What are some good tofu recipes?

right now the only tofu i have is extra firm, so if you could think of something good (and healthy. . . and without beans) I would be very happy :D


Thanks!What are some good tofu recipes?
Try this recipe, its really good!





Tofu with peanut - ginger sauce





5 tablespoons water


4 tablespoons smooth natural peanut butter


1 tablespoon rice vinegar or white vinegar


2 teaspoons reduced-sodium soy sauce


2 teaspoons honey


2 teaspoons minced ginger


2 cloves garlic, minced


14 ounces extra-firm tofu, preferably water-packed


2 teaspoons extra-virgin olive oil


4 cups baby spinach


1 1/2 cups sliced mushrooms


4 scallions, sliced





To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.





To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.





Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.





Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.





Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.





ENJOY!What are some good tofu recipes?
Personally, my favorite tofu recipe starts with cutting Chinese-style (firm) tofu into 1'; cubes and frying them in 1/2'; oil. Drain and saute with quartered tomatoes. Serve with rice and sauteed vegetables. Report Abuse

A good...tofu...recipe?





Im afraid you are mistaken.
Tofu chocolate pudding:


Blend 2 (12 oz)packages firm or extra firm tofu in the blender.





Melt 10-12 oz choc. chips. After they have melted, add 3 tablespoons of honey or maple syrup.





Add the chips and honey mixture to the tofu in the blender. Blend until mixed.





It's delicious!
Flavoured tofu is now available from most supermarkets.


I have my vege niece living with me and one of her favourites is stir fry.


All you need is your favourite veggies, stir fry sauce of your choice and of course tofu, away you go. I also add water chestnuts, baby corn and bamboo shoots for a bit extra flavour. When cooking make sure you cook the veggies that take the longest first.





Good luck, i hope i have been of some help.
you mean there are some....?
open the package





eat it





one whole pound
Tofu recipes:





http://vegweb.com/index.php?board=557.0
Check out of the library or buy from the bookstore ANY of the moosewood restaurant cookbooks.





In addition to tofu, they have veggie and vegan recipies galore that will blow your mind! And thousands per book - it is totally not one of those flimsy numbers!
It's a good substitute for cheese in lasagna.
MARINATED TOFU





3/4 c. Tamari


3/4 c. water


2 to 3 tbsp. chopped fresh ginger


2 to 3 rounded tsp. chopped garlic (or to taste)


1 to 1 1/2 lbs. Tofu (firm)





Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness.


Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated. (This marinade is good with chicken, too!)
Throw it in a stir fry, some miso soup, make lettuce wraps with or without meat in them, cut it into rectangles with a slit in the top and stuff them (my mom puts pork and mushrooms), or just add it to any other food as a filler
If you like scrambled eggs, omelets, fritattas, stratas, etc (anything that involves scrambled eggs!), tofu is a great way to stretch them. Great protein without all of the cholesterol. This is especially great if you have recipes that call for tons of eggs, such as breakfast casseroles and the like.





Throw some equal parts eggs and tofu (silken firm is best) in a blender or a food processor. Blend/pulse until smooth and uniform. Use as you would scrambled eggs. Delish, and you can barely tell it's in there.





People who are particularly sensitive to tofu's subtle yet omnipresent flavor may want to add savory seasonings - garlic, strongly flavored cheese, fresh herbs, etc.
Love this easy recipe!








* 1/2 cup seasoned bread crumbs


* 5 tablespoons grated Parmesan cheese


* 2 teaspoons dried oregano, divided


* salt to taste


* ground black pepper to taste


* 1 (12 ounce) package firm tofu


* 2 tablespoons olive oil


* 1 (8 ounce) can tomato sauce


* 1/2 teaspoon dried basil


* 1 clove garlic, minced


* 4 ounces shredded mozzarella cheese





1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.


2. 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.


3. 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.


4. 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.


5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
I love to cut it up and put it in miso soup. Usually I'm too lazy to make a dashi stock (usually made from bonito (a fish) and/or kombo (kelp), or shitake mushrooms) so I just use hot water and miso paste and ta-da instant miso soup with diced tofu