Does anyone have a good recipe for tofu stew?

Question

Preferably soondobu the korean style but any delicious tofu stew recipes would be welcome.

Answer 1

Tofu Stew Recipe
(Thai Style)

Ingredients:
2 lb defrosted tofu, water squeezed out
3 C vegetable stock
1/4 - 1/2 t crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram

marinade:
1/2 c water
1/2 c soy sauce/tamari
(or 3/4 c water and 1/4 c soy sauce)
3 T oil
1 1/2 T vinegar
1/2 tsp. garlic powder (or a crushed clove)

Directions:
You can substitute whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.

Cut tofu into cubes and marinate - bake until brown or cook on top of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste

Answer 2

This is a Thai recipe and is yum!

Tofu Stew Recipe
2 lb defrosted tofu, water squeezed out
3 C vegetable stock
1/4 - 1/2 t crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram

marinade:
1/2 c water
1/2 c soy sauce/tamari
(or 3/4 c water and 1/4 c soy sauce)
3 T oil
1 1/2 T vinegar
1/2 tsp. garlic powder (or a crushed clove)

You can substitute whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.
Cut tofu into cubes and marinate - bake until brown or cook on top of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste

Answer 3

1 package (140 grams, 4.9 ounces) Superior Tofu Puff, cut into halves*
2 medium onions, cut in wedges
1 medium carrot, cut in 1/2 inch slices
1 medium sweet potato, peeled and cut in 3/4 inch slices
1/2 cup string beans
1/2 cup vegetable broth or water
3 tablespoons flour
1 clove garlic, minced
1/4 teaspoon hot sauce
1 cup frozen peas
PREPARATION:
In a large pot, combine onions, carrot, string beans, potato, 1/4 cup water and salt to taste. Bring to a boil, then turn the heat down to simmer until vegetables are tender (about 20 min). Mix the rest of the ingredients except frozen peas and add to vegetables in the pot.
Continue cooking for another 10 min. Add peas and cook another 5 min. Caution: tofu puff absorbs the gravy very well, and can be very hot in the centre.

Hope you like it......

Answer 4

Thai Butternut Squash With Tofu, Coconut Milk and Toasted Almonds
From Savvy Vegetarian Kitchen
4 - 6 servings
We wanted a quick and easy tofu recipe with butternut squash, coconut, and almonds, because these are ideal foods for pregnancy and breastfeeding. Of course it had to be blissfully delicious, as well as nourishing and filling. We came up with this recipe which is loosely based on Thai and Indian vegetarian cooking, and is fancy enough for company.

The coconut milk, tofu, and toasted almonds can be prepared ahead of time. You can use canned cocunut milk, but if you have a blender, it's worth making your own from fresh or dried unsweetened cocunut, for the vast improvement in taste. It's easy to do. Also, please use fresh ginger and jalapeno if you can - it's not the same without them.

Ingredients:
1 butternut squash, 2 - 3 lb.
2 stalks celery or 1 fennel bulb
2 medium carrots
1/2 jalapeno pepper, seeded. If you don't have it, use a tiny pinch of cayenne
2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
3 tblsp ghee or sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups cocunut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds(recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes.
Whiz at high speed for 5 minutes.
Strain through cloth lined seive - press hard to get out all the milk.
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes.
Drain and rinse in cold water.
Slip off the skins and dry.
Heat 1 tsp ghee or oil in a heavy fry pan, and toast the almonds, stirring frequently.
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them.
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides.
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and saute for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until vegies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Garnish with cilantro or basil, and serve with whole grain or bread

Answer 5

It's more of a soup then a stew but ...

29 oz fat-free chicken broth, reduced-sodium, or vegetable broth
1 cup water
2 Tbsp low-sodium soy sauce
2 tsp minced garlic
1 Tbsp ginger root, freshly grated, divided
3 cup mushroom(s), shiitake, stems removed, caps sliced
4 oz uncooked whole-wheat spaghetti, broken in half
3/4 cup carrot(s), sliced
1 1/4 cup snow peas, fresh, trimmed, cut in half on the diagonal
1 cup canned yellow corn, baby, cut in half
8 oz firm tofu, cut into 1/2-inch chunks
1/2 cup scallion(s), sliced


Instructions


In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons of ginger to a boil over medium-high heat.


Add mushrooms, spaghetti and carrots; boil 5 minutes. Add snow peas and baby corn; boil 2 minutes. Add tofu; boil until vegetables are crisp-tender and spaghetti is al dente, about 2 minutes more.


Remove from heat and stir in scallions and remaining teaspoon of ginger. Yields about 1 3/4 cups per serving.

Answer 6

Fried tofu, sea food mix (mussels, squid, shrimp, fish, and what ever) Chinese roast pork with the crispy skin( optional) , oyster sauce and maybe red pepper. Cook it in a clay pot with chicken broth. Regular pots are ok. Don't ask me why everyone cooks it in clay.

Answer 7

Respect to you all- in my humble opinion, anyone who makes tofu taste good is very clever indeed!

Answer 8

cabbage, pork bones, onion, garlic, celery, carrot, tofu and a pack of lipton onion + mushroom soup mix

Answer 9

Use chicken stock, boil it, put kimchi and claims, shrimp and korean spicy power, it's reallyyyyyyyyyyyyy good..

Answer 10

boiled water, put tofu (cut watever you like), put some kimchee, seafood, chicken or beef. ohhh it is so good...