i need some good recipes for tofu?

Question

i just graduated college and i have the time now to treat my body the way it should be treated ive eaten tofu before and i really like it but i justhave no idea how to prepare it myself. Please help

Answer 1

I think tofu is all about texture and there are a number of different ways to cook it depending on the texture you like. You can dry it out and cook over a high heat for something more "steak" like or on the other hand, freeze it and have a creamier texture that really holds a marinade. Here is a pretty interesting recipe that demonstrates some basic preparation concepts. If you have any questions or want to experiment with different cooking techniques, feel free to call my company's culinary hotline at 1-800-977-1224. Have a great time cooking - I remember cooking the best meals of my life after college - you are going to start learning a lot!

Seasoned Tofu Steaks & Vegetable Stir Fry with Ginger Sauce
Course: Dinner
Food Mood: Light and Healthy
Cuisine: Fusion Recipes
Servings: 4
Ingredients
Tofu Steaks:
1 (12.3-ounce) package reduced-fat firm silken
tofu, drained
1/4 cup all-purpose flour
2 Tbsp dry breadcrumbs
1/2 tsp dried thyme
1/4 tsp dried dill
1/4 tsp salt
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 large egg, lightly beaten
2 tsp vegetable oil
Ginger Sauce:
1/3 cup rice vinegar
1/3 cup sugar
1/2 cup water
1 Tbsp low-sodium soy sauce
1 Tbsp cornstarch
1/4 cup water
1 Tbsp minced peeled fresh ginger
Vegetable Stir-Fry:
1 tsp vegetable oil
1 cup yellow bell pepper strips
1 cup snow peas
1/2 cup chopped plum tomato
2 cups cooked angel hair pasta or somen (wheat
noodles; about 4 ounces uncooked pasta)
Method
1. To prepare the tofu steaks, cut lengthwise into 4 (1/2 inch thick) slices. Place the tofu steaks on several layers of heavy-duty paper
towels. Cover the steaks with additional paper towels, and stand 5 minutes.
2. Combine flour and next 6 ingredients (flour through black pepper). Dredge each tofu steak in flour mixture. Dip in egg; dredge again in
flour mixture. Put 2 tsp oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes.
Remove from skillet; cut each tofu steak into 4 wedges. Keep warm.
3. To prepare the ginger sauce, combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over
medium-high heat. Reduce heat and simmer 3 minutes or until sugar is dissolved. Combine coenstarch and 1/4 cup water; stir into sugar
mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.
4. To prepare vegetable stir-fry, heat 1 tsp oil in skillet over medium-high heat. Add bell pepper and snow peas, and stir- fry 2 minutes.
Add tomato, and stir-fry 1 minute. Serve over pasta, and top with ginger sauce and tofu wedges.

Answer 2

Golden Tofu Bake

1 cup Bisquick
1 teaspoon salt
1 1/2 teaspoons paprika
Dash of pepper
2 pounds firm tofu that has been frozen and thawed
1/2 cup honey
1 teaspoon dry mustard
1/2 cup butter or margarine

Thaw tofu and press to remove all moisture. Cut into strips 2 inches wide and 1 inch thick.

Put the honey in a small bowl and heat until liquid in the microwave, about 30 seconds. Beat in the mustard.

Lay the tofu in a shallow dish and pour the liquid honey and mustard over the tofu and turn several times to coat. Let sit for at least 30 minutes.

Remove the tofu and gently shake off the excess honey mixture. Reserve the honey mixture.

Combine Bisquick, salt, paprika and pepper in a shallow dish; one at a time, roll tofu pieces in mixture to coat.

Melt the butter and pour into the bottom of a baking dish. Arrange tofu pieces in dish, overlapping if need be. Bake at 350 degrees F until golden brown, about 25 to 30 minutes.

Reheat the honey mixture and beat well. Drizzle over the top of the baked tofu.

OR

Crispy Tofu Fingers

12 ounces extra-firm tofu
4 ounces thick sauce (vegetarian oyster-style sauce, sweet
and sour sauce, barbecue sauce or other favorite)
1 teaspoon vegetable oil
Salt, garlic powder or other seasonings as desired.

Coat a cookie sheet with oil. Slice tofu lengthwise, about 1/4 inch thick, and pat dry. Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well. Place the tofu on the cookie sheet in a single layer. (Pieces can be touching, but should not overlap.) Sprinkle on desired seasoning. Bake at 400 degrees F for 20 to 30 minutes, depending on how crispy you like it.

Makes 2 to 4 servings.

