do you like tofu? what is a good recipe for it?

Answer 1

My girl friend's mother makes this chocolate pie with tofu that tastes amazing. I couldn't even tell that it was tofu, honestly -- she actually had to tell me.


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Answer 2

I absolutely love tofu. There are many wonderful tofu recipes online. Tofu by itself is rather bland, although I love it that way too.
Like rice, tofu absorbs the aromas and flavors of what ever it is cooked with. That is the trick. I like to simmer tofu in a yellow curry sauce with garlic and vegetables and then serve it over fresh steamed Jasmine rice.
If you freeze tofu, let if thaw, and then press it between paper towels to remove the absorbed water, the texture changes. It becomes firmer and resembles meat.
Cooking with tofu takes a little time and practice, but the rewards are well worth it. People who do not enjoy tofu are those who usually try it without anything else.

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Answer 3

I use tofu as I would a vegetable. If I am making a curry or stew, I cut the tofu into squares and add it at the last minute. Tofu will expand, so always add it at the last minute.
Simple recipe. Boil the tofu, then add on top, grated ginger, chopped spring onion and a dash of soya sauce.

Answer 4

Tofu can be used in many ways, from cutting it into cubes and pouring a little shoyu on it to having it in stews and soups. Depending on the consistancy of the tofu from silken to extra firm it still tastes the same just the texture is different. I prefer my tofu in stir frys with some chicken, oyster sauce, some bamboo shoots,with mushrooms and water cress that is soo good.

Answer 5

TOFU - - - you might have to work a bit harder to aquire the taste unless you have tasted a lot of Asian cusine and were unaware that those bits of off white 'jello' were in fact tofu - - - but once you begin to unlock the secrets of Tufu you find that it is wonderful versatile guaraneed to generate a smile - - -

Here is a Sweet Treat You Might Wish to eat, a recipe from KraftFoods -- Yum ---

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=54446

Chocolate Tofu Mousse
Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 6
2 squares BAKER'S Semi-Sweet Baking Chocolate
1/3 cup fat free milk
1/3 cup cocoa powder
1 pkg. (12.3 oz.) lite silken tofu, drained
1 cup JET-PUFFED Marshmallow Creme
3 cups sliced strawberries

PLACE chocolate and milk in microwavable bowl. Microwave on MEDIUM (50%) 2 minutes, stirring after each minute. Add cocoa powder; mix well.
POUR chocolate mixture into blender container. Add tofu; cover. Blend until smooth. Pour into large bowl. Add marshmallow creme; stir with wire whisk until well blended. Cover.
REFRIGERATE 3 hours or until chilled. Top each serving with 1/2 cup strawberries.
KRAFT KITCHENS TIPS
Great Substitute
Substitute sliced bananas for strawberries.
NUTRITION INFORMATION
Nutrition Bonus:
Tofu never tasted so good! This luscious dessert is topped with strawberries for an excellent source of vitamin C.
Diet Exchange:
2 Carbohydrate,1 Fat
Nutrition (per serving)
Calories 190
Total fat 5g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 31g
Dietary fiber 4g
Sugars 23g
Protein 7g
Vitamin A 0%DV
Vitamin C 80%DV
Calcium 6%DV
Iron 10%DV "


Enjoy ----

Answer 6

Crisp Tofu Sandwich With Peanut-Ginger Sauce:

Makes 2 Servings

Baked tofu—made by pressing water out of fresh tofu, marinating it in seasonings, and baking it—is in most supermarkets and natural-foods stores. We used a Thai-spiced tofu, but other flavors would work as well.

1 medium onion, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 4 long panels

2 teaspoons olive oil

6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices

2 tablespoons natural, unsweetened peanut butter

1/2 teaspoon honey

1/2 teaspoon toasted sesame oil

3/4 teaspoon grated fresh ginger

1 8-inch whole-wheat or wholegrain baguette (4 ounces), halved horizontally

Radish sprouts for garnish (optional)

1. Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.

2. In a large skillet, heat olive oil over medium-high heat. Sauté tofu until golden brown and crisp, about 2 minutes on each side.

3. In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

Answer 7

Tofu is fantastic. I live in Japan, so I get to have it often. Try mabodofu, a tofu dish with spicy ground beef. I think you can find it in Asian food markets.

Answer 8

No nada nunca I do not like tofu. I am sorry I do not have a recipe for it.

Answer 9

Oooh, hot and sour soup! That's the only way I make it. Mine is a variation of the one found on epicurious.com. I just use more spicy oils and leave out the mushrooms.

Answer 10

lightly fry it with about a teaspoon of soy sauce for better taste.