any delightful dinner recipes with tofu?

Answer 1

Vegetarian Eight Treasures Recipe

INGREDIENTS:
3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine
Seasoning:
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying, as needed
PREPARATION:
Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.

Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.

Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.

Boil the peanuts in boiling water for about 2 minutes.

Cool. Peel the skin and set aside.

Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.

Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
[br Turn off the heat, mix in the peanuts, and serve.

Deep Fried Tofu

1 pound medium or firm tofu
3 - 4 tablespoons cornstarch or flour, as needed
Oil for deep frying, as needed
PREPARATION:
Directions for Deep fried Tofu:

Drain the tofu.
Cut the tofu into 4 large triangles or cubes as desired.
Roll the tofu in the cornstarch or flour.
Heat wok and add oil for deep frying.

When the oil is heated to at least 350 degrees F., carefully add 2 tofu pieces into the wok.
Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu. Serves 4.
Serve with Soy-ginger dressing, Sweet and Sour Sauce, or Chinese-Style Peanut Sauce.


This spicy stir-fry is made with pressed tofu, chili sauce, and nuts. If pressed tofu isn't available, feel free to substitute extra firm tofu.
INGREDIENTS:
1/2 package (300 grams) Superior Pressed Tofu*
3 cups vegetables (carrots, celery, onions, mushrooms, etc.)
1/4 cup roasted unsalted peanuts or cashew nuts
2 tablespoons vegetable oil
Sauce:
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon hot and spicy chili sauce
1 tablespoon cornstarch dissolved in 2 tablespoons of cold water
PREPARATION:
Cube tofu and vegetables into 1/4" cubes. Heat oil in wok. Stir fry vegetables for 2 minutes or until half cooked. Add tofu, and stir fry for another 1 minute until heated through.

Add sauce and cook until sauce has thickens. Add more water if necessary. Toss in peanuts and serve.


Pina Colada Tofu Shake
.
INGREDIENTS:
1 brick silken tofu
1 frozen banana
1 cup crushed pineapple with juice
1/3 to 1/2 cup milk or soy milk, as desired
1/2 teaspoon coconut extract
PREPARATION:
Drain the tofu and cut into chunks. Chop the banana.
Combine all the ingredients in a food processor or blender and blend until smooth. Serve immediately.

Answer 2

My parents tried tofu once, I myself found the texture to be quite... how do I put this... er... strange? But tofu takes on any flavor almost. Don't use worchestire sauce, it is made with anchovies soaked into it for a touch of flavor. Try chicken broth! Make chicken broth and thicken it up with gravy. Pour the gravy into a hot pan, accompanied by vegetables such as garlic, red pepper if you would like to add a little heat, onions, and add garlic after a few minutes. DO NOT make too much chicken gravy, you want the tofu to have room to cook. Maybe like, 1/4 of a cup should do. Add tofu, cubed, and a little olive oil. Spice it up with soy sauce if you want too! It would go great with rice, I hope that I helped, and have fun cooking!

Edit: Rotini noodles would go great too!

Answer 3

I make a simple tofu soup. take some vegetable broth, let boil (about 4 cups) add silk tofu (whole cake chopped into cubes), and add some enoki mushrooms and then add a whole bunch of clean spinach (can be stemmed). Let boil for 5 minutes and add soysauce (about 1 tablespoon) if you desire more salty, for taste.

Answer 4

Pad Thai

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.


Marinated Tofu:
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

Answer 5

Try bhg.com they have lots of resipes
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Answer 6

look it up im sure there is somthing on the net

Answer 7

tofu??? umm no thanks. how bout a nice juicy steak?