Anybody have a good Tofu recipe?

Question

I'm a very picky eater, I'm allergic to any kind of bell pepper and soy cheese, but I LOVE tofu and am sick of the same old recipes (scrambled tofu, fried tofu, and tofu soup). I'm also a vegetarian, so, tofu is my source of protein.

Answer 1

Here are a few quick & simple tofu recipes:

Chinese style tofu salad:
1 block of firm tofu (patted dry and cut into cubes)
1 T. of chopped cilantro
1 T. of chopped green onions
1 T. of chopped garlic
2 T. soy sauce (lite)
1 T. of chinese style black beans with red chili sauce (optional)
1 tsp. of toasted sesame oil

In a skillet, combine all the ingredients except the tofu. Turn on high heat and saute' quickly for about 1-2 minutes. Let the mixture cool slightly. Place the cubes of tofu in a large bowl and top with the veg. mixture. Chill the tofu salad for at least 30 minutes before serving.

Tofu -Japanese restaurant appetizer
-Place silken tofu in a bowl. Top with a bit of toasted sesame seed oil, shoyu (Japanese soy sauce) and Furikake' (a seasoning mixture found in Asian markets)

MaPo Tofu:
There are a few versions of this (you can omit the ground pork) since you are vegetarian. This is a really good recipe with chili sauce, various seasonings and tofu. You can do a search for it or buy the premade packages of sauce in Asian Markets.

Answer 2

Tofu just by itself is yummy. You can find a sauce you like, or soy sauce and cook the tofu in it with broccoli or whatever vegetables you like. By tofu soup do you mean miso soup? If not you can buy some miso paste, add hot water, and dice up tofu, it's really yummy. You can also use tofu in deserts... or eat it with sugar on it, or eat it with soy milk and sugar on it.

Answer 3

u should try korean recipes--they are very good!!
there's one where u get the tofu, cook it a bit, then spread this yummy sauce over it and eat it, which is very good. Or, u can eat cooked tofu with the korean kimchi. look it up in google or something...

Answer 4

Have you tried Tempeh?

Tempeh is fermented soy bean. Since it's fermented it's loaded with extra micronutrients. It's sold in a block. You cut it up.

I love making tempeh chili, cube the tempeh. I love making tempeh stir fry. I love making tempeh sandwhiches. I just posted one here somewhere...

Slice the tempeh thin on a diagonal. Marinate it in 1 cup veggie broth with one tablespoon veggie worshestershire and one tablespoon Bragg's Aminos.

Marinate it for an hour or all day or what ever. Then grill it.

YUM!

Answer 5

There are some really good tofu recipes at http://recipeswithtofu.blogspot.com and some great ones at http://grazingrecipes.blogspot.com

I hope you find what you want at these.

Answer 6

Gingered Vegetable Tofu Stir Fry

1/4 cup dry sherry
2 T. soy sauce
4 tsp cornstarch
1/2 tsp sugar
1 T. vegetable oil
2 tsp ginger root
1 lb. asparagus
10 oz. frozen asparagus
1 1/4 c. summer squash
1/4 c. Green Onions
10 1/2 oz. extra firm tofu
1/2 c. chopped almonds
2 c. cooked brown rice

For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar. Set aside.

Preheat the wok or large skillet over medium-high heat. Pour the cooking oil into the hot wok. (Add more oil if necessary during cooking.) Stir-fry the gingerroot in hot oil for 15 seconds. Add the fresh asparagus (if using) and squash; stir-fry for 3 minutes. Add the thawed asparagus (if using) and green onions; stir-fry about 1- 1/2 minutes more or until the asparagus is crisp-tender. Remove vegetables from wok.

Add tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or until lightly browned. Remove from wok. Stir the sauce. Add sauce to hot wok. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Stir in almonds. Serve over rice. Makes 4 servings.




Szechwan Eggplant and Tofu

Ingredients

(4 servings)

3 tb Soy sauce
1/4 c Dry sherry or Chinese rice wine
1 tb White or brown sugar
1 tb Cider vinegar
3 tb Cornstarch
2 tb Peanut oil
1 md Onion, thinly sliced
1 lg Eggplant, cut into strips, thinly
3/4 ts Salt
2 tb Minced garlic
1 tb Minced fresh ginger
1/4 ts Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut into strips
8 Scallions: greens minced, whites in strips, keep separate
1 bn Cilantro, minced (optional)


Instructions

SZECHWAN EGGPLANT & TOFU
SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens & cilantro.
Serves 4.

Answer 7

here are some recipes

here are some recipes

Choco Walnut Tofu Smoothie

Ingredients (use vegan versions):
* 1 block silken soft tofu
* 1 cocoa powder
* 2-3 teaspoon sweetener (varies) or syrup
* 1oz chopped walnut
* 1 cup unsweetened soymilk

Directions:
Smash tofu and put it into blender. add cocoa powder, sweetener and
soymilk and blend altogether. Add chopped walnut and mix it together.
Freeze about 1 hour - ice cream. Refrigerate - smoothie.
You can also top with cinnamon or maple syrup for flavoring.
Serves: 3
Preparation time: 5mins
http://grazingrecipes.blogspot.com/...

Fried Tofu

In a large teflon frying pan, heat on medium high, put in about 2T sesame oil, 1-2T tamari, and 1-2T chopped scallions-- I also throw in about 1 tsp garlic powder (this is a fast, easy recipe). Cut up 1 block firm tofu into rectangles about an inch in diameter, and 1/4-1/2 inch thick. Heat up the mixture in the pan, stir to mix, spread out, then lay all the tofu slices in the hot mixture. Slosh them around a bit and flip over to coat on all sides with hot oli/tamari mixture. Cook about 5-10 minutes, every once in awhile press down on the slices with a spatula (forces out excess water). Gently turn slices over and continue cooking and pressing about 5-10 minutes more. End product is a very very tasty meat substitute. Problem-- it gets eaten very quickly and you must make more.
http://www.johnrussell.name/recipes/frie...

Mock Chicken Patties

Ingredients (use vegan versions):
* 1 cup water
* 1-14 oz block of Azumaya Tofu - firm (this is not a silken tofu)
* 4 tablespoon chicken style seasoning
* 1 tablespoon beef style seasoning
* 1 cup finely chopped raw cashews
* 3 cups regular rolled oats
* 1 medium minced onion
* 1 cup finely chopped celery

Directions:
Blend until smooth: The water, tofu, chicken and beef seasonings. Pour into a bowl and stir in: the chopped cashews and oats. While the oats are soaking up some of the moisture, braise the onion and celery in a very small amount of oil, then add to the above mixture.Form patties onto a medium-low heat, that has been lightly coated with oil or spayed with Pam. Lightly brown on both sides.Serve with your favorite gravy.
Makes 24 to 28 Patties
Serves: 12-14
Preparation time: 20 minutes
http://recipeswithtofu.blogspot.com/...

Faux Fish Cakes

Serving Size : 8
1 pound extra-firm tofu
2 cups cooked brown rice
1 small onion -- minced
6 tablespoons nutritional yeast flakes
2 tablespoons minced celery
2 tablespoons soy sauce -- (2-1/2)
1 tablespoon lemon juice
1 tablespoon sea salt
1/2 teaspoon dry mustard
1/2 teaspoon dill weed
1/4 teaspoon white pepper
Pinch celery seed
1/4 cup unbleached all-purpose flour

Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the remaining ingredients, except for the flour, in a food processor until well blended. Add to the tofu mixture, along with the flour. Mix well. Form into 4-oz. patties and broil or pan fry for about 4 minutes on each side.
http://www.fatfreevegan.com/soy/faux.sht...

Judges Choice: Tofu Burger yield: 6 burgers

Ingredients:
· 1 lb tofu
· 1/2 cup whole wheat flour
· 3 Tbsp. nutritional yeast
· 2 Tbsp. vegetable bouillon powder
· pepper to taste
· 2 Tbsp. soy sauce
· 1/4 cup (or more) sesame seeds
· 1 small scrubbed potato
· 1/4 tsp. (or more) garlic powder
· onion powder to taste, or one small onion
Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into burgers and bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes, turning once. They can also be fried.
http://www.johnrussell.name/recipes/burg...


Tofu chocolate pudding:

Blend 2 (12 oz)packages firm or extra firm tofu in the blender.

Melt 10-12 oz choc. chips. After they have melted, add 3 tablespoons of honey or maple syrup.

