does anyone know any delicious recipies with tofu?

Question

thanks :]

Answer 1

Honey Mustard Tofu

2 T. butter
1/2 lb. firm tofu, sliced into 1/4 " slices
1 cup of flour
1/2 cup water
1/8 cup dry white wine
1 vegetable bouillion cube
3 T. prepared mustard
3 T. honey

For heat, add Cayenne pepper to taste

Melt butter in a medium skillet over a medium-high heat.
Dredge tofu slices (or cubes) in flour and place in hot butter.
Brown slighty, turn them over and brown the other side.
Add water, wine, cayenne pepper and bouillon cubes;
simmer for 10 minutes, or until the bouillon cube dissolves.
Stir in mustard and honey. Simmer until thickened.
Add garnish and serve...

and

HOT FILLED TOFU POCKETS (VEGAN)
(Guizhou Lianai Doufu)

Ingredients:

1 lb Firm bean curd (tofu)
2 c Peanut oil, for frying

Filling:
1 Tb Peanut oil
3 Tb Minced fresh cilantro [ed.--or basil!]
2 Tb Finely chopped garlic
2 Tb Finely chopped scallions
1 1/2 Tb Minced peeled fresh ginger
Chopped red chiles to taste [should be fiery]
1 Tb Dark soy sauce
1 ts Sugar
1/2 ts Salt
1/2 ts Sesame oil


Sauce:
1 Tb Peanut oil
1 Tb Finely chopped garlic
1 Tb Minced peeled fresh ginger
1 Tb + 2 ts Dark soy sauce
1 Tb Rice wine [or veggie broth]
1 ts Sugar
1 c Vegetable stock
1 ts Cornstarch, mixed with
1 ts Water
2 ts Sesame oil
[1/2 ts cayenne if desired]
-
DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to
drain further on paper towels. Preheat a wok or large saute pan.
Add the oil and all the filling ingredients and stir-fry for 1 minute.
Put the cooked ingredients in a bowl and allow them to cool
thoroughly.

Preheat a wok or large saute pan. Add the 2 cups oil and, when it
is hot, deep-fry the bean curd on both sides until it is golden brown.
Remove the bean curd squares from the wok, drain them well on
paper towels, and allow them to cool thoroughly. Drain and discard
the oil.

Take each of the bean curd squares and, with a knife, split it
slightly open on one side so a pocket is formed. Place a spoonful
of cooked filling in each of the pockets. Continue to fill the
squares until you have used all the bean curd.

Wipe the wok clean, reheat, and add 1 Tablespoon oil. Add the
garlic and ginger, and stir-fry for 30 seconds. Then add the rest of
the sauce ingredients except the cornstarch mixture and sesame oil.
Bring to a boil, return the fried bean curd pieces to the pan and cook
over medium heat for 3 minutes. Now add the cornstarch mixture, stir
gently to combine, and then add the sesame oil. Give the mixture a
final turn and serve at once.

Serves 4 as part of a meal, or 2 as a single dish.

Answer 2

I love a good Tofu Scramble!

1/2 a pound of medium Fu (tofu) (drained)
2 tablespoons Nutritional Yeast
1 to 1/2 teaspoons Turmeric
about 1/4 onion, diced
2 tablespoons cold pressed extra virgin olive oil
what ever veggies you like.

Drain the fu, or you'll get "runny eggs."

In a skillet (cast iron is best) heat the oil on medium or so. Lower is better if you don't mind the wait. Add the onion and turmeric. Saute til the onion is translucent. Add the fu. Chop it up with your spoon. It will begin to turn yellow from the turmeric.

Add your veggies. I like spinach and mushroom. If you use mushrooms, add them before the fu. They take a little longer to cook. Sprinkle the Nutritional Yeast on it. Makes it nice and cheesy.

You can make a "To Go" breakfast burrito with this. It's super YUM. Or just have it with toast.

Answer 3

Carrot Tofu Scramble
(great recipe for someone that thinks they don't like tofu or has never had it before)

Carrots
Firm tofu (pressed to remove as much water as possible)
1/3 cup soy sauce
sesame oil (to taste)
green onions, jalapeno (optional)
toasted sesame seeds to sprinkle on top

In a food processor or a cheese grater, grate the carrots and the tofu. You want to have about equal amounts of each. In a frying pan, cook the carrots and tofu (and onion and jalapeno if using)for about 10 minutes. After everything is cooked, add the soy sauce and sesame oil. Serve over rice and sprinkle with sesame seeds.

___________________________________________________

Easiest and best tasting tofu recipe I've ever had. The fact that the tofu is grated and not in big blocks makes it much less intimidating.

Answer 4

Curried Tofu:

Serve with white rice or rice noodles and fresh orange slices.

