What is your favourite tofu recipe?!
I'm a meat eater and love this recipe!!
Answers: SO GOOD!!
I'm a meat eater and love this recipe!!
This isn't really a recipe, but I like cutting it into thin slices and putting barbecue sauce on them. Otherwise, it's good in just about any stir-fry.
The one with no TOFU in it.
partly baked tofu cubes with tzatziki sauce
here's the recipe:
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
sometimes I make a salad with little cubes of tofu, I used to put a lot of cabage as a base, olives, almonds, green apple cubes, some little carrot as decoration. This is very simple to prepare, and if you are lactoovo, then you can put a little yoghurt as a dressing
http://try.alot.com/tb/recipe/recipe_sea...
A simple and plain steam tofu with spring onion and soy sauce. A very old Chinese recipe but I love it. It's so light and no fat, and it's good to go with plain boiled rice.
The one that they serve on the night that I am not there.
I love tofu in stir fry.
First, I use a quick-drain method (draining is really important, or your texture will be watery)--cut the slab in half horizontally, put on a plate and microwave in three minute intervals (takes two intervals) draining the water out each time.
Heat a LARGE skillet nice and hot on medium high heat. Add olive oil or other oil. Cut the tofu into 1" chunks. Add to the pan, but don't crowd--they shouldn't touch each other. Liberally douse with soy sauce and sprinkle well with chili powder. Shake the pan to keep the tofu from sticking. Turn the pieces as they brown, and turn the heat down to medium. The whole cooking process should take at least 10-15 minutes. The tofu needs to really brown.
This is all--and it's really delicious. The key is draining and long cooking. Most people don't drain and they undercook, so their tofu tastes like nothing but the sauce on it. This really takes in the flavors.