Add the chips and honey mixture to the tofu in the blender. Blend until mixed.

Tofu Stuffed with Brown Rice and Mushroom Dressing

The Tofu
1 pound extra firm tofu (hard Asian tofu is best)
1 cup vegetable broth (I used No-Chicken broth by Imagine Foods)
1/4 tsp. sesame oil
1 1/2 tbsp. soy sauce
1 tsp. minced garlic
1/4 tsp. poultry seasoning (or blend of ground thyme and sage)
Cut the tofu in half through the middle (hard tofu will already be cut).

Then cut each of the halves in triangles by cutting down through the top on the diagonal. (Yes, my favorite knife is purple.)

Turn the triangles cut-side down, and cut in half to form eight equal triangles.

Using a slender knife, carefully cut around the edges of the long side of each triangle, about 1/4 inch away from the edge. Be sure to hold the knife at the same angle as the edge of the tofu to avoid cutting through the outside of the tofu. Make your cuts as deep as you can without risking cutting through the outside wall.

Making additional cuts in a grid pattern helps in getting the tofu out.

Use a spoon (a grapefruit spoon works great here) to remove the tofu from the middle of each triangle. Go as deep as you can, being careful to keep the pouch intact. Set aside the tofu that you take out of the middle--you can use it in the gravy.

Put the tofu pouches in a shallow pan that will hold all of them on their sides. Mix the broth with the remaining ingredients and pour it over the tofu, making sure that some goes into the pouches.

Marinate for at least 30 minutes; then carefully turn the tofu over and marinate the other side for 30 minutes or more. When the rice is done, proceed with stuffing.

Brown Rice and Mushroom Dressing
1 large onion, chopped
1 rib celery, chopped
2 tsp. garlic, minced
6 ounces mushrooms, chopped
1 1/2 tsp. thyme
1/2 tsp. rubbed sage
1/2 tsp. rosemary
1/8 tsp. black pepper
1 cup long-grain brown rice
2 1/2 cups water
1 tsp. salt (optional)
1/3 cup chopped fresh parsley

Spray a large, non-stick pot with canola oil and set it on medium-high heat. Add the onions and celery, and cook until the onions start to become translucent, about 3 minutes. Add the garlic, mushrooms, herbs, and rice and sauté for another minute. Add the water and salt and cover tightly. Turn the heat very low and cook for about 45 minutes, or until rice is tender and water is mostly absorbed. Resist opening the lid until 45 minutes have passed!

Stuffing the Tofu
Preheat the oven to 400 F. Drain the marinade from the tofu and reserve it. Add the parsley and 1/4 cup of the marinade to the rice and stir. Spray two medium-sized baking dishes with non-stick spray. Using a small spoon, gently stuff each piece of tofu with as much rice as you can fit in. Stand the stuffed tofu in one of the two baking dishes. Put the remaining rice dressing in the other dish. Put both dishes into the oven and bake until the tofu is becoming light brown, about 35 minutes. Watch closely to make sure it doesn't burn on the bottom. Serve atop additional rice dressing with gravy (recipe below), if desired. Serves 4.


Tofu-Mushroom Gravy
This can be made without the tofu or mushrooms, if you choose.
1 small onion, minced
extra tofu from making Stuffed Tofu
1 clove garlic, minced
5 mushrooms, sliced
1/4 cup unbleached white flour (or gluten-free flour of choice)
tofu marinade
about 1 1/4 cups vegetable broth
1/2 cup plain soymilk
1 tsp. poultry seasoning
1 tsp. thyme
1 tbsp. nutritional yeast
1/8 tsp. Liquid Smoke seasoning
salt and pepper, to taste

Add enough vegetable broth to the reserved marinade to make 2 cups of liquid.

Spray a non-stick sauce pan with canola oil. Add the onion and sauté for about 3 minutes. Add the tofu and garlic, and cook, stirring, for 1 minute. Add the mushrooms and cook until they exude their juices. Stir in the flour and cook for about 3 minutes, stirring constantly. Slowly stir in the vegetable broth mixture. Add the remaining ingredients and cook, stirring, until mixture thickens, about 5 to 10 minutes. I

http://blog.fatfreevegan.com/2006/11/tof...