Recipe :-What can l make with Tofu?!
Answers:
MARINATED TOFU & MUSHROOM STIR-FRY
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
300g firm tofu, cut into thin strips
60ml (1/4 cup) mirin (rice wine)
2 tbs salt-reduced soy sauce
2 tsp finely grated fresh ginger
1 tsp caster sugar
Vegetable oil spray
1 red onion, cut into thin wedges
150g shiitake mushrooms, halved
2 bunches broccolini, ends trimmed, cut into 2cm lengths
1 red capsicum, deseeded, thinly sliced
1 tsp sesame seeds
Steamed basmati rice, to serve
Method
Place the tofu in a shallow glass or ceramic dish!. Combine half the mirin, soy sauce and ginger in a jug and pour over the tofu!. Cover with plastic wrap and place in the fridge for 30 minutes to marinate!.
Combine the sugar and remaining mirin, soy sauce and ginger in a small bowl!. Heat a wok or frying pan over high heat!. Lightly spray with olive oil spray!. Drain the tofu and reserve the marinade!. Add one-third of the tofu to the wok and cook for 1-2 minutes each side or until golden brown!. Transfer to a plate!. Repeat, in 2 more batches, with the remaining tofu!.
Lightly spray the wok with olive oil spray!. Add the onion and stir-fry for 1 minute or until brown!. Add the mushroom and stir-fry for 1-2 minutes or until tender!. Add the broccolini and capsicum and stir-fry for 1 minute or until almost tender!. Add the tofu, mirin mixture and reserved marinade and stir-fry for 1-2 minutes or until broccolini is tender crisp and the marinade comes to the boil!.
Divide the rice among serving bowls!. Top with the stir-fry and sprinkle with sesame seeds to serve!.
TOFU PAD THAI
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
250g Thai-style rice noodles
3 tbs peanut or olive oil
300g firm tofu, drained, cut into 2cm cubes
2 eggs, lightly beaten
4 shallots, trimmed, cut into 3cm lengths
2 garlic cloves, crushed
1 small red chilli, sliced
1/4 cup (60ml) lime juice
2 tbs fish sauce
2 tbs brown sugar
1 cup bean shoots
1/2 cup fresh coriander leaves
1 Lebanese cucumber, cut into matchsticks
Chopped peanuts and lime wedges, to serve
Method
Place the noodles in a large heatproof bowl!. Cover with boiling water!. Stand for 5-10 minutes!. Loosen the noodles with a fork!. Drain and rinse with cold water!.
Meanwhile, heat 2 tablespoons of oil in a wok or large frying pan over a medium-high heat!. Add the tofu!. Cook for 6 minutes, turning occasionally, or until golden!. Transfer the tofu to a plate lined with paper towel!.
Pour the eggs into the pan!. Lightly scramble for 30 seconds until just cooked!. Remove and set aside!. Heat the remaining oil!. Add the shallots, garlic and chilli!. Stir-fry for 30 seconds!.
Combine the lime juice, fish sauce and sugar!. Add to the pan along with the noodles, tofu, egg and bean shoots!. Toss until combined and heated through!. Toss the coriander leaves through!. Divide among serving bowls!. Top with cucumber and nuts and serve with lime!.
GLASS NOODLE SALAD
Ingredients (serves 6)
250g dried mung bean vermicelli noodles
200g Thai marinated tofu, sliced
2 carrots, peeled, shredded
200g snow peas, trimmed, shredded
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 teaspoon garlic powder
Method
Place noodles in a large bowl and cover with cold water!. Stand for 15 minutes!. Drain in a fine sieve!. Transfer to a large bowl!. Add tofu, carrots and snow peas!.
Whisk soy sauce, oil, sugar and garlic powder in a bowl until well combined!. Pour over noodle salad!. Cover and refrigerate for 1 hour!. Toss gently!. Serve!.
MISO TOFU & NOODLE SALAD
Ingredients (serves 4)
1!.5L (6 cups) boiling water
2 tbs miso paste
2 x 190g pkts udon noodles
2 carrots, peeled, cut into matchsticks
2 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
1 x 300g pkt silken tofu, cut into 2cm pieces
1/4 cup finely chopped fresh chives
Method
Place the water in a large saucepan over medium heat!. Add the miso and stir to combine!. Reduce heat to low!. Add the noodles and gently stir to separate!. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crisp!.
Divide the noodles and soup among serving bowls!. Top with tofu and sprinkle with chives!. Serve immediately!.
TOFU WITH RED CURRY & COCONUT
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
1 teaspoon peanut oil
2-3 teaspoons red curry paste
1 2/3 cups (400ml) coconut cream
1 red capsicum, seeded and chopped
100g green beans, trimmed, cut in half
80g snow peas, trimmed
2 x 250g packs firm tofu cut into 3cm pieces
1 teaspoon fish sauce
2 teaspoons lime juice
1/3 cup coarsely chopped coriander
Method
Heat peanut oil in a wok or large non-stick frying pan over medium-high heat!. Add the curry paste and cook, stirring constantly for 30 seconds!. Www@FoodAQ@Com
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
300g firm tofu, cut into thin strips
60ml (1/4 cup) mirin (rice wine)
2 tbs salt-reduced soy sauce
2 tsp finely grated fresh ginger
1 tsp caster sugar
Vegetable oil spray
1 red onion, cut into thin wedges
150g shiitake mushrooms, halved
2 bunches broccolini, ends trimmed, cut into 2cm lengths
1 red capsicum, deseeded, thinly sliced
1 tsp sesame seeds
Steamed basmati rice, to serve
Method
Place the tofu in a shallow glass or ceramic dish!. Combine half the mirin, soy sauce and ginger in a jug and pour over the tofu!. Cover with plastic wrap and place in the fridge for 30 minutes to marinate!.
Combine the sugar and remaining mirin, soy sauce and ginger in a small bowl!. Heat a wok or frying pan over high heat!. Lightly spray with olive oil spray!. Drain the tofu and reserve the marinade!. Add one-third of the tofu to the wok and cook for 1-2 minutes each side or until golden brown!. Transfer to a plate!. Repeat, in 2 more batches, with the remaining tofu!.
Lightly spray the wok with olive oil spray!. Add the onion and stir-fry for 1 minute or until brown!. Add the mushroom and stir-fry for 1-2 minutes or until tender!. Add the broccolini and capsicum and stir-fry for 1 minute or until almost tender!. Add the tofu, mirin mixture and reserved marinade and stir-fry for 1-2 minutes or until broccolini is tender crisp and the marinade comes to the boil!.
Divide the rice among serving bowls!. Top with the stir-fry and sprinkle with sesame seeds to serve!.
TOFU PAD THAI
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
250g Thai-style rice noodles
3 tbs peanut or olive oil
300g firm tofu, drained, cut into 2cm cubes
2 eggs, lightly beaten
4 shallots, trimmed, cut into 3cm lengths
2 garlic cloves, crushed
1 small red chilli, sliced
1/4 cup (60ml) lime juice
2 tbs fish sauce
2 tbs brown sugar
1 cup bean shoots
1/2 cup fresh coriander leaves
1 Lebanese cucumber, cut into matchsticks
Chopped peanuts and lime wedges, to serve
Method
Place the noodles in a large heatproof bowl!. Cover with boiling water!. Stand for 5-10 minutes!. Loosen the noodles with a fork!. Drain and rinse with cold water!.
Meanwhile, heat 2 tablespoons of oil in a wok or large frying pan over a medium-high heat!. Add the tofu!. Cook for 6 minutes, turning occasionally, or until golden!. Transfer the tofu to a plate lined with paper towel!.
Pour the eggs into the pan!. Lightly scramble for 30 seconds until just cooked!. Remove and set aside!. Heat the remaining oil!. Add the shallots, garlic and chilli!. Stir-fry for 30 seconds!.
Combine the lime juice, fish sauce and sugar!. Add to the pan along with the noodles, tofu, egg and bean shoots!. Toss until combined and heated through!. Toss the coriander leaves through!. Divide among serving bowls!. Top with cucumber and nuts and serve with lime!.
