10 Tempting Ideas for Using Tofu

Tofu has been loved in Asia for centuries. Just remember the basics. Firm tofu (the kind sold in tubs of water) is best for marinating, bgrilling, baking, broiling, stir-frying, and sautéing.

Always drain and squeeze it dry first. Silken tofu (sold in aseptic boxes) is best pureed to make creamydips, soups, sauces, or desserts anywhere you might use yogurt or sour cream.




10 Ideas for Tofu:



Stir-fries: Heat peanut oil and stir fry cubed firm tofu until browned. Add fresh mixed vegetables. Stir in prepared stir-fry sauce and serve with steamed rice.



Fillings; Mix pureed firm tofu with ricotta cheese, jarred marinara sauce, chopped spinach, and dried Italian seasoning. Spoon into jumbo shells or manicotti shells or spread on lasagna noodles, then bake.



Soups: Cube firm or silken tofu and drop into broth-based soups like miso or noodle soups.



Stews: Simmer cubed firm tofu along with vegetables and/or meats. The tofu will stay firm and make a hearty dish. It works especially well with chilies.



Dips: Puree silken tofu with jarred roasted red pappers, cream cheese, scallions, and garlic. Serve with chips or fresh vegetables.



Salads: Toss cubed firm tofu with salad greens. Tofu's mild flavor complements bitter greens and vinaigrette dressings.



Pilafs: Stir chopped firm tofu into grain and vegetable pilafs.



Burgers: Mash firm tofu and combine with eggs, seasoned dry bread crumbs, cooked rice, Dijon mustard, and chopped onion. Pan-fry until browned.



Grilled or broiled: Marinate cubed firm tofu (and cut vegetables, if you wish) in stir-fry marinade or Italian salad dressing. Grill or broil on a vegetable grate.

Works well with kabobs.
Scrambled: Cube firm tofu and use in place of eggs for scrambling. Wonderful cooked with cubed potatoes.

 

Ooh lala, thank you!

 

Cover in cornflour and salf and pepper - deep fry

 

I've done the broiled with veggies, tossed with olive oil and seasoning salt. It's really good.

 

seasoning with lots of garlic and salt... add some worcestershire sauce...deep fry....
then go to the next mcdonald's and enjoy a double cheese-burger...

 

I had this tofu once in Japan that had been set in the inside of bamboo and you just spooned it straight out of that with some shoyu and wasabi if wanted...it was divine!

 

im definately going to have to try some of them. maybe i can get the rest of my family to eat it too.

 

Tofu (8 ounce) cut into cubes mixed with salt and pepper

2-3 sweet or red pepper cut into stripes

4 tomatoes cut into pieces

champignon (8 ounce)

oil

1 onion cut into cubes

salt and "rose" pepper

Crème Fraîche (3 - 5 ounce)

sauté the tofu in oil until golden, add onion, red pepper, tomatoes, and champignon. mix in salt and pepper and let it cook until it starts to brown lightly. finally pour some crème fraîche all over it and let it cook for a while.
you might want to serve it with rice.

 

I do this a lot. My fiance LOVES tofu like you wouldn't believe.




Silk tofu is good for vegan smoothies too.

 

I heard something a while ago about someone making human flesh flavored tofu stuff thing. I'm still wondering why. In case you want to be a cannibal, but want to take baby steps first before making the plunge into eating actual humans? I think it's sick.

 

gven that most meat eaters that I know have not ever really found any meat supplements to really replicate what meat is like I would fnd it hard to believe that anyone would bother with tofu...and even if they did how many people would have a reference point for the taste therefore making the whole thing redundant!