good tofu recipes?

Question

I'm, on vacation, and I have some more time to experiment in the kitchen. Does anybody know some good spicy tofu recipes?
They don't need to be vegetarian or vegan, but it's ok if they are.
Thanks

Answer 1

These are my two favorite ways of eating tofu and tempeh.

I know a lot of people don't like eggplant, but if you do, this first recipe is really great.

SZECHWAN EGGPLANT AND TOFU

3 tbsp Soy Sauce
2 tbsp Minced Garlic
1/4 c Dry sherry or Chinese Rice wine
1 tbsp Minced fresh ginger
1/4 tsp Black pepper
1 tbsp White or brown Sugar
Cayenne pepper to taste
1 tbsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tbsp Cornstarch
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced-whites in strips, separate
1 lg Eggplant, cut into thin strips,
1 bn Cilantro, minced (optional)
3/4 tsp Salt

SZECHWAN EGGPLANT & TOFU Sauce: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside.

Heat a large wok over a high flame. Add oil & onion & stir-fry for about a minute. Add eggplant & salt & stir-fry for 8 to 10 minutes till the eggplant is soft. Add Garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms.

http://www.cook-chinese.com/Szechwan-Eggplant-and-Tofu.html


Sweet and Sour Tempeh:

INGREDIENTS:

1 package tempeh, cut into 1 inch cubes
3/4 cup vegetable broth
2 tbsp soy sauce
3 tbsp olive oil
1 can pineapple chunks (15 oz)
1 green pepper cut into 1inch squares
1 yellow or white onion, chopped
2 tbsp brown sugar
1/4 cup vinegar (cider or white)
1 tbsp corn starch

PREPARATION:

In a skillet, braise tempeh in vegetable broth and soy sauce for ten minutes.

In a separate skillet, sautee the tempeh in olive oil until browned, about 3-5 minutes, reserving broth and soy sauce mixture, as you'll use this to make a sauce.

To make the sauce, add the juice from pineapple, cornstarch, vinegar, and sugar to the broth and soy sauce, and bring to a simmer.

Add peppers and onions to sauce. Sauce will begin to thicken almost immediately, so keep stirring.

Once sauce has thickened, reduce heat, add tempeh, combine well and serve over rice.

http://vegetarian.about.com/od/maindishentreerecipes/r/SweetSourTofu.htm

Answer 2

So this is not going to help your experimenting, but as a vegetarian, a great snack is:

Green Pepper slices and
Extra Firm Tofu

Answer 3

It's not that spicy, but it is good. I pulled it off MSN Lifestyle:

3 tbsp pine nuts
1 tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp coarse salt
freshly ground pepper (hell, if you don't have it, just use regular pepper)
1 package of tofu, sliced
3 tbsp boiling water
2 tbsp lemon juice
4 tsp agave nectar (it called for honey, but since I'm vegan, I don't do bee puke. Use your favorite honey sub)
1 tsp EVOO

Toast pine nuts in your frying pan and set aside to cool. Mix paprika, cumin, salt, and pepper in a small bowl and dredge tofu slices in mixture to coat. Mix water, lemon juice, and agave nectar in a small bowl.

In the same fry pan you used to toast the pine nuts, saute tofu in olive oil until brown and crusty on both sides. Add liquid mixture to pan and shake to coat tofu. Remove to serving platter and sprinkle with pine nuts.

Answer 4

Add some canola oil or butter oil or butter into the pan.
Saute tofu with portebello mushrooms and snowpeas.
Garnish with chopped almonds.

Answer 5

Well I like to buy the pre-cubed kind drain out the water and eat it plain or with a sprinkling of lemon pepper salt.