Friday, November 2, 2007

Dr. Shintani's Spicy Tofu Nuggets

This is an EASY and flavorful entree that is also very versatile. In Sherry's and my opinion it was definitely one of the enlightening hits at the Shintani workshop on Oct. 13. Dr. Diane graciously obtained permission for me to print it. Once you get the method down it will be a snap for you to change the spices to suit the dish you are making and your tastes.

Note: My high techno-savvy brother-in-law taught me that the easiest way to print out these recipes from the blog is Cut and Paste it. That is, first, highlight it, hit the Cut button under Edit at the top of the screen, close down the site, go into the Word program and hit Paste under Edit.

Spicy Tofu Nuggets
Adapted from Dr. Shintani’s diet books

1 block firm or extra-firm tofu
¼ c. flour, whole wheat or white, mixed with 1 tsp. Spike and other spices, e.g., 1 tsp. tumeric
2 tsp. canola or olive oil
1 tsp. sesame oil

1 –2 tsp. shoyu or Bragg’s liquid aminos (health food store)
2 tsp. nutritional yeast (health food store, optional, but good, can be bought in bulk at Down to Earth)
1 tsp. low salt furikake

Tofu is a plant based product. All plant based products have to be browned on a slightly lower heat than any meat. Best never to use high heat unless used briefly. It will take a bit longer so you need to watch the pan.

Drain tofu thoroughly and wrap in a paper towel or dish towel to absorb excess water. Cut tofu into 1 inch blocks. Dredge each tofu cube individually in the flour mixture. Keep dry. Heat a nonstick pan with a thin film of both oils on Medium heat. Place the cubes in the pan. Sprinkle the cubes with the shoyu or Bragg's. Brown tofu gently on all sides on Medium heat. A High heat may scorch the tofu.

Add the nutritional yeast and the furikake. Toss to coat evenly. Can deglaze the pan with 2 tsp. of water or broth so that the nuggets are a bit moist or leave dry according to your preference.

You can serve the nuggets with a dipping sauce or as is. A simple dipping sauce would be equal parts shoyu and sesame oil with a light sprinkle of shichimi togarashi or cayenne. Save any leftovers to be used in soups, stews, sandwiches, spaghetti, chili, etc., either whole or broken up.

You could also cut the tofu into slabs like tofu steaks and prepare the same way as the cubes. My friend, Wanda, reported that the spicy tofu works well in long strips in a Vegetarian Spring Roll.

Serve with brown rice. Soak raw rice at least 4 hours for the best consistency prior to cooking. Cook in rice cooker with slightly more water than indicated on the correct water level on the rice cooker pot. Fluff the rice with a nonstick rice paddle prior to serving.


Anonymous said...

Hi Auntie!

Glad you're writing again. I'm not a fan of tofu, but the picture does look pretty yummy. Almost like seasoned potatoes...

About Dr. Shintani's diet--what about citrus? Diana doesn't eat or drink foods with lots of citrus. Her acupuncturist says they're 'dampening' and are hard to digest. Anything like that with the Dr. Shintani diet?


P.S. We are enjoying having your daughter visit with us this weekend. Wish you were here, too!

foodiewahine said...

Dear Marian,
I agree. I'm sure you could make this dish by cutting the potatoes into a small dice so it cooks faster. Then, leave out the flour and furikake. It would probably make a good side dish, like hash browns.

No, the Shintani diet doesn't say anything specifically about citrus, as far as I've read. I have heard that traditional Chinese medicine does not believe in drinking oj during a cold, probably for the same reasons as Diana's accupuncturist suggested.

So good of you and your family to host Sami!
Aunty foodiewahine