Milton Said:Do you have any good tofu recipes?
We Answered:I'm a newbie with tofu, but I tried this today and it was pretty good: http://allrecipes.com/Recipe/Broccoli-Toâ€¦ I added onions and I didn't use Thousand Island Dressing--I did half a pita with Vegenaise, half with Roasted Garlic Hummus, and later a half plain. They all were pretty good.
I've also tried this before: http://vegetarian.about.com/od/breakfastâ€¦ I forgot to crumble the tofu and I didn't use the last four ingredients, but it was still very good.
Jeffery Said:tofu recipes?
We Answered:try these websites there are a ton
hope that helps!!
Katie Said:anyone know good tofu recipes that are still low fat, low cal, and healthy?
We Answered:I'm with you on that one, tofu is so great mixed in with sauces and veggies, but horrible alone!! Here's some recipes I enjoy:
1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Vegetable oil, to saute
16 ounces tofu, diced
6 cups diced mixed vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms)
2 cups salsa
8 corn tortillas
Jack cheese, shredded
In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese.
Cesar Tofu Salad:
8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed
In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
Ivan Said:I am converting to a vegetarian diet does anyone have any tofu recipes that taste good?
We Answered:I saw some friends make deep fried tofu coated with rice flour. I tried it and it was great. You could make a dip from cream mixed with spices. Normaly I just cube it and add to vege stews and noodle dishes. Some spices I use are tumeric, Asafoetida / AKA Hing (http://en.wikipedia.org/wiki/Asafoetida)â€¦ various herbs, black salt sometimes, cumin seeds, ground coriander seeds, black mustard seed popped in hot oil. Usually I saute the spices in hot oil before adding to main dish.
The other thing I really like is tofu steak or TSP patties. I know for some it might remind them of meat, but I have been vege for over 26 years and have no desire for meat. I just like the taste and convenience of a burger shaped spiced piece of tofu. Actually way better than tofu is paneer (http://en.wikipedia.org/wiki/Paneer). Fried on a pan and topped with some sort of sauce and veggies on the side, lol, I'm getting hungry now. I could go on and on, but there are so many good web sites with recipes and ideas. Besides, now I will go cook something, lol. There are so many dishes to make once you get into it. I wish you the best and good health.
Nancy Said:Tofu Recipes?
We Answered:Tofu stuffed cabbage recipe
500g of tofu
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 dessert spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of green coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or separate the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then rinse in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a little oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a little salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and make a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Repeat with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the boil. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little cold water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.
Virgil Said:Tofu recipes?
We Answered:here's they way we eat it in japan - the dish is called hiya yakko
tofu needs to be cold
cut the tofu into 1/2 inch by 3/4 inch cubes
a sprinkling of dried shaved fish (you may not want this due to your dietary preferences)
freshly grated ginger
then pour a small but of your favourite soy sauce on top.
you could also make a nice salad with fresh julienned carrots, zuchinni and tomatoes - just sprinkle over your favourite seasonings. enjoy!
Fred Said:What are the best simple tofu recipes?
We Answered:Basil Tofu
- 5 green onions, minced
- 6 or 8 cloves garlic, minced
- 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
- 1 cup fresh basil, chopped
- 1 teaspoon crushed chili pepper sauce (sambal oelek)
- 1 teaspoon soy sauce
cooked brown rice
Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice