What are some good, simple recipes that associate a lot of tofu in it?

Hot or cold, meat or no meat, and I'm not allergic to anything (as far as I know)





I love tofu, but the only thing I know how to cook it is with a spicy ';kimchee cheekae'; soup (it's korean...)What are some good, simple recipes that associate a lot of tofu in it?
These are a few of my fav. Enjoy :)








Tofu Turkey





1 tbsp. black pepper


8 to 10 c. bread cubes


2 c. vegetable broth


2 c. diced celery


1 tbsp. celery seed


cranberry sauce


2 cloves minced garlic


2 tbsp. marjoram


1 c. diced mushrooms


1 c. diced onions


1/2 c. fresh minced parsley


2 tbsp. rosemary


1/4 c. sage


2 tbsp. savory


1/2 c. sesame oil


3/4 c. soy sauce


2 tbsp. thyme


5 lbs. firm tofu





Preheat oven to 400 degrees F.


Mash tofu in a bowl.


Line a colander with a clean, wet cheesecloth, add tofu and cover with overlapping cheesecloth. Put a plate on top of the covered tofu, put a 5-lb. weight on top of the plate, and set aside for one hour.


Saute onions, celery, mushrooms and garlic in 2 tbsp. of the sesame oil, over medium heat.


Add sage, marjoram, thyme, savory, rosemary, celery seed, pepper and 1/4 c. of the soy sauce. Cover and cook five minutes, or until vegetables are tender.


Add bread cubes and parsley to vegetable mixture and mix well. Add broth to moisten.


Mix the rest of the sesame oil and sauce in a small bowl. Set aside.


Remove the weight that on top of the tofu, the plate, and the top layer of cheesecloth.


Make a well in the tofu by hollowing it out from the middle, leaving a 1-inch ';crust'; all around the edges. Keep some tofu for the top.


Step10Baste the inside of the cavity with the sesame oil and soy sauce mixture.


Pack the stuffing into the cavity, cover with the remaining tofu and pat down well.


Put a greased baking sheet on top of the colander and flip the tofu over.


Baste the outside of the tofu well and cover with foil.


Bake for one hour, remove foil, baste again and bake one more hour, or until tofu is golden.


Place tofu on a serving dish and garnish with parsley. Serve.





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Stir-Fried Tofu With Chinese Mustard





1 1/2 tbsp. soy sauces


1/4 tsp. Asian chili-garlic sauce


1 tbsp. dry sherry or Shaoxing cooking wine


2 tbsp. raw peanuts


1 large bunch Chinese mustard greens - washed, ends trimmed, and chopped


1 tbsp. peanut oil or vegetable oil


2 tsp. cornstarches


12 oz. block extra-firm (preferably Nigari) tofu


1 tbsp. rice vinegars or plain vinegar





In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp. water, and chili-garlic sauce. Whisk in cornstarch and set aside.


Drain tofu and pat dry with paper towels. (If your tofu isn't really firm, put a plate on the tofu, weight the plate with a can, and let the water drain out for 10 minutes.)


Slice the tofu block in half lengthwise, to create two smaller rectangles, then into 录-inch slices.


Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat.


Add the peanuts and stir-fry until golden. Remove from the wok with a slotted spoon.


If there's less oil in the wok now, add a little more.


Add the tofu to the wok. Shake it around to distribute the oil and let fry for a few minutes undisturbed. When the tofu is golden on one side, turn it over and fry the other side.


Remove the tofu from the wok.


Add the greens, in batches if necessary, to the wok. Stir-fry until wilted (this will only take a minute or so).


Whisk the sauce to redistribute the cornstarch.


Put the tofu back in the wok and toss with the sauce and greens to combine. Turn down the heat to medium and cook a minute or two more, until the tofu and greens are well coated with the sauce and the greens are tender.


Garnish with the peanuts and serve.





