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Tofu. It’s what’s for dinner.

Tofu. It’s what’s for dinner. Sandra Darling, D.O. …and breakfast, lunch, beverages, etc. Tofu Basics M ade from coagulating soy milk and pressing the resulting curds Ingredients: water, soybeans, coagulant Salt coagulants: calcium sulfate, magnesium chloride, calcium chloride.

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Tofu. It’s what’s for dinner.

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  1. Tofu.It’s what’s for dinner. Sandra Darling, D.O.

  2. …and breakfast, lunch, beverages, etc. Tofu Basics • Made from coagulating soy milk and pressing the resulting curds • Ingredients: water, soybeans, coagulant • Salt coagulants: calcium sulfate, magnesium chloride, calcium chloride

  3. Tofu Prep: Baking use extra firm tofu Slice openone side of package and drain liquid. Cut into ¼” to ½” slices.

  4. 3. Lay out on a greased casserole dish or cookie sheet. 4. Bake at 400° for 35 minutes. 5. Add to stir-fry dishes, salads, or layer on a sandwich.

  5. Tofu Prep: Fryinguse firm or extra firm tofu Slice open the package and drain liquid. Press slices or entire block between layers of paper towels. Add weight to press out the water.

  6. 4. Fry slices or cubes in a little bit of oil (vegetable, olive, or sesame) in a pan over medium-high heat. 5. Remove from pan and sauté your favorite vegetables. 6. Mix together with a marinade and serve over rice.

  7. Recipe IdeasAll recipes are on your handouts

  8. Lemony chickpea stir-fry

  9. Tofu steaks with miso and ginger

  10. Miso soup

  11. Smoothies

  12. Bon Appetit!

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