. 13, 2005 Slides by Billie Hall, D.O.
Tofu. It’s what’s for dinner. Sandra Darling, D.O.
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Transcript of Tofu. It’s what’s for dinner. Sandra Darling, D.O.
![Page 1: Tofu. It’s what’s for dinner. Sandra Darling, D.O.](https://reader035.fdocuments.us/reader035/viewer/2022062409/5697c0291a28abf838cd75bb/html5/thumbnails/1.jpg)
Tofu.It’s what’s for dinner.
Sandra Darling, D.O.
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…and breakfast, lunch, beverages, etc.
Tofu Basics• Made from coagulating soy milk and pressing
the resulting curds• Ingredients: water, soybeans, coagulant• Salt coagulants: calcium sulfate, magnesium
chloride, calcium chloride
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Tofu Prep: Baking use extra firm tofu
1. Slice open one side of package and drain liquid.2. Cut into ¼” to ½” slices.
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3. Lay out on a greased casserole dish or cookie sheet.4. Bake at 400° for 35 minutes.5. Add to stir-fry dishes, salads, or layer on a sandwich.
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Tofu Prep: Fryinguse firm or extra firm tofu
1. Slice open the package and drain liquid.2. Press slices or entire block between layers of paper
towels.3. Add weight to press out the water.
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4. Fry slices or cubes in a little bit of oil (vegetable, olive, or sesame) in a pan over medium-high heat.
5. Remove from pan and sauté your favorite vegetables.6. Mix together with a marinade and serve over rice.
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Recipe Ideas
All recipes are on your handouts
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Lemony chickpea stir-fry
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Tofu steaks with miso and ginger
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Miso soup
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Smoothies
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Bon Appetit!