GLASS NOODLE SALAD
Ingredients (serves 6)
250g dried mung bean vermicelli noodles
200g Thai marinated tofu, sliced
2 carrots, peeled, shredded
200g snow peas, trimmed, shredded
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 teaspoon garlic powder
Method
Place noodles in a large bowl and cover with cold water!. Stand for 15 minutes!. Drain in a fine sieve!. Transfer to a large bowl!. Add tofu, carrots and snow peas!.
Whisk soy sauce, oil, sugar and garlic powder in a bowl until well combined!. Pour over noodle salad!. Cover and refrigerate for 1 hour!. Toss gently!. Serve!.
MISO TOFU & NOODLE SALAD
Ingredients (serves 4)
1!.5L (6 cups) boiling water
2 tbs miso paste
2 x 190g pkts udon noodles
2 carrots, peeled, cut into matchsticks
2 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
1 x 300g pkt silken tofu, cut into 2cm pieces
1/4 cup finely chopped fresh chives
Method
Place the water in a large saucepan over medium heat!. Add the miso and stir to combine!. Reduce heat to low!. Add the noodles and gently stir to separate!. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crisp!.
Divide the noodles and soup among serving bowls!. Top with tofu and sprinkle with chives!. Serve immediately!.
TOFU WITH RED CURRY & COCONUT
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
1 teaspoon peanut oil
2-3 teaspoons red curry paste
1 2/3 cups (400ml) coconut cream
1 red capsicum, seeded and chopped
100g green beans, trimmed, cut in half
80g snow peas, trimmed
2 x 250g packs firm tofu cut into 3cm pieces
1 teaspoon fish sauce
2 teaspoons lime juice
1/3 cup coarsely chopped coriander
Method
Heat peanut oil in a wok or large non-stick frying pan over medium-high heat!. Add the curry paste and cook, stirring constantly for 30 seconds!. Www@FoodAQ@Com
Chinese style Tofu:
Ingredients:
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks!. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary!. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water!. Dip tofu in egg replacer/water mixture and coat completely!. Sprinkle 3/4 cup cornstarch over tofu and coat completely!. Watch out that the cornstarch doesn't clump up at the bottom of the bowl!.
Heat oil in pan and fry tofu pieces until golden!. Drain oil!.
Heat 3 Tablespoons vegetable oil in pan on medium heat!. Add green onions, ginger and garlic, cook for about 2 minutes!. Be careful not to burn garlic!. Add vegetable stock, soy sauce, sugar, red pepper and vinegar!. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well!. Add fried tofu and coat evenly!.
Serve immediately with steamed broccoli over your choice of rice!.
Serves: 4
Preparation time: 30 Minutes
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Ingredients:
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks!. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary!. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water!. Dip tofu in egg replacer/water mixture and coat completely!. Sprinkle 3/4 cup cornstarch over tofu and coat completely!. Watch out that the cornstarch doesn't clump up at the bottom of the bowl!.
Heat oil in pan and fry tofu pieces until golden!. Drain oil!.
Heat 3 Tablespoons vegetable oil in pan on medium heat!. Add green onions, ginger and garlic, cook for about 2 minutes!. Be careful not to burn garlic!. Add vegetable stock, soy sauce, sugar, red pepper and vinegar!. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well!. Add fried tofu and coat evenly!.
Serve immediately with steamed broccoli over your choice of rice!.
Serves: 4
Preparation time: 30 Minutes
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Enjoy the wholesome goodness of carrot-n-tofu soup:
1-1/2 pounds of wholesome carrots, peeled & sliced
4 cups water
1 teaspoon salt
1/2 small onion
10-1/2 ounces of soft silken tofu, regular or low-fat
1 scant Tablespoon fresh dill or 1 teaspoon dried dill weed
1 teaspoon red miso or to taste
How to make it:
In a medium saucepan, combine wholesome carrots, onion, salt, and water!.
Cook over medium heat until wholesome carrots are tender, about 15 minutes!.
