Thai Tofu with Pineapple and Veggies from Vegan Express

We are trying to cook a lot this weekend, as we have slacked off on it and have found we become increasingly hungry as the week progresses.

Some quick house keeping issues, first a new tofu and second, how to "properly" make tofu (and have it actually taste good). First, Jenni and I (Jeff) saw a new kind of tofu from NaSoya, it is called NaSoya Plus. The website says "Nasoya organic Tofu Plus is designed to meet the nutritional needs for those on a no/low meat diet and is fortified with B2, B6, B12, D and Calcium." I am upset by this new tofu because it adds fuel to the fire of those low/high meat diet eaters. Almost as if one of the major tofu companies realizes that all of those on a no/low meat diet need these vitamins and if they don't eat this new tofu, they will not get these vitamins and minerals. I disagree. If those on a no/low meat diet eat a proper, well-balanced diet they should be all of the vitamins and minerals from the "direct" sources. Alright, enough of that.

Second, how to "properly" make tofu (and have it actually taste good).

• Make sure the tofu is not expired. The tofu can last a long time, but it will eventually go bad.
• Optional - some people put the tofu in the freezer over night and then thaw if before they use it. I've heard that it makes the tofu more chewier.
• Holding the package of tofu over the sink, pierce the plastic wrapper with a knife.
• Drain all of the liquid from the package.
• Cut the rest of the plastic wrapper off so the tofu can easily come out of the package.
• Setup paper towels on a plate (see picture below).

• Place the tofu in the middle of the paper towel (see picture below).

• Wrap the paper towel around the tofu.
• Turn the paper towel wrapped tofu over so the seam is on the bottom (see picture below).

• Flip another plate on top of the wrapped tofu (see picture below).

• (We doubled the recipe below so that is why you see two.)

• Place a few heavy books on the top plate (see picture below). NOTE - the tofu will be squished so the top plate may not be level, causing the books to fall. To help with this, put the plate and books up against a wall.
  

This recipe comes from Vegan Express by Nava Atlas. (Page 52, for those that already have the cookbook.) Because of copyright and legal stuff, I am not exactly sure what I can post from the recipe (i.e., ingredients, preparation tasks). Therefore, this will be step by step picture guide. Enjoy!







































Tada! The finished product, minus the rice or quinoa because we still need to get more from the store.

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