Heres a Link that might come in handy
Link Below:

Answer 3

I like chewy tofu, this is how I prep it - - begin with organization or additional organization tofu - leaving it within the retailer packaging, placed it within the freezer in a single day - transfer it to the refrigerator to thaw out - if you happen to've left it within the refrigerator a pair days, it will have to be thawed by way of if it;s been an afternoon or much less, placed the kit in lukewarm water to deliver it to room temperature, replacing the water in general. - open and drain the tofu - location the tofu on a slicing board that has a drip catcher across the edges. Take a second slicing board or some thing else colossal and flat and press down calmly at the tofu with even strain. Water's going to come back out, drain it off. Repeat till water stops pouring off the tofu. - wrap the tofu in paper towels or blank wash cloths. Put it again at the slicing board, and placed the colossal flat factor on it once more. Put some thing on best of all that to weight it down, like a can of beans or such. - stroll away for half-hour or so - while you come again the tofu will have to be lovely dry, and capable to arrange nonetheless you prefer From right here I love to both dice and saute it in sauce, or slice it thinly and marinate it and placed it within the toaster oven - possibly three hundred levels for part an hour. It'll pop out pleasant and chewy.

Answer 4

Try Culinary Chef at http://www.culinarychef.com for recipes.

Answer 5

Fried Tofu
Ingredients (use vegan versions):

* 1 lb. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water
to a large pan or wok. Add tofu to pan. Let simmer until all sauce has
been absorbed by tofu. When tofu is nearly dry add oil to pan and coat
tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes).

This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc.. (Also good the next day on a sandwich).

Note: Watch out for the strength of the lemon you use. I've
accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25

2,Spinach Tofu Lasagna
Ingredients (use vegan versions):

* 1 box lasagna noodles (regular or whole wheat)
* 1 package of tofu (preferably silken type)
* 1 bottle spagetti or pasta sauce (plain or seasoned; I like ones
with garlic and mushrooms)
* 1 pkg. frozen spinach or large bunch of fresh spinach
* seasoning (salt, pepper, garlic powder, cajun seasoning, herbs,
or anything that complements the sauce) - you have to judget the amount
yourself!
* 1 small can of tomato sauce

Directions:

Serves: 8-10.

Preparation time: ~75 mins.

Boil lasagna noodles - follow directions on package. Defrost or cook
frozen spinach, or blanch fresh spinach. Crumble tofu in bowl with
seasoning.

In flat casserole dish, start building layers: noodles, seasoned tofu,
spagetti/pasta sauce, spinach, etc. until all used up. End with layer
of noodles. Pour tomato sauce over top and bake in 350 over for about
45 minutes or until top looks done. Eat.

P.S. there is lots of room for change in this recipe, depending on the
taste you want to achieve.

Nutrition Information: low fat, especially if you don't use cheese.

3.Macaroni and Cheesy Tofu
Ingredients (use vegan versions):

* 1 box macaroni cooked up
* 1 med. onion finely diced
* 1 cup (or more) of mashed tofu
* 1 1/3 cup vegan soymilk
* 2 tablespoon flour
* 1/2 cup nutritional yeast
* 1 dash vegan Worcestershire sauce
* 3 dashes Tamari sauce
* 1/2 teaspoon garlic powder
* pepper to taste
* soy parmesan to taste

Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy
milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and
garlic powder. Put drained macaroni in an oblong baking dish. Add tofu
and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375
for approx. 30 min. till done.

Serves: 4


4.Tofu Bacon
Ingredients (use vegan versions):

* Firm Tofu
* Soy Sauce (or Tamari)
* Salt & Pepper if desired

Directions:

Preparation time: 30 Minutes.

This is a wonderful bacon substitute that is very simple. This works
best on sandwiches.

Slice a cake of tofu in long strips that are about 1/4 inch thick. Fry
them in a little oil, slowly, until they are golden. Next, douse a
couple of tablespoons of soy sauce into the pan. Make sure your heat
isn't too high and just let them cook until they are crispy and firm,
turning them occasionly. They need to cook a while so your tofu isn't
mushy. Makes wonderful B.L.Teases!

5.Smoked Tofu Burgers
Ingredients (use vegan versions):

* 1 block smoked tofu
* 3 medium potatoes, boiled and mashed (plain)
* 1/2 an onion, grated
* rice crumbs to coat
* oil to shallow fry (not olive)

Directions:

Serves 4.

Mash the tofu, add the potato and onion. Form into small patties and
coat in the rice crumbs. Fry in hot oil till brown.

6.Fried Tofu
Ingredients (use vegan versions):

* 1 lb. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water
to a large pan or wok. Add tofu to pan. Let simmer until all sauce has
been absorbed by tofu. When tofu is nearly dry add oil to pan and coat
tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes).

This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc.. (Also good the next day on a sandwich).

Note: Watch out for the strength of the lemon you use. I've
accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25

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