Know any good recipes for tofu?

Answer 1

Mapo Tofu

2 pkg (16 oz pkg) silken tofu
1 tbsp Oil
1/4 lb Ground pork (OK to substitute any ground meat)
1 tsp Chopped garlic
1 tbsp Chili black bean sauce (available at Asian groceries like Ranch 99)
2 tbsp Soy sauce
1 tsp Salt
1 c Soup stock
2 tsp Cornstarch (make paste)
2 tsp Cold water (make paste)
1 tbsp Chopped green onion
1 tsp Sesame oil
1 tsp Ground white pepper

Preparation
1. Remove tofu from package and let sit on cutting board about 10 minutes to drain. Cut into 1/2 inch cubes.
2. Heat oil in wok or large skillet over high heat. Stir fry the ground pork well, then add garlic, chili black bean sauce, soy sauce, salt, soup stock and tofu. Boil for 3 minutes.
3. Combine cornstarch and water in small bowl to make a paste. Add to tofu mixture in wok and stir gently until sauce thickens. Sprinkle with chopped green onion, sesame oil, and ground white pepper. Serve over rice.

Answer 2

This is an all time favorite of mine. I hope you like fresh vegetables. This also cooks while you are cutting so after you finish doing all your cutting, it is almost done. Take a deep frying pan and put a little oil, throw in your spicy veggies (chopped garlic, onion, hot chili peppers -- whatever you like) turn on the burner and let it start to cook -- on top of that place sliced tofu (about 1/2" thick). While that is cooking (medium high) slice your other veggies and place them on top. Put harder ones toward the bottom -- use what you like -- carrots, broccoli, peas, corn, cauliflower, eggplant, squash and the softer ones on the top -- mushrooms, zucchini, tomatoes. Top the whole thing with a leafy veggie (spinach, kale, lettuce; again, whatever you like) or bean sprouts. Pour in some soy sauce, lemon juice (or vinegar) and something like beer or wine (if you like and/or if it is too dry). Cover and lower heat. It is done when the top stuff is wilted. You can serve and put brewers yeast on top. I don't tend to use a lot of salt and pepper -- but that certainly can be done too. This is fun and as soon as you get used to it, it can vary a great deal. I like it because by the time you finish cleaning up the countertops, putting away the remaining veggies, washing the knife/cutting board, put out the plates, it is finished! Do give it a try and let me know what you think!

Answer 3

This makes a great dip for sliced fresh vegetables or toasted pita chips or a tasty spread for bagels.

Ingredients
Qty. Measurement Description
1/2 teaspoon soft silken tofu
1/2 cup reduced-fat cream cheese
1 clove garlic
2 scallions, coarsely chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Cook:10 Min (cooking time) Preparation
In a food processor, blend tofu, cream cheese, garlic and scallion. Season with salt and pepper.
Nutritional Analysis
Number of Servings: 16
Per Serving Amount
calories 22
protein 1 g
fat 1 g
carbohydrate 1 g
sodium 38 mg
cholesterol 4 mg

Answer 4

Deep Fried Spiced Tofu


375 g tofu - firm block
1/2 cup rice flour
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 garlic clove - crushed
1/2 cup water
oil - for deep frying


Drain tofu, cut into 1 cm slices.
Combine flour, coriander, cardamom and garlic in a bowl, add
water, stir until smooth.
Heat oil in a pan. Dip tofu slices into spice mixture, coat thickly.
Lower slices into heated oil, three at a time, cook on medium heat
for 1 minute on each side or until crisp and golden brown, drain on
absorbent paper. Repeat with remaining slices.
NOTE: Tofu is available from specialty Asian stores and health food
stores. serve tofu with stir-fried vegetables and any sauce of your
choice, e.g. peanut, chilli or soy sauce, the tofu soaks up the
flavours.
Source: Indonesian Cooking

Answer 5

This is an old family recipe. One of my favorite tofu dishes!
Enjoy! Ü

***Fried tofu with fresh garlic sauce (simple but delicious) *****

Ingredients:
Tofu cut into bite size
oil for frying

Sauce :
chopped garlic
soy sauce
sesame oil
chopped spring onions

Method:

In a hot pan deep fry the Tofu (medium heat). When Tofu is brown and crispy set aside.
For the sauce combine all ingredients . mix well.
Serve it with your favorite salad or rice meal and cooled drinks.

