Have you a Recipe for something Tasty with Tofu.?

Question

Thanks

Answer 1

Pad Thai is good with Tofu

and also egg drop soup with tofu

but i prefer seasoning it and grilling it

i also put in on my sandwiches and slice it reaLLY THIN

Answer 2

Have you checked out www.vegweb.com?

Here are a couple of good recipes:

http://vegweb.com/index.php?topic=10755....

http://vegweb.com/index.php?topic=12627....

www.recipezaar.com is not an all vegetarian website, but they do have some pretty good vegetarian recipes.

Answer 3

STIR - FRY VEGETABLES WITH TOFU  

4 med. carrots

2 zucchini (6" long)

4 green onions

2 stalks celery

1 1/2 cans chicken broth (13 3/4 oz. size)

2 tsp. arrowroot powder (or cornstarch)

Safflower oil

Garlic powder

Ground ginger

1 pkg. firm tofu (cut into 1/2" cubes)

2 c. cooked brown rice

1 pkg. chow mein noodles

Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick.

In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.

In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.

Note: If pan isn't large enough, stir fry half the vegetables at a time in 1 teaspoon oil.



HOT AND SPICY BAKED TOFU AND BROCCOLI

STIR-FRY  

2 tbsp. hot sesame oil

1 c. cubed baked tofu

2 c. broccoli flowerets

1 tsp. cornstarch, dissolved in 1/2 c. water at room temperature

2 tbsp. tamari

1/4 tsp. hot red pepper flakes (optional)

1 tsp. grated fresh ginger

2 cloves garlic, minced

In a medium saucepan, saute the tofu and broccoli in oil for 3 minutes over medium heat. Remove from the pan and place the mixture in a bowl. Combine the remaining ingredients in the pan. Cook on medium-low heat until simmering for 1 minute. Add the broccoli mixture and cook, covered, for 2 minutes. Stir well and serve with short-grain brown rice or Far East Rice Noodles. Yield: 2 to 3 servings.

hope these help.                  good luck and enjoy.

Answer 4

Yes, here ais a good one ....... .. = )

Tofu with Peanut-Ginger Sauce

Sauce:

5 tablespoons water

4 tablespoons smooth natural peanut butter

1 tablespoon rice vinegar (see Ingredient note) or white vinegar

2 teaspoons reduced-sodium soy sauce

2 teaspoons honey

2 teaspoons minced ginger

2 cloves garlic, minced

Tofu & vegetables:

14 ounces extra-firm tofu, preferably water-packed

2 teaspoons extra-virgin olive oil

4 cups baby spinach (6 ounces)

1 1/2 cups sliced mushrooms (4 ounces)

4 scallions, sliced (1 cup)

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.

Ingredient note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.

Answer 5

I soak my firm tofu (or better yet Tempeh) overnight in the fridge with my favorite BBQ sauce and then grill it.

Alternately you can mix medium firm tofu, sesame butter (tahini), wheat germ and your favorite seasoning salt and use as a sandwich filling (sort of reminisent of tuna salad).  

Soft tofu, cashew butter, and boiled Teff or millet grain can be made into a delicious pudding in the food processor by adding 2 small bananas and some strawberry preserves.

Enjoy in Joy,

Tess