Healty Tofu Recipes?

Question

If anyone has easy and tasty tofu recipes could you share a few? I don't want fried tofu since I eat it cause it should be healthy. I bake extra firm tofu in the oven at about 375 and it turns out ok (harder on the outside, soft inside) but it's nothing great... Thanks in advance.

Answer 1

MARINATED TOFU

3/4 c. Tamari
3/4 c. water
2 to 3 tbsp. chopped fresh ginger
2 to 3 rounded tsp. chopped garlic (or to taste)
1 to 1 1/2 lbs. Tofu (firm)

Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness.
Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated.

ANKAKE TOFU

19 oz. firm tofu (1 block)
4 dried shitake mushrooms
2 oz. snow peas
1 med. size carrot
2 tbsp. cornstarch
A sheet of Kobu seaweed
1 oz. Mominori seaweed

DASHI (Broth) :
2 tbsp. soy sauce
1 tbsp. mirin
1 tsp. salt
4 c. water

Boil 4 cups of water with Kobu seaweed and shitake mushrooms for 5 minutes. Take Kobu and shitake out and add soy sauce, salt and mirin. Simmer. Cut shitake mushrooms 1/4 inch width. Peel carrot and slice thinly 1 inch long. String snow peas. Cut 1 inch long. Cut tofu into 1/4th's and place into medium boiling water until it floats.
Put 1 piece drained tofu into each bowl. Cook carrot in dashi broth and put shitake and peas, boil it for 1 minute. Dissolve cornstarch with 1/4 cup of cold water and slowly put into dashi broth. Serve broth with tofu and put mominori on top. Serves 4 persons.

Answer 2

Deborah Madison has a wonderful book called "This Can't Be Tofu" -- I have served tofu dished from this book to many of my "tofu hating" friends with great results... There is also a wonderful section about how to pre-prepare the tofu. which to my mind is the biggest thing that people do wrong when making a dish with tofu... It's well worth the price IMHO.

This is one of my FAVORITES...

http://www.webliminal.com/archives/000006.html

Answer 3

Get a clay pot (it is a clay bowl with a vented clay lid) they are available at most Asian stores. You steam and bake with a clay pot so the possibilities are endless my husband loves my Tofu and Japanese eggplant clay pot - I just use medium firm tofu cubed, add cubed eggplant, 1/4 cup cubed onion, salt, pepper and a tablespoon of Hunan sauce(from a jar) then cover and bake at 350 for about 35 minutes serve with steamed rice and enjoy! once you try clay pot you will love it and hopefully be really inspired to create many exciting and tasty tofu dishes. Good Luck!

Answer 4

Tofu is a wonderful filler because it'll take on the flavor of whatever you're cooking it with. The most unhealthy but most tasty (to me) is to deep fry the tofu. Steamed tofu is prob the most healthy option. You can add a lot of flavor by marinating the tofu first. If you're using a less firm tofu, you can use it to replace cheeses in italian food, pudding, smoothie, etc. Also try making a homemade tofurky or use in indian food to replace paneer. Yum!

Answer 5

i got a recipes for steam tofu. you can try it out.

Steamed Soft Beancurd with a Light Sauce
Ingredients :

1 tub soft silken tofu

1 tbsp chopped garlic

1 tbsp thinly sliced ginger

3 tbsp cooking oil

Sauce ingredients:

2 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp chicken stock

1 tbsp cooking oil

1/2 tsp sesame oil

1/4 tsp sugar or to taste

Dash of pepper

1/4 cup water

Garnishing:

Shredded spring onion curls

Coriander leaves

Chilli curls

Method :
Place tofu on a steaming plate and steam over a gentle heat for six to seven minutes to warm the tofu. Remove and set aside.

Heat oil in a wok and fry ginger and garlic till crisp and golden. Dish out, leaving the oil in the wok.

Add in sauce ingredients and bring to a boil. Reduce the heat and simmer until sauce turns slightly thick.

Pour sauce over tofu. Serve with garnishing ingredients and add the crisp garlic and ginger slices.

Answer 6

Tofu Stew
same as beef stew only with nobeef replace it with tofu. add2 Tablespoons of Braggs Amino Acids. (Braggs is a salt replacement also). A bay leave for taste & of corse oregano, thyme, celery seed etc.

Answer 7

Mix red miso, apple cider vinegar, honey, garlic, and sesame oil together to make a paste. Spread it on skewered tofu and barbeque. Put it on skewered veggies too for a good meal. It's yum!