I'm looking for Tofu recipes?

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Thanks everyone!!!I'm looking for Tofu recipes?
Hope you like these simple recipes!





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Sweet Corn Tofu Soup %26gt;%26gt;%26gt;%26gt;%26gt; (Serves 4)





1 can Cream of Sweet Corn Soup (Del Monte)


1 pack of soft tofu (cut into cubes)


2 eggs (beat)


200 cc of water


salt to taste


2 teaspoon corn starch (disolve with a bit of water)





1) Heat the Sweet Corn Soup with water in a pot over medium heat, bring to boil, add tofu into the soup, stir occasionally, boil for 2 minutes


2) add the corn starch to thicken the soup


3) beat the eggs and add into the soup, stir quickly to make egg drops, then turn off the heat. Add salt to taste





%26lt;%26lt; Sauteed mushrooms with Oyster sauce on Tofu %26gt;%26gt;(Serves 2)





100 g of button mushrooms (sliced into thin slices)


50 g of dried shitake mushroom (soaked with water till soft, sliced)


1 pack of firmTofu (sliced into 1/2 inches thick)


1 clove of garlic (crushed)


1 slice of fresh ginger (crushed)


4 -5 tablespoon of cooking oil


green onions (finely chopped)


3 teaspoon of corn starch





Oyster Sauce:


1 tablespoon of oyster sauce


1 teaspoon of soy sauce


garlic power


1 teaspoon of sugar


1 teaspoon of corn starch


1 tablespoon of cooking wine





1) Mix the oyster sauce ingredients into a bowl, set aside


2) Drain the tofu, dry with paper towel, sprinkle corn starch on tofu surface.


3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry till the tofu turned golden brown on both sides. Remove and drain. Set aside.


3) Clean the frying pan, heat the pan with strong heat, add cooking oil and garlic, stir fry the mushroom quickly for 1 or 2 minute, add cooking wine and stir quickly, then add oyster sauce mixture into the pan, stir fry till the mushrooms are cooked. Turn off the heat and add a few drops of sesame oil to make the mushroom sauce shiney.


4) Pour the mushroom sauce on the tofu. Sprinkle the green onion on top. Serve with steamed rice





Note: I also like to put some pork in this recipe to add the flavour -


200 g pork, cut in stirps, marinate with soy sauce, cooking wine, sugar, cornstarch for 15 to 20 minutes, stir fry with 1 glove of crush garlic, (step 3) then add the mushroom into the wok and continue from step 4.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Salad %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 2





1 Tofu (firm one, cut into big cubes)


200g Lettuce (3 different kinds)


6 Cherry tomatoes (cut into half)


2 cucumbers (sliced)


50 g toasted almond (chopped)





Dressing


1 tablespoon extra virgin olive oil


1 tablespoon sushi vinegar


1/2 fresh lemon juice (squeezed)


1 tablespoon soy sauce


1.5 teaspoon sugar


1 teaspoon sesame oil





1) Put tofu on top of the green + tomato in to a salad bowl


2) Pour the dressing on the salad, sprinkle the almond on top





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Kimche Soup %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 2





1 pack. Tofu (soft, cut into big cubes)


150 g Beef Slices (seasoned with salt and pepper)


60g Kimche


1 can of beef soup or chicken soup (clear soup)


50g bean sprouts


50g carrot (slices)


1 onion (slices)


1 tablespoon cooking oil


1 tablespoon cooking wine


100 cc water


chives (finely chopped)


a few drops of sesame oil


salt





1) Heat a cooking pot over medium heat, add oil and stir fry the onion slices for 1 minute, add the beef, carrot and bean sprouts into the pot and stir fry for 30 seconds, add cooking wine, stir fry quickly for 30 seconds.


2) Pour the beef soup and water into the pot, turn heat to high, bring to boil, cook for 2 - 3 minutes till the vegetables are cooked.


3) reduce heat to medium, add kimchee and tofu into the pot, cook for 3 minutes or till the tofu is hot. Turn off the heat.


4) Sprinkle a few drops of Sesame oil into the pot, add salt to taste, spoon the soup to a a large soup tureen, garnish with chives on the soup.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Cheese Cake %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;





200g of Digestive Biscuits (wholewheat) biscuts crumbs


5 tblsps melted butter


3 eggs


60g sugar


225 g cream cheese (cut into cubes)


600 g firm tofu (drain well)


30g plain flour


1 teaspoon vanilla


1/2 fresh lemon juice





1) Preheat oven 170 degree C / 325 degree F.


2) Mix the melted butter with the crumbs, then evenly spread the crumbs on bottom of a 9-inch spring form pan, side aside


3) Blend cheese cube, tofu, sugar with a mixer till smooth, add flour in the mixture, add lemon juice and vanilla to combine well, pour into the pan to cover the crust. Bake in oven for 1 hour or until firm.


5) Chill for 1-2 hours prior to serving.I'm looking for Tofu recipes?
Here you can find hundreds of them, an archives for recipes containg or using tofu :





http://groups.yahoo.com/group/tofu-RECIP鈥?/a>
Asian Noodle, Tofu, and Vegetable Stir-Fry:





Stir-fries feel so easy and undemanding. This one is even more so because it has cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms add flavor to the stock.





2 ounces uncooked bean threads (cellophane noodles)


1/2 ounce dried wood ear mushrooms (about 6)


1 cup boiling water


2 teaspoons peanut oil or vegetable oil


1 cup coarsely chopped onion


1 tablespoon minced seeded jalape帽o pepper


2 teaspoons minced peeled fresh ginger


2 garlic cloves, minced


3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)


1/4 teaspoon salt


7 cups (1-inch) sliced bok choy


2 tablespoons low-sodium soy sauce


1 (12.3-ounce) package reduced-fat firm tofu, cubed


3 tablespoons water


2 teaspoons cornstarch


1 teaspoon dark sesame oil or chili oil





Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.





Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.





Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalape帽o, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.





Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.





Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.





Yield: 4 servings (serving size: 2 cups)