I have 7oz of tofu, now what?

[lhall]

I'm slowly adding some vegetarian meals into our menus. I'm proud of myself cause my average is just over 1 a month.

Well, I made the Black Bean Tacos with tofu instead of seitan (couldn't find) last night. They were good and very filling.

But, now I don't know how long the tofu will keep and what to do with it.

So far all my vegetarian meals have involved pasta or beans. Is there something else I could do that doesn't not involve zuchinni (gives me hives)? Preferable something that doesn't leave me with more leftover tofu. I guess I could do a vegetable stirfry and toss in the tofu, right?

TIA,
Leigh

[Peggy C.]

Ingredients
10 dried shiitake mushrooms (about 1 ounce)
1 1/2 cups boiling water
3 (101/2-ounce) cans low-salt chicken broth
1 (4-ounce) boned center-cut loin pork chop, cut into
thin strips
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil

Directions
Estimated Total Time: 1 hour

Combine the mushrooms and boiling water in a bowl;
cover and let stand 15 minutes. Drain in a colander over
a bowl, reserving 1 cup liquid. Discard stems; rinse and
cut caps into thin strips.

Combine 1/2 cup reserved mushroom liquid and broth in
a large saucepan; bring to a boil. Add the mushrooms,
pork, and tofu; reduce heat, and simmer 3 minutes.
Combine 1/2 cup reserved mushroom liquid, cornstarch,
vinegar, soy sauce, fish sauce, and peppers in a small
bowl. Add cornstarch mixture to saucepan; bring to a
boil. Cook 1 minute, stirring constantly. Remove from
heat; stir in onions and oil.


Leigh, I made this for a supper club meeting sans the pork and it was delicious. Don't know if this will work with whatever kind of tofu you have, I'm not an expert on that.

[aggie94]

What about Lorilei's tofu manicotti? I just made it for the first time a couple of weeks ago and it was delicious.

[lhall]

Peggy C.

I have firm tofu, so that recipe would be great.
Actually, I have everything but the mushrooms and the correct amount of chicken broth. Maybe I'll do Chinese on Sunday. Otherwise I won't have 1 hour for the soup.

This probably makes a lot, could I freeze this soup?

Eva, the tofu manicotti looks good, but I only have 1/2 a pound it's firm not extra firm. I'll file that one for future use though.

Leigh

[wallycat]

You could crumble it up and make the "scrambled egg" breakfast...there's a thread on it or you can go to mori-nu web site for recipe. (you're not obligated to use the silken in the recipe :D )

To store leftover tofu, place in water and in refrigerator...change water daily. Don't keep longer than 3-4 days...or do the sniff test before using :D

[lhall]

Originally posted by wallycat
Don't keep longer than 3-4 days...or do the sniff test before using :D

Is this after I opened it, or after I purchased it?

I checked the package and it says to store it in water and change the water daily after opening. I just changed the water, but there's not date on the package.

Leigh

[wallycat]

lhall, there should be an expiration date somewhere on the package...and until you open it, it should be good by that date (read: SHOULD); once you peel the plastic off or remove it from it's vacuum pack, place in water and no more than the 3-4 days.
It should be treated like dairy for the most part...

[Peggy C.]

Leigh, I'm pretty sure that I doubled the recipe for my supper club (there are about 10 of us at any given meal), but I had lefteovers that never made it to the freezer because DH= loved it!:D I think it would feeze ok, maybe change the texture of the tofu and shrooms a bit, but it is predominantly broth, or atleast mine was since I didn't add the pork.

If you try it let me know what you think.

[lorilei]

Also -- if your tofu gets a bit "old" and begins to taste slightly sour (tofu doesn't go absolutely BAD right away, but the flavor will be off), you can revive it by boiling it in water for about 10-15 minutes.

This really works! And it has saved many a block of tofu from a more tragic demise (the trash) at our house.

[lhall]

Originally posted by wallycat
lhall, there should be an expiration date somewhere on the package...and until you open it, it should be good by that date (read: SHOULD);

Ok, found it. July 02. But, I opened it tuesday so I need to use it by Saturday.

Thanks,
Leigh

[aggie94]

Leigh,

When I made the tofu manicotti, I used firm tofu because I can't always find extra firm. Since you mash it up anyway, the texture difference won't be very noticeable. And I found it was a great way to use up leftover tofu -- you can just make a smaller batch. I think I had about a half pound of tofu and the filling still ended up being plenty to fill an 8 oz box of manicotti. Just throw some extra spinach in there!

[BlueMoose]

I always recommend it, but I don't think anyone ever makes it.:rolleyes: Serve it with baked chips or as a burrito topping.

* Exported from MasterCook *

Spicy Roasted Red Pepper Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces roasted red peppers -- drained
6 ounces low fat firm tofu
1/3 cup cilantro -- chopped
2 tablespoons lime juice
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon cumin
2 cloves garlic
1 can cannellini beans -- drained and rinsed
1/2 jalapeno pepper -- seeded

Combine everything together in a food processor and process. Dip will be somewhat chunky.

