It’s also modest in calories—94 per half cup—with 10 grams of protein, zero cholesterol and just 1% carb, which is dietary fiber. There are large amounts of calcium and iron and nice hits of B6 and magnesium. It’s a gluten-free product.

We’re neither vegetarian or vegan, but a few years ago we started to add more tofu to our diet as a New Year’s resolution to cut back on cholesterol-laden proteins and to eat more sustainably (animal methane is the #1 contributor to greenhouse gas).

Now, we’re hooked. At Asian restaurants, we’ll typically choose a tofu dish over more “meaty” options.

Don’t be afraid to experiment at home. Tofu is very easy to work with once you try it. As you learn the range of tofu styles available, you’ll discover how it can add a new dimension to your cooking.

Tofu is:

We love to snack on fried tofu instead of mozzarella sticks. Enjoy them with a fat-free Greek yogurt dip or with a ponzu sauce dip with toasted sesame seeds and sliced green onions. Photo by Sakurai Midori | Wikimedia.

There are different styles of tofu, and the recipes will specify the style of tofu you need.

There’s no need to buy a tofu recipe book; but if you want to learn to make your own at home, this book, Asian Tofu, is a great resource.

But you can start at HouseFoods.com, which has numerous recipes in every meal category.
 
TOFU TIPS

These popcorn squares from Popcorn.org are a crunchy companion to yesterday’s popcorn ice cream. They’ve got just the right amount of sweetness to satisfy, plus popcorn, a whole grain.

While they’re appropriate munching for the Golden Globes or Academy Awards, they’re also good picnic fare.
 
 
RECIPE: POPCORN SQUARES

Ingredients For 12 Squares

 
Halloween Option

1. COMBINE corn syrup, sugar, brown sugar and peanut butter in a large saucepan.

2. BRING to a boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.

3. COMBINE popcorn and raisins in large bowl; pour hot mixture over popcorn and toss carefully with wooden spoons to mix until well-coated.

4. SPRAY a 9 x 13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.

5. CUT into squares and serve.

 
Find more fun popcorn recipes at Popcorn.org.

Lights, camera, ice cream fun!

Getting ready for the Golden Globes this Sunday? Can’t wait to see Tina Fey and Amy Poehler do their thing?

Here’s just the “golden” treat to serve: Caramel Popcorn Ice Cream.

Head to Baskin-Robbins and stock up on the flavor of the month, Movie Theater Popcorn Ice Cream.

The “show-stopper” features popcorn-flavored ice cream with crisp butter popcorn-flavored rice crisps and a salty caramel ribbon.

Bring home quarts, or enjoy a Movie Theater Popcorn: two scoops of popcorn ice cream with caramel topping, whipped cream, nuts, and a cherry on top, in a freshly baked waffle bowl.

You can get a free waffle cone upgrade with the purchase of a double scoop of ice cream, at participating locations.

And if you want it for the Academy Awards on March 2nd, put some into deep freeze and resist the temptation to eat it before then.

We’ve got the scoop on how to make your own popcorn ice cream.
 
 
RECIPE #1: MAKE YOUR OWN POPCORN ICE CREAM

This recipe is from by chef Andy O.C. Husbands of Tremont 647 and Sister Sorel in Boston’s South End. It’s adapted from his book Wicked Good Barbecue (with co-authors Andrea Pyenson and Chris Hart). It’s a big hit with his customers.

For maximum flavor, let the popcorn steep in the custard overnight.

There’s a hack for easy popcorn ice cream below.

Ingredients For 1 Quart

 
Preparation

1. POP the corn. If popping your own corn, place the popcorn kernels and oil in a 2-quart saucepan over medium-high heat. Holding the pan by the handle, quickly shake it back and forth over the burner.

When the first kernel pops (after 1 to 3 minutes), cover the pan and continue to shake it while more kernels pop.

When the popping slows to 1 to 2 pops every 10 seconds, remove the pan from the heat and transfer the popcorn to a bowl.

Measure out 4 cups of popcorn and reserve. Save the extra popcorn for garnish.

2. WARM the half-and-half, heavy cream and vanilla bean in a heavy-bottomed saucepan over medium heat, until you see small bubbles forming around the edges of the pan.

Do not let the mixture reach a boil, or the half-and-half will curdle.

Remove from the heat and set aside.

3. BEAT the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is thick and light in color, 2 to 3 minutes.

Keeping the mixer on medium, gradually add about half of the hot cream mixture to the egg yolks, mixing until smooth.

Pour the contents of the mixer bowl into the remaining cream in the saucepan; mix well.

