Tofu recipes needed

[jules1993]

Hi All,
I am interested in learning how to cook with Tofu. I know there are different kinds - silken, firm, etc. and that it adapts to the flavors of the dish it is in. But, I don't have any main course recipes (that come recommended) to try out.

Thanks so much for your ideas.

Julie

[zwieback]

My favorite dish using tofu is tacos. I freeze firm tofu (I've never had silken) and then thaw and fry it up with taco seasoning. I use it to replace ground beef or turkey.

When tofu is frozen, it takes on a meaty consistency.

Do you have any Moosewood cookbooks? They have a good number of tofu dishes and, everything I've tried from them has been really good.

[Canice]

I am making a chocolate tofu pie tonight! :D

Tofu is so versatile, the recipes would really depend on what flavors or types of food you generally enjoy. I serve tofu once or twice a week but almost always with Asian flavors. This one is my all time favorite - it's sooo good!

Tofu with Spicy Meat Sauce

SERVES: 4
This simple, updated version of the classic Sichuan dish ma po tofu from cookbook author Joyce Jue, which appeared in F&W in March 2002, is the tastiest tofu recipe we've come across. It even makes converts of people who turn their nose up at tofu.
ingredients

1/4 cup small tree ear mushrooms (I use one can straw mushrooms)
2 tablespoons soy sauce
1 tablespoon dry sherry or rice wine
1 teaspoon Asian sesame oil
1 tablespoon plus 1 teaspoon cornstarch
1/2 pound ground pork
1 1/2 tablespoons water
1 1/2 tablespoons vegetable oil
1 tablespoon chili-bean sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger
6 water chestnuts, chopped (I use more)
4 scallions, white and light green parts only, chopped
1/2 teaspoon sugar
1/4 teaspoon freshly ground white pepper
1 pound firm tofu, drained and cut into 1/2-inch dice
3/4 cup chicken broth
1/2 cup frozen baby peas, thawed


directions
In a small bowl, cover the tree ears with water and let soak for 15 minutes; drain and coarsely chop.
In a medium bowl, mix 1 tablespoon of the soy sauce with the sherry, sesame oil and 1 teaspoon of the cornstarch. Stir in the pork. In a small bowl, mix the remaining cornstarch with the water.
In a wok, heat the oil until smoking. Add the chili-bean sauce, garlic and ginger and cook over high heat until fragrant, about 20 seconds. Add the water chestnuts and chopped tree ears and stir-fry for 15 seconds. Add the pork and stir-fry for 2 minutes, breaking up any large clumps. Stir in the scallions, sugar and white pepper. Gently stir in the tofu, broth, peas and the remaining 1 tablespoon of soy sauce and bring to a boil. Add the cornstarch mixture and stir until the sauce thickens, about 15 seconds. Transfer to a platter and serve.

FAST
HEALTHY
STAFF FAVORITE
ACTIVE TIME: 15 MIN
TOTAL TIME: 25 MIN

[Canice]

If you click here (http://community.cookinglight.com/search.php?searchid=42254) you'll find lots of threads about tofu - you may find some enticing recipes there.

[merley]

Zweiback,
When you freeze firm tofu do you use the original package with the water or do you re-wrap some other way. It would be nice to have tofu handy in the freezer.

TIA

[zwieback]

merley,

I don't freeze the tofu in the orignal packaging. I pour the water out of the packaging and squeeze some of the water from the tofu block, but I don't get all of it. I usually cut the pound block in half and put each half in a zip lock bag. When I want to use it, I just take it out and thaw in the microwave (you can thaw in the fridge or counter but, I usually think to take it out shortly before I want to use it :rolleyes: ). I squeeze out as much water as I can then. It crumbles really easily, too.

I much prefer tofu when it's been frozen than to just using it straight from it's original packaging. I prefer the texture. I'm not a vegetarian but, DH is and I think he prefers it after it's been frozen, too. For some reason, too, I think it takes on the flavors of what's being cooked better. That could be just me, though.

