Recipe Weekend: How To Make Tofu()!!!) Appetizing with House Foods!

Disclosure / Disclaimer: I received these products free of charge,from house Goods, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

How is you New Year's Diet going?

You survived Mardi Gras and Valentine's Day?

Then you may be loosing faith and looking for something to change up the diet, right?

I have just the thing for you!

Did you know that the FDA supports the thesis that 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease?

House Foods believes that there is a 'tofu revolution’happening!
It is their goal to take tofu out of the seventies and bring it to the masses! Along with the health benefits of incorporating tofu into your diet, it’s actually quite a versatile food and can be incorporated into delicious American dishes – tofu is not limited to stir-fry dishes anymore! 

Tofu has been called a chameleon for its ability to be transformed into virtually any texture and  flavor. Grilled, baked, stir-fried or blended into a smoothie, tofu has the ability to soak up any flavor it is paired with and now tofu is going beyond the Asian and vegan specialties to take its rightful place among home cooks in mainstream American kitchens.

For many home cooks who may not have already added tofu to their pantry of ingredients, it’s simply a matter of getting to know it. With the right instructions, any menu can be transformed with the addition of this delicious and nutrient-packed staple. 
Here’s a short FAQ for your cooking convenience!

You know those little green edamame pods we all love snacking on? Well, tofu is not made from those (those are little baby soybeans), but wait a while longer and they will mature out of their green phase, making them ripe for a life as a delicious block of tofu. 

The soybeans in tofu team up with anti-oxidants and these protein packed cubes have been scientifically proven to reduce the risk of cardio vascular diseases. Soybean based protein, like tofu, is one of the few plant based proteins that contain all of the essential amino acids we need to stay healthy, making it a complete protein!

The more water that is pressed out of the tofu, the firmer it becomes, which allows for several variations of firmness. Soft (silken) tofu does not go through the pressing process. It’s made with slightly thicker soymilk, so it has a creamy, almost velvety texture, is best used as a healthy alternative in dips, smoothies, desserts, and salad dressings.

 Medium Firm tofu works well in casseroles, soups and salads. Firm and Extra Firm tofu are the forms that most of us are familiar with, and they are great meat substitute and ideal for stir-frying, deep-frying, crumbled in chili, and much more. Medium Firm Tofu in your next breakfast with an eggless scramble. Crumble it up in a pan with your typical omelet vegetables and seasoning and you have a deliciously healthy breakfast! Mash tofu with cottage cheese, avocado or even mix with hummus for a fun appetizer. Create your own tofu burgers with mashed tofu, bread crumbs, chopped onion and seasonings.

Firm Tofu makes a hearty meal when mixed with ground turkey, onion, and breadcrumbs for tasty meatballs. Try it diced up in a stir-fry with some veggies and your favorite sauce.

Preserving leftover tofu that has been taken out of its original packaging is easy. Simply store the tofu in a water-filled, airtight container in the fridge. It can be left for two to three days, however, water should be changed daily or every two days at the least. You CAN freeze leftovers but they do get spongy, so not really recommended.

House Foods has taken the Tofu Revolution in a new direction with Tofu NOODLES, also known as Shirataki! They have 3 varieties to choose from.

All of their Shirataki noodles are made from U.S. grown, non-GMO project verified plants and are Kosher certified, as well as Gluten-Free, making them perfect for those on speciality diets! Plus they are low in calories and carbs! Shirataki noodles are traditional clear Japanese noodles made from Konjac or Konnyaku, an Asian yam. Its literal translation is "white waterfall" in Japanese. 

House Foods makes 3 variations of Shirataki noodles: Tofu Shirataki (a blend of Konjac and Tofu), Traditional Shirataki (which does not contain any tofu, made only from Konjac), and Smart Noodle (also made of Konjac, with added fiber and omega-3.. Shirataki also comes in four different shapes: spaghetti, fettuccine, angel-hair, and macaroni. 

To use the noodles, it is SO simple! They are already cooked! So all you have to do is open the package and boil or microwave the, and then drain them. We tried one of the recipes off the House Foods website, for the Hungry Girls Fettuccini Hungry Alfredo, using the Tofu Shirataki, and for us the tofu noodles just weren't our cup of tea. A friend tried them with the Norma Sauce, and her family really like them. So when it comes to the tofu noodles, I think it might be a texture over taste issue for some, but it's worth trying for the health benefits!

We tried the Traditional Shirataki, which we have traditionally liked, and had a better experience, with everyone loving them. I used a variation of their Dan Dan Noodle recipe. I drained the noodles, then sauteed them with a touch of sesame oil and Teriyaki sauce (hence the color change), I added red and yellow peppers, red onions and leftover chicken, and continued sauteing, until all cooked, It was a huge hit and everybody loved it. So for us, we like yam over tofu noodles, LOL. But with House Foods  you can get both varieties and satisfy everyone's taste in your family, while giving everyone a healthy meal, that helps yous tick to your diet!

House Foods products can be found at your local grocery store. You can check out their website for more recipes and usage tips for the noodles, at http://www.house-foods.com/recipes/