how do u cook tofu?

Answer 1

Marinated Tofu for Meat-Eaters Who Hate Tofu
1 (14 ounce) package extra firm tofu
1 cup marinade (I like a spicy peanut satay sauce)
1/2 cup flour (to dust)
1-2 tablespoon oil
Place the tofu (still in its packaging) into the freezer for at least 24 hours. Keeping it in there longer doesn't hurt it.
Remove the tofu from the freezer and defrost by bringing a pot of water to a boil and placing the frozen block of tofu (still in its packaging) in the pot for 10 minutes or until defrosted.
Remove the tofu from the packaging (finally!) and cut the block laterally in half so you have two block-sized slabs that are half the width.
Slice each slab lengthwise into three and place on a clean dish towel or paper towels. Cover the six pieces with another dish towel and place a cutting board or baking tray or other flat object on top. Place heavy cans or books onto the board and let sit for 15-30 minutes.
Cut the tofu lengths into cubes and place into marinade for a minimum of 30 minutes.
Remove from the marinade and dust the tofu cubes with flour.
Heat the oil in a frying pan over medium heat.
Shallow fry the cubes until all sides are golden brown and crispy.
Serve hot with rice or couscous and a puddle of the marinade as a dipping sauce


Tibetan Greens With Tofu (Tse Tofu)
1 bunch swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 garlic cloves, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 (12 ounce) blocks firm tofu, cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 garlic clove, chopped
1/4 teaspoon ground black pepper
Wash the Swiss chard and tear it into pieces, removing the stems.
Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.
Stir in the soy sauce, tofu, and peas.
In a separate frying pan, heat a tablespoon of oil until it's very hot.
Stir in the black pepper.
Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
Cover the pan and let it steam for 30 seconds.
Spread the greens on a serving platter and pour the tofu mixture on top.


Mapo Tofu (szechuan Homestyle Tofu
1 lb firm tofu
4 ounces ground pork
1/4 teaspoon salt
1 tablespoon chili paste (or more, depending on your preference)
3 tablespoons chicken broth or chicken stock
1 leek or 3 green onions
1 teaspoon black bean paste
Marinade
1 1/2 tablespoons tapioca starch
2 tablespoons soy sauce
Mixture
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce
Mix marinade ingredients.
Marinate pork for about 20 minutes.
Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
Remove from boiling water and drain.
Chop leeks or green onions into short lengths.
Heat wok and add oil.
When oil is ready, add the marinated pork.
Stir-fry pork until the color darkens.
Add salt and stir.
Add the black bean paste.
Add the chili paste, then the stock, tofu, and leek or green onions.
Turn down the heat.
Cook for 3- 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together.
Add to wok and stir gently.
Serve with freshly ground Szechuan pepper.
Prep time is marinating time.


Tofu Lasagna
1 (8 ounce) package lasagna noodles
1/4 cup butter
1/2 lb fresh mushrooms, thinly sliced
3 garlic cloves, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups spaghetti sauce
1/2 cup wheat germ
1 cup tofu, mashed
1/4 cup parmesan cheese, grated
1/2 lb mozzarella cheese, grated
1/4 cup fresh parsley, chopped
Cook and drain lasagne noodles.
Set aside. Melt butter in large skillet. Add mushrooms, garlic salt and pepper.
Cook until mushrooms are tender.
Stir in sauce and wheat germ.
Heat through.
Combine tofu and Parmesan cheese in a bowl.
Combine mozzarella and parsley in another bowl.
In a 9" x 12" pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350 degrees F for 45 minutes or until hot and bubbly.
Let stand for 15 minutes before cutting.



Fried Tofu
1 (350 g) package extra firm tofu
3 tablespoons tamari or soya sauce
1/4 cup Red Star nutritional yeast
1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)
Lightly grease a non-stick pan with oil.
Put Tamari (Soy Sauce) in a bowl.
In another bowl Mix yeast and spices.
Slice Tofu into 1/4" slices.
Dip Tofu in the Tamari and then in the yeast mixture.
Fry until Golden, flip and brown the other side.
Add a bit of oil if necessary.


Roasted Tofu
1 lb firm tofu, drained and cut into 1 inch squares,about 1/2 inch thick
2 tablespoons plain yogurt
Seasonings
2 tablespoons chopped green coriander
3 tablespoons grated coconut
1 chopped green chili pepper
1/2 teaspoon red chili powder (to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Blend all the seasonings and yogurt together to make a paste.
Put the tofu pieces on aluminum foil in a baking dish.
Spread the paste on the pieces.
Wrap the foil around loosely and bake at 400°F for 15 minutes until cooked.
Open the foil and broil for 5 to 10 minutes for brownish look.
Serve hot.

Answer 2

1

Answer 3

Many, many ways. There is hard, medium and soft tofu. Use the soft for desserts and smoothies, yogurt style.

Marinate and grill hard tofu or, for something quick, slice an squarish block of tofu in slices 1/5" thick. Cut each slice diagonally to get two triangles, cover with a little flour and fry in hot oil until the pieces are nice and brown. Serve with your favorite sauce; anything from soy to tomato sauce goes well.

You can mince it and make pies.... it is really versatile.

Answer 4

Tofu squares, Frozen veggies (or fresh), soy sauce, throw it in a frying pan and saute it up.

Answer 5

I personally HATE tofu, but there are COUNTLESS ways to cook it. You're sitting in front of the greatest research tool in history (the computer, if you're that dense), and you haven't yet looked for something THAT simple?!

Answer 6

I like to marinate it in a little soy sauce, rice vinegar, sesame oil, a little garlic and some hot chili sauce ..... then I pan fry it .....

Answer 7

You can fry it. Saute it. Braise it. Bake it. Stew it. I think you get the idea that it's pretty versatile.

Answer 8

http://home.ivillage.com/cooking/food/0,,308,00.html?par=wdn,home,hh,hyper