- - - - - - - - - - - - - - - - - -

[emily]

is fabulous!!! I halved the recipe (but used only 1 can of broth and kept the mushroom juice the same), didn't use the pork and used about 2/3 of a box of firm tofu. I'm going to make it again tonight it was so good, except tonight I'm going to toss some fresh spinach in at the very end. Oh, and this soup took me more like 20 minutes, rather than an hour to make. Wowzer!

Emily

[lhall]

:o :o :o :o

Can you believe I didn't make anything. I had to toss the tofu last trash day. It had been open more than 1 week.

I ended up going to see my grandmother on Friday of that week (well, this past friday too) then MIL called friday night and wanted to go out to eat for her birthday...I ended up moving my dinner plans for Fri & Sat to this week, but I needed to use the tofu by last Sunday at the latest.


Leigh

[Molli526]

Originally posted by BlueMoose
I always recommend it, but I don't think anyone ever makes it.:rolleyes:
Spicy Roasted Red Pepper Dip


Chrisi-

I have made this a couple times and LOVE it. It fools everyone. I love it with pita wedges, plain or toasted.

[Peeps]

Originally posted by lhall
Can you believe I didn't make anything. I had to toss the tofu last trash day. It had been open more than 1 week.

Well, maybe I'm courting toxic death but I keep opened tofu WAY longer than a week - that's the beauty of it, I think, how long it stays usable! After I open a package I put the leftover tofu into tupperware, pour over some new water and pop it back in the frig. I've used it weeks later with no problem. I try to change the water a few times but usually don't and have never had any problems.

Now if its gone fuzzy or stinky or something, by all means pitch it but I wouldn't assume that because its been a week its toxic.

[lhall]

Well, I have more tofu. About 3/4 a package, right now it's less that a week old. I'll change the water today and dig around for a second recipe to make with it.

I AM going to make the soup tomorrow, and the Szechuan Style Chicken.

Wow, If I make a vegetarian entree with it that will be 4 meatless dinners in 3 weeks. A record for me! I'm getting better at adding these types of meals to our weekly menus, but I made this resolution in January.

Leigh

[ChristineLiu]

I have a modified family tofu recipe (used to be the ONLY way I would eat tofu):

1 firm Japanese brand tofu, cubed and drained
1/4 lb. unseasoned ground pork (optional)
1 Tbsp. finely minced ginger
1 Tbsp. finely minced garlic
1 Tbsp. finely chopped green onions, separate the green and white parts
Spicy bean paste to taste(can get it from Chinese store)
Soy sauce to taste
Corn starch
About 1-2 Tbsp. cooking oil

1. In a wok over med-high heat, heat up oil.
2. Quickly stir fry ginger, garlic and WHITE parts of green onion (stir very frequently so they won't burn)
3. Add spicy bean paste to taste
4. Add the tofu and gently toss it around to coat
5. Add soy sauce to taste (NOTE: spicy bean paste is already salty)
6. Reduce heat and cover to cook the tofu for 1 min. or so
7. Dissolve some corn starch in cold water and add slowly to the tofu to the desired consistancy. Make sure you stir things around a bit and let the corn starch come to a boil before you add anymore to thicken it.
8. When you can't stop salivating anymore, add most of the remaining GREEN parts of the green onions and stir.
9. Dish up the tofu and add the remaining GREEN green onions for garnish
10. Serve immediately with rice.

(If using ground pork, brown the pork first and season with some soy sauce or salt and then go to 2.)

Also realize that I'm eyeballing the amounts (except for the pork and tofu), so increase or decrease just about everything else to suit your taste. Enjoy.

[Ohioan]

Well, here are a few of my favorites. As always, I've scaled for one serving, so just multiply everything by the number of portions you want.

Cheers,
Phoebe


* Exported from MasterCook *

Bean Curd Family Style

Recipe By :Helen Chen
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Chinese mushrooms -- soaked and quartered
6 ozs firm tofu -- cut in triangles
1 Tbsp hoisin sauce
2 tsps dark soy sauce
2 tsps water
2/3 tsp cornstarch
1 1/3 Tbsps water
1 tsp peanut oil
1/3 clove garlic -- crushed
2/3 ginger root slice
1 c cabbage -- cut in 1 1/2" chunks
1/3 med bell pepper -- cut in 1 1/2" chunks
1/3 c bamboo shoots -- sliced

Mix the hoisin sauce, soy sauce, and first amount of water. Dissolve the cornstarch in the next amount of water. Heat the oil in a wok. Add the garlic and ginger and stir until fragrant. Add the cabbage and stir-fry 3 minutes. Add the peppers, bamboo shoots, and mushrooms, and cook for 2 minutes. The cabbage may brown in spots. Add the hoisin sauce mixture and tofu, and cook 2 minutes until the tofu is heated through. Stir in the cornstarch mixture and stir another 30 seconds until the ingredients are well coated.

