Tofu Xpress Review

Comes with:
- a Marinating Lid
- an Instruction Booklet and Recipe Guide.
- 1 year limited warranty

As I was writing the chapter on Tofu for my upcoming cookbook on Silk Road inspired vegetarian cuisine, I decided it would be a good idea to include step by step instructions on how to press tofu. Tofu comes in a variety of textures from silken to extra firm and the firmer the tofu, the higher the fat content. In order for tofu to taste good, it needs to be pressed, drained and then marinated. The water content needs to be removed, so that the tofu can absorb the marinade.


As I was researching the steps to pressing tofu, I came by a tool called Tofu XPress, which is designed to press tofu with out the hassle of setting up so many props to drain the water from tofu. Subsequently, I contacted Tofu XPress and asked them if I could try out this tool for my cookbook and that I would write a review on it.

I only use organic non-GMO tofu

Cut around the edges of the package to remove water content from the package and drain over sink

It's easy enough to slide the lid on the tofu press, however the spring sat slanted on the tofu.

After 30 minutes of pressing, look how much water got released. 

* Due to the spring sitting slanted on the tofu, one side got more pressed than the other.

After using the TofuXpress, I can say that it does remove water efficiently from tofu to change its texture and allows for significant marination to occur. The longer you press the tofu, the more water it will excrete. The pictures show a pressing of 30 minutes, which I was satisfied with, however I will look into why the spring was not sitting evenly on the tofu next time to make sure I don't press my tofu lopsided.


I am saying goodbye to using a lot of paper towels and the weight of books to drain my tofu and will be turning to Tofu XPress regularly to prepare tofu.

There is an optional Light Tension #2 Spring attachment for pressing cheeses, silken tofu, and yogurts, but I did not get a chance to use it. The tool converts into a marinating dish - however I did not use it, because I sliced up my tofu and this option took a lot of space.

Marinade for Orange Spiced Tofu

Here are more recipes on my blog using tofu that needs to be pressed:
Spicy Tofu & Asparagus Stir Fry
Cabbage Slaw in Peanut Sesame Dressing
Mixed Tofu & Vegetables in Lime Ginger Sauce
Orange Spiced Tofu

* Update on this post 5/30/12 *

Since I posted this review, Tofu XPress reached out to me to explain why the tofu got pressed slanted.
" If after inserting the assembled top into the base of the unit you notice the Press Plate (the part touching the brick of tofu) is not lying flush on the brick of tofu then remove the assembled top and press down on the corner of the tofu that is sticking up so the brick of tofu is even in height on all sides, then put back the assembled top in the base. The Press Plate should now be sitting flush on the brick of tofu."

Gluten Free Ginger Bread

About 20 years ago, I was a practicing Naturopathic doctor in Manhattan. The philosophy of naturopathy, is to feed the body the nutrients it needs to heal itself. By and part, this also means avoiding certain foods that may trigger the body to attack itself. I entered the field of natural medicine as a consequence of a debilitating ulcer. After seeing many gastroenterologists, who medicated meds that were not helping me feel any better,  I went to see a holistic practitioner.  Dr. Michael Wald- who now practices in Westchester guided me to avoid all wheat and dairy. After a couple of months on an elimination diet, I was on my way to healing my ulcer. I was fascinated by the outcome, and spent many hours in the NY Academy of Medicine researching medical documentation on how to cure an ulcer naturally.


In any event, and not to digress too much, that was the turning point in my life that led me to study naturopathy. Although, I was told by my MD's to avoid spices, ginger was my ally. Ginger has been a popular culinary spice and medicinal herb around the world for centuries, especially in Asia, India and the Middle East. It is used regularly to treat indigestion, gas and bloating, nausea, diarrhea, and irritable bowel syndrome. In fact, early references to ginger bread to treat an upset stomach has been documented from the 15th century in Sweden. Thereby this recipe....

At one time gingerbread was made with breadcrumbs and sweetened with honey, but as it made its way throughout the world it was adapted to meet the tastes of different cultures. And of course, I always love to morph a recipe to suit my culinary taste. That is why if you sample gingerbread in a country other than your own it may not look or taste as you expected. It can be a bread or a spicy sweet cake in a molded shaped. My version is gluten free- and now that you know a little about my history, you can undertand why all the recipes on this blog are gluten free. 

Akin to the original Middle Eastern recipes, English gingerbread is a dense, molasses-based, spice cake- which is the way I like it too. Some recipes add mustard, pepper, raisins, nuts, apple, and other spices to the batter. If you want to sprinkle any of these into your version, I strongly encourage that you mix in the flavors you fancy.

