Do you eat tofu?
"Nick Cramer" > wrote in message
...
> "Julie Bove" > wrote:
>> I tried making some tonight because I was told it was a good thing to eat
>> for protein when you have gout. It didn't go over some well. Granted I
>> didn't have some of the ingredients that the recipe called for. Namely
>> Tamari and fresh ginger. The only other ingredient was a lot of fresh
>> garlic which I did have. I used the regular soy sauce that I did have
>> and a little powdered ginger. I also added some green onions because
>> some of the reviewers for the recipe said that it didn't have a lot of
>> flavor. You're supposed to cut it (extra firm tofu) in cubes, marinate
>> it in the other ingredients then fry it for 20 minutes in a little oil.
>>
>> I also made some fried rice as best I could given the dietary
>> limitations. For the vegetables I used zucchini and yellow summer squash,
>> green onion, carrot, celery and 3 colors of bell pepper. The rice was
>> brown and I used some of that egg product that is really only the whites
>> of the egg colored yellow. Also garlic and soy sauce. Angela said that
>> was good. But I did make a ton of it hoping that my husband would eat
>> that. I had hoped if I didn't provide much else besides fruit and veg,
>> he might just eat that. But it's looking like he won't.
>>
>> We have to go shopping tomorrow for some more groceries. So how else can
>> I fix the tofu? Yes, I know it can be used in place of cheese but I
>> don't need to do that because cheese isn't bad for gout.
>>
>> Or maybe I should just skip it totally. I think maybe he would be more
>> likely to eat scrambled eggs with vegetables and a side of toast.
>>
>> I've never really had to deal with tofu before. I think I may have tried
>> it once when I was younger and didn't like it. And I know I have had it
>> a few times in a restaurant and didn't like it. But he usually likes
>> foreign foods and loves garlic. I have found that he and the men in his
>> family will eat pretty much anything so long as I put enough garlic or
>> hot pepper in it. But this seems not to apply to the tofu.
>
> Un has used it in soups, noodle and Thai curry dishes for me. She's added
> fish, chicken, pork, daikon, bok choi and of course, garlic, mushroom,
> ginger, hot peppers, etc. It seems to absorb the flavors of what it's
> cooked with.
Thanks!
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