2 teaspoons vegetable oil
1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 cup light coconut milk
1 teaspoon curry powder
1 cup precut matchstick-cut carrots
1/4 teaspoon crushed red pepper
1 (15 1/4-ounce) can pineapple chunks in juice, drained
1 medium red bell pepper, thinly sliced
1/2 cup chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.

Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil.

Yield: 3 servings (serving size: about 1 1/3 cups)

Answer 5

Tofu is great with fruit salad.. lay a thin layer of tofu.. then top with fruit salad. if U like U can
top with a top layer of tofu. Chill for a couple hours.
Here's another: Tofu brush with honey top with bits of chopped or diced fruit! Add dream
whip if U like ( Yes this idea came from Dream Whip)
U can use tofu on sticks of Celeric or Celery.
U can use tofu in Veggy Wraps, Egg rolls,
Horn Of Plenty, Veggy Rolls!
U can use tofu in preparing veggy burgers too!

Answer 6

To get an idea of ways tofu is meant to be prepared. bypass to a acceptable chinese eating position and order countless dishes. Tofu with assistance from itself has an rather diffused style. hence the favor for nice sauces. something from sweet soy to sweet peanut sauce are tremendous with tofu which has been deep fried so as that the exterior is golden brown and the interior remains tender.

Answer 7

How to press and freeze tofu

To press Tofu, place tofu on a plate, then place a paper towel on top, then place a cutting board on top of that, then place a bowl or pan of water on top of that (the bowl or pan have to be large because you are going to need about five pounds of weight on top of the tofu to press it effectively). Every now and then take the weight off and pour the water off of the plate or you can use paper towel to sop up the liquid.

After the tofu shrinks down to about half its thickness take the tofu off of the plate and place in a freezer bag or container and leave it there for 24-36 hours before using.

It will take about three hours to thaw out tofu at room temperature, but you can defrost it in the microwave for about 2-4 minutes to cut down on the time. DO NOT COMPLETELY DEFROST IN THE MICROWAVE BECAUSE THE TOFU MAY START TO COOK! The tofu will be a darker color after this process but it will have a better texture.


Vegetarian Stir-Fry

Note: you'll want to start the rice before you start cutting up the vegetables.

Vegetable, Sesame, or Peanut oil (Sesame and Peanut oil have a better flavor than Vegetable oil)
1 large onion
minced garlic
Sugar
Tofu (pressed, frozen, and then defrosted)
Whatever kind of veggies you like but I suggest broccoli, carrot, bell peppers, green beans,
and fresh peas.
Thin teriyaki sauce

Directions:

First cut the tofu into 1-inch cubes, and slice up the vegetables including the onion.

Put your Wok on the stove and put in one-quarter inch oil and turn on the stove. When the oil
is heated put in HALF of the chopped onion, then one heaping tablespoon garlic, and then the tofu. Immediately after you put
the tofu in sprinkle the top with sugar (about 1 teaspoon).

Cook the tofu, onion, and garlic until the tofu is browned. Take out the tofu, garlic, and onion and place it in a dish or on a plate.

Put some more oil in the pan if there is none left and then put in the rest of your veggies (including the remainder of onion) in the order
that they take to cook. For example, put the broccoli in way before the bell peppers because broccoli takes longer to cook.

After the veggies have cooked add the tofu mixture to the pan and put in teriyaki sauce to taste and cook for a while longer (to reheat the tofu and
the let the teriyaki sauce infuse.)

Serve with rice.

Answer 8

MISO SOUP WITH TOFU

3 c. water
1 tbsp. fish flavored stock
3 tsp. soy bean paste (Miso)
1/2 c. tofu
3 tsp. green onion, sliced thinly from top to end

Combine water and fish flavored stock, and bring to boil. Add diced tofu then dissolve soy bean paste into the soup. Just before serving, sprinkle with the sliced green onion. This will make 4 servings.
Variations:

Add sliced potato and onion, or

Add shredded radish and carrot, or

Add diced eggplant or any other choice which makes you healthy.

Answer 9

I put tasted sesame oil in a hot wok, add the cubed extra-firm tofu, lots of sliced or cubed onions, a goodly amount of chopped garlic, and misc. vegetables (bok choi,pea pods,whatever) Add some "Panthai Brand Sweet Chilli Sauce" (spicy!) and some light soy sauce. Serve plain or over steamed brown rice. V-e-r-y tasty!!!

Answer 10

this sounds good...have not tried

Flakken Bacon

"This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 5 Min
INGREDIENTS
·1 (7.5 ounce) package smoked firm tofu, frozen and thawed
·1 tablespoon nutritional yeast
·1 tablespoon water
·2 tablespoons maple syrup
·1 dash liquid smoke flavoring (optional)
·2 tablespoons low-sodium soy sauce
·1 teaspoon onion powder
·1/2 teaspoon garlic powder
·2 tablespoons butter or margarine

DIRECTIONS
1.Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2.Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
http://allrecipes.com/Recipe/Faken-Veggie-Bacon/Detail.aspx