Edited to say -- the tofu does change color when frozen so, don't be alarmed by that. It's still good. It turns from the whitish color to a yellowish color.

[blazedog]

I like a recipe posted by Canice (I am pretty sure of that) -- Brown Rice Casserole with Tofu.

I like the tastes and I also like that I am able to use up the veggies that are invariably hanging around towards the end of the week. It freezes well in individual containers and makes a great lunch for me to have at work.

I am working on increasing my tofu intake but haven't mastered a satisfactory stir fry yet -- if anybody has any tips or good recipes. :)

[Natasha]

Hi Julie!

I just love tofu. This is one of my favourite tofu recipes, with my notes in square brackets. It's very versatile - you can make it with a variety of vegetables, add chicken or shrimp or not, etc.

Thai Tofu and Squash Curry
(Canadian Living June '03)

We tried this recipe, from the Ontario regional section of this month's Canadian Living magazine, tonight and it was a bit spicy, quite quick, and most good over noodles. Next time I'd like to make it over rice; that might be even better. Certainly recommended for tofu lovers and/or fans of Thai-inspired dishes. I haven't cooked a whole lot with squash in my life but am going to have to more often, with meals like this.

1 pkg (425 g/a bit less than 1 lb) firm or extra-firm tofu, drained
1 small butternut squash (about 2 lb/1 kg)
1 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tsp Thai red curry paste [I probably used a bit more.]
1 can (14 oz/398 ml) light coconut milk [I used a little less.]
1/2 cup vegetable stock
2 tbsp soy sauce
1 tbsp packed brown sugar
1 tbsp fish sauce or soy sauce
1/2 tsp salt
1 sweet red pepper, thinly sliced [I added some broccoli florets instead.]
1/4 cup chopped fresh cilantro
2 tbsp lime juice
2 tbsp salted peanuts, chopped [I skipped these but think they'd be good and that cashews would be even better. ]

Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into 3/4-inch (2 cm) cubes to make 3 cups (750 mL). Set aside.
In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.) Stir in cilantro and lime juice; sprinkle with peanuts.
Makes 6 servings. Per serving: about 204 cal, 9 g protein, 11 g total fat [obviously you could reduce the fat and cals by using low-fat firm tofu, as I did, and by reducing the amount of oil to fry the onions and garlic and curry paste.]

[bobmark226]

Hi Julie!

I just love tofu. This is one of my favourite tofu recipes, with my notes in square brackets. It's very versatile - you can make it with a variety of vegetables, add chicken or shrimp or not, etc.

Thai Tofu and Squash Curry
(Canadian Living June '03)


I'll second that one of Natasha's as outstanding because I made it when she originally posted it and it's very, very good. I also love this one which I made recently for the first time and I've never seen anyone post here. It takes advantage of the summer corn and squash, if you've still got it at the market.

Bob

************


Thai Summer Squash and Tofu with Fresh Corn


This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.

1 teaspoon roasted peanut oil or vegetable oil
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (about 4 ears)
1 cup light coconut milk
3/4 cup (1/2-inch) sliced green onions
1/3 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 teaspoon mushroom or low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice
2 tablespoons chopped unsalted cashews, toasted

Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

Yield: 4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)

NUTRITION PER SERVING
CALORIES 283(28% from fat); FAT 8.7g (sat 3g,mono 2.4g,poly 2.1g); PROTEIN 12.9g; CHOLESTEROL 0.0mg; CALCIUM 78mg; SODIUM 462mg; FIBER 5.5g; IRON 3.1mg; CARBOHYDRATE 43.4g

Cooking Light, JULY 2000

[Canice]

Oh, right - the brown rice casserole! DBF's favorite. The original recipe came from the Greens Cookbook but it's evolved over time for me, til this is what I have in my file:

Brown Rice Casserole

1 c brown rice
1 small block (10-12 ounces) tofu
1 large onion
2 medium carrots
2 celery stalks
1 red pepper
1/4 pound green beans
2 medium zucchini
6 oz mushrooms, wiped clean
1 Tbsp. olive oil
1 Tbsp. butter
3 garlic cloves, finely chopped
1 tsp. ground cumin seeds
1 tsp. salt
6 oz grated cheese
Pepper

Cook the rice.
Preheat oven to 350F.

