Have any delicious tofu recipes?

Question

Do you have a great recipe for tofu to share?

Answer 1

Rather than specific recipes how about some ideas that you can customize to your own tastes?

Soft tofu, banana, other fruit plus ice (and sweetener if you like) for smoothies, shakes etc.

Firm tofu mixed with minced herbs, spinach etc for stuffing pasta and/or as a lasagna layer.

Blenderize firm tofu with cocoa, raw sugar and a little EarthBalance to make pudding. Also makes a killer pie filling!

Answer 2

Hello. Sorry, I do not know anything that has no soy sauce. IN fact, this recipe is with A LOT of soy sauce. Maybe you should try Oyster Sauce? Anyway, how I cooked tofu once, it was so nice, i had like 3 whole packages of it cooked and I ate it all myself! I had stomach ache then and I couldn't sleep :p lol :p Anyway, here is the recipe if you ever decide to try it: Cut the tofu into small cubes. Then, marinate it. For the marinate, use a little soy suace, just so that all of the cubes get the brownish color, not any more. Then, take a small to medium size onion and cut it into tiny pieces (granulated onion). Then, again, do the same thing with thyme. Small potion of thyme, and granulate it. Then, if you have ginger, put some over the cubes. Finally, some garlic. Do NOT put water into this. Some brands of tofu kinda change the way the tofu would taste if you put water. If you have Nutritional Yeast put it into the marinate. Anyway, cover it with something then leave it in room-temperature for about 1-2 hours. The longer, the best. Now, when you are done marinating, take a non-stick skillet (any skillet works, a non-stick is just better) and then add very little vegetable oil. I strongly recommend olive oil. Now, before you fry the tofu, take a plate and put in some flour (any flour is nice). Again, if you have nutritional yeast, do put some into the flour. Take your cubes of tofu and put them into the flour, and turn them so the flour is everywhere on the cubes. Then, put them carefully into the skillet. After like 10-15 minutes the tofu should be cooked. Not done yet though! Here is the best part! Now, when your tofu is cooked, keep the fire the same, and take a cup and fill half of it with soy sauce. Then, throw about one third of it into the skillet. Try and throw it over all the cubes (or at least most of them). Now let the tofu fry with the soy suace for about 2-3 minutes. After that, put the next third into the skillet. Let it cook for 2-3 minutes again. Then finally, put the last third into the skillet and let it cook for up to 5 minutes. Later, lower the fire and let it cook for another 5 minutes. When you're done, close the skillet and let it there for 5 minutes. After that put your tofu into a plate. It should be pretty hot, so I would wait another 5-10 minutes. I'm telling you, that thing was SO NICE I had three packs of it!!! I just had it as it was! It was SOOO NICE! Hope I helped! =] Peace. =]

Answer 3

this is an easy tofu recipe it can be ready in 30 min!!


Ingredients:
1 pound tofu, drained
2 tablespoons soy sauce (or to taste)


Directions:

Preheat oven to 350F.

Blot tofu dry with paper towels, squeezing very lightly to help remove extra moisture. Slice into 1/4-inch slices and lay on baking sheet covered with foil. Spray or spoon soy sauce on top of slices, evening spreading over all pieces.

Bake for 25 minutes until golden brown and edges are beginning to crisp. Is good served warm or cold.

For sandwiches, salads and just plain snacking. Keeps in the refrig for 3-4 days

Answer 4

Spiced tofu - recipe

Tofu prepared this way tastes like well-seasoned scrambled eggs.

1 package (16 oz.) regular tofu

3 tablespoons butter or margarine

1-1/2 teaspoon minced fresh ginger

3/4 teaspoon each cumin seed, ground coriander, and ground turmeric

1-1/2 tablespoons soy sauce

1 medium-size tomato, sliced

1 small red onion, sliced about 1/3 cup unflavored yogurt Salt and pepper

2 Whole-wheat pocket breads, each split into 2 rounds and toasted

Drain tofu and cut into about 2-inch blocks; set aside.

Melt butter in a 10- to 12-inch frying pan on medium-high heat. When butter is hot, stir in ginger, cumin, coriander, and turmeric. Cook, stirring, just to toast spices lightly, about 1 minute. Add tofu and soy sauce; mash tofu with a fork into small curds, about 1/2-inch size. Cook uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.

Serve tofu with tomato, onion, and yogurt; season with salt and pepper. Accompany with pocket bread. Serves 2.

COPYRIGHT 1984 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group
http://findarticles.com/p/articles/mi_m1216/is_v173/ai_3331103/print

Answer 5

this one includes tofu and veggies. enjoy!

Big Vegetable Bowl

INGREDIENTS
Olive oil spray
4 cloves garlic, chopped
1/2 cup onion, chopped
1 tablespoon fresh ginger, minced
1 14-ounce package tofu, firm or extra firm
2 carrots, sliced into thin rounds
2 cups broccoli
1/4 teaspoon turmeric
1/4 teaspoon salt
Freshly ground black pepper
4 cups baby spinach or 1 package frozen spinach, defrosted
1 cup sliced white button or shiitake mushrooms
1 tablespoon low sodium soy sauce
1 teaspoon sesame seeds, for garnish

1. Heat a skillet, then coat with olive oil spray. Cook garlic, onion and ginger on medium heat for 3-4 minutes.
2. Add tofu, carrots and broccoli, season with turmeric, salt and black pepper, then cook for 5 minutes on medium.
3. Add spinach and cook for 3-4 minutes more. Plate into a large bowl, and sprinkle with soy sauce and sesame seeds.
Serves two.

The Fat Resistance Diet™
Copyright ©2005 by Dr. Leo Galland, Jonathan Galland.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Tofu and cashew chow mein

Ingredients:
10 oz (300g) precooked thick wheat noodles
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 tablespoons water
2 tablespoons canola or peanut oil
6 oz (180g) firm tofu—cut into cubes
1 carrot—julienned
2 cups small broccoli florets
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
½ cup roasted cashew nuts or flaked almonds

Method:
LOOSEN the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. MIX together the soy sauce, oyster sauce, sesame oil and water in a bowl. HEAT a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. ADD the tofu and stir-fry for 4 minutes. ADD the garlic and ginger and stir-fry for a minute. STIR through the noodles then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

Good luck!