Any good recipes for tofu?

Answer 1

Tofu can be so yummy if you just cook it right! Here's a couple recipes I used a lot when I was a vegetarian :)

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.

Pan Fried Tofu

1 quart vegetable broth
2-inch piece fresh ginger, cut in half
Pinch sugar
1/3 cup rice vinegar
1/4 cup soy sauce
2 tablespoons oyster sauce
1/2 teaspoon Sambal
1 pound firm tofu
1 cup bread crumbs, Panko preferred
Pinch cayenne pepper
1/2 teaspoon hot paprika
Salt and pepper, to taste
2 eggs, lightly beaten
2 tablespoons peanut oil
2 tablespoons sesame oil
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
1 dried Hawaiian chile, chopped
1 pound Chinese broccoli, roughly chopped
Salt and pepper, to taste
1/2 pound udon noodles, cooked
1 bunch green onions, julienned
1/4 cup chopped cilantro
1/2 cup peanuts, roasted and salted
To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.
To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.

Tofu Ranchero

Vegetable oil, to saute
16 ounces tofu, diced
6 cups diced mixed vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms)
2 cups salsa
8 corn tortillas
Jack cheese, shredded
In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese.

Pumpkin Tofu Cheesecake

GRAHAM CRACKER PIE CRUST:
2 cups graham cracker crumbs (about 16 whole crackers)
6 tablespoons soy margarine, slightly softened
1 1/2 pounds silken tofu
1 cup canned or fresh cooked pumpkin
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces soy cream cheese
1 tablespoon vanilla extract

Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.

Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.

Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

Cesar Tofu Salad

8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed
In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.

Beverage: Iced black tea

Answer 2

Here are a few more.

Avocado With Tofu Recipe

200 g tofu, compressed and cut into chunks
1 cup chopped tomatoes (chunks)
1 avocado, cut into chunks
1-2 dried chili
1/4 cup sesame seed oil
1/8 cup vinegar
1/8 cup sugar
1/4 cup soy sauce

1. Put the first 3 ingredients into a big serving bowl.
2. Mix vinegar, sugar and soy sauce in a measuring cup until the sugar dissolves completely.
3. Pour the mixture into the avocado mixture and let sit for 10 minutes.
4. Using a small saucepan, heat the sesame seed oil together with the chilli pepper until it 'smokes'.
5. Remove and pour this over the avocado mixture.

Tofu With Onions, Peppers and Tomatoes

2 lbs firm tofu, Wildwood
4 teaspoons curry powder
2 limes, juice of
3 ounces olive oil
3 teaspoons cumin seeds
2 medium onions, diced
2 green peppers, diced
2 tablespoons garlic, minced
4 tablespoons ginger, minced
1 teaspoon cayenne
5 teaspoons coriander
1/2 teaspoon turmeric
8 roma tomatoes, diced
1/2 cup cilantro, chopped

1. Drain the tofu, blot with a paper towel and cut into bite sized cubes.
2. Mix the curry powder and half the lime juice in a large bowl. Add the tofu cubes and toss. Let marinate for a least an hour.
3. Heat 2 oz of the oil in a skillet, add the tofu and cook over medium-high heat until brown. Then turn off heat, add the remaining lime juice and set aside.
4. Heat the remaining oil in a skillet with the cumin seeds. When hot, add the onions and saute over high heat until they're lightly brown. Add the green peppers, garlic, ginger, cayenne, coriander and turmeric. Cook some more minutes until the peppers have softened somewhat.
5. Add the tofu and tomatoes and cook until the tofu is heated through. Add the cilantro and serve.

Barbecued Tofu Recipes

1 lb tofu, frozen, thawed, and pressed
3 tablespoons oil
1 cup onions, finely chopped
2 large garlic cloves, minced
1 teaspoon ground fennel
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 bell pepper, chopped
For the sauce
2 tablespoons soy sauce
2 tablespoons lemon juice, fresh
1-2 tablespoon molasses or brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 (7 ounce) can tomato paste
1 cup water
4-5 dashes Tabasco sauce

1. After pressing the excess moisture out of the tofu, chop it into cubes.
2. Saute the onion, garlic and spices until the onions soften a bit.
3. Add the pepper and saute until the peppers turn bright green (if using green peppers).
4. Whisk together the sauce ingredients.
5. Combine the sauteed vegetables and the sauce.
6. Pour the sauce over the tofu cubes in a shallow baking pan.
7. Bake, covered, at 350 F for 30 minutes.
8. Uncover and bake for another 30 minutes, stirring frequently.
9. This is good with rice.