Cut the tofu into thick slices and drain between plates.

Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter the mushrooms and cut green beans into 1 inch pieces.

Heat the olive oil and the butter and fry the onion over medium heat until lightly browned, about 5 minutes. Add the garlic, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and a few drops of water. Cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the green beans, zucchini, yellow squash, and mushrooms and cook 4 minutes. The vegetables should be nearly, but not completely, cooked.

Cut tofu into 1/2 – 1 inch cubes.

Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes.

[tbb113]

Easy Jamaican Jerk Tofu from Southern Living Cooking School
(4 servings)

1 Reynold's Oven Bag (large size: 14X20")
1 T. all-purpose flour
1/4 cup Soy Sauce
1/4 orange juice
1 t. fresh minced ginger (or 1/4 t. dry ground)
1 lb tofu, drained and sliced
2 green onions, sliced
1 t. Jerk Seasoning

Preheat oven to 350ºF. Place oven bag in a 13"X9" baking dish. Add flour to bag; twist end and shake. Add soy sauce, orange juice, and ginger to bag. Squeeze bag to blend ingredients. Arrange tofu in bag, turning to coat. Sprinkle with green onions and seasoning. Close bag with nylon tie; cut 6 (1/2") slits in top of bag. Bake at 350ºF for 30 minutes or until tofu is done. Serve with hot cooked rice.

Spice-Crusted Tofu - EW Spring 04
Ingredients

3 tablespoons pine nuts
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon coarse kosher salt, or to taste
Freshly ground pepper to taste
1 14-ounce package extra-firm tofu
3 tablespoons boiling water
2 tablespoons lemon juice
4 teaspoons honey
1 tablespoon extra-virgin olive oil

To Make:

1. Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
2. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 1/2-inch-thick slices. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.
3. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Makes 4 servings.
Per serving: 206 calories; 15 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrate; 12 g protein; 2 g fiber; 248 mg sodium.

Mango and Roses Pistacho Pudding
Serves 8

Served warm or cold this desser is silky smooth and aromatic. The longer the pudding chills, the more the aromatic flavors will marry, and the texture will develop.

1 cup white grape juice
1 24-oz pkg frozen mango chunks
1 cinnamon stick
1 1/2 cups lite silken tofu
1 Tbs egg replacer
1 1/2 cups light brown muscovado sugar
2 Tbs lime juice
1 tsp ground coriander
2 Tbs cornstarch
1 tsp rose water
1 tsp ground nutmeg for garnish
1/2 cup shelled pistachios for garnish

1. preheat oven to 375
2. Combine grape juice, mango, and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes. Remove from heat, and set aside.
3. Put the silken tofu in food processor, and blend until smooth, for about 30 seconds. Add egg replacer, sugar and lime juice, and process. Add coriander, cornstarch, and rose water. Pour into 2-quart baking dish, and sprinkle generously with nutmeg and pistachios.
4. Bake, uncovered, on middle rack for 30 minutes. Remove from oven, and set aside to cool. Cover, and refrigerate for several hours or overnight before serving.

Per Serving: 280 cal, 5g protein, 5g total fat (0g sat fat), 22g carb, 0mg chol, 39mg sod, 3g fiber, 48g sugars

Vegetarian Times March 2004

[jules1993]

Everyone,
Thanks so much for the awesome recipes. They sound so good!

Couple of questions for Canice:
1) in your recipe, what kind of tofu should I buy?
2) can you use ground cumin in place of seeds? if so, any idea of the quantity?
3) do you have a particular cheese that you use?

Does anyone know if you can marinate and then grill tofu? will it hold up on an outdoor grill?

Thanks again!