Source:
"Chinese Home Cooking"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 318 Calories; 13g Fat (35.1% calories from fat); 20g Protein; 35g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 981mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Tested.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Tofu and Broccoli in Fish-Fragrant Sauce

Recipe By :[Adapted from] Madame Chin Hau
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ozs tofu
2 c broccoli -- cut up
1 1/2 green onion -- chopped
1/4 tsp ginger -- minced
2 cloves garlic -- minced
1/2 tsp sugar
1/2 tsp chili oil
1/4 c water
3/4 tsp sesame oil
3/4 tsp rice vinegar
3/4 tsp hot bean paste
3/4 tsp rice wine
1/2 tsp soy sauce
1/2 tsp peanut oil -- for cooking

Drain the tofu and cut in cubes. Mix the fish-fragrant sauce: onions, ginger, garlic, sugar, red chili oil, water, sesame oil, rice vinegar, hot bean paste, rice wine, and soy sauce. Heat the peanut oil in a wok and add the tofu. Fry quickly until browned; remove. Stir-fry the broccoli, then pour in the fish-fragrant sauce. Bring to a boil and cook until broccoli is barely tender, covering wok and adding spoonfuls of water if necessary. Mix in the tofu and continue cooking until broccoli is crisp-tender and tofu is heated through.

Source:
[Adapted from] "The Chinese Gourmet"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 322 Calories; 19g Fat (49.8% calories from fat); 24g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Tested.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Tofu with Mushroom-Tomato Ragout

Recipe By :Me
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsps finely chopped onion
1/2 tsp olive oil
1 clove garlic -- minced
1 c sliced mushrooms
1/4 c dry red wine
1/4 c tomato puree
Salt and pepper -- to taste
1/8 tsp dried basil
1 pinch fennel seeds
8 ozs extra-firm tofu -- drained and cubed

Saute onions slowly in olive oil; add garlic and then mushrooms. Continue sauteeing until mushrooms begin to brown. Deglaze with the wine and cook down almost to a glaze. Add tomato puree, salt, pepper, basil, and fennel seeds, and stir well to blend. Add tofu cubes and stir again. Cover and simmer for about 10 minutes, occasionally adding a bit of water if necessary to prevent drying out.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 336 Calories; 17g Fat (46.1% calories from fat); 27g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Stir-Fried Tofu Italian Style

Recipe By :Robin Robertson
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp olive oil
1/2 clove garlic -- minced
1/2 tsp red pepper flakes
1/2 lb firm tofu -- cut in 1/2" cubes
1 1/2 tsps capers
5 Kalamata olives -- halved and pitted
5 cherry tomatoes -- halved
1/4 c dry white wine
1 1/2 tsps fresh lemon juice
1 1/2 tsps chopped fresh parsley
1/4 tsp salt
1 dash black pepper

Heat the oil over medium heat. Add the garlic and red pepper flakes and saute 2 minutes. Add the tofu and saute for 2 minutes. Add the capers, olives, and tomatoes, and cook for 1 minute. Add the wine, lemon juice, parsley, salt, and pepper. Simmer for 1 minute and serve.

Source:
"366 Healthful Ways to Cook Tofu"

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Per Serving (excluding unknown items): 328 Calories; 20g Fat (57.5% calories from fat); 19g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 900mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

NOTES : Tested.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Canice]

Originally posted by BlueMoose
I always recommend it, but I don't think anyone ever makes it.:rolleyes: Serve it with baked chips or as a burrito topping. Spicy Roasted Red Pepper Dip


Thanks for posting this, Chrisi! :D I made a batch today - YUM. I used more of the jalapeno and more cumin, but that's it. Mmmmm, I've probably eaten two whole toasted pita's worth. (Oh, good - there's today's soy! :D )

[lhall]

Peggy C.

The soup was good. I finally made it. DH only ate one piece of tofu cause he said it was just bland. Well, it's tofu. Very strong mushroom flavor and if DD1 had tried it I'm nost sure she would have liked it. She does not like mushrooms. DD2 ate some though.

It was easier than I thought. I thought the 1 hour was cooking time, but it's total time.

Tofu Manicotti on tuesday will use up the last of my tofu.

Leigh

[Valerie226]

I use lots of tofu and use it for sandwich es especially when odd amounts are left over. drain tofu well. the firmer the tofu the better. I set it in the frig vertically in a bowl for a few hours & discard the liquid. this firms it up. cutinto 1/4 inch thick slices. marinate for a while in soy sauce and few drops of toasted sesame oil,rice wine vinegar. Brown tofu plus marinade in a nonstick skillet. keep the heat on the low side so it doesn't scorch. sprinkle with some sesame seeds. use as a sandwich filling with some sliced tomato & lettuce.