Tofu Recipes?!
Answers: I just bought some firm tofu today... any ideas how to cook it, or any recipes for tofu???
This is my favourite tofu recipe, and a great one if you are just a beginner tofu eater. Tofu can be scary at first, and I wouldn't advise trying to eat a large block of it, because you might not like it and not want to try it again. Ease yourself in with a simple recipe like this:
CARROT TOFU SCRAMBLE
1 pkg firm tofu (see below for prep instructions)
equal amount of carrots (to tofu), grated
1/3 cup soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
sesame seeds, toasted
optional:
green onion
jalape?o
Remove tofu from package and wrap in paper towel. Place on flat surface and put something heavy on top and leave it to drain for 10 minutes. You may need to change the paper towel to get as much liquid out as possible. Once drained, grate tofu, either in food processor or by hand, or even mush it with a fork.
Heat vegetable oil and add grated carrots, tofu, green onions and jalape?o (is using) to pan. Fry for about 10 minutes until the carrots are soft and it smells delicious. Once it's almost ready to eat, add soy sauce. Be careful if you are using dark soy sauce...use less and add more if you need to. Add sesame oil right before serving and sprinkle with sesame seeds.
Serve over rice or orzo or couscous or quinoa or anything really, even plain it's awesome, and enjoy.
This recipe is great for freezing in little individual containers and bringing to work for lunch. It reheats very well.
I don't like the taste or consistency of tofu as it is, so I think it's definitely worth the effort to prep it - it takes a little time, but it's SO much better.
First I cut the tofu into slices about 1/4" thick, put the slices on paper towels, and gently press paper towels on top to get out as much water as possible. then I freeze the slices. When you defrost them, they are firmer and a more like a chicken cutlet - a little less "tofu"y (especially if you are cooking for a meat-eater who's not thrilled about eating tofu!)
Then - and this is key - I make sure to marinate the tofu or use a good sauce on them, no matter what the recipe. It will pick up whatever flavor you put on it which is nice.
You can use these tofu cutlets basically like you would use chicken breast - dice them with veggies for stir-fry, deep fry and serve with dipping sauce, coat them with breading, etc.
Have fun, good luck!
simple recipe: boil the tofu until soft and ready enough to eat. Cut the tofu into fourths and drizzle soysauce!
I personally love to make little "nuggets" from my tofu. I buy extra firm tofu from the refrigerated aisle. I cut the block into bite size cubes. Then roll the cubes in bread crumbs (Italian or plain). Then place them in the toaster oven or oven (for larger volumes) at 400 F for 8-12 minutes. I love them with ketchup for dipping.
In another favorite recipe I cut the tofu into long slices about 1 inch thick. Then, place in a pan sprayed with PAM to brown about 2 minutes on each side, flip with tongs. Then remove tofu from pan and place in covered bowl. Caramelize onions and brown the mushrooms in the pan. Add the tofu back to the pan and turn off the heat. Add 1 tbsp of your favorite teriyaki glaze and mix in with the veggies and tofu. DELISH!!!