Julie

[blazedog]

Julie,

I've successfully used plain ground cumin and I think I upped the quantity of cumin but not by much -- I was surprised by how well the small amount of cumin provided a nice subtle undertone.

I always buy the firm tofu for this recipe as I want the tofu to remain in chunks rather than dissolving in anyway.

I have made it with soy cheese successfully -- I use the Soy Sensation grated from TJ.

[Canice]

Ditto on the firm (or extra firm) tofu. Actually, the recipe does call for ground cumin, so 1 teaspoon. You can use just about any cheese or combination of cheese (great for using up odds and ends of cheese as well as veggies!), but if I'm buying for the recipe I go for something fairly mild, sort of nutty - maybe the Dutch Parrano, Edam, Gouda family.

[tbb113]

I just googled grilled tofu recipes and most of them call for the broiler instead of the grill. One place mentioned that you could do it on sticks 'marshmallow' style over a charcoal grill.

[jules1993]

Thanks, Blazedog and Canice for your reply. I have cookbooks including Moosewood that give tofu recipes. But, I like the personal recommendations better than what is in a book!

Julie

[tperes]

Hi Julie!

I just love tofu. This is one of my favourite tofu recipes, with my notes in square brackets. It's very versatile - you can make it with a variety of vegetables, add chicken or shrimp or not, etc.

Thai Tofu and Squash Curry
(Canadian Living June '03)

1. I triple-recommend this. This is absolutely one of my favorites.
2. Buy the extra-frim tofu in the refrigerated section of produce in the plastic package w/ water in it. This will hold up to grilling very well. (Make sure to get as much of the water out as possible by pressing/weighting.)
3. I made Seared Tofu w/ Green Beans and Asian Coconut Sauce or some such title last night from the most recent Gourmet. I will post it when I find the recipe on-line. It was so YUMMY!

[tperes]

My notes are in ()'s. I am posting a review on a thread by itself. Enjoy!

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE
Cut the green beans and bell pepper while the tofu marinates.

1 (14- to 16-oz) package firm tofu (I used extra-firm)
2 tablespoons soy sauce
1/4 cup vegetable oil (I used more like 2 Tbsp. and a non-stick skillet)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger (whoops, forgot that)
1/2 teaspoon dried hot red pepper flakes (I used ground red pepper)
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt (you can omit this)
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

Makes 4 main-course servings.
Bon Appétit
Quick Kitchen

September 2005

[tbb113]

Here is another one... my friends still talk about it

Tofu Bites
Serve cold or at room temperature with toothpicks.

1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
1 1/2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.

Yield: 6 servings (serving size: 1/3 cup)

NUTRITION PER SERVING
CALORIES 51(49% from fat); FAT 2.8g (sat 0.3g,mono 1.1g,poly 1.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 241mg; FIBER 0.0g; IRON 0.8mg; CARBOHYDRATE 1.4g

[mcgee]

For a really simple meal we love the Chili-Marinated, Panko-Encrusted Tofu from Food Network Canada. It is delicous. Recipe can be found here:


http://www.foodtv.ca/recipes/recipedetails/recipe%5F5911.asp

[Natasha]

So many great looking recipes here! I can't wait to try the one Bob posted, while I can still get good fresh corn.

The recipe mcgee posted reminded me a little of this one, which I used as inspiration for an improvised dish last week. Most enjoyable!

Natasha

Chili-Glazed Tofu over Asparagus and Rice
Cooking Light, October 2004 (Allison Fishman)

Cooking the rice and asparagus in the same pot of boiling water saves a little time.

4 cups water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic (such as KA·ME)
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
1 teaspoon dark sesame oil

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Yield: 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)

NUTRITION PER SERVING
CALORIES 296(26% from fat); FAT 8.4g (sat 1.1g,mono 2.8g,poly 2.3g); PROTEIN 15.7g; CHOLESTEROL 0.0mg; CALCIUM 126mg; SODIUM 913mg; FIBER 4.9g; IRON 3.7mg; CARBOHYDRATE 41g

[jtoepfert100]

Here is another one... my friends still talk about it

Tofu Bites
Serve cold or at room temperature with toothpicks.

