any good tofu recipes?

Question

i have a some tofu left over from a noodle dish i made last night.. i dont know what to make with it.. any good recipes?

Answer 1

Tofu Parmigiana

Guests will never know that this isn't veal.

Ingredients
1/2 cup seasoned bread crumbs
5 Tablespoons grated Parmesan cheese [preferably Reggiano]
2 teaspoons dried oregano
kosher salt to taste
freshly ground black pepper to taste
1 [12 ounce] package firm tofu
2 tablespoons extra virgin olive oil
1 [8 ounce] can tomato sauce
1 teaspoon fresh basil, julienned
1 clove garlic, minced
6 ounces shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,
1 teaspoon oregano, salt and black pepper.

Method
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water.

One at a time, press tofu slices into crumb mixture, turning to coat all sides.Heat oil in a medium skillet over medium heat.
Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic and remaining oregano.
Place a thin layer of sauce in an 8 inch square baking pan.
Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees for 20 minutes.

Answer 2

Tofu Chocolate Pudding

INGREDIENTS
1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy or skim milk
1 tablespoon vanilla extract

DIRECTIONS
Melt the chocolate with water in a heavy saucepan or double boiler.
In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

Answer 3

Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.
INGREDIENTS:
6 ounces silken tofu
1 medium banana
2/3 cup soy milk
1 cup frozen blueberries
1 tablespoon honey
2 -3 ice cubes, optional
PREPARATION:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds.
Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!

Answer 4

This is a homemade recipe from our my home, tasty!
Egg Tofu (tofu which added ingredient with eggs)
Egg (whole)
Salt
Soya sauce
Pepper.

Beat egg together with salt/sugar and pepper. Then Cut eggtofu into pics then slight fried them. Add in egg mixture into the sliced eggtofu and fry until whole pic are golden brown. Serve with chilli sauce or mayonise. Nice!

Answer 5

I like tofu in a little Korean side dish I cook with steak, or chicken or other oriental meals. 1/2 soy sauce, 1/3 cup of sugar, sesame seeds, then soak the chunks of tofu overnight, cook them on a korean burner or a frying pan with alittlle oil till they brown, delicious.

Answer 6

Fruits have seeds; "vegetable" is a non-scientific word for produced edibles

Answer 7

Try the following

Crisp tofu with chilli, garlic, spinach and soy mushrooms
For the crisp tofu
250ml/9fl oz vegetable oil, for deep frying
100g/3½oz tofu, cut into cubes
50g/1¾oz plain flour
½ tsp cayenne pepper
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
½ tsp curry powder
For the chilli, garlic, spinach and soy mushrooms
1 tbsp vegetable oil
2 garlic cloves, chopped
½ mango, sliced
2 red bird's eye chillies, sliced
3 mushrooms, sliced
2 tsp soy sauce
½ lime, juiced
½ tbsp sesame oil
100g/3½ oz baby spinach

Method
1. For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well.
3. Place the tofu into the spice mix and coat the tofu cubes.
4. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
5. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute.
6. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper.
7. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. or Healthy tofu broth
250ml/9fl oz hot vegetable stock
100g/3½oz dried egg noodles (or other dried noodles)
75g/2½oz tofu, chopped into cubes
1 tbsp soy sauce
1 red bird's eye chilli, chopped
25g/1oz ginger, chopped
3 mushrooms, sliced
1 lime, juice only
1½ tbsp sesame oil
2 tbsp chopped coriander, to serve

Method
1. Put the vegetable stock into a saucepan and bring up to the boil. Add the noodles and cook for two minutes.
2. Add the tofu, soy sauce, chilli, ginger, mushrooms, lime juice and sesame oil and cook for five minutes.
3. To serve, transfer the broth into a serving bowl and garnish with the coriander.

Or Chargrilled tofu with Parmesan cream and stuffed tomatoes
For the tofu
½ packet tofu, sliced into three pieces
1 tbsp olive oil
curry powder, to dust
For the Parmesan cream
142ml/5fl oz pot of double cream
55g/2oz parmesan, grated
For the tomato
1 beef tomato, core and seeds removed
55g/2oz breadcrumbs
1 tbsp olive oil
30g/1oz parmesan, plus extra to garnish
2 tbsp chopped fresh coriander
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Drizzle the tofu with the olive oil, then dust with the curry powder.
3. Heat a griddle pan and place the tofu slices onto it, to cook, for five minutes. Turn the tofu slices once, and remove from the heat when nicely charred.
4. In a saucepan heat the cream, and when hot stir through the cheese to melt.
5. In a clean bowl, mix together the breadcrumbs, olive oil, parmesan and coriander. Season, to taste, with salt and freshly ground black pepper.
6. Stuff the tomato with the breadcrumb mixture and sprinkle the remaining parmesan over. Place into the oven, to cook, for five minutes.
7. To serve, place the stuffed tomato and tofu slices onto a plate and drizzle the sauce over

or Aubergine and tofu satay
For the green curry paste:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
1 tbsp fresh coriander leaves and stalks, chopped

For the skewers:
1 packet firm, regular tofu, drained and pressed
1 aubergine
2 tbsp groundnut oil
12 short wooden skewers

For the satay sauce:
2 tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp ground coriander
75g/3oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
salt to taste

Method
1. To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
2. For the skewers, mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto twelve short wooden skewers. Lay flat on a plate and pour over the paste mixture to
coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
4. To make the satay sauce, heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
5. Serve the skewers on individual plates with a small bowl of satay sauce.

Or Tofu stir-fry with spicy rice and tomato sauce
For the rice
290ml/½ pint boiling water
pinch of turmeric
½ tsp coriander seeds
½ tsp cumin seeds
2 cardamom pods
110g/4oz jasmine rice
For the tomato sauce
1 tbsp vegetable oil
2 tomatoes, peeled and diced
splash of water
½ vegetable stock cube
2 spring onions, chopped
For the stir-fry
1 tbsp vegetable oil
3-4 spring onions, sliced
170g/6oz tofu, sliced into strips
1 tbsp soy sauce

Method
1. To make the rice, bring the water and spices to a boil in a large saucepan.
2. Add the rice and allow to simmer for 10-12 minutes until the rice is tender.
3. To make the sauce, fry the diced tomatoes in the oil for 1-2 minutes until they are soft.
4. Add a splash of water, the stock cube and chopped spring onions.
5. Stir through and cook for a few minutes.
6. To make the stir-fry, heat the oil in a hot wok.
7. Add the spring onions and cook for 1-2 minutes, stirring continuously.
8. Add the tofu and cook for another two minutes.
9. Season with soy sauce.
10. To serve, spoon the tofu over a bed of rice with the tomato sauce