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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Pan-Fried Tofu

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Tofu can be bland. But if you marinate it and fry it in coconut oil it is flavorful with great texture.

Marinade:
3 cloves garlic, sliced
4-5 slices (1/8-inch thick) of fresh gingerroot
1 cup water
1 tablespoon brown rice vinegar
1 tablespoon toasted sesame oil
1/3 cup tamari or shoyu

1 pound firm tofu
2 tablespoons unrefined coconut oil

In the morning, combine all ingredients for marinade. Cut tofu into 1/2" slabs, and then cut slabs into triangles. Put marinade and tofu in a glass storage container with a tight-fitting lid for � hour to 8 hours. The longer it sits, the stronger the flavor in the tofu.

Heat � of the coconut oil in a skillet to medium high. Remove tofu from marinade and pat dry with a paper towel. This will protect you from sputtering oil. Place � of the tofu pieces in oil and brown on both sides. Repeat with remaining oil and tofu. Set aside.

Preparation time: Overnight for marinade; 10 minutes to fry tofu
Makes 4 servings

CLICK HERE

21 Comments:

Brittany L
I've just recently become a vegetarian, and this helped me a lot. Thank you! :)
September 5, 2008, 3:00 am

Yasmine K
I couldn't see the whole video! It stops in the middle. I was really excited to see how you fry the tofu. Please let me know how I can view it. Thank you.
December 19, 2008, 6:05 pm

Yasmine K
I finally saw the recipe. We're having it for dinner tonight over greens. I have a question though: why did you choose coconut oil? I never used it before. It would be great if you could have a video about using different kinds of fat in the kitchen and what's best. Thanks again.
December 20, 2008, 3:14 pm

Tara H
My children and I love watching your videos. They were excited about making fried tofu and loved it. I just bought your book and can't wait to read it. Thanks for making these great videos
February 26, 2009, 2:09 pm

Kaz Mira
I love cooking tofu this way, it's SO easy and comes out so flavorful. I think it's important to add that, though they do taste wonderful, you don't need to have specifically Asian ingredients like tamari, rice vinegar or even toasted sesame oil to put together an Asian-inspired tofu dish or stir-fry. I've learned that there are all kinds of things you can substitute, as long as you have the basic elements of fat (canola or olive are fine), salt (I use sea salt or Bragg's Amino Acids, tastes just like soy sauce but better for you), acid (apple cider vinegar, lemon or lime juice work great), plus spice (ginger and/or whatever kind of pepper you have on hand) and onion + garlic for flavor.
August 6, 2009, 1:49 pm

joanne parkhurst
I am wondering if questions are acceptable comments. Could you use the marinade from this recipe to cook rice in? Love the entertaining videos! Thanks
December 17, 2009, 11:05 am

Cynthia Lair
Hi Joanne, Yes. You would need to grate the ginger and press the garlic so there are not whole pieces in the rice. Measure the total amount of liquid for the marinade and use water for the remaining liquid (ie to cook 1 cup of brown rice, use 2 cups of liquid. Let me know how it comes out!
December 17, 2009, 2:05 pm

Joanne Parkhurst
Thank you for all these wonderful recipes. Yes my rice was delicious. I can hardly wait to try your wasabi salmon recipe next.
February 3, 2010, 3:23 pm

Melissa Taylor
Yum! This was delicious. My 5-year old said: Tofu is my favorite! Except for ribs.
February 10, 2010, 11:51 am

tyler
is apple cider vinegar okay? i can't find any brown rice vinegar...
June 23, 2010, 7:38 pm

Cynthia Lair
tyler, Brown rice vinegar is milder than apple cider but fine to use. Just use less (like a teaspoon).
June 23, 2010, 8:03 pm

tyler cook
Whoa! You are quick, and that is soo helpful. I have emergency cooking to do! Thank you Thank you! Also, Thankyou for not capitalizing my name, that was cool!
June 23, 2010, 8:37 pm

Sarah Cline
I LOVE this tofu marinade! I was wondering how long I could store it in the fridge so I could reuse the marinade to make another batch. I had a jar of it from a previous tofu dinner for a week and then I threw it out... but it smelled and looked fine. What do you think?
September 15, 2010, 9:52 am

Cynthia Lair
The nose knows. When real food goes bad - it tells your nose.
September 19, 2010, 10:00 am

Lori Cooper
Finally! I have never been able to do this properly. Thanks for the step by step how to video. I am going to use it in the Tom Ka Gai soup.
January 22, 2011, 6:39 pm

Hope Smith
Hi! I am a newly converted vegetarian and I find that sometimes when I cook tofu this way it comes out REALLY mushy! Other times it doesn't! Although I like tofu, I don't enjoy it as much when it is really mushy. How do I get the mush out!? :)
February 15, 2011, 8:02 pm

Cynthia Lair
HI Hope. Pay attention to the type of tofu you buy. Soft or silken tofu is very watery and great for making creamy dressings but not great for a stir fry. Buy firm or extra firm tofu and there should not be a problem. If you want it even firmer, place the block of tofu in a large bowl. Cover it with a plate and then put a jar of water or a stone on the plate. This will press the water out of the tofu making it more dense.
February 16, 2011, 8:44 am

Stephanie Yost
Yum! Coconut oil gives it lovely flavor, and works great to season my cast iron, as well. My two year old gobbled it down and loves calling it Fried 'Fu. Thanks for the humorous video!
June 16, 2011, 1:14 pm

Stew Stew
Youre on top of the game. Thanks for sarhing.
June 23, 2011, 2:00 pm

Delight Roberts
I have never liked tofu because of the bland taste, but I made this for my husband and picky 16 month old and it was sooo good! I served on udon noodles with sesame oil, tamari, sesame seeds, sauteed carrots and mushrooms, and topped with green onion. We all gobbled it down--including the baby. Just got your cookbook, Cynthia, and eager to try other recipes. Love this site, too! Thanks so much!
July 13, 2011, 11:09 am

susan gins
great as always. Thai One On is a restaurant on Lake City Way. They have good food too. (not as cook as yours!)
February 23, 2012, 10:59 pm