Tofu Recipes?!
Tofu Recipes?
Eating healthy and stuff. it's good for you. SO, I bought tofu. I have no idea how to eat it though. Any easy and delicious snacks or meals with tofu? Thaaaaaaanks!
Answers:
try this http://vegetarian.about.com/od/maindishe...
Tofu Chili:
10 servings
5 cups pinto beans, cooked
2 lbs frozen tofu
1/4 cup soy sauce (tamari)
1 1/2 tablespoons tomato paste
3 tablespoons corn oil
1/2 teaspoon garlic powder
1/2 cup water
1 1/2 tablespoons oil
1 medium green pepper, diced
2 large onions, diced
3 cloves garlic, minced
1 tablespoon sea salt
1 1/2 tablespoons chili powder
2 teaspoons cumin
1. Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour). Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
2. Put all ingredients in a pot and simmer together.
3. You may have to add more liquid.
4. Cook 20 to 40 minutes.
Cajun Tofu recipe
2 pounds firm tofu, drained and cut into 3/4-inch cubes *
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 large white onion, finely chopped
1 cup chopped celery
2 cans cooked, peeled tomatoes
4 cans tomato sauce
1 gallon water or vegetable stock
2 tablespoons finely chopped parsley
1/2 cup finely sliced green onion tops
2 tablespoons Worcestershire sauce
2 teaspoons salt
Diced red chiles, to taste
1 minced haba?ero pepper
2 1/2 teaspoons black pepper
2 teaspoons garlic salt
3 teaspoons paprika
3 or 4 fresh bay leaves
Fresh parsley sprigs
Fry tofu in very hot olive or peanut oil until golden to seal. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add remaining ingredients except parsley. Simmer for 25 minutes.
Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add bay leaves and let cool for 15 minutes. Reheat if necessary and serve over steamed rice. Top with fresh parsley.
quite a wicked recipe this ...
2 cakes bean curd
3 tbsps oil
5 tbsps finely chopped onion
? tsp minced garlic
? lb ground chicken/pork/beef
3 chili peppers, seeded and chopped
? tsp sugar
3 tbsps soy sauce
2 tsps cornstarch, dissolved in ? cup water
Blanch the bean curd in boiling water for 1 minute. Drain and cut into ? inch cubes.
Heat the oil in a pan and add the onion and garlic. Stir fry for 1 minute, then add the pork/chicken/beef. Stir fry until the beef is evenly browned.
Add the bean curd, chili peppers, sugar and soy sauce. Bring to the boil.
Add the cornstarch mixture and simmer, stirring, until the sauce has thickened. Serve hot
tip:- to make tofu firm enough to cut, place in salf water afew hours before use.
ANKAKE TOFU
19 oz. firm tofu (1 block)
4 dried shitake mushrooms
2 oz. snow peas
1 med. size carrot
2 tbsp. cornstarch
A sheet of Kobu seaweed
1 oz. Mominori seaweed
DASHI (Broth) :
2 tbsp. soy sauce
1 tbsp. mirin
1 tsp. salt
4 c. water
Boil 4 cups of water with Kobu seaweed and shitake mushrooms for 5 minutes. Take Kobu and shitake out and add soy sauce, salt and mirin. Simmer. Cut shitake mushrooms 1/4 inch width. Peel carrot and slice thinly 1 inch long. String snow peas. Cut 1 inch long. Cut tofu into 1/4th's and place into medium boiling water until it floats.
Put 1 piece drained tofu into each bowl. Cook carrot in dashi broth and put shitake and peas, boil it for 1 minute. Dissolve cornstarch with 1/4 cup of cold water and slowly put into dashi broth. Serve broth with tofu and put mominori on top. Serves 4 persons
LASAGNE TOFU
1 lb. beef
1 lb. tofu
1 chopped onion
1 clove garlic
Tomatoes, homecanned or whole canned tomato sauce
2 tbsp. parsley flakes
2 tbsp. sugar
1 tsp. salt
1 tsp. oregano
Lasagne noodles
3/4 lb. mozzarella cheese
2 eggs
1/2 c. Parmesan cheese fresh
Cook beef, strain grease. Saute onion and garlic; add tomatoes, sauce, etc., parsley, sugar, 1 teaspoon salt and basil. Heat to boiling, simmer uncovered 1 hour or until the consistency of spaghetti sauce.
Mix cottage cheese, Parmesan cheese (1/2 cup), tofu which has been squished to separate, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and the oregano. Reserve 1/2 cup of sauce for the top, then layer the cooked noodles, sauce, cheese mixture, layer until all is gone, usually takes 3 layers, then spread remaining meat and put some of the Parmesan cheese on top. Bake uncovered 45 minutes, let stand 15 minutes after removing from oven