Tofu recipies

fmbarbuto

Hello! Does anyone have any tofu recipies they'd like to share?

kimjoan

I don't know how much you have worked with tofu, but... The key to tofu for me is getting as much moisture out of it as possible. So, I buy the extra firm tofu, slice it, put it between paper towels and place something very heavy like a cast iron skillet on top of the paper towel that is over the tofu. I leave it like this for about half an hour. Then I go with whatever meat recipe I want to do and just replace the tofu. Tofu will take on the flavor of whatever you marinate/cook it in. So, if I am doing a teriyaki chicken stir fry I will marinate the tofu in the teriyaki sauce for about 30 minutes and then go from there with the recipe as normal, etc.

cgavin77

One of my favs from Cooking Light:
Amount per serving
Calories: 312
Fat: 8.8g
Saturated fat: 0.8g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 1.5g
Protein: 12.5g
Carbohydrate: 47.6g
Fiber: 5g
Cholesterol: 0.0mg
Iron: 3.5mg
Sodium: 517mg
Calcium: 187mg

YIELD: 6 servings
COURSE: Main Dishes
Ingredients
1 (14-ounce) package firm water-packed tofu, drained
1 medium onion, cut into 6 wedges
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
4 1/2 cups hot cooked basmati rice
1/4 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro

Preparation
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
2. Place onion in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
3. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
4. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.

carneyk

First post, hope you all like
Mix 1 package drained silken tofu (soft, usually in produce section) with one envelope of dry spicy ranch seasoning (like Hidden Valley the best). Add a few drops of milk if needed to make creamy. Use as a dip with fresh veggies. I've taken this to potluck's and no one would guess I used tofu!