1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
1 1/2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.

Yield: 6 servings (serving size: 1/3 cup)

NUTRITION PER SERVING
CALORIES 51(49% from fat); FAT 2.8g (sat 0.3g,mono 1.1g,poly 1.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 241mg; FIBER 0.0g; IRON 0.8mg; CARBOHYDRATE 1.4g

Thanks for posting this, Tyra. It reminded me how much I've been meaning to try it. Now I know what I'm serving with dinner tonight. :)

[tbb113]

Jen - FYI - it took me much longer than 7 minutes to get the tofu browned...

[tperes]

So many great looking recipes here! I can't wait to try the one Bob posted, while I can still get good fresh corn.

The recipe mcgee posted reminded me a little of this one, which I used as inspiration for an improvised dish last week. Most enjoyable!

Natasha

Chili-Glazed Tofu over Asparagus and Rice
Cooking Light, October 2004 (Allison Fishman)



Oh, I love this one, too! :D

[jtoepfert100]

Jen - FYI - it took me much longer than 7 minutes to get the tofu browned...

Good to know. Perhaps I'll try and remember this one for the weekend.

[Canice]

Thai Coconut Soup with Spinach and Tofu

1-14 ounce carton tofu, drained, sliced into 4 slabs, and pressed between two plates to compress

2 Tbsp. Vegetable oil
1 medium onion, chopped
1 large red bell pepper, chopped
3 cloves garlic, minced
2 teaspoons Thai red Thai curry paste
1 quart chicken broth
1-14 ounce can coconut milk
2 tablespoons Thai fish sauce
2 tablespoons minced lemon grass
1 small carrot, julienned
1 15-ounce can straw mushrooms, drained and rinsed
1 plum tomato, quartered length-wise
1 bunch spinach, washed, stems removed
Juice of one lime

Heat a medium saucepan over medium-high heat and add vegetable oil.
Once oil is hot, add onion, bell pepper, and garlic; sauté 3 minutes. Add curry paste and cook one minute, stirring constantly. Stir in chicken broth, coconut milk, fish sauce, and lemon grass. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add carrot, straw mushrooms, and tomato, and simmer another 10 minutes. (Meanwhile, cut tofu into 1/2” cubes and set aside.)
Add in tofu and spinach and cook 4 minutes or until tofu is warmed through and spinach is wilted. Add lime juice and serve.

Serve as is, or over rice noodles.
Serves 4

[sherri]

Bob,
Thank you for posting the summer squash tofu recipe. I LOVE the recipe Natasha posted (have made it a few times) and was just thinking I couldn't wait to make it for winter. Now I have a summer recipe also, thanks!

Sherri :)

[merley]

I made the Summer squash Tofu recipe for dinner tonight. The family really liked it. It is a definate repeater. Thanks.

[Beth Y]

This recipe is from a local Raleigh restaurant that used to be across from NCSU. It had everything from one of the best burgers in town, to great salads, homemade bread and....great marinated grilled tofu. It was packed, with a line, every night, had a great bar...so, of course, it closed! Long story having to do with the health dept and cost to upgrade to new standards, etc. Huge loss for me and others. Needless to say, after it closed, everyone wrote to the local paper asking them to post their favorite recipe. The only one I saved is below. We usually do this on the grill, but it works on the grill pan if you don't feel like grilling. It is better on the grill, cause it gets that smoky taste (we use charcoal, not gas) and is great, cold the next day, in my opinion. We serve this to tofu haters who have loved it. My kids even eat it up.

The Rathskellar's Grilled Marninated Tofu

1 cup soy sauce
1/2 cup olive oil
1/2 cup water
1 1/2 TB brown sugar
1 1/2 tsp minced garlic
1 1/2 tsp crushed red pepper
1/2 tsp ginger
2(12 0z.) blocks extra firm tofu

Conbine all ingred. but tofu.

