Anyone have any good tofu recipes?

i've never had it before, so im not sure how to prepare it. Im not sure why theres different texures from soft to firm so i just got the extra firm.Anyone have any good tofu recipes?
This requires no cooking and is delicious.





Cut a block of tofu into squares, keeping it as a block.





Top with a dice scallion.





Pour enough soy sauce (shoyu) on top of that for the sauce to begin to form a small puddle on the plate.





Top with bonito flakes (fish flakes).





Serve.





Quick, easy, gourmet!!!Anyone have any good tofu recipes?
2 nos Japanese egg tofu


150g fish paste


150g minced pork


150g minced chicken


70g carrot (chopped)


10g coriander (chopped)


6 nos chinese mushroom (soaked, chopped)


Seasoning:


1.5 tsp salt, 1 tsp sugar


1 tsp pepper, 1.5 tbsp corn flour


1 no egg, 1 tsp chicken stock granule


1 tsp sesame oil


Method:


1. Finely mash the tofu and add in fish paste, the rest of ingredients and seasoning, mix well and stir until sticky.


Leave aside.


2. Place te mixture into a 8 x 8 inches square steaming tray w lined cellophane paper. Level the surface, steam in steamer over medium heat for 20 minutes. remove from heat, leave to cool and cut into pieces.


3. Dip the tofu pieces with beaten egg, then coat with tapioca flour. Deep-fry into hot oil over medium heat until golden browned. Dish out drained and serve with mayo sauce.
Hot and Sour Soup





1/4 pound pork or chicken


1 cake bean curd, tofu


3 to 4 Chinese dried mushrooms, soaked


1 pint good chicken stock


1 Tbsp. rice wine or sherry


1 Tbsp. soy sauce


1 tsp. crushed red pepper flakes


1 tsp white pepper


1 Tbsp. vinegar


1 tsp salt


1 Tbsp. corn starch


2 Tbsp. shredded Bamboo shoots


1 egg, beaten





Thinly shred the pork, bean curd and the mushrooms. Bring the stock to a rolling boil, add the pork, bean curd and mushrooms, simmer for 2 to 3 minutes, then add wine, soy sauce, peppers, vinegar and salt. Now blend the corn starch with a little cold water to make a smooth paste, pour into the soup slowly, stirring all the time. Add bamboo shoots and beaten egg in a thin stream, stirring constantly until egg cooks. Serve as soon as the soup thickens.
Mixed Vegetable Tofu Crustless Quiche (makes 4 servings)





Ingredients:





1 large egg


6 1/2 ounces mushrooms, raw


423 g zucchini (2 very large)


370 g onion (one very large)


2 cups spinach, raw


97 g carrot (one large)


1 1/2 tsp oil





Directions:





Preheat oven to 400 degrees. Line 8 x 8 inch pan with non-stick aluminum foil.





Add oil and cooking spray to large saute pan. Heat. Add carrots, saute. Add onion, saute. Add mushrooms, saute. Add zucchini, saute. Add spinach, saute. Add small amount of water to prevent sticking.





Squeeze out tofu and mash throughly. Add seasonings. Add one egg. Add cooked vegetable and mix. Pour into pan.
Tofu Cheesecake:





1 graham cracker crust


1 package silken extra firm tofu, drained


1 package silken soft tofu, drained


1 cube butter


1 tsp vanilla


1/2 cup dutch cocoa or carob powder


1 cup honey or sugar





Blend all but the crust until silky and smooth. Pour into crust and top with whipped cream. Let sit for several hours to firm up. Yum!
Here are 2, I make for my family.








Marinated tofu





INGREDIENTS


1 pound tofu, plain or seasoned


1 (12 ounce) bottle barbecue sauce


1 tablespoon olive oil








DIRECTIONS


Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.


Preheat oven to 350 degrees F (175 degrees C).


Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.


Bake in preheated oven for approximately 10 minutes.





Orange ginger tofu








INGREDIENTS


1 pound firm tofu


1 cup fresh orange juice


1/4 cup rice vinegar


1/3 cup soy sauce


1/3 cup canola oil


4 teaspoons dark sesame oil


3 cloves garlic, minced


1 tablespoon minced fresh ginger root


1/4 teaspoon red pepper flakes


1 green onions, cut into 1-inch strips


1/4 cup coarsely chopped fresh cilantro


2 dried chipotle chile pepper (optional)








DIRECTIONS


Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu.


In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro. Cut the stems off the chiles, remove the seeds, and place the chiles in the baking dish. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.


Preheat oven to 350 degrees F (175 degrees C).


Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.