Tofu recipes!

Teriyaki Tofu

1 package (12 ounces) light firm tofu, draned and cut into 1"cubes
2 whole green onions , finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon extra virgin olive oil
1/4 teaspoon hot sesame oil
1 cup chopped broccoli
2 Tbsp teriyaki sauce
1/8 teaspoon red pepper flakes or more to taste

Place a nonstick wok or skillet over high heat until it is hot enough for a spritz of water to sizzle on it . Briefly remove the pan from the heat to lightly mist with olive oil spray. Heat for 3 seconds. Add the tofu, green onions, garlic, ginger, olive oil, and sesame oil. Cook , stirring often for 3 minutes. Add the broccoli. Cook stirring frequently for about 12 minutes or until the tofu is browned on all sides. Stir in the teriyaki sauce. Season with pepper flakes. Cook for 30 to 60 seconds, or until the sauce thickens slightly.

Makes 2 servings
Per Serving: 118 calories 13g protein 10g carbs 3g fat 2g fiber 597mg sodium

Pan Fried Tofu and Awesome Hoisin Sauce

100-200 grams hard or extra firm tofu
3 tsp vegetable oil
1/4 cup Hoisin Sauce
2 Tablespoons soy sauce
2 Tablespoon sesame oil

1. Really press as much water out of the tofu as possible. I wrap mine in paper towels to get the initial moisture off of it then wrap it in paper towels again and weight it down with a cast iron skillet and leave it for 20 mins.
2. While you wait, combine the Hoisin sauce, soy sauce, and sesame oil in a bowl and set aside.
3. After the tofu is dry, slice it 1/2 inch thick.
4. Heat the vegetable oil in non stick pan and when it's hot place the slices of tofu in there. The tofu should sizzle when you put it in and don't let the tofu touch the other tofu in the pan.
5. Leave the tofu alone! Don't touch it! Depending on your pan the first side should take between 4-6 minutes (i have one piece I use as a tester piece) When golden brown flip. The other side won't take as long to cook, about 2-3 minutes.
6. When done place on plate and drizzle Hoisin Sauce over it.

I top mine with sliced scallions and white sesame seeds for a visual and flavorful experience

http://www.thekitchn.com/how-to-make-crispy-tofu-without-deepfrying-cooking-lessons-from-the-kitchn-201265

http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

This is the best method for cooking tofu in my opinion. Once you've prepared it in this method you can add it to dishes however you'd like, stir fry, etc.

Black Pepper Tofu - from 'Plenty' Yotam Ottolenghi, recipe copied from the Epicurious website, saves me typing

'Serves 4
You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.
Ingredients

1 3/4 lbs firm tofu
Vegetable oil for frying
Cornstarch to dust the tofu
11 tbsp butter
12 small shallots (12 ounces in total), thinly sliced
8 fresh red chiles (fairly mild ones), thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small and thin green onions, cut into 1 1/4-inch segments

Preparation

Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels. *ADDITION: I WRAP THE TOFU IN A TOWEL AND PLACE UNDER A HEAVY CHOPPING BOARD AND TIP TO DRAIN FOR 30 MINS BEFORE USING*

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.'

It's really tasty

This baked Tofu is super easy. Firmness is critical.

https://www.pinterest.com/pin/361132463848164122/

I don't eat tofu cooked except when I go to an Asian restaurants, but I love adding Silken tofu to my protein shakes (protein powder, water, berries, silken tofu and ice) makes it just like a strawberry shake from the ice cream shop.

This is on my meal plan for this weekend, so I can portion and freeze for lunches.
Crockpot Vegetable Curry Tofu

It just looks so good