4. PLACE the pan over medium-low heat and cook, stirring constantly, until the mixture registers at 180°F on an instant-read thermometer, about 10 minutes. It should be thick enough to coat the back of a spoon.

Remove the pan from the heat and discard the vanilla bean. Pour the custard into a large metal bowl and stir in the 4 cups of popcorn.

Cover and refrigerate for 12 to 24 hours.

5. STRAIN the popcorn custard through a fine-mesh sieve into a bowl, pressing down on the popcorn to squeeze out as much liquid as possible.

Churn in an ice cream maker according to the manufacturer’s instructions.

When the ice cream is almost frozen, add the sea salt and churn to fully incorporate.

6. GARNISH servings of ice cream with the reserved extra popcorn.
 

A HACK FOR EASY POPCORN ICE CREAM

Soften your favorite flavor of ice cream and mix in caramel corn. Return to the freezer until ready to eat.

You can also add chocolate chips, nuts, mini-marshmallows, or whatever you like.
 
 
HOW MUCH DO YOU KNOW ABOUT ICE CREAM?

Check out the different types of ice cream in our delicious Ice Cream Glossary.

[1] Yes, it’s popcorn ice cream! (photo © Baskin-Robbins).

[2] Another take on popcorn ice cream (photo © Breaking Bread Blog).

[3] Caramel popcorn ice cream with a fancy cookie. Here’s the recipe (photo © The Feed Feed).

[4] How about popcorn ice cream cones? Here’s the recipe (photo © Cookies & Cups).

[5] How about a popcorn ice cream sandwich? Here’s the recipe (photo © National Popcorn Association).

They’ve adopted coffee-brewing techniques, using tea leaves instead of ground coffee. It’s happening from coast to coast.

Press Tea, which opened last year in Greenwich Village, uses specially adapted espresso machines to achieve a “crema” on the top and a fresh, new, delightful brewed tea flavor.

Java Tea Company, in Cardiff-By-The-Sea, California (south of Encinitas), also adapts a coffee-brewing approach to its fine teas. They use the classic Italian moka pot (see photo at left).

You can see the process on the company website, but we’ve included it below.

One caveat: Give your moka pot a sniff. If there’s any residue aroma from coffee, run it through the dishwasher until it disappears. Otherwise, you may need a new moka pot.

The moka pot process extracts the rich and bold flavors of the tea. Here’s how to brew it:

1. ADD water to base of the moka pot. Scoop two heaping teaspoons of your favorite loose tea blend into the cup.

2. BREW on high heat until percolation is complete. The tea will bubble over when ready.

3. POUR into a coffee cup and add a sugar cube if you like sugar (try these brown sugar cubes).

4. TOP with frothed milk or enjoy it black.

5. GARNISH with shaved dark chocolate or sprinkle with nutmeg.

Who knew? We typically see blue cheese crumbles in our New York City supermarkets. But since the stores in this cramped city tend to be smaller than elsewhere, we’ve never seen goat cheese crumbles. We simply take a log and crumble our own.

But the ease and convenience factor beckons, not to mention the delicious flavored crumbles Vermont Creamery has created:

The fresh goat cheese is crumbled by hand and mixed with carefully selected dried fruit and fresh herbs. Fresh Goat Cheese Crumbles are available in 4-ounce containers with an MSRP† of $5.99.

CLASSY CHEESE CRUMBLES

Not all crumbled cheese products are of top quality. When we’ve purchased blue cheese crumbles at the supermarket, for example, they’ve tended to be dried out, hard and not pleasant.

These crumbles are first-class, made with award-winning Vermont Creamery chèvre and the highest quality herbs and dried fruit.

Unlike most other crumbles on the market, Vermont Creamery’s Crumbles do not use any mold inhibitors or anti-caking agents like cellulose, so there isn’t a “dry mouth feel.”
 
*Chèvre is the French word for goat cheese (and also for the goat itself).

†MRSP is the manufacturers recommended sale price.

HOW TO USE CHEESE CRUMBLES

Naturally high in protein and calcium, each serving of the Fresh Goat Cheese Crumbles contains fewer than 100 calories, adding flavor and nutrition to salads and other dishes. Use them to top:

 
†If you are crumbling feta, first slice and run under cold water for 10 seconds to wash away any brine and firm up the cheese.

1. FIRM it. If the cheese is very soft, first put it in the freezer for 10 minutes to firm it up.

2. CUT into slices or in half-inch cubes (for blue and feta).

3. USE your fingers or the tines of a fork to break the cheese into small pieces, as fine as you like. Do not mash.

 
Read our review of Vermont Creamery, a Top Pick Of The Week (actually, a Top Pick forever!).