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Fried Tofu with sauce





tofu, extra firm


olive oil


onions (optional), sliced or chopped


soya sauce (Bragg brand is best!)


water


nutritional yeast, such as Engivita yeast (available at health food stores)





Slice tofu into ';steaks.'; I do this by slicing the brick into slabs about 0.5'; (1.25cm) thick. If you prefer, you can cube the tofu. I like the steaks!


Heat frying pan to medium heat, then drizzle olive oil over entire bottom surface %26amp; sides. Add the sliced tofu. If you are using onions, add them now, too. Allow to brown slightly on one side, then turn and brown the second side.


In a cup or glass, mix 1 part soy sauce to 1 part water. For your first batch, try using a regular-sized coffee mug. Pour this liquid over your browned tofu.


While the liquid is still bubbling, sprinkle nutritional yeast over the entire panful of tofu %26amp; liquid. You are basically trying to use enough to make a thin paste.


Stir, or move tofu around in such a way that the liquid and yeast combine thoroughly. Turn tofu if needed to ensure that there is no dry yeast left anywhere.


Continue cooking on medium heat for about 3-5 minutes more, or until the sauce thickens into a gravy-like texture.


Serve hot, over rice or potatoes!





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Tofu Nuggets





3 tbs. of all purpose flour


6 tbs. of cold water


2/3 cup of dry bread crumbs


1 tsp. of salt


Dash of red pepper


1 (12 oz.) package of extra firm tofu


Vegetable oil for frying


Barbecue sauce for dipping





Drain the tofu and cut into 1-inch cubes.


Beat flour and water with a whisk in a mixing bowl.


Mix bread crumbs, salt and red pepper in a separate mixing bowl.


Maintaining one hand for the dry mixture and the other for the wet mixture, dip each tofu cube into the wet batter and then roll it in the bread crumb mixture.


Heat about a half inch of vegetable oil in your skillet over medium high heat. Fry each nugget for about 30 seconds on each side, or until golden brown throughout. Only fry about ten to fifteen nuggets at a time.


Drain fried nuggets on paper towels and let cool about 2 minutes. Serve with barbecue sauce for dipping.


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Tofu Broccoli Stir-Fry





1 package brown rice


1-2 cups frozen broccoli


1 package extra firm tofu


Sun-Bird鈥檚 Stir-Fry Seasoning Mix


2 tsp. soy sauce


2 tsp. sugar


1/3 cup water


2 tsp. vegetable oil





Boil brown rice until tender or purchase microwavable ten-minute brown rice.


Mix brown rice and broccoli in a large frying pan or wok.


While rice and vegetables saut茅, slice tofu into small squares or rectangles. Add tofu to the brown rice and broccoli鈥攁mount of tofu will vary upon preference. Gently stir in tofu.


Add Sun Bird鈥檚 Stir-Fry Seasoning Mix to the pan or a preferred sauce. If using Sun Bird鈥檚 Stir-Fry Seasoning Mix, add soy sauce, sugar, water and vegetable oil to the pan.


Mix ingredients gently every few minutes. Let saut茅 for 10 minutes or until broccoli is tender and tofu has browned.What are some good, simple recipes that associate a lot of tofu in it?
Battered %26amp; Fried tofu


1. Cut tofu into pieces, about the same size as chicken nuggets.


2.Combine egg, salt, pepper to taste.


3. Dust tofu pieces in flour (any white flour will do but I use rice flour).


4. Dip the tofu pieces in the egg mixture.


5. Lightly coat the tofu in breadcrumbs.


6. Pan fry in 0.5cm of rice bran oil or olive oil (virgin or light) on medium heat, turning over once, until the tofu is golden brown and crispy.


7. Place the fried tofu on a paper towel to remove the excess oil.


I have made these a few times - very tasty. Enjoy your vegetarian version of battered fish!
recipeswithtofu.blogspot.com has tons of great tofu recipes.





Good Luck
Popcorn Tofu


http://wanderingchopsticks.blogspot.com/鈥?/a>





..I love tofu! I recently made this and it turned out so good. I enjoy it ..I hope you do too =]
alot of soups