Slice each block of tofu horizontally, creating 2, one inch thick slabs from each block. Cut each of the 4 slabs crossways. You should have 8, roughly,square pieces of tofu, each about 1 inch thick.

Gently toss tofu in the marinade, being sure all surfaces are covered. Refridgerate and allow to marinate 24 hours. (Obviously, the longer the better, but I have been know to only do this a couple hours. I don't think I have ever done it 24, but usually put it in the marinade early in the day and then cook for dinner.

Prepare grill for direct heat grilling (medium hot flame) or preheat broiler. Lightly oil the grilling rack or pan (I doubt DH ever does this) and grill tofu pieces 3 - 5 minutes per side until browned and warm all the way through.

Per serving fats, 31 grams (69% of cal.); calories 399; cholesterol, 0; carbs, 14 grams; fiber, 1 gram; protein, 19 grams; sodium, 4,030 milligrams.


My notes: Often the marinade separates, so I check it and "flip" the tofu to make sure all side are marinated the same. It is tofu, so it is tender and you have to be careful grilling, but it usually comes out fairly unharmed. Enjoy!

[jules1993]

Beth,
How is this dish served? Over rice?

Thanks.

Julie

[Missi]

I just want to put in a recommendation for the Tandori kabob recipe in this month's CL. You bake the tofu and then grill. DH and I were talking (as we were enjoying the kabobs) about what a good technique it is and how you could use other seasonings/vegetables for variation.

[Beth Y]

It is just eaten by itself. Much like you would a pork chop or steak. Slice off a chunk and eat. We often pair it with miso soup, with or without noodles and maybe an asian green with sauce, or green beans or asparagus, or whatever.

[Canice]

I made this sauce the other night and had with mung bean noodles, fried tofu, and vegetables (I thinned it with a little coconut milk so it would coat the noodles better):

From "The City Gardener's Cookbook"

Thai Peanut Sauce

1 cup chopped onions
2 cloves garlic, minced
2 tablespoons grated fresh ginger
3 tablespoons oil
1 jalapeño pepper, finely chopped
1 cup peanut butter
1-1/2 cups water
1/4 cup soy sauce or tamari
2 tablespoons honey
cilantro or Holy basil, for garnish

In a skillet, sauté the onions, garlic, and ginger in hot oil until tender. Add the jalapeño pepper, peanut butter, water, soy sauce or tamari, and honey and mix thoroughly. Slowly cook the sauce until it thickens. Serve with cilantro or basil as garnish.

Makes 4 cups

[Natasha]

Bob, I tried that recipe you posted from July 2000 with the tofu, summer squash and corn. Very tasty and satisfying! I made a few changes: added several kaffir lime leaves and a splash of lime, added a bit of Thai red curry paste instead of the jalapeno, upped the cilantro and green onion amounts, and omitted the cashews (didn't have any).

Thanks for pointing it out! I've got this one saved in my recipe file.

Natasha

[Wendy w]

Maureen posted this awhile back. It is fantastic!


Tofu Mushroom Stroganoff

1 1/2c. tofu sour cream
1/2c. mashed silken firm tofu
1/4c. dry sherry
2 Tbsp. soy sauce
1/4 tsp. freshly ground pepper
1 Tbsp. minced parsley
2 tsp. minced fresh thyme (or 1/2tsp. dried)
8 ounces wide egg noodles
2 Tbsp. olive oil
1 rep pepper, finely chopped
4c. cremini mushrooms, sliced
1/2c. finely chopped shallots

Bring a large pot of water to a boil over high heat.