Yummy...makes me hungry!

Answer 6

Citrus Barbeque Tofu
1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
juice of 2 lemons
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 teaspoon rosemary
2 garlic cloves, peeled and crushed
1 1/2 teaspoon soy sauce
dash of black pepper
Whisk all the ingredients but the tofu in a bowl to make the marinade. Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours. Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.

Creamy Cucumber Dip
2 small cucumbers
1 14-ounce package of tofu
3 1/2 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin
pinch of cayenne
1/4 cup finely sliced red onion
Peel, seed, and grate the cucumbers, then let it sit for 10 minutes. In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth. Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.

Pumpkin Pie
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
1 16-ounce can pumpkin purée
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 9-inch unbaked pie shell
Preheat the oven to 400°F. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

Chocolate Peanut Butter Pie
1 12-ounce package non-dairy chocolate chips (about 2 cups)
1 16-ounce package firm tofu
1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
soymilk (to desired texture)
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup non-dairy chocolate chips (optional topping)
1 cup chopped nuts (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave. In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired. Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

Answer 7

BAKED TOFU

1 lb. firm tofu, diced
3/4 c. chopped onion
1 tsp. cumin
1 tsp. cayenne powder
Garlic
1 1/3 tsp. Tamari
1 1/3 tsp. liquid aminos

Place ingredients in a bowl; let stand for 15 minutes. Place on a oiled cookie sheet and bake at 350 degrees for 40-45 minutes. Serve with rice or in tacos, burritos, etc.

Answer 8

Here are some healthy recipes for summer or winter.

<<<<<<<< Tofu Salad >>>>>>>>>>>

1 Tofu (firm one, cut into big cubes)
200g Lettuce (3 different kinds)
6 Cherry tomatoes (cut into half)
2 cucumbers (sliced)
50 g toasted almond (chopped)

dressing
1 tablespoon extra virgin olive oil
1 tablespoon sushi vinegar
1/2 fresh lemon juice (squeezed)
1 tablespoon soy sauce
1.5 teaspoon sugar
1 teaspoon sesame oil

1) Put tofu on top of the green + tomato in to a salad bowl
2) Mix the dressing well and pour it on the salad, sprinkle the almond on top

<<<<<<< banana tofu smoothy >>>>>>>> (1 glass)

50 g tofu
1 banana
1 scoop of vanilla ice-cream
50 cc cold soy milk (slimmed milk)

put all the ingredients into a blender and serve.

<<<<<<<<<< Tofu hot pot >>>>>>>>

1 tofu (silk soft type, cut into big cubes)
150 g chicken thighs (sliced, marinated with garlic powder, salt, sugar, cooking wine, corn starch for at least 15 minutes)
dry mushroom (shitake) (soak in warm water)
1 can of chicken clear soup
150 cc of water
100 g brocoli (cut to bite-size)
1 small onion (sliced)
1 Japanese leek (cut to 1.5 inches in length)
1 slice of ginger root (crushed)
1.5 tablespoon cooking oil
1 tablespoon cooking wine
salt

dipping sauce
soy sauce + sesame oil + grounded white pepper

1) Heat a cooking pot with high heat, add cooking oil and ginger root in it to make a fragrance, stir fry the onion slices and mushroom slices quickly, then add the chicken into the pot and stir fry for 1 minute, add cooking wine into the pot, stir quickly (high heat)
2) Pour the chicken soup and water into the pot, bring to boil, put brocoli, Japanese leek into the soup, boil for 5 minutes then put tofu into the pot till tofu is hot enough, add salt to taste.
3) Put the whole pot on dinning table, serve it with dipping sauce and steamed rice.

If you like spicy food, you may add some kimchee into the hotpot with the tofu.

Answer 9

Yes, the dustbin........... *projectile vomit!