how do you cook tofu?

Answer 1

Many ways. It has no flavor itself so it need to be marinated, mixed with or cooked in something else.

Answer 2

I've cooked Tofu a few times, but always the same way. I took an interest in it and someone told me exactly what Loli M said, that it takes on the flavors you cook it with, so experiment. I like garlic, so I pressed a few cloves and rubbed it on the tofu with a little olive oil and baked it. I keep it in the fridge and break it up on top of a nice green salad. I like what honeybee has to say too, and I am going to try that.

Answer 3

Tons and tons of ways. There are so many good recipes online -- I'd do an online search.

Tofu is so versatile, and it comes in several varieties. Some non-vegetarians don't like silken tofu but they like firm. My favorite, simplest way is to heat some wok oil in a pan, slice the tofu, sprinkle it with grill seasoning and fry it. Tastes like tofu french fries.

Answer 4

If you are going to cook it, use the firm or even better...extra firm. Always get the excess water out of it so it doesn't go mushy on you. You can grill, fry, deep fry, bake...all those ways are yummy. Tofu takes on the flavors around it so cook it with spices and herbs you like best!!!

Answer 5

the link below can help you also when i cook tofu i sometimes season it with something like spike seasoning and pepper salt and then put some braig seasoning on it then i slice it then i frie it but it is even better when you can freeze it before you do and of that

Answer 6

Do note: tofu does not stand up to long periods of cooking, so when making a mixture, the tofu should be added at the last minute, heated through, and then removed from the heat. I have included my two favorite tofu recipes, a stir-fry and a main dish salad.

Spicy Vegetable Tofu Stir Fry
For best results, marinade the tofu overnight. If however you are rushing, 20 minutes will suffice. I also enjoy the full list of vegetables; yet, if you don't have all items on hand - don't despair, simply use what is in your refrigerator. Finally, you can feel confident substituting dry spices: for example, you may use 1 teaspoon dried ginger instead of the fresh and 1/4 teaspoon chili powder instead of the minced chile peppers.

1/2 cup stock
2 tablespoons soy sauce
4 cloves minced garlic
1 tablespoon peeled minced ginger root
1 tablespoon minced chile peppers
1 cup cubed tofu
1 tablespoon canola oil
1 diced onion
1 red bell pepper, cut into strips
1 cup sliced carrots
1/4 cup sliced mushrooms
1 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup peas
2 cups cooked rice
Mix together the stock, soy sauce, garlic, ginger root, and chile peppers in a small bowl. Add the tofu cubes and marinate, preferabbly 3 to 24 hours. Heat a large wok or frying pan over medium heat. Add the oil, onion, bell pepper, and carrots. Saute for five minutes. Remove the tofu from the marinade with a slotted spoon and add the marinade to the pan and cook for 2 minutes. Add the mushrooms, broccoli, cauliflower, and peas and cook for 1 minute. Add the tofu, cover, and cook until the vegetables are crisp tender, about 2-3 minutes. Serve over hot rice.

My Favorite Tofu Salad
This salad has a lovely oriental taste and a crunchy texture that compliments the softness of the tofu. For the best flavor marinate the tofu overnight in the marinade. Rice wine vinegar is a very mild vinegar that allows you to cut the amount of oil in recipes. If you do not have rice wine vinegar, use your favorite vinegar and double the amount of oil used (or to taste).

Tofu Marinade:


1/4 cup soy sauce
1/3 cup rice wine vinegar
2 tablespoons water
1 tablespoon canola oil
1 clove minced garlic
2 teaspoons sugar
black pepper
pinch ground anise (if you have it)
1 pound cubed tofu
Vegetable Marinade:


juice from 1/2 lemon
2 teaspoons canola oil
2 teaspoons soy sauce
2 teaspoons sugar
black pepper
salt
2 julienned carrots
2 sliced celery stalks
1 cup shredded cabbage
1/4 cup sliced mushrooms
5 sliced scallions
Mix together all of the ingredients for the tofu marinade and refrigerate for at least three hours. Mix together the ingredients for the vegetable marinade and refrigerate for one hour. Gently toss the ingredients together and serve chilled.

Coconut Curry Tofu
Submitted by: Kathy Collins
Rated: 4 out of 5 by 133 members Prep Time: 25 Minutes
Cook Time: 15 Minutes Ready In: 40 Minutes
Yields: 6 servings

"This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. Serve over rice."
INGREDIENTS:
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder 1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil 4 cups chopped bok choy
salt to taste

DIRECTIONS:
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Answer 7

Stir fry it, cook it in a soup, deep fry it. Tons of ways. Just use your imagination! Have fun!

Answer 8

it depends, there are different kinds of tofu!!

Answer 9

lots of ways, fry it, stir fry it, just any way

Answer 10

I have seen it marinaded and grilled.