Sunday, November 14, 2010
Shredded tofu (noodle salad)
This is a copycat post, or let's say a tribute, to the one it's based on over at LimeCake. So if you'll check her post out you'll see many of the same reflections, and also find the recipe, which I took from there. I encourage you to click because her pictures are great, and this recipe is very tasty.
So what is shredded tofu? It's sheets of very firm tofu cut into long, pasta-like shreds and, like LimeCake, I found mine in a plastic packet refrigerated in the oriental market.
This stuff is really neat. It's lo-carb and gluten free and very high in protein. Plus it has a nice taste that would go well with, say, spaghetti sauce, in my opinion. You might imagine it would get all mushy and decompose when boiled, but not so!
Right out of the packet, but messed up a little to loosen it, here's what the shreds look like:
They're not exactly raw--after all, this is just tofu in shred form--but the texture improves with 2-3 minutes in boiling water, where it actually firms up some more and turns a shade whiter. The texture of the cooked shreds is much like that of whole wheat spaghetti, firm but a bit crumbly:
Now that it's warm, it's also in a better mood to absorb flavourings. I did things a little differently from the recipe here, in that I used some Korean dipping sauce from the fridge for my dressing, but it has essentially the same ingredients as the ones in the LimeCake recipe. Also, I par-boiled my vegetables, just for a few seconds. The vegetables I used were carrot, green onion, and the leftover Chinese okra from yesterday:
The okra is somewhat bitter, raw, but also didn't stand up very well to shredding and par-boiling--it's just a little too soft. Zucchini or mo qua would be better, but the squash addition itself was nice.
I mixed up the tofu shreds with the sauce, let it marinate while I prepared the vegetables, then added those right at the end. I ate this warm, but I'm sure it will be equally wonderful cold in my lunch tomorrow.