Answer 3

this is my favourite way to prepare tofu:

TAHU BACEM (Javanese candied tofu)
-a generous amount of whole coriander seeds
-a very generous amount of onion and garlic, smoothed on the mortar & pestle (or food processor)... onion:garlic is about 1:5-1:8
-a block or two of palm sugar (solid brown sugar made from coconut juice... this is so yummy!)
-salt & pepper to taste
-sweet soy sauce (this is the thick, sweet Indonesian kind, not to be confused with Kikkoman sauce or Japanese soy sauce. I recommend Kecap ABC)
-a dash of sesame oil
-tofu--cut in 2- or 3-inch serving sizes
-water--just enough to cover the tofu.

Put all ingredients in the pan and slow cook it for 30-60 minutes. Drain the tofu. Traditionally the tofu is then fried, but if you like you can also just serve it like that. In Java it is a popular side dish on the dinner table or something to snack on with some raw bird chilli (the tiny extra-spicy green pepper) and a cup of hot tea.

Answer 4

MARINATED TOFU

Ingredients:-

-3/4 c. Tamari
-3/4 c. water
-2 to 3 tbsp. chopped fresh ginger
-2 to 3 rounded tsp. chopped garlic (or to taste)
-1 to 1 1/2 lbs. Tofu (firm)

Method:

1) Combine first four ingredients in a container that you can seal. 2) Cube Tofu and add to marinade.
3) Marinate a day or two (in the refrigerator), turning occasionally. 4) Remove Tofu to a cookie sheet (I spray cookie sheet with Pam).
5) Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness.
6) Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated. (This marinade is good with chicken, too!)

ENJOY!!

Answer 5

Tofu with Mushrooms and Snow Peas

1 large onion, cut in half lengthwise and sliced
3 cloves of garlic, minced
4 tsp ginger, minced
3/4 lb mushrooms, sliced
3/4 lb firm tofu, wrapped in paper towel for 15 minutes, sliced in 1/4" slices
5 tbl soy sauce (reduced sodium if you worry about that)
2 tsp cornstarch dissolved in 4 tbl cold water
1 cup water
3/4 lb snow pea pods, strings removed
rice

Cook onions in nonstick skillet with a little water until golden brown.

Add mushrooms and cook until they have released moisture and it has
almost all evaporated.

Add garlic and ginger. Cook for 1 minute.

Add tofu, soy sauce, cornstarch mixture and water. Bring book to a boil.
Lower to a simmer for 5 minutes, turning tofu so that it cooks in sauce on all
sides.

Add snow peas and cook until crisp tender.

The sauce is not thick. If you want a thicker sauce, use more cornstarch.

Serve over rice. Enjoy!

Answer 6

i admire chewy tofu, right here is how I prep it - - start up with employer or better employer tofu - leaving it interior the save packaging, placed it interior the freezer in one day - circulate it to the refrigerator to thaw out - in case you have left it interior the refrigerator a pair days, it would be thawed by if it;s been an afternoon or much less, placed the kit in lukewarm water to convey it to room temperature, changing the water often. - open and drain the tofu - place the tofu on a reducing board that has a drip catcher around the perimeters. Take a 2d reducing board or something else vast and flat and press down gently on the tofu with even stress. Water's going again out, drain it off. Repeat till water stops pouring off the tofu. - wrap the tofu in paper towels or clean wash cloths. placed it back on the reducing board, and placed the super flat element on it back. placed something on suitable of all that to weight it down, like a can of beans or such. - walk away for half-hour or so - once you come back the tofu could be notably dry, and able to prepare although you like From right here i like to the two cube and saute it in sauce, or slice it thinly and marinate it and placed it interior the toaster oven - perhaps 3 hundred ranges for 0.5 an hour. it's going to come out severe high quality and chewy.

Answer 7

My mum makes a great stir fry...she cuts the tofu into little rectangular blocks, sautes them little, adds them to the other veggies and cooks all together.
the other veggies...baby corn, Baby peas in their pods, broccoli, carrots, cauliflower, and she puts some Chinese noodles - it's great - guess i should learn how to make it! :)

Answer 8

1 lb. tofu
tblspn cinnimon
pinch salt
splash vannilla exstract

mix all together wrap in alluminum foil, and throw it in the garbage ,that stuff sucks

Answer 9

I have never tasted tofu, but I don't think I ever will, my husband got appendicitis after eating it... I know the two have nothing in common... just food for thought

I would stick to real meat.

Answer 10

Eek tofu looks alive!

Answer 11

First you fry a filet mignon steak .
Take your tofu and dice it very fine .
Place in a bowl .
When the steak is done ,eat it and take the diced tofu and throw it out .