Irritable Bowel Syndrome Message Boards

You might see if you can find a copy of Estrogen: The Natural Way by Nina Shandler. I'm not comfortable with the author's insistence on consuming a large amount of plant estrogen every day, but she has lots and lots and lots of ways to prepare tofu. Ms. Shandler does not like tofu any more than you do (or I do for that matter), but says she has learned to think of it as an ingredient, like flour. It's what you do to, for, or with it that makes it palatable.

Ms. Shandler also says that tofu does not reflect the flavor of other food and spices as so many cookbooks claim it will. Rather tofu simply sucks up any flavoring added to it which means you have to use a *lot* of flavoring to get any to "stick".

If you want to flavor tofu with a marinade, she recommends Firm Tofu (Extra-Firm Tofu is too dense to absorb flavors from a marinade) marinated in ginger, sweet-and-sour, or soy-based sauces. She further says that in order to "really taste fully marinated, firm tofu needs to be soaked in sauce overnight or baked in marinade at 300 degrees F for more than an hour".

HTH.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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