Tofu recipes

I am not quite sure of the difference between soft Tofu and what i usually buy but this is super tasty.

Bang Bang Tofu

Serves 4 as a starter 2 as a main course

4 tbsp soy sauce
½ tsp five spice powder
3 tbsp runny honey
3 tbsp sherry
5cm piece of root ginger, grated
1-2 red chillis, deseeded and chopped
300g (10oz) marinated tofu pieces
2 carrots cut into matchsticks
½ small cucumber cut into matchsticks
200g (7oz) bean sprouts
Handful of fresh coriander (cilantro), chopped

Mix the soy, five spice, honey, sherry, chilli and tofu. Stir gently and leave for 30 minutes.
Heat some oil in a wok, lift the tofu from the marinade and stir fry for 2 minutes. Add the carrot and stir fry for another 2 minutes. Remove from the heat and add the cucumber, coriander and bean sprouts.

For a starter serve rolled in crisp iceberg lettuce leaves. (fills 4-6 large leaves)
For a main course serve over a bed of crispy salad leaves.

I am not quite sure what the nutrition works out as, i havent done it since i joined MFP

Here's one I posted a few feeks ago:
Ingredients:
Extra Firm Tofu - 0.5 package (6.75 oz) - 180 calories
Hoisin sauce - 1 Tbsp (I used Earthfare Organic) - 25 calories
Chili garlic sauce- 1 tsp - 0 calories
Olive oil - 1 Tbsp - 120 calories

To start, once you take the tofu out of the package, wrap it in a lot of paper towels and set it on a plate. Then put something flat like a cutting board on top. Put heavy objects such as canned goods, a wine bottle, or a biochemistry textbook (well, that's what I used...) on top of the cutting board, and let it sit for about 30 minutes. This will squeeze all the excess moisture out. You might want to change out the paper towels for some dry ones partway through.

If you squeezed out the entire package of tofu, cut it in half and put the remainder in an airtight container with enough fresh water to cover it and store it in the fridge until you want to use it again.
With the 6.75 oz you have kept out, either cut it in half or cut it into small cubes (since this recipe serves two, I find it easier to just cut it into two thin slabs than to count out the chunks later).
Either in a bowl with a large flat bottom, or on a plate, mix the hoisin sauce with the chili garlic sauce, and add about 1/2 tsp of water if you find the mixture too thick. Place the tofu in the sauce. After a few minutes, either flip the slabs over, or if you cut it into cubes, flip the cubes around so the sauce is on all sides.

While the tofu is sitting in the sauce, heat 1 Tbsp of olive oil (or any oil you prefer to cook with) in a large nonstick skillet over medium heat. Once the oil is hot (before it starts spattering), place the tofu in the pan and let it cook for about 5 minutes. Then, flip the slabs over (or toss the cubes around a bit) and let them sit for another 5 minutes. If you wish, cook the tofu for longer, depending on how well done you want it.

Then, take off of the pan and enjoy!

Servings: 2
Calories: 162.5

To make it more of a meal, I like to throw some kale and onions into the pan at the end; They pick up the flavor of the sauce really well.
Also, you can add more chili garlic sauce if you want it spicier.

bump

these look great! I've only had tofu once but I definitely need to start incorporating it into my meals!