Looking for Tofu Recipes

[FelipesMom]

Hi everyone,

I am looking for a good tofu recipe. I have one from the Moosewood cookbook that involves a soy sauce-based marinade and broiling the tofu. It's pretty much perfect, except for the TEXTURE!!! I want something kind of crispy or crunchy on the outside, not mushy throughout. I have had tofu like this at different restaurants, but don't know how to make it at home. I think there is one that invoves coating the tofu with nutritional yeast, but I can't find a recipe! Help, please!

[MommyKore]

Buy extra firm (I prefer White Wave over Mori-nu) and freeze it.  Then thaw, cube or slice according to your recipe, and marinate in the fridge for a day.  Continue with your recipe.  The texture is much better then!  Try it and tell us how it went for you.

[KDW211]

That texture is generally achieved by deep frying the tofu.  Some Thai and Chinese restaurants will do it that way in various dishes.  I've been a vegetarian my whole life w/ my family, so I've had tofu in many different ways.  Getting it crispy on the outside pretty much means you'll have to prepare it with butter/oil of some kind.  My family likes to cut it in slices and pan fry it.  Sometimes we eat it as a side dish, other times we mix it, and often we eat it on sandwiches.  The thinner you slice it, the easier it will be to remove some of that mushy consistency, but don't overcook it or it will be wasted.  Remember when preparing tofu that it takes on whatever flavor you add to it, so be creative to suite your taste buds.  You might like melting cheese on a few slices.  Soy sauce is a given.  To use nutritional yeast, just batter a moist slice in the yeast and fry.  If you use too much yeast or not enough butter, you may loose some of it, though.  I think this is delicious.  I also think nutrition yeast is great on pan fried pierogies.  If you want a stronger flavor of any kind, marinating for a little while does make a difference.  It may take a few tries, but experiment and find some preparations you and your family like.

[sweetpea44230]

I mix tofu with knorr soup mix. you can add some vegan mayo and......... yummmmm............ put on crackers, in a sandwich, in salad....whatever you want!

[hyper_bunny]

Trying this recipe tonight. Thought it was an interesting idea with tofu.

CHIPOTLE BARBECUED TOFU

28 ounces (2 packages) extra-firm tofu
1 medium onion, chopped
4 cloves garlic clove, minced
1/2 cup organic ketchup
1 tablespoon whole-grain mustard
1 tablespoon turbinado sugar (or other sugar or agave nectar)
2 tablespoons chopped chipotle chiles in adobo
1 teaspoon tamari soy sauce
1 tablespoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)

Slice each block of tofu into 9 slices. Place them on a double layer of paper towels or a clean tea towel (non-fuzzy) and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Let them sit on the absorbent material while you make the sauce.

Heat a saucepan and add the onion. Cook, stirring, over medium-high heat until onion begins to brown, at least 6 minutes. Add the garlic and cook for another minute. Add all remaining ingredients (except the tofu) and cook, stirring, over medium to low heat, for about 15-20 minutes, until thick and fragrant.

Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners. Serve hot.

Servings: 6

Yield: 18 slices, 3 per serving

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Nutrition Facts
Nutrition (per serving): 175 calories, 65 calories from fat (37%), 7.3g total fat, 0mg cholesterol, 124mg sodium, 124.3mg potassium, 14.2g carbohydrates, 2.3g fiber, 8.1g sugar, 14.5g protein, 3.7 points.

[rkoloms]

These are my two favorites:

Pasta with Finger-Licking Peanut Sauce 
1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chili paste with garlic (add to taste, it is pretty spicy)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
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 (this can also be done in the microwave; use a tempered glass bowl, like Pyrex, cook for 20 seconds, stir, repeat until smooth). 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. 

General