Anyone know of any really good tofu recipes?

Im a vegetarian and i just wanted to know if anyone had any good recipes with tofu. I would like to change from my regular stir-fry.Anyone know of any really good tofu recipes?
Sweet and Spicy Barbecue Tofu





INGREDIENTS:


1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles


3/4 cup barbeque sauce


3/4 cup brown sugar


1 tsp chili powder


1/2 tsp red pepper flakes


3/4 cup orange juice concentrate


salt and pepper to taste





PREPARATION:


Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.


Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well.


Allow to marinate for at least two hours.


Grill for 4 or 5 minutes on each side, brushing with additional sauce.


Sprinkle with salt and pepper just before serving.








Tofu Scramble with Spinach





INGREDIENTS:


2 tbsp olive oil


3/4 cup sliced fresh mushrooms


2 tomatoes


2 cloves garlic, minced


1 bunch spinach, rinsed


1 pound firm or extra firm tofu, well pressed and crumbled


1/2 tsp soy sauce


1 tsp lemon juice


salt and pepper to taste





PREPARATION:


Sautee tomatoes, garlic and mushrooms in olive oil for 2 to 3 minutes.


Reduce heat to medium low and add spinach, crumbled tofu, soy sauce and lemon juice. Cover and cook for 5 to 7 minutes, stirring occasionally.


Sprinkle with a dash of salt and pepper before serving.Anyone know of any really good tofu recipes?
TAKE FIRM TOFU, SLICE,ADD BLACK PEPPER, SALT GINGER, CINNAMON. TUMERIC,AND,NUTMEG SAUTE IN A LITTLE OIL THE TOFU,TAKE OUT THE TOFU STEAKS.SIMMER IN THE SAME POT SOME ONIONS, GARLIC AND MUSHROOM FOR 2 MINUTES,ADD 1 CAN TOMATO SAUCE ,A LITTLE WATER UNTIL SOFT,POUR OVER TOFU STAKES, SERVE WITH RICE OR WITH BAKED SWEET POTATO
Here is something quick, simple and yummy - tofu steaks. Slice the tofu into ';steaks';, marinade in teriyaki sauce or Italian dressing or any other kind of marinade for at least a couple hours or longer, then broil for a few minutes on each side till golden brown.
Tofu Piccata


1 large lemon, peeled and white pith removed


1/2 cup all-purpose flour


1 lb extra firm tofu, cut into 1/4 inch-thick slices


salt %26amp; freshly ground black pepper


2 tablespoons olive oil


1/3 cup dry white wine


4 ounces white button mushrooms, thinly sliced


2 tablespoons capers, drained


2 tablespoons minced fresh parsley leaves


2 tablespoons butter or soy margarine (optional)





Preheat the oven to 275F.


Cut the lemon into very thin rounds, discarding the seeds, and set aside.


Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).


Put the flour into a shallow bowl.


Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.


Transfer the tofu slices to a platter and set aside.


Heat the oil in a large skillet over medium-high heat.


Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.


Place the tofu slices on a baking sheet and keep warm in the oven.


Deglaze the skillet with the wine, scraping up any browned bits from the bottom.


Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.


Stir in the lemon slices, capers, and parsley and simmer until hot.


Stir in the butter, if using, to enrich the sauce.


Arrange the tofu on a serving platter or individual plates.


Pour the sauce over the tofu and serve at once.








This is a tofu dish that even my omnivore hubby thinks is fantastic!
lemon juice and ice
Vegi Lasagna. Layer the noodles, sauce, cheese as normal. But include sliced zucchini, mushrooms, onions and tomatoes. Use the Tofu as a substitute for the meat. Yum!
I have one of the simplest recipes there are but it is really yummy. It is just 1cm thick rectangles of tofu fried in olive oil for minimun amount of time- til it just starts to colour. Get a bowl with half soy sauce, half fresh lemon juice, sit the tofu in it and eat while hot. It is so delicious- even my brother loves it (the biggest carnivore I know :s ).
Tofu Parmigiana





Guests will never know that this isn't veal.





1/2 cup seasoned bread crumbs


5 Tablespoons grated Parmesan cheese [preferably Reggiano]


2 teaspoons dried oregano


kosher salt to taste


freshly ground black pepper to taste


1 [12 ounce] package firm tofu


2 tablespoons extra virgin olive oil


1 [8 ounce] can tomato sauce


1 teaspoon fresh basil, julienned


1 clove garlic, minced


6 ounces shredded mozzarella cheese





In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,


1 teaspoon oregano, salt and black pepper.


Slice tofu into 1/4 inch thick slices, and place in bowl of cold water.


One at a time, press tofu slices into crumb mixture, turning to coat all sides.


Heat oil in a medium skillet over medium heat.


Cook tofu slices until crisp on one side.


Drizzle with a bit more olive oil, turn, and brown on the other side.


Combine tomato sauce, basil, garlic and remaining oregano.


Place a thin layer of sauce in an 8 inch square baking pan.


Arrange tofu slices in the pan. Spoon remaining sauce over tofu.


Top with shredded mozzarella and remaining 3 tablespoons Parmesan.


Bake at 400 degrees for 20 minutes.
THE BEST General Tao's Tofu:





1 box of firm tofu


egg substitute for 1 egg


3/4 cup cornstarch


vegetable oil for frying


3 chopped green onions


1 Tablespoon minced ginger


1 Tablespoon minced garlic


2/3 cup vegetable stock


2 Tablespoons soy sauce


4 Tablespoons sugar


red pepper to taste


1 Tablespoon sherry (optional)


1 Tablespoon white vinegar


steamed broccoli





Directions:





Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.





Heat oil in pan and fry tofu pieces until golden. Drain oil.





Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.





Serve immediately with steamed broccoli over your choice of rice.





Serves: 4





Preparation time: 30 Minutes
Get the tofu and cook it on a BBQ (it tastes GREAT)