If you've never eaten tofu, it doesn't really taste like anything. It tends to take on the flavor of what it's in. If you eat it all by itself, it tastes a little yeasty. It's fermented soybeans after all. The texture is like a soft cheese, and a little spongy.
Don't let that scare you! And don't think that if you eat it you'll turn into a hippie. Tofu is an excellent source of protein and soy which supposedly has lots of health benefits. I find my tofu in the produce section of the grocery store.
A food that takes on the flavor of what it's in opens up the realm of possibilities in cooking.
If you're still afraid of the tofu, you can absolutely substitute chicken.
1 T olive oil¼ cup finely chopped onions
½ cup chopped mushrooms
1 to ½ chopped Serrano pepper
2 T crunchy peanut butter
1 tsp turmeric
½ tsp ground cumin
1 tsp grated ginger
1 garlic clove, minced
1 can coconut milk
juice from 1 lime
1-14-ounce package firm tofu, drained, cut into 1-inch cubes
1 sliced carrot
¼ head cabbage chopped into 2” chunks
1 ½ tsp salt
Chopped cilantro for garnish
- Heat oil in 3 quart pot over medium heat
- Sauté onions, mushrooms, and Serrano
- Cook until onions are tender, about 6 minutes
- Add peanut butter, turmeric, cumin, ginger, and garlic
- Stir until fragrant, ~30 seconds
- Stir in:
If you're going low carb, you can even eat this dish, without the rice, as a soup with a little more water added. Add or remove whatever vegetables you like such as cauliflower, broccoli, potatoes, etc. Just remember to adjust the salt accordingly.
Of course it's 5 buttons up!