TOFU LOVERS ONLY

from what i understand, you shouldn't use oil-based marinades with tofu because tofu contains so much water. they don't really mesh well together, so water-based marinades are best if you want to get the most flavor penetration (sexy).

whenever i pan fry tofu i usually toss the cubes in a dusting of corn starch first. it gives them a nice, very light crust that i really enjoy

Oh tofu curries are the best, check out shesimmers.com. Just replace all non veggie stuff with tofu and etc. Yummmers!

I make a simple stir-fry about 4 times a week (I'm addicted). Marinade/sauce below:

Marinade:
Soy sauce
Sriracha hot sauce
Agave nectar
Fresh ginger & garlic

After marinating pressed/cubed tofu, throw into a wok with veggies and cook until desired consistency is achieved. Then, add some natural peanut butter and top with either sesame seeds or crushed peanuts.

So simple and SO tasty.

ilove tofu I prefer extra firms texture and I scramble it like eggs or cube it for stir fry tofu is very forgiving just make sure you season it well

i think i must be part of a small minority of vegetarians who cant stand tofu. ive tried scramble, grilling etc. just tastes horrible to me. the only time ive been able to stand it is in a thai restaurant.

Drain tofu
1/2 c cornstarch
1t pepper
1/2t garlic
1/2 t sugar
1T sesame seeds
combine cornstarch and seasonings

slice tofu into about 1/3 inch thick strips
dredge in cornstarch
place on heated (325 Degrees) griddle
add SMALL bit of butter to the grill ,
cook 3-7 minutes till lightly browned, flip and repeat, when completely cooked
tofu will be yummy the edges crispy and toasted and DELICIOUS!!!
serve with thinned hosin sauce

Hmm i place mine on a bed of rice andsmother with sweet and sour (HK style)
And its amazin?

Also if you freeze tofu itchnages its texture, always good to know if you want something different.
And dont forget to try silken tofu for. Cheesecake style dessert.....

*bump*
Never thought I would be drooling over the idea of eating tofu but you people are marvelous with your ideas!
I MUST try this dish, it sounds delish!

Agreed! Some of these ideas are too good to pass up on! Will definitely try!

MMMM Mapo dofu recipes...the best thing about learning Mandarin was learning how to properly make this. Personally I like Firm Tofu, Press it to remove extra water and marinate over night to give it time to reabsorb the flavors and moisture from the marinade. I've do used everything from a basic teriyaki to caribbean jerk

My favorite tofu recipe is from eating well! It is quick and yummy! It serves two!

Ingredients
1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips






Preparation
1.Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
3.Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.


Nutrition

Per serving: 263 calories; 12 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).

Exchanges: Exhanges: 2 fruit, 1 vegetable, 1 medium-fat meat, 1 1/2 fat

I love it any which way - so much fun to experiment with it!

Try tofu jerkey... drain, freeze, drain. Slice into thin strips, you'll get quite a few pieces. Marinate in soy, liquid smoke, black pepper, crushed red pepper flakes, a pinch of sugar & a squeeze of fresh lemon juice. Lay them out on a sheet pan - if you have a cooling rack you can put them on then on sheet pan, even better. Then bake at the lowest setting on your oven, should be about 200 degrees or less. Flip them over every few hours - it takes about 12 hours total. They get very leathery, a little salty-spicy & great to chew on.

Also blend up 1 pkg silken tofu with 1/4 c. agave syrup, zest from an orange, 1 tsp vanilla extract, a pinch of salt & 1 Tbsp coconut oil. Blend for a full minute. Chill in fridge overnight - don't stir after chilling, it will get runny. Great on pancakes, fruit salad, etc. or by itself.

I'm not even close to being a vegetarian, but I miss the little dude with the cart and the whistle, and the great izakaya with varieties of fresh tofu and yuba, in Japan. It seems like it is impossible to get decent tofu in the U.S. so I stopped eating it again.

I buy extra firm organic (98% of US tofu is GMO).

I really don't do anything special with it, I just use it like a meat substitute, or if I just want more protein. Cube and toss it in the last 5-10 minutes of cooking. Stir-Fry, curry, miso soup. I have even just put sesame oil and soy sauce in a pan with green onions, pan seared it and dumped it over bean threads. I honestly don't even bother with the pressing part.

Sometimes I change it up and buy the fried bean curd (known as fried tofu).