Tasty tofu recipes?!

Tasty tofu recipes?

I have never eaten tofu but want to because of the health benefits. That being said Im a little afraid of tryiong it because I know that if it taste bad, I probably will never eat it again. Please help me with some tasty, easy tofu recipes for "beginners". Also, whats the difference between silken, firm and extra firm? Which should I buy for your recipes?

here's some good easy recipes. if the recipe doesn't say, they are usually refering to firm, or extra firm. i don't know why people have some a problem with it. if cooked properly, it's wonderful (i'm not even a vegetarian anymore and i still love it). it's kind of like a mushroom in the sense that it just soaks up the flavors of everything else. i think those who are so intensly opposed either don't like the 'idea' of tofu, or they've never had it cooked properly. good luck, and i hope you come to enjoy it!

Tofu Ranchero

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.

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Curried Tofu Vegetable Skewers

2 cups white wine
1 cup yellow curry paste
2 cups olive oil
1 organic firm tofu, cut into strips
1 red bell pepper, diced into 2-inch pieces
1 red onion, diced into 2-inch pieces
1/2 baby shiitake mushrooms, cleaned, stems discarded
1 Japanese eggplant diced into 2-inch pieces

Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
Grill until all vegetables are cooked.

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Vegetable Stir-Fry

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.