Burmese Tofu and Squash (No Added Fat)
My daughter and I love tofu but it seems to bother my wife's digestion. I was happy to find a few days ago Burmese tofu, soy- and gluten- free, made from split peas and chickpea flour, and not related to Chinese or Japanese soy- based tofu. Apparently, Pacific Foods has a new line of shelf-stable boxed seitan and tofu; I purchased the seitan and Italian Herb tofu.
A few days ago, I opened the box of seitan. I was very hopeful - we all love seitan and it would be good to have another option of buying pre-made seitan that would travel easily, not having to be refrigerated. However, my daughter and I both were disappointed; she disliked the seitan and I found it tolerable but not tasty. It looks congealed in the cube it comes as and has a watery, subdued, and not very appealing flavor.
Today, I decided to make a waterless squash dish with pesto (while making dinner, I made another batch of pesto, as I described recently). Why not add some tofu to it? I broke open the tofu box and used half of the 9.2 ounces, sampling a little piece of it raw. It wasn't bad but wasn't so good, at least raw. Here is what I did for the main course:
- 10 ounce frozen butternut squash cubes (approx. 3/4" cubes); fresh squash could be used after cooking, perhaps not completely but till still somewhat firm
- About a quarter of a medium onion cut into 1/4" half moons (between 1/4 and 1/3 cup)
- About 4 1/2 ounces (I used half of the 9.2 ounce Burmese tofu described above) tofu cut into 3/8" cubes
- 3 or 4 T pesto sauce
- 1/2 t salt (or to taste)
- 1/2 t lemon pepper (or freshly ground black pepper)
- (Optional) Hot sauce to taste
- I put the squash, onion, and tofu in a small Saladmaster stock pan, covered it, and heated on medium heat until the vapor release started rattling
- I then reduced the heat to low to allow waterless cooking for about 20 minutes
- When I was ready to serve, I removed the top of the pan, and mixed in the pesto, salt, and lemon pepper; we also added hot sauce at the table