This recipes utilizes the classic method for making gingerbread, which requires melting the butter in with the molasses, and sugar before adding the dry ingredients - in this case they are gluten free. To give it some extra kick I used two forms of ginger: ground, and candied to ensure a pronounced ginger flavor. A heavy dose of other classic gingerbread spices give the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful.

Serves 10

Ingredients


1/2 cup light brown sugar
6 tablespoons vegan butter (Earth Balance)
1/2 cup molasses
7 tablespoons coconut milk
1 egg, beaten
1 cup Gluten Free oat flour
1/2 cup tapioca flour
1/2 cup sweet rice flour
pinch of salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 cup crystallized ginger (optional)

Directions

1. Preheat the oven to 325F. Lightly grease and line a 13 x 4 x 4 inch loaf pan. Place the sugar, butter, and molasses in a sauce pan and heat gently until melted and blended, stirring occasionally. 
2. Remove the pan from the heat, let cool slightly, then mix in the coconut milk and egg.
3. Mix the flours, salt, spices and baking powder in a large bowl.
4. Make a well in the center, pour in the liquid mixture and beat well.
5. Add crystalized ginger and mix into the batter, if you desire a more pronounced ginger taste.
6. Pour the mixture into the prepared pan and bake for 40 minutes, or until firm to the touch and lightly browned.
7. Allow to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Store in an airtight container or wrap in foil.

Gluten Free Spiced Banana Nut Cookies

The true origin of Bananas is found in the region of Malaysia. By way of curious travelers, it ended up in India.  Alexander the Great relished his first taste of the banana, and is credited with bringing the banana from India to the Western world. In the late part of the 1800's is when Americans tasted the first bananas to arrive in their country. 

Ever since then, bananas have been used as a sweetener in many desserts. These moist banana morsels are an ode to the past, and yet modernized with rolled oats which adds just the right amount of crunch and fiber. Oats contain a healthy dose of soluble and insoluble fiber. The fiber in oats is slow to be digested, making you fuller longer. The fiber in oats is also beneficial to the digestive tract in keeping the bowels functioning regularly.

Mashed ripe bananas and dates adds sweetness and flavor - a delicious way to use up your overripe bananas, and add even more of a nutritional value to these cookies.Forget about buying all those power bars with complicated ingredients, instead bake these amazingly simple, gluten free and vegan nuggets and enjoy it on the go.


Yields 36 cookies


Ingredients


3 overripe bananas
2 cups rolled oats
1 cup dates, pitted and coarsely chopped
1/3 cup coconut oil
1/2 cup crushed walnuts
1 1/2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom




Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mash the bananas. Stir in the oats, dates, oil, walnuts, cinnamon, nutmeg, vanilla, and ground cardamom. Mix well and allow to sit for 15 minutes.
3. Grease a cookie sheet and then drop teaspoonfuls onto prepared cookie sheet.
4. Bake for 20 minutes or until lightly golden.

Cauliflower and Green Pea Curry

This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it’s inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it’s part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors.  Even though there are a lot of spices in the ingredient list, you will find that they are staples to the Silk Road repertoire. Serve alongside basmati rice.

Serves 6

Ingredients

1/4 cup coconut oil

2 teaspoons mustard seeds

1/2 teaspoon ground turmeric

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons minced fresh ginger

1 head cauliflower, cut into bite sized florets

1/4 cup water
2 cups green peas

1 teaspoon sea salt

Fresh ground black pepper, to taste

1/2 teaspoon red pepper flakes

1/2 cup fresh parsley, for garnish

Directions

1. In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant. 
2. Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.

Chinese Eggplant Szechwan Style

For me, food is about four cornerstones - life,  culture, connection, and alchemy that together form a type of food practice. Practice meaning that its something I try to engage in consciously, fully embodying in all aspects of its preparation - purchasing, washing, chopping and cooking.  These four practices approach cooking food in a mindful healthful manner all the time. 


Szechwanese cuisine incorporates their own four practices in honor of the "Four circuits of rivers" which was named after the division of the existing circuit, into four during the Northern Song Dynasty between 960 and 1279. Circuits were political divisions in China, based on geography. 


As an off shoot to the "Four Circuits River" Szechwan cuisine has amalgamated the four circuits into their signature cuisine, described in four words as: spicy, hot, fresh and fragrant. I think it's quite compelling how the Sichuanese revered their Four Great Traditions, which is known as "one dish, one shape, hundreds of dishes, hundreds of tastes", as the saying goes, to describe its acclaimed diversity. 

Chinese Eggplant

In the same way that Szechwan cooking incorporated their divisions into a one unifying cuisine, I, too have integrated the culinary sensibilities of Szechwanese cooking into my own cooking repertoire. The act of mindful eating, incorporates tastes, looks, touch and smells into one unifying dish. 