Scoop wholesome carrots and onion out of cooking water!.
Place in a blender or food processor!.
Add tofu, dill, miso, [white pepper], and a small amount of cooking water!.
Puree!.
Return puree to cooking water, mix well and serve immediatelyWww@FoodAQ@Com
1-1/2 pounds of wholesome carrots, peeled & sliced
4 cups water
1 teaspoon salt
1/2 small onion
10-1/2 ounces of soft silken tofu, regular or low-fat
1 scant Tablespoon fresh dill or 1 teaspoon dried dill weed
1 teaspoon red miso or to taste
How to make it:
In a medium saucepan, combine wholesome carrots, onion, salt, and water!.
Cook over medium heat until wholesome carrots are tender, about 15 minutes!.
Scoop wholesome carrots and onion out of cooking water!.
Place in a blender or food processor!.
Add tofu, dill, miso, [white pepper], and a small amount of cooking water!.
Puree!.
Return puree to cooking water, mix well and serve immediatelyWww@FoodAQ@Com
Break it up like you would with scrambled eggs and cook with a little curry powder, and whatever other seasonings you like, with spinach, chopped tomato, as many veggies as you can think of!.
I think it's great like this!.
also, if you slice some yam and season it, sort of bake it in the oven, and serve with strips of sauteed tofu, portabello mushroom & spinach!.
Www@FoodAQ@Com
I think it's great like this!.
also, if you slice some yam and season it, sort of bake it in the oven, and serve with strips of sauteed tofu, portabello mushroom & spinach!.
Www@FoodAQ@Com
Marinated Orange Tofu
Ingredients (use vegan versions):
1 lb firm tofu, frozen and thawed out
3 tablespoons sherry or balsamic vinegar
1 tablespoon 807]cornstarch[/url] or arrowroot
juice of 1 orange + 1 teaspoon orange zest
2 tablespoons Tamari
1 teaspoon sesame oil
1 teaspoon sugar or other sweetener
1/2 teaspoon chili paste or hot sauce of your choice
1 inch piece of ginger, minced
2 garlic cloves, minced
Directions:
Slice tofu into triangles or small cubes!.
Mix sherry and cornstarch in a bowl until mixed well!. Add the rest of the ingredients and stir well!.
Toss tofu in the marinade and let sit for at least one hour…3-4 hours is ideal and overnight would be even better!.
Stirfry in some sesame or olive oil with your favorite veggies over brown rice or your grain of choice!.
Serves: 2-ish
Preparation time: 30 minutes
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Duckalucky
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Ingredients (use vegan versions):
1 lb firm tofu, frozen and thawed out
3 tablespoons sherry or balsamic vinegar
1 tablespoon 807]cornstarch[/url] or arrowroot
juice of 1 orange + 1 teaspoon orange zest
2 tablespoons Tamari
1 teaspoon sesame oil
1 teaspoon sugar or other sweetener
1/2 teaspoon chili paste or hot sauce of your choice
1 inch piece of ginger, minced
2 garlic cloves, minced
Directions:
Slice tofu into triangles or small cubes!.
Mix sherry and cornstarch in a bowl until mixed well!. Add the rest of the ingredients and stir well!.
Toss tofu in the marinade and let sit for at least one hour…3-4 hours is ideal and overnight would be even better!.
Stirfry in some sesame or olive oil with your favorite veggies over brown rice or your grain of choice!.
Serves: 2-ish
Preparation time: 30 minutes
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Duckalucky
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Well, I don't know if you have silken or Chinese style tofu, so head on over to www!.vegweb!.com and check out the recipes there!.Www@FoodAQ@Com
Stir fry with vegies, soy sauce and hoisin sauce then serve over rice!.Www@FoodAQ@Com
You could make vegetarian lasagna Www@FoodAQ@Com
you could make a hot chinese soup with tofu!.Www@FoodAQ@Com
Not a lot - Google it and see or buy a cook bookWww@FoodAQ@Com
NEW SOLES FOR YOUR SHOES!.Www@FoodAQ@Com