What are some good, simple recipes that unclude Tofu?

Here are a couple





TAGO TOFU





1 block tofu, drained


1 1/4 tsp. salt


1 c. chopped green onions, 1/4 to 1/2 inch


2 tbsp. Chinese rice wine or sake (dry cooking sherry can be substituted)


1 tsp. ginger juice


1 c. flour


2/3 c. salad oil


3 tbsp. minced ginger root


1 tbsp. salad oil


1/2 c. water





Cut tofu into 1 inch cubes and place on a plate. Sprinkle 1 teaspoon salt over tofu, along with 1 tablespoon of chopped green onions. Pour wine and ginger juice over tofu and let stand about 2 hours. Turn cubes once. Coat tofu cubes with flour. In a frying pan, heat oil and when it just starts to smoke, add tofu cubes singly. Fry to a golden brown, then remove. Stir-fry remaining green onions and minced ginger with remaining 1/4 teaspoon of salt; add 1 tablespoon of oil. Add 1/2 cup of water and tofu cubes; bring to a boil, then simmer for about 3 minutes or until sauce in pan almost dries up. Serve hot.





TOFU NUGGETS





1 lb. firm tofu, frozen then thawed


1/2 c. wheat germ


1/4 tsp. garlic powder (heaping)


1/8 tsp. pepper


Salt to taste





Preheat oven to 350 degrees. Lightly oil a baking sheet or spray with non-stick cooking spray. Place tofu cubes between layers of toweling and gently squeeze out excess water. In a shallow bowl, combine wheat germ and spices, mixing well. Fill a small bowl with water. Dip each piece of tofu first into bowl of water, then shake off excess water and roll in wheat germ. Gently press wheat germ on tofu with back of spoon. Place nuggets on prepared baking sheet. Bake 25 to 30 minutes until crisp. (Serve with dipping sauce.)





SWEET %26amp; SOUR SAUCE:





1/4 c. fruit, only peach or apricot jam


1/2 tsp. dry mustard


1 tsp. soy sauce


1 tsp. white vinegar


1 tsp. water





In a small bowl or custard cup, combine all ingredients, mixing well. Add more water if a thinner sauce is desired.What are some good, simple recipes that unclude Tofu?
i dont eat that stuff but i hope this will help you.What are some good, simple recipes that unclude Tofu?
tofu chow


sengwan soup


mushi salam








plain tofu
Tofu salad with ginger and soy sauce


Tofu burgers


Fried tofu in black bean sauce
Tofu is healthy, has a bland taste but is very versatile (since it easily absorbs flavor). I'll share a couple of simple tofu recipes I made when I was a vegetarian.








Vegetarian Spaghetti


(in this recipe, you just substitute tofu for ground meat)





1 lb firm tofu


1 can (8 oz) tomato sauce


3 cloves garlic, finely chopped


1/2 small onion, finely chopped


finely chopped red pimiento


salt and pepper to taste


1 tsp soy sauce (to brown tofu)


dried oregano, parsley or basil (or Italian seasoning)


olive oil


freshly cooked wholewheat spaghetti


grated cheese (parmesan or cheddar - or you can use a vegetarian friendly one)





Freeze 1lb firm tofu for 3-4 days. (It will take on a different and more spongy texture when frozen). Defrost before cooking. Squeeze out excess water. Mash tofu until they reach the size of ground meat. In a saucepan, heat olive oil and sautee onions and garlic until golden. Add tofu and soy sauce. Stir. Add bell peppers, tomato sauce and seasonings. Simmer over low heat for 5 mins. Serve on freshly cooked spaghetti noodles.Top with cheese.








'Mock' Fried Fish


(Note: it really tastes like fried fish!)





1 small block firm tofu, cut into rectangles


nori seaweed sheets, cut into smaller rectangles (as many as there are tofu slices)


1/4 cup cornstarch


1/4 cup all-purpose flour


3Tbsp soy sauce


ground black pepper


1 Tbsp garlic powder


1/2 tsp turmeric %26amp; 1 tsp cumin powder (optional - if you want a curry flavor)


water


oil for deep frying





Sprinkle 2 Tbsp soy sauce and pepper on tofu slices. In a bowl, mix cornstarch, flour, garlic powder (turmeric %26amp; cumin) and some pepper. Add 1 Tbsp soy sauce and some water to make a thick batter. Wrap tofu slices with nori seaweeds. Dip in batter and deep fry in hot oil until golden brown. Serve with Japanese rice.





Hope you enjoy these recipes! :-)
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.
I like firm tofu dipped on egg then saute on a pan with olive oil until brown on a bowl mix sliced fresh ginger, soy sauce, fish sauce, lemon juice, green onions for dipping


or saute , diced onions garlic, red bell peppers until soft, add red curry paste coconut milk, the mixture should look pink, let it boil for 5 minutes ad sliced Roma tomatoes and chicks of tofu simmer for 2 more minutes turn the heat off add cilantro serve with Rice or noddles
BROCCOLI TOFU CASSEROLE - PIM'S





1 1/2 lb. chopped broccoli


3 tbsp. oil


1/2 c. chopped onion


2 tbsp. flour


1 1/2 tbsp. soy sauce


1/2 c. broccoli water


1/2 lb. tofu


1/2 c. grated cheese


1/2 c. sunflower seeds


1/2 c. Parmesan cheese


1/2 c. wheat germ


1/2 c. sesame seeds





Steam broccoli, saute onions in oil, add flour, soy sauce and cook until thick and bubbly. Mix in tofu, cheese, seeds and broccoli. Pour in casserole, sprinkle Parmesan cheese, wheat germ and sesame seed. Dot with butter. Bake at 350 degrees for 30 minutes.








EGG STYLE TOFU SALAD





2 lbs. tofu


3 tsp. prepared mustard


1/2 tsp. celery seed


2 stalks celery, chopped


3 tbsp. mayonnaise


2 tsp. tamari


1/8 tsp. cumin


1/4 c. fresh parsley, chopped





Mash tofu with fork or potato masher. Combine with other ingredients. Correct seasonings to taste. If on a low fat diet, use less or no mayonnaise. Good as sandwich filling instead of real egg salad.








HOPE THIS HELPS! ;-)
Fettuccini and Tofu with Peanut Sauce


very easy





Peanut Sauce:


陆 cup vegetable broth or water


录 cup peanut butter


录 cup soy sauce


3 tablespoons sugar


2 tablespoons rice vinegar


2 teaspoons grated peeled fresh ginger (optional)


2 teaspoons chili paste with garlic (optional)


4 garlic cloves, minced





Combine all ingredients in a small saucepan. Cook over medium heat for 5 minutes or until smooth, stirring frequently.





Fettuccini


8 ounces uncooked fettuccini (or spaghetti or linguini)


1 pound firm tofu, drained and cubed (see note)


陆 cup sliced green onions


1 cup shredded carrot





Cook pasta according to package directions. Just before it鈥檚 done, add tofu, carrots and green onions. Drain and place in a large bowl. Add peanut sauce and toss.





Note: I like to bake the tofu first, to make it chewy. If you want, just cube and bake for 20 minutes at 350, tossing once. If you start the tofu first, then make the peanut sauce, and then the fettuccini, everything should be ready at the same time.
No, I'm sorry but that's not possible.

lavender oil