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New take on tofu: this popular protein is showing up in unusual places - Food: Low-Fat - Recipe

Sunset, June, 2002 by Linda Lau Anusasananan

1. Drain tofu in a colander for about Tofu is the creamy base for a cilantro-rich dressing on butter lettuce.

5 minutes, then pat dry with paper towels.

2. In a food processor or blender, combine tofu, vinegar, garlic, cilantro, green onions, honey, sesame oil, soy sauce, and chili flakes. Whirl until very smooth.

Per tablespoon: 14 cal., 26% (3.6 cal.) from fat; 0.3 g protein; 0.4 g fat (0 g sat.); 2.4 g carbo (0 g fiber); 108 mg sodium; 0 mg chol.

Banana-Strawberry

Tofu Sherbet

PREP TIME: About 40 minutes if quick-chilling, 1 1/2 hours otherwise

NOTES: Store airtight in the freezer up to 2 weeks.

MAKES: About 3 1/2 cups; 5 to 6 servings

1  package (12 to 16 oz.) water
   packed soft or aseptic-packed
   silken tofu (see box below)
2  ripe bananas (12 oz. total),
   peeled and cut into 1-inch
   chunks
3  tablespoons thawed frozen
   orange juice concentrate
1  tablespoon vanilla
2  cups strawberries, rinsed and
   hulled
   About 4 tablespoon honey

1. Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.

2. In a blender or food processor, combine tofu, bananas, orange juice concentrate, vanilla, strawberries, and 4 tablespoons honey; whirl until very smooth. Taste, and add more honey if desired.

3. To quick-chill, pour tofu mixture into a bowl and nest in ice water; stir often until cold, about 5 minutes. Otherwise, cover and chill until cold, about 1 hour.

4. Pour tofu mixture into an ice cream maker (1 qt. or larger). Freeze according to manufacturer's directions until dasher is hard to turn or machine stops. Serve, or cover and freeze until firm, at least 3 hours. If sherbet gets too hard, soften in a microwave oven at half power (50%), checking at 15 second intervals, until it can be scooped, 30 to 60 seconds total.

Per serving: 143 cal., 12% (17 cal.) from fat; 3.6 g protein; 1.9 g fat (0.1 g sat.); 29 g carbo (2 g fiber); 5.7 mg sodium; 0 mg chol.

For other great low-fat recipes go to www.sunset.com/food/lowfat.html.> RELATED ARTICLE: How tofu is made

Turning soybeans into tofu requires soaking, crushing, cooking, and filtering to create a soy milk. Coagulants are added to the milk to solidify it, then the tofu is molded into blocks and packaged in water or vacuum-packed without (for a longer shelf life) and refrigerated. These traditional forms of tofu may be fairly coarse and firm to quite soft, depending on how much whey was pressed out.

In a newer method, the soy milk is poured into an aseptic package, Coagulants are added, and the package is sealed and heated. The resulting tofu is smooth and custradlike--what manufacturers call silken.

There are no industry standard for describing the firmness of tofu; labels vary widely among brands. In general, however, use soft tofu, such as aseptic-packed silken styles, when you want a smooth, creamy texture but don't need the substance to hold its shape. Choose firm, medium-dense tofu for all-purpose uses, such as in purees or cut into chunks (perfect tidbits for toddlers). Use extra-firm tofu (sometimes labeled nigari), which holds its shape well, in sautes and stir-fries and on the grill.