Tofu help plz?

Question

Ok, I need to know a few of the best brands of tofu & also if you have any delicous recipes, thanks :]

Answer 1

I like the Mori-Nu brand. It's really the only brand of tofu that I ever use.

Recipe for tofu scramble:

1 box Mori-Nu silken firm tofu

1/8 tsp. turmeric

1 tsp. onion powder

1/2 tsp. salt

1/2 cup of your favorite vegetables. I use chopped up red and yellow peppers. You can use broccoli, fresh mushrooms, onions, tomatoes, etc.

First, take the tofu out of the box and wrap it in paper towels.

Press down to get the moisture out.

Put the tofu in a lightly oiled frying pan and mash it up. Cook over medium heat for 3 minutes. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through.

Enjoy!

Answer 2

I can help with Recipes!!!

Thai Red Curry Tofu Soup ---

INGREDIENTS

1 (14 ounce) can coconut milk

2 cups vegetable broth

1 (1 inch) piece galangal

2 stalks lemon grass, bruised and chopped

5 kaffir lime leaves, torn

1/2 teaspoon Thai red curry paste

1 (12 ounce) package extra firm tofu, drained and cubed

1/2 cup stemmed and sliced shiitake mushrooms

1/2 cup sliced button mushrooms

2 tablespoons fresh lime juice

2 1/2 tablespoons brown sugar

1/8 teaspoon turmeric powder

4 ounces dry rice stick noodles

1/2 teaspoon crushed red pepper flakes

DIRECTIONS

Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.

Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

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Tofu Parmigiana ---

INGREDIENTS

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

DIRECTIONS

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

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.

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.

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.

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Spinach Chick Pea Curry ---

INGREDIENTS

1 tablespoon vegetable oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt to taste

ground black pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (12 ounce) package firm tofu, cubed

1 bunch fresh spinach, stems removed

1 teaspoon dried basil or to taste

DIRECTIONS

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.

Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

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Breaded, Fried, Softly Spiced Tofu ---

INGREDIENTS

1 (16 ounce) package extra-firm tofu, drained and pressed

2 cups vegetable broth

3 tablespoons vegetable oil

1/2 cup all-purpose flour

3 tablespoons nutritional yeast

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sage

1/2 teaspoon cayenne pepper

DIRECTIONS

Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.

In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.

Warm oil in a large skillet over medium-high heat.

Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

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Tofu Chocolate Pudding ---

INGREDIENTS

1 cup semisweet chocolate chips

2 tablespoons water

1 (16 ounce) package firm tofu, drained

1/4 cup soy or skim milk

1 tablespoon vanilla extract

DIRECTIONS

Melt the chocolate with water in a heavy saucepan or double boiler.

In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

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Wicked Garlic Tofu Saute ---

INGREDIENTS

1 tablespoon olive oil

1 (14 ounce) package firm tofu, drained and cubed

1 (16 ounce) package frozen broccoli, carrots and cauliflower

1/4 cup oyster sauce

6 cloves garlic, crushed or to taste

1/3 cup chicken broth

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.

Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

Answer 3

House tofu is the best. Cut them in cubes and fry them in vegetable oil. Towel off the extra oil and then add them to a stir fry.

Answer 4

Here's a tip! cut the tofu into bite size pieces and put it into a colander. Put a small plate directly on top of the tofu and add canned foods as a weight. let stand at least 1/2 hour. It squeezes the water out.  the texture will be firmer and will absorb more flavor.