posted
No, you can't undercook it. But if it's just a portion for you, 2T oil seems too much.
Put a little oil in the skillet. You can cube the tofu, toss it with a little soy sauce (not too much), and brown it along with the onion. Then add the herbs (and maybe some garlic) and stir a little more.
Some people do say that only fermented soy products (like Tempe) are good for you. You should at least get only organic tofu.
Posts: 4 | From San Diego | Registered: Jun 2010
| IP: Logged |
canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
Thanks sunrae.
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
| IP: Logged |
posted
until brown.. probably closer to 15-20 minutes.. at least when I buy the extra firm tofu and cook it on the stove with a little oil.
Posts: 341 | From NY/FL | Registered: Apr 2010
| IP: Logged |
joalo
Frequent Contributor (1K+ posts)
Member # 12752
posted
Tofu is made from soy beans.
-------------------- Sick since January 1985. Misdiagnosed for 20 years. Tested CDC positive October 2005. Treating since April 2006. Posts: 3228 | From Somewhere west of the Mississippi | Registered: Aug 2007
| IP: Logged |
Tofu is fully cooked, so you can eat it out of the package, just warm it up slight, or brown it in a pan. It absorbs the flavor of whatever you cook it with.
The herbs you used sound good. Soy sauce or wheat-free tamari will give it some color and extra flavor.
Hope you enjoyed it. Nutmeg
Posts: 386 | From WA state | Registered: May 2005
| IP: Logged |
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Here are some good cookbooks - adaptations can be easily made with these. Check your local library and your PBS "CREATE" channel for cooking shows, especially Rick Bayless - and Christina Cooks.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's).
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- One of the best points in the interview at the Mercola link above is intake. A little tofu in miso soup is one thing but soy every day, at every meal, in snacks, in drinks, etc. is quite another altogether. It's a expansive subject to study - and important to remember that the rat studies may not be so helpful in figuring it out for humans.
Tempeh, miso, etc. do seem to be better choices than a slab of tofu. And, still, a little goes a long way with vegetables always best to take the spotlight at every meal (even breakfast).
=====================
UPDATE ON SOY PRODUCTS:Are they appropriate for Women Concerned about Breast Cancer?
-by Subhuti Dharmananda, Ph.D. (2001)
Excerpts:
. . . Studies that appear to be conducted properly can present conflicting results with minor changes in design. . . .
. . . Based on current research reports, changes in breast cancer risk appear to be quite small regardless of their direction, and most reports suggest there is an improvement with soy isoflavones and soy protein.
The scientific literature must still be recognized as presenting preliminary results. However, the overall conclusion that can be derived from a growing body of literature is that the impact of soy isoflavones in relation to health and longevity is a positive one.
Chinese Medicine in the Treatment of Estrogen Dependent Tumors
. . . It is now proposed that one reason for the lower Japanese incidence of breast cancer in Japan is the elevated use of soy products in Japanese cuisine . . . .
- by Acharan Narula, Ph.D., edited by Subhuti Dharmananda, Ph.D.
MENOPAUSE, OSTEOPOROSIS
Studies in humans reveal that soy isoflavones can play a role in the prevention of hot flashes and menopausal symptoms (1).
The isoflavones inhibit osteoporosis: the soy isoflavone daidzein is the biologically active metabolite of ipriflavone, a substance which has been available for the treatment of osteoporosis in 21 countries since 1989 (2).
Soy supplementation is not associated, however, with the full spectrum of estrogenic effects in women (3);
for example, it does not appear to stimulate estrogen-dependent breast tumors. It has been postulated that this apparent contradiction may arise from different binding capabilities or different primary binding sites for phytoestrogens compared to estrogen.
In rat tissues, the isoflavones tend to bind more strongly to estrogen receptor beta (ER-β), while it is estrogen receptor alpha (ER-α) that estrogen binds to in producing several estrogenic effects; breast tissue is mainly supplied with ER-α receptors; there is only weak expression of ER-β in human breast tumor cells (4).
HIGH CHOLESTEROL AND ATHEROSCLEROSIS
Soy protein lowers high cholesterol in humans (5, 6).
The soy isoflavone genistein has a number of properties that suggest its potential as an anti-atherogenic agent. The progression of atherosclerotic lesions depends upon lipid peroxidation, especially that of LDL (low density lipoprotein; a carrier of cholesterol). At a dose of about 60 mg soy isoflavones per day for just two weeks, LDL develops considerable resistance to oxidation (7).
Other factors leading to atherosclerosis include thrombin-induced platelet activation, proliferation of the smooth-muscle cells, expression of leukocyte adhesion molecules (b-integrins), and tyrosine kinase activation induced by growth factors (e.g., platelet-derived growth factor and basic fibroblast growth factor).
Since genistein is a potent in vitro inhibitor of tyrosine kinase, and several of these other targets, this may account for a lower incidence of heart disease among populations consuming soy products (8). . . .
Since unfermented soy cannot be digested (its amino acid chains are too long) you get a full belly but that is all.
IP: Logged |
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- canefan,
you said: "I swear nothing is good for us."
Au contraire. There is vast array just waiting for you.
First of all, after reading from all over the map on this topic, I tend to thing tofu, in moderation, can be just fine. Just not every day and not with every meal.
And tempeh is better digested and more tasty, too. But, now and then, a little steamed tofu with a lot of veggies can add variety. If served with certain foods, it helps with assimilation. Christina Cooks book and shows explain a lot about that.
Still, some people need to avoid soy. But, it's not the end of the world. There are so many other ways to have your taste buds dancing for joy, regardless of restrictions. It's not about pining for old foods but embracing new ones that may offer more benefit.
Here are some good cookbooks - adaptations can be easily made with these.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's).
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
From Dr. Mercola - an article on genetically modified soy (91% of what is produced)and how it produces allergies, physically changes our gut bacteria and more.
canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
mass,
No. Im scared to.
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
| IP: Logged |
massman
Unregistered
posted
Continuing ed can be scary.
Anti-anxiety drugs ? Don't worry. Beee happy. Oh yeow - what about liver stress with that ?
What a combo ! Fake so called food and real drugs.
IP: Logged |
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Real food is not scary. Never has been. Never will be.
Chemistry experiments in an overpriced package, making a fortune for a corporation - well, we have to ask ourselves what's inside of the package and behind the corporation.
Think of how you'd eat if food laboratories and corporations had never been created. -
Posts: 48021 | From Tree House | Registered: Jul 2007
| IP: Logged |
The Lyme Disease Network is a non-profit organization funded by individual donations. If you would like to support the Network and the LymeNet system of Web services, please send your donations to:
The
Lyme Disease Network of New Jersey 907 Pebble Creek Court,
Pennington,
NJ08534USA http://www.lymenet.org/
UBBFriend: Email this page to someone!
![[Big Grin]](biggrin.gif)
![[Eek!]](eek.gif)
![[Roll Eyes]](rolleyes.gif)
![[loco]](graemlins/loco.gif)
![[confused]](graemlins/confused.gif)
Printer-friendly view of this topic