Cooking Tofu

Hi! This is called an indonesian coconut curry, I havent tried it but my sister in law is Indonesian so I have quite a few different recipes saved on my computer should I ever have the pleaure of cooking for her!!!
1 14 ounce can low fat coconut milk
2 plum tomatoes, finely chopped
1 stalk lemon grass, finely chopped
1 tablespoon ginger, grated
1/4 cup cilantro
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander, ground
1 teaspoon low sodium soy sauce
1 tablespoon sesame oil
1 bunch scallions, sliced
1 pound of firm tofu, cut in small cubes
1/2 cup shiitake mushrooms
1 red pepper, sliced thin2 cloves garlic, finely diced
3 cups white, brown or black rice, cooked*

*optional

Place the coconut milk, tomatoes, lemongrass, ginger and cilantro in a saucepan over medium-high heat. Season with the turmeric, cumin, coriander, soy sauce and sesame oil, stir and bring to a boil. When the coconut curry sauce boils, turn heat down to low and simmer for at least 10 minutes.



While the coconut curry sauce is simmering, place the sesame oil in a skillet over medium-high heat. Add the tofu, mushrooms and sliced bell pepper. Cook for about 4 minutes, flip and add the garlic. Cook the tofu, mushrooms, bell pepper and garlic for about 3 minutes more, or until the tofu is browned and cooked through.

Place the browned tofu and veggies into the coconut curry sauce. Stir to combine, divide into 4 portions and enjoy over cooked white, brown or black rice.

Before you stir fry tofu.. make sure that you use extra firm, then slice it and layer it between paper towels and weight with a plate in the fridge for a few hours. It will fry more crisp.

That's a good tip on frying tofu... thanks. I like to put little cubes of fried tofu on my salads kinda like croutons so the crispier the better.

My favorites:

http://www.organicgardening.com/cook/cashew-tofu-and-broccoli-stir-fry

http://www.foodnetwork.com/recipes/ellie-krieger/fried-rice-with-scallions-edamame-and-tofu-recipe.html

i just bake extra firm tofu till it's firmer, then use it in just about any sauce on veggies or rice.

Cut it into cubes. Cut up some onions and garlic and grill them in a frying pan with some oil or fat.

This is pretty tasty and easy: http://www.bbcgoodfood.com/recipes/1262640/tofu-and-asparagus-pad-thai

It's also good in Thai green curry - press it between kitchen towel to get as much water out as possible and firm it up, then slice and fry. Set aside while you make the rest of your curry (Thai green paste, coconut milk, red peppers, red onion, asparagus, baby sweetcorn) then throw it back in to heat up before serving.

Mapu dofu would be OK if you measure the oil carefully and maybe add/serve with extra vegetables. http://whattocooktoday.com/ma-po-tofu-grandma-chens-bean-curd.html

I make this tofu breakfast burrito filling a lot, but I eat them for dinner as well. It is very good. I add soy sauce or tamari instead of salt, and put hot sauce over the burrito.

http://ohsheglows.com/2012/02/23/high-protein-vegan-breakfast-burrito/

I like to make a batch on Sunday and I have enough for the week!

This recipe for chicken mango curry is amazing with tofu instead of chicken. It is very easy to make, too: http://www.simplyrecipes.com/recipes/mango_chicken_curry/

Ma Po Tofu is my favourite tofu dish.

http://chinesefood.about.com/od/tof1/r/mapotofu.htm

bump!

Drain and cube extra firm tofu
gently toss in some salt and cayenne
wrap with paper towels and set in the fridge for a few hours
Fry the drained tofu in some coconut oil until lightly brown
Allow to cool slightly and add chunks of mango, extra salt if needed, and cinnamon
Top with Greek yogurt or a little coconut milk

Salty, spicy, sweet, tangy creamy goodness