So my roomie is a health nut and she has been trying to eat healthier and become a vegetarian. She goes to the OB People’s Food Store to get entrees and what not because she doesn’t cook. Well one time she came home with this kale, tofu, and shitake mushroom salad and it was DELICIOUS. She didn’t like how bland it was, but I LOVED it. I loved the subtle soy sauce with the mushrooms and tofu. I loved the sesame seeds. It just felt healthy. And so I set out to recreate it. My roomie tried mine and she thought mine had more flavor and liked mine a lot more. Yay! I hope you like it too!
I LOVE TOFU. I seriously love it and can eat it every day. When I was on my diet obsession, tofu was my main protein and the food that made me full longer. It has little calories, little fat, and also high in iron. I love how you can do anything with it: eat it raw, dried, fried, sauteed, baked, marinated, pan-fried, sweet, spicy, you name it! The possibilites are endless! Some silly facts: Tofu originated in China, according to wiki, some 2000 years ago! Who invented it? Well nobody really knows- its sort of like where cheese and butter came from for other cultures. Silly uses? Apparently, in China, tofu is used as a food offering when visiting graves because the dead people did not have teeth anymore, or any bones for that matter, to chew the food you offer them. I personally have never presented tofu to my ancestors so I don’t know if this is actually or not for more real Chinese people. How do you make it? It is made by soaking, grinding, boiling, straining soy beans and then pressing it together. Wonder why tofu is so watery when it comes out of a package? The water is to maintain its moisture content! For my dish, I had to dry out most of the moisture by straining it and wrapping it in paper towels overnight.