Put the Tofu Sour Cream, tofu, sherry, soy sauce and pepper into a food processor and process until smooth.
Stir in the parsley and thyme.
Cook the noodles until tender, about 7 minutes.
While the noodles are cooking, heat the oil in a large non-stick pan over medium heat. Add the red peppers: cook, stirring occasionally, until tender but not browned, about 4 mins. Add the mushrooms and shallots; continue to cook until the mushrooms are soft, about 4 mins.
Reduce the heat t medium low; add the sour cream mixture. Stir gently until the mixture is heated through. Adjust the seasonings to taste.
When the noodles are done, drain well. Spoon them onto individual serving plates and top with stroganoff mixture.

Per serving: Cal 278/ Pro 11.7g/Carb 26.6g/Fat 13.9g/Chol 19mg/Sod 352 mg

[jtoepfert100]

So many great looking recipes here! I can't wait to try the one Bob posted, while I can still get good fresh corn.

The recipe mcgee posted reminded me a little of this one, which I used as inspiration for an improvised dish last week. Most enjoyable!

Natasha

Chili-Glazed Tofu over Asparagus and Rice
Cooking Light, October 2004 (Allison Fishman)

Cooking the rice and asparagus in the same pot of boiling water saves a little time.

4 cups water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic (such as KA·ME)
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
1 teaspoon dark sesame oil

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Yield: 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)

NUTRITION PER SERVING
CALORIES 296(26% from fat); FAT 8.4g (sat 1.1g,mono 2.8g,poly 2.3g); PROTEIN 15.7g; CHOLESTEROL 0.0mg; CALCIUM 126mg; SODIUM 913mg; FIBER 4.9g; IRON 3.7mg; CARBOHYDRATE 41g

Bumping this up because I made this recipe last night and it might be my new favorite tofu dish. I did have to cook the tofu longer than the recipe state (this is almost always true for me) and I cooked the asparagus longer as well (about 3 minutes) and would probably cook it even longer next time - maybe 4-5 minutes. This is an easy weeknight dish but it plates beautifully. I would serve this to company (company that eats tofu that is :D ).

[erinlovesmarc]

What about this recipe from CL...it got great reviews...here's also a neat way to use soy crumbles (taste like ground beef)...I've used them to make a Shepherd's Pie...I don't really have a recipe for it but what I do is sauté the crumbles with garlic and onion (like you would cook hamburger meat). I put it in a casserole dish. I then top with a mixture of creamed corn and whole corn and then top with a layer of mashed potatoes. Bake at 350 for 30 min. It's real comfort food.

Fettuccine and Tofu with Finger-Licking Peanut Sauce

1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 465(29% from fat); FAT 14.5g (sat 2.3g,mono 5.3g,poly 6g); PROTEIN 23g; CHOLESTEROL 1mg; CALCIUM 174mg; SODIUM 713mg; FIBER 4.5g; IRON 9.6mg; CARBOHYDRATE 60.8g

[drewberry4]

Chili-Glazed Tofu over Asparagus and Rice
Cooking Light, October 2004 (Allison Fishman)


We love that recipe! It's so yummy. We're big fans of spicy food so I tend to add even more spicy-ness.

In general with tofu, you're going to want firm or extra firm if you want it to retain its shape and texture. The silken tofu is better for using as a cheese substitute in vegan recipes (like in place of ricotta in lasagna), or to puree into soups or desserts.

My other favorite CL tofu recipe is this one:
Stir-Fried Tofu and Spring Greens with Peanut Sauce
Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.

1 (16-ounce) package extrafirm tofu
1 tablespoon canola oil
1/4 cup Thai peanut sauce
3 1/2 cups thinly sliced bok choy
1 cup julienne-cut yellow squash
1/4 cup sliced green onions
2 cups trimmed watercress
2 tablespoons low-sodium soy sauce
4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
1/4 cup chopped dry-roasted peanuts

Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.

Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.


Yield: 4 servings

NUTRITION PER SERVING
CALORIES 444(29% from fat); FAT 14.4g (sat 2g,mono 5.2g,poly 3g); PROTEIN 20.7g; CHOLESTEROL 0.0mg; CALCIUM 116mg; SODIUM 647mg; FIBER 2.8g; IRON 4.4mg; CARBOHYDRATE 59.3g