Tofu Recipes?

Anyone know any simple recipes for Tofu?. I'm strapped for time and have limited cooking skills, but would like to add it as part of my diet. Preferably as part of an evening meal.Tofu Recipes?
Tofu stuffed cabbage recipe





Ingredients





I cabbage


500g of tofu


1 onion


3 cloves of garlic


A handful of roasted peanuts, ground or chopped


5 or 6 dessert spoons of soy sauce


2 vegetable stock cubes


A third of a teaspoon of crushed dried chilli


A few sprigs of green coriander


A bunch of celery herb (with stems) or green onions


1 dessertspoon of sugar


2 dessertspoons of flour


Salt


Oil





Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or separate the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then rinse in cold water and drain.





To make the stuffing, chop the onion and garlic finely and fry it in a little oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a little salt. Remove from the heat and mash until the ingredients start to bind together.





Remove the mid-rib from a cabbage leaf and make a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Repeat with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the boil. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little cold water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.Tofu Recipes?
whichever way you prepare it, put it onto the plate then immediately scrape it into the bin before it passes your lips.
I have tried it in Malaysia, tasteless mush
How about having a 3 courses Tofu dininer?





Here is the Menu


Sweet Corn Tofu Soup or


Tofu Salad


Sauteed Mushroom with Oyster Sauce on Tofu serves with steamed rice


Tofu Cheese Cake or Strawberries Tofu Smoothy





%26lt;%26lt;%26lt;%26lt; Strawberries Tofu Smoothy %26gt;%26gt;%26gt;%26gt;%26gt; Serves 2





200 cc skimmed milk


1 tablespoon honey


10 frozen strawberries


1/2 pack of silken soft tofu





Blend all the ingredients and enjoy. You may replace strawberries with banana or mango or papaya.





%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;%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; 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; 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
are you in the UK? If so, try Cauldron marinated tofu peices with stir fry and some soy or thai sauce. Delicious. Tofu is really bland unless you marinate it (or buy these pre-marinated chunks). It's really good for you and very tasty when marinated.
Citrus-Braised Tofu with Vegetables























Ingredients


1 pound firm or extra-firm tofu


2 tablespoons toasted sesame oil, divided


12 baby carrots, peeled and halved lengthwise


1 medium red onion, dived


1 medium red bell pepper, seeded and diced


1-1/2 teaspoons minced peeled fresh gingerroot


1 garlic clove, minced


1 can (6 oz.) orange juice concentrate, thawed and diluted with 2 cans of water


1 tablespoon fresh lime juice


1 tablespoon reduced-sodium soy sauce


2 teaspoons finely grated fresh orange zest


1/2 teaspoon dried basil


Pinch of dried red pepper flakes (optional)


1 cup trimmed fresh or frozen cut green beans


6 ears canned baby corn, drained and cut into 1-inch pieces


1-1/2 tablespoon cornstarch


1 package (7 oz.) thin rice noodles, soaked in hot water until pliable, then drained





Directions


1. Cut the tofu block horizontally into 2 slabs. Place the two pieces side by side on a cutting board covered with plastic wrap. Place another cutting board on top and put 2 to 4 heavy cans on the top board to weight the tofu evenly. Let tofu stand for 45 minutes. Remove the cans and top board and blot the tofu well with paper towels to absorb excess moisture. Cut the tofu into 3/4-inch cubes. If not using immediately, arrange them on a baking sheet covered with paper towels, then cover with plastic wrap. Refrigerate for up to 24 hours. Blot the tofu with paper towels before cooking.





2. In a large nonstick skillet, heat 2 teaspoons sesame oil over medium-high heat. Add half of tofu. Cook for about 10 minutes, turning gently every 2 minutes, until golden. Transfer tofu to a plate. Heat 2 more teaspoons sesame oil in the skillet and repeat the procedure with remaining tofu.





3. Add the remaining 2 teaspoons sesame oil to the skillet. Add the carrots, onion, bell pepper, ginger, and garlic and stir-fry for 2 minutes. Set aside 2 tablespoons of the orange juice mixture in a small bowl and add the remaining orange juice mixture, lime juice, and soy sauce to the skillet. Stir in the tofu, orange zest, basil, and red pepper flakes (if desired). Bring mixture to a boil. Reduce the heat and simmer for about 2 minutes. Add green beans and corn. Cook for about 4 minutes or until beans are crisp but tender. Mix remaining 2 tablespoons of the orange juice mixture with the cornstarch until completely blended and stir into stir-fry. Cook on medium-high heat for 1 to 2 minutes, stirring, until slightly thickened. Season to taste with salt and pepper. To serve, divide the prepared rice noodles among five wide, shallow bowls. Ladle the stir-fry over the noodles. Makes 5 servings.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
I recently found this recipe (see link)


at the recipezaar website and have been anxious to try it. It got very high ratings from the users and sounds pretty easy %26amp; yummy.


http://www.recipezaar.com/10986
FRIED TOFU





2 blocks tofu


3/4 c. tapioca starch


Oil for deep-frying


Salt to taste


Hoisin sauce


Coriander or chopped green onions for garnish





Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve.
Marinated Fried Tofu and Vegetable Salad with Mesclun





1 tablespoon tamari soy sauce


1 tablespoon Asian sesame oil


1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles


1 tablespoon canola oil


The dressing:


3 tablespoons lemon juice


2 garlic cloves, put through a press or minced


1 teaspoon tamari soy sauce


1/2 teaspoon salt


Generous seasoning freshly ground black pepper


1/4 cup olive oil


4 to 5 cups tiny broccoli florets


2 large scallions, very thinly sliced


1 red bell pepper, cut into 3/4-inch slice


4 cups mesclun (baby salad greens), washed and spun dry





Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.


In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.


Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.


Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.
Put a match to it and run!





Ewwwww.
Use tofu as a substitute for meat in any recipe! don't need 'special' recipes, just a word of caution tho', dice the tofu reasonably small and use marinades.
omfg what happen to the meat?


tofu..


... isn't that what u get for murder instead of HMP or comm service :-) (well it should be) '; ... i sentance this man to 12 yrs hard tofu eatting for his crimes .. may this be a leasson to him.....';





why would you want to do this to yourself? its mingging man
open packet.... put in bin


infact theres no need to open the packet
';This easy-to make recipe is very inexpensive. I made it for my boyfriend's family. They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.';





Fast and Easy Tofu Lo-Mein





INGREDIENTS:


1 (16 ounce) package extra firm tofu


2 tablespoons olive oil


2 (3 ounce) packages Oriental flavored ramen noodles


1 (16 ounce) package frozen stir-fry vegetables


1 1/2 cups water


1 tablespoon soy sauce, or to taste





DIRECTIONS:


Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.


Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.


Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
TINY PASTA STEW





Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.





4 cups vegetable bouillon


1/2 carrots in tiny cubes (the size of small peas)


1/2 cup diced zucchini


1/2 cup diced yellow summer squash (optional)


1/2 cup baby corn, in 1/4 inch slices


1/2 cup small peas


1/2 cup diced firm tofu








Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.


Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.





Makes 5 cups.





';Mothers' Little Helpers';


Adapted from Vegetable Heaven


Hyperion


April 2000


Mollie Katzen








Epicurious.com © CondéNet, Inc. All rights reserved.
Tofu


steak


chips


mushrooms


peas





take the steak mushrooms and chips and put them in the oven


take the peas and put them on the stove


take the tofu and put it in the bin!
Grilled Tofu Quesadillas


1 package tofu


1 package flour tortillas


2 medium onions, sliced thin


Monterey jack cheese, shredded


2 tomatoes, thinly sliced


Guacamole (for garnish)


Salsa (for garnish)





Grill tofu on a barbecue grill or in a skillet until brown and crisp. Slice into thin pieces. Sauté onions in a little olive oil until caramelized. Warm tortillas on both sides in a large skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Fold over the other half. Heat on both sides until brown and crisp.





Cut into three wedges.





Serve with your favorite salsa and fresh made guacamole.
In the fridge department by the organic veggie type stuff couldren do marinated pieces of tofu which are so much nicer than regular tofu, so nice in fact that you can just sprinkle them on top of a salad. Myself and my fiance eat them straight out the packet they're so nice- and he's a meat eater! You could them add the pieces also to stir fries, or pretty much anything. So easy!