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1
Heat the margarine in a large skillet.
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2
Add the mushrooms and cook over medium heat until they are done to your liking.
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3
Turn up the heat to cook away any liquid that has formed.
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4
Add the remaining ingredients and cook over medium heat, stirring frequently, until everything is heated through, about 5 minutes, and serve.
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5
Though tofu is now a household word and quite widely available, it still causes a fair amount of befuddlement.
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6
I call this phenomenon fear of tofu.
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7
The most common complaint I hear is that it is just so bland.
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8
People have told me they think it tastes like soap or a sponge.
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9
I politely refrain from asking them when they last made a meal of soap or sponges, and instead, I point out that tofus blandness can be its greatest asset.
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10
Actually, tofu is sort of like a spongeand I mean that in the most positive sense.
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11
Its absorbent texture helps it soak up the flavors of whatever it is being cooked or seasoned with.
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12
Just as cheese is coagulated from milk, tofu is coagulated from soymilk.
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13
A culturing medium is used to solidify it and form it into rectangular blocks.
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14
Its those quivering white blocks that seem to send tremors of fearor at least extreme reluctanceinto the hearts of many skeptics.
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15
In Natalie Goldbergs classic book, Writing Down the Bones, she relates an amusing saying used by her late Zen teacher, Katagiri Roshi: Fighting the tofu.
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16
This refers to the ego putting up a pointless struggle.
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17
Its fruitless to wrestle with [tofu], goes her analogy.
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18
You get nowhere.
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19
So dont struggle with tofuuse it in simple preparations that harmonize with its basic bland goodness.
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20
But if you honestly cant make peace with it, dont feel bad or guilty.
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21
Tofu skeptics who want to put more soy in their diets can do so in other wonderful ways, as you will see in the list on page 147.
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22
Calories: 101
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23
Total Fat: 6g
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24
Protein: 8g
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25
Carbohydrate: 4g
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26
Cholesterol: 0mg
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27
Sodium: 88mg