This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. With an aromatic sauce made with chilies, soy sauce, rice vinegar, and ground pepper, this dish has proven to be irresistible. Even though it's known by it's namesake "Fish Fragrant Eggplant," I can tell you that it certainly does not taste like fish, but rather, the name refers to the method of preparation usually associated with fish in Sichuan cuisine that results in hot, sour, salty, and sweet flavors all co-mingling on the plate.

Rather than deep-frying, like many other recipes call for, I like to use just a bit of oil and stir-fry until the outsides are golden brown. This seems to result in a less oily, but still flavorful, eggplant dish that has a meaty chew.

Serves 4

INGREDIENTS

2 small Chinese Eggplants

1 teaspoon salt

3 dried red chilies

Grapeseed oil, for frying

4 garlic cloves, finely chopped

1/2 inch piece of fresh ginger root, finely chopped

4 scallions, cut into 1 inch lengths and separating the white part

1 tablespoon rice vinegar

1 tablespoon Gluten Free Soy Sauce

1 teaspoon sugar

1 teaspoon sesame oil

DIRECTIONS

1. Trim the eggplant and cut into strips about 1 1/2 inches wide by 3 inches. Place the eggplant strips in a colander and sprinkle with salt. Set aside for 30 minutes to drain the bitterness from the eggplant. Then rinse under cold water and pat dry with a paper towel.
2. Meanwhile soak the chilies in warm water for 15 minutes. Drain, then cut each chile into four pieces, discarding the seeds.
3. Pour a thin layer of oil into the skillet under medium high heat. Once sizzling, saute the eggplant until golden brown. Drain on paper towels. 
4. With the left over oil in the skillet, add the garlic, ginger and white scallion parts.
5. Saute for 30 seconds or until fragrant, and then add the eggplant and toss the rice vinegar, soy sauce and sugar. Stir fry for 2 minutes to blend in all flavors. Drizzle the sesame oil and green scallion parts. Serve immediately with rice or noodles.

Culinary Vegetarian Class with Vegetarian Hostess

sautéed vegetables and chickpea stew

I will be teaching a class this Spring at the Great Neck Adult Education Center in Long Island.
The class is called Vegetarian Entrees: Quick and Simple Dishes
All dishes are naturally Gluten Free and some are Vegan

Come and join me on a culinary caravan along the Silk Road (the famous trade route from China that goes all along the way to the Southern tip of Italy). From ancient times families along the Silk Route ate little meat, relying instead on inventively transforming their bounty of legumes, vegetables, and grains into wholesome, thrifty, and deeply satisfying meals. Add seasonal vegetables, some fast-track protein (think legumes and tofu), and, voilà, dinner is served—a balanced, inspired meal that’s outrageously good and so easy to prepare. What's more, is that many dishes along the Silk Road were large one pot meals to feed large families. So, enjoy a couple of hours of chopping and cooking to make fulfilling meals that will last you through out the week.

Learn quick and simple entrées that carry a full charge of flavor: sweet and spicy tofu stew (vegan and gluten free), sautéed vegetables and chickpea stew (vegan and gluten free), chickpea and quinoa casserole (dairy), and vegetarian chili (vegan and gluten free).

To enroll:
Click on Registration Form
Course: CA220-1
Monday, May 7th, 7–9:30 p.m. Cumberland Adult Center
30 Cumberland Ave
Great Neck, NY 11020Phone: 516 441-4949 Fax: 516 441-4937 

$35. No nonresident surcharge

Indian Carrot Pudding ~ Gajar Halvah

A very popular and traditional Indian dessert that is served on festivals- Halvah, which means sweet in arabic. Gajar halva is typically made with sautéing fresh carrots in ghee and cream, however this dessert is made with vegan butter and coconut milk, reducing the calories and making it dairy free. Carrots are naturally sweet and have been used for thousands of years along the Silk Route, as a sweetener is desserts in lieu of sugar. This halva is adorned with chopped pistachios and jeweled raisins with just a hint of cardamom. A little of this densely decadent pudding goes a long way, since it is so rich and flavorful. Can be served warm or cold with a dollop of ice cream after a spicy meal.

Serves 6

Ingredients

¼ cup vegan butter

6 medium carrots, shredded

2 cups coconut milk

¼ cup packed brown sugar

¼ cup golden raisins

4 cardamom pods, bruised

¼ teaspoon salt

¼ cup unsalted pistachios, crushed (garnish)

Instructions

                      1      Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter.

                      2      Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally.

                      3      Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes.

                     4      Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.