what can you do with TOFU ?

Question

Apparently this is a low fat food. But I have no idea what to do with it. please tell me your favorite low fat meal with TOFU and how to make it please

Answer 1

I tried cooking tofu a couple times and it always tasted HORRIBLE (well... invisible is more like it I guess... NO flavor at all, no texture... blah). BUT... then I ran into a guy at the grocery store... who walked by, grabbed a thing of tofu and walked off. I said "HEY!" and asked him what the difference between all the tofu choices was... and explained how I'd tried to no avail to cook it.

He said to NOT get "silken" tofu (which is what's usually cheapest, and what EVERYONE sells). It's good for sauces and stuff, but not for cooking as a "meat". He said the baked tofus are much firmer and have more texture, as do the nigari (sp?) tofu and "traditional". I got some of the nigari stuff and WOW! You have to actually CHEW! I marinated it in bbq sauce for about an hour, then put it on skewers with veggies and grilled it. It was VERY good. Had taste, texture... I was amazed. I also tried frying it in cornstarch, then serving it with sweet n sour veggies... also AMAZING!!! I now intend to try some of my "tofu steaks" and other recipes using this type of tofu.

Go to www.allrecipes.com and look in their vegetarian section (under browse recipes). They have a whole section for tofu & tempeh (which I've also had no luck with!). Just try the ones that have been well-rated by users (at least 4 stars).

Answer 2

Tofu & Mayonnaise Dips

Stuffed Mushrooms

Tofu Burgers

Raspberry Tofu Dessert

Banana Delight with Lemon Frosted Topping

http://www.vegsoc.org/cordonvert/recipes/tofu2.html

Answer 3

Extra Firm Tofu - cut into 1/2 inch cubes
1 Medium to Large Onion - Sliced
Soy Sauce
Fresh Mushrooms - Sliced
Cashew Halves
Broccoli Sprouts or Alfalfa Sprouts
Ranch Dressing
Pita Bread

Stir fry Tofu, Onion, and Mushrooms in Soy Sauce until Onions and Mushrooms are cooked through and soft. Add Cashew Halves and cook for about 2 minutes.

Slice pita bread in half, making "pockets". Spread Ranch dressing inside pita pocket. Spoon stir fry mixture into pocket. Top with sprouts.

Answer 4

reckoning on the tofu and your grill, you may favor to reassess the way you practice dinner it. no matter if that is the smooth white silken tofu, you may finally end up sticking tofu to the grill, and the tofu will destroy aside and grow to be a terrible mess. Tofu purely absorbs flavors, too, so in case you practice dinner it on a charcoal grill, assume that it will flavor plenty diverse than in case you cooked it on a gas grill. i imagine that tofu will be more effective in case you do not marinate it formerly, and use a sauce or a dip for it. Fried tofu with a dip is in a good number of cases a winner, like a soy sauce dip made with soy sauce, scallions, a touch garlic and ginger, and a touch bit pepper. Or, you should use a sweet soy sauce and sesame seed glaze on the fried tofu. there is also diverse panfried tofu recipes accessible, utilizing fried tofu and cooking it with vegetables a'l. a. stir fry or utilizing the panfried tofu as a protein replace in dishes. And, you may continually ask your chum how she likes her tofu.

Answer 5

I have, in the past, used Tofu as a meat substitute in a stir fry.
Slice the Tofu (a firm to medium firms works good)into small squares, buy a can of stir fry veggies and a
package of oriental noodles (in the cooler case of a grocery store-Albertsons, Ralphs...etc), follow the instructions on the back of the noodles but substitute Tofu for the meat.

Answer 6

Ingredients:
14 oz (400 g) fresh bean curd (tofu)
1/4 tsp scallions, chopped
1/4 fresh ginger, chopped
1 tbsp salt, or to taste
1 tsp rice wine
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
2 tbsp (30 g) flour
2 eggs
1/4 tsp MSG (optional)

Directions:



1. Cut the bean curd into 1/4 inch (6 mm) diamonds. Spread on a dish sprinkle with the scallions, ginger, MSG, salt, and rice wine. Let marinate. Beat the eggs.

2. Heat the oil in a wok to about 210oF(100oC), or until small bubbles just appear around a piece of scallion green or ginger when tossed into the oil. Dip the bean curd into the flour and then into the egg. Add to the oil a few pieces at a time. Deep-fry until brown. Remove and drain well. Place in a dish. Garnish with cooked green leaves and serve.

Answer 7

Tofu has no flavour, it's the texture and wholesomeness that makes it such a wonderful foodstuff. It takes on whatever flavour you put into it. It can be deep-fried and savoury or it can be sweetened and made into a cheesecake.

One of my best dishes, and easiest is scrambled on toast.
I have it every Sunday for brunch.

* * * Scrambled Tofu "Eggs" on Toast * * *

Servings: 2
Nutrition information per serving:

* Calories 280
* Protein 16 g
* Carbohydrate 24 g
* Total fat 13 g
* Saturated Fat 2 g
* Cholesterol 0 mg
* Sodium 240 mg
* Dietary fiber 3 g



1 Tablespoon Vegetable oil
1 Clove Garlic, finely chopped
1 Medium Onion, chopped
1 Small Red or green chili pepper, chopped
1 1/2 Cups Tofu, drained and crumbled
1 Medium Tomato, chopped
1 Teaspoon Oregano, dried
2 Teaspoons Soy sauce
2 Slices Whole wheat bread, toasted

1. In a nonstick frying-pan, cook onions, garlic, and chili in hot oil, over medium-high heat, for 30 seconds, stirring frequently.
2. Add tofu, tomato and oregano, cook, stirring, until tofu mixture is lightly browned, 5 to 6 minutes. Reduce heat and stir in soy sauce, simmer for another minute.
3. To serve. Place one slice of toast on each plate. Spoon scrambled tofu "eggs" evenly over toast. Surprise your partner with this simple yet nutritious breakfast.

Answer 8

Don't substitute tofu for meat. You'll just miss the meat. Miso soup is one of my favorites. You can find instant miso almost everywhere these days. Just add seaweed and small cubes of soft tofu, and perhaps some boiled potato if you desire, and you're set to go. Also, Tofu isn't low fat, but it's low in saturated fat (and high in protein).

Answer 9

The way in which I use tofu the most is by using one third tofu to two thirds meat when making a meatloaf. Squished together with the meat, and a little extra spices, herbs, flavorings (I like dried onion soup mix and chili powder) you'll get a lower fat and delicious alternative to all-meat loaf. Friends and family (and you) will NEVER know its in there - and will be eating healthier.

Answer 10

Do not let closed minded people try to scare you away from tofu just because they had a bad experience (or have just never tried it). Tofu is really versatile. You can spice it with almost anything and make it taste good. It comes in different styles: silken, soft, medium, firm, and extra firm. You can bake it, fry it, stir fry it, scramble it, use it in smoothies, use it in baked goodies, broil it....the possibilities are endless! There are a good many cookbooks dedicated to the preparation of tofu. I suggest getting one to familiarize yourself with your options.