Good Tofu Recipes?

My husband is a real “meat” kind of guy but I would really like to try something more healthy with tofu. He is kind of picky and doesn’t think he’ll like tofu so I’m wondering if anyone has any recipes that would be


1. EASY (I’m not an expert cook so please something not too hard)


2. That would pass for meatish for him


3. Has lots of flavorGood Tofu Recipes?
*Tofu-and-Meat Loaf





-for the topping


3 tablespoons ketchup


2 tablespoons hoisin sauce


2 teaspoons Dijon mustard


½ tablespoon light brown sugar


-for the loaf


1 14-ounce package extra-firm tofu, drained


½ pound ground beef


½ pound ground turkey


3 slices bread, torn into small pieces


2 eggs, lightly beaten


½ onion, finely chopped


1 celery stalk, finely chopped


2 tablespoons soy sauce


2 tablespoons hoisin sauce


1 teaspoon minced garlic


1 teaspoon minced ginger (optional)


¼ teaspoon red pepper flakes (optional)





A day in advance, crumble the tofu into a plastic container. Freeze overnight or for up to 4 hours. Thaw the tofu and pat it dry with a paper towel before using.


Preheat oven to 350° F. In a small bowl, whisk together the topping ingredients.





In a large bowl, break up the tofu with your hands. Add the remaining loaf ingredients and combine well. Pat the mixture into a 9-by-5-inch loaf pan. Bake for 45 minutes.


Remove the loaf and brush it with the topping, then return it to the oven and bake for 15 minutes more.


Remove and let the loaf cool for 5 minutes before slicing and serving.





*Spicy Tofu With Meat Sauce (Szechwan Style)





2 tablespoons sesame oil


2 tablespoons cooking oil


1 chopped sweet onion (can also use green onions)


1 tablespoon crushed garlic


1 lb ground turkey (can also use ground beef, pork, chicken, lamb)


1 tablespoon chili paste, to taste (we like Sriracha brand)


1 1/2 cups chicken stock


2-3 tablespoons soy sauce (to taste)


2-3 tablespoons sake (rice wine or other white wine)


1 tablespoon minced gingerroot


2 (14 ounce) containers silken tofu (drained and cut into cubes)


3 tablespoons cornstarch





1.In a large sturdy frying pan (preferably a 12'; one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).


2.Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).


3.Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.


4.Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!).


5.Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.


6.Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.





*Beefy Tofu Enchiladas recipe





8 (8-inch) soft flour tortillas


1/2 cup chopped onion


1 pound ground beef, browned and drained


1 (4 ounce) can chopped green chiles


1 clove garlic, minced


1 teaspoon dried cilantro


1 (10.5 ounce) package firm tofu, mashed


1/2 teaspoon cumin seed


2 cups diced tomato, drained


2 cups thick tomato salsa


1 cup shredded Cheddar cheese





Heat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish with nonstick spray.


In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 to 30 minutes.








*Hot and Spicy Tofu and Beef





200 g firm tofu, cubed


300 g ground beef


4 scallion, chopped,green and white separated


1 tablespoon onion, minced (i used small red ones)


1 tablespoon garlic, minced


1 tablespoon ginger, minced


1 tablespoon soy sauce


1/4 cup chinese rice wine or sherry wine


1 tablespoon chili sauce (or ketchup)


1 teaspoon sugar


1 tablespoon oyster sauce


3/4 teaspoon salt


1 teaspoon black pepper


5 small dried chili


1 teaspoon cornstarch, dissolved in


1 tablespoon water


chili flakes, to taste


1 tablespoon olive oil





1.Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.


2.Sprinkle ground beef with salt and pepper.


3.Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.


4.Add seasoned ground beef and continue to stir fry until browned.


5.Add tofu and sauce, combine well. Let simmer 1-2mins.


6.Add chilli flakes, if you like it really spicy!


7.Add cornstarch mixture, stir fry until sauce thicken.


8.Garnish with chopped scallion greens, and serve with jasmine rice.





Tip-You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes.





*Shredded Dried Tofu with Beef





10 oz Five spice dried tofu


7 oz Beef


2 Spring onions


1 Chili


1 tablespoon Soy sauce


1 teaspoon Cooking wine


1/4 teaspoon Sesame oil


Ingredients A


1 tablespoon Soy sauce


1 teaspoon Cornstarch





Shred the dried tofu.


Diagonally slice spring onions.


Remove seeds of chili and then shred.


Shred beef across the grain and then mix with ingredients A.


Heat 4 tablespoons oil in a wok and briskly stir-fry the beef.


Scoop out immediately.


Leave 2 tablespoons oil in the wok.


Stir-fry spring onions and chili until fragrant.


Add dried tofu, sprinkle with wine and stir-fry.


Add soy sauce and 1 tablespoon water. Stir fry until fragrant.


Add beef and sesame oil and stir briefly before serving.


Note : Beef can be substitute with pork loin. To be tender, the beef must be sliced across the grain.





*Tofu with prawns and snow peas





800g fresh Chinese or silken tofu


8-12 small green prawns, peeled


Knob of ginger, finely shredded


1 mild red chilli, finely sliced


2 spring onions, finely chopped


250g snow peas


1 tbsp sesame oil


3 tbsp soy sauce





Break the tofu into large pieces and place in a shallow heatproof bowl. Add the prawns and scatter with ginger, chilli and spring onions. Trim the snow peas and cut in half lengthwise, on the diagonal, then toss in sesame oil.


Steam the tofu and the snowpeas in separate dishes over simmering water for 10 minutes. Drizzle the tofu and prawns with soy and a little extra sesame oil, and serve with the snow peas.





*U can try these links


http://shmooedfood.blogspot.com/2006/01/…





http://www.cuisine.com.au/recipe-finder/…





http://www.recipezaar.com/185953





http://www.recipezaar.com/recipes.php?s_…





http://www.norecipes.com/2008/03/20/tofu…





http://www.bigoven.com/145063-Crab-And-T…





ENJOY :-)Good Tofu Recipes?
Cumin-spiked Tofu Recipe





It is important to let the marinating tofu do its thing (at the very least) for a few hours - preferably overnight. I'll also mention that I always seek out organic soy products.





12 ounces extra-firm organic tofu





1 teaspoon ground cumin


1 tablespoon garam masala spice blend


6 medium cloves garlic, crushed then chopped


3 tablespoons olive oil


1/4 teaspoon fine grain sea salt


1 tablespoon lemon juice, freshly squeezed


1 7 or 8-ounce container of Greek yogurt





Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut the tofu into slabs roughly the size of a business card, with the thickness of a pencil.





In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk together all the remaining ingredients. Place the tofu in the marinade in a single layer and gently coat the tofu with the yogurt. Cover and refrigerate for (at least) a few hours. I sometimes leave it marinating for a few days, cooking the tofu when needed.





In a grill pan, or on a grill, cook the tofu (retaining some of the yogurt slather on each piece) over medium heat until the tofu is cooked through and the surface of the tofu has nice color. Flip once along the way. If the pan/grill is too hot the outside of the tofu will overcook before the inside is hot, so be mindful of this.





Serve over this carrot salad.





Serves about 4.
your husband will like this recipie


,,, dear friend,, i am giving u with ham ,,,,,,,,.,





12 slices of tofu


1/2 cup beet juice (organic if possible)


Garlic powder (to taste)


Parsley


2 tbles of fresh lemon juice


Vegetable salt


1 tble tamari (soya sauce)


Maple syrup (if desired)





Directions


Cut tofu in block into slices


Mix all other ingredients together


Add the tofu slices


Marinate for a few hours


Add slices and some sauce in a heated pan


Cook with vegetables in the pan at medium heat for a few minutes,,,,,,
I fry tofu in some olive oil,and soya sauce.





then add it to cooked rice,with onions,peppers,mushrooms.





I cook the tofu itself,and do the veg and rice seperately.