Tofu Help?

If you slice the block and squeeze the water out (put layers of paper towels between each tofu slice and top with a heavy can for a while). Then take the slices and put them in ziploc bags with marinade and freeze them. Thaw, cut into cubes and add to stirfry.

I don't like the texture of tofu but this makes it chewier and when you displace the water more marinade can soak in.

You can also press the tofu, cut in cubes, then coat well in BBQ sauce. Bake in a 300 degree oven until the BBQ sauce is good and carmelized.

Good luck!

Teriyaki Tofu Steaks with Soba Noodles

Look for water-packed when you need tofu to hold its shape. Weighting the tofu with a plate for at least 20 minutes releases some of its water, giving it a firmer texture. Cooking it in this sweet and tart sauce infuses it with flavor.


YIELD: 4 servings
COURSE: Main Dishes

Ingredients

1 pound water-packed extra-firm tofu, drained
1/4 cup mirin (sweet rice wine)
1/4 cup low-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 tablespoons sake (rice wine)
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
2 tablespoons honey
1/2 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vegetable broth
4 heads baby bok choy (about 1 1/2 pounds), each cut in half lengthwise
4 cups cooked soba noodles (about 1 pound uncooked buckwheat noodles)
1/4 cup thinly sliced green onions
2 teaspoons sesame seeds, toasted
Preparation

Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.

Combine mirin and next 8 ingredients (mirin through garlic) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu. Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat, and keep warm.

Bring broth to a boil in a Dutch oven. Add bok choy; cover and cook 2 minutes or until crisp-tender. Drain.

Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.

Nutritional Information
Amount per serving
Calories: 331
Calories from fat: 19%
Fat: 6.9g
Saturated fat: 1g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 3.2g
Protein: 18.3g
Carbohydrate: 47.5g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 4mg
Sodium: 848mg
Calcium: 244mg

i've been a vegetarian my whole life and i love tofu! if you know how to cook it it's great! i never worry about drying it out, but if you do, cube it and put some on a baking sheet. put it in a 300 degree oven for about 10 minutes. that'll dry it out enough. My 'signature' tofu recipe, is to throw it in a wok or frying pan with no oil or anything. keep stirring it around until it starts to sizzle (dries it out even more), then pour some soy sauce right in the pan. get it as nice and coated as possible, then put brown sugar in there and mix that up. after that it's pretty much up to taste. i like it sweeter so i always add more brown sugar, but you may like it saltier. i also like to put some chopped up garlic in there sometimes (the kind you can get in the jar). Mixing frozen broccoli with it is good too. Just make it in the microwave, throw it on the plate, and throw the tofu on top! Same goes for brown rice! i hope you try and like it

Barbecued-Tofu Sandwich

Think what you will about barbecue's affinity for tofu, this match-up makes a wonderful hot sandwich. Put a little Tofu Coleslaw next to it for an extra kick.


YIELD: 4 servings
COURSE: Sandwiches
Ingredients

1 (14-ounce) package firm tofu, drained and cut into 8 (1/2-inch-thick) slices
1/8 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon vegetable oil
1 cup commercial barbecue sauce
4 (2-ounce) hamburger buns

Preparation

Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 1 hour, pressing down occasionally. Sprinkle slices with salt.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish; dredge tofu slices in flour. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; brush half of barbecue sauce over tofu, and cook 2 minutes. Turn slices over; brush with remaining barbecue sauce, and cook 3 minutes or until tofu is glazed. Place 2 tofu slices on bottom halves of buns; cover with tops of buns.

Nutritional Information
Amount per serving
Calories: 332
Calories from fat: 27%
Fat: 10g
Saturated fat: 1.8g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 5.1g
Protein: 15g
Carbohydrate: 46.3g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 8.2mg
Sodium: 907mg
Calcium: 196mg

There are so many varieties and ways of cooking tofu that you can produce nearly any texture or flavour you want. You can make everything from smooth, creamy mint chocolate mousse to crisp and chewy bacon. A good tip is that tofu loves a marinade. Also, make sure you purchase the variety you want. I most often cook with firm tofu, but if you get smooth/dessert tofu or extra firm you will get entirely different textures. Additionally, by freezing it overnight or draining it for different amounts of time you'll get different textures as well.

Tofu on it's own has no real flavour, but it will absorb the flavour of anything you place around it. You need to add flavours if you're cooking tofu, or you'll get no taste at all. How thin you slice it and how long you cook it also contribute to taste - I find that I don't like think cubes, as the middle often doesn't absorb the flavour, and for this reason prefer thinner slices. Others differ.

I usually use vegweb for tofu recipes. I find the miscellaneous section has the funnest ones.
http://vegweb.com/index.php?board=557.0 (Main page for tofu recipes)

Some recipes:
http://vegweb.com/index.php?topic=14098.0 (Marinated Orange Tofu)
http://vegweb.com/index.php?topic=8769.0 (General Tao's Tofu)
http://vegweb.com/index.php?topic=28689.0 (Sesame Tofu)
http://vegweb.com/index.php?topic=5158.0 (Breakfast Tofu)

My basic, super lazy tofu recipe is as follows:
1/4 block firm tofu, drained of moisture
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp of your preferred cooking oil
1 cup chopped broccoli, bok choy or spinach

Mix together the nutritional yeast and garlic powder in a bowl. Crumble the tofu into the mixture, as small or large as you prefer. Mix so that the tofu is covered with the nutritional yeast/garlic powder mixture. Heat the oil in a frying pan and make sure your veggies are chopped. Put the tofu in the pan and set it to medium heat. Add the veggies shortly after. Cook until the tofu is lightly browned and your veggies are your preferred texture. Taste test if you're not sure, and if you would prefer a crisper texture, add some extra time.

This tofu scramble is very quick to make, and tastes delicious. Good luck!!

I have not cooked with tofu in along time but I always used extra firm and drained it and patted it dry and then cubed it and stir fried it with alittle olive oil. But by itself it does not have much flavor.

My favorite tofu recipe is "vacon". Slice a block of extra firm tofu into bacon-ish sized slices. Place between two clean towels and use something heavy to press out the moisture - I like to use a stoneware cookie sheet.

Fry in a pan coated with cooking spray until the edges are crispy and golden brown, flipping frequently. Mix together 1/4 cup of Braggs or Soy sauce with 1 tbsp. of liquid smoke. Pour over the tofu evenly making sure each slice absorbs some of the mixture. Sprinkle 1/4 cup of nutritional yeast over the slices, turning to coat. Serve on toast with lettuce, tomato, and veganaise (or mayo). It is so very good, and one of the dishes I miss most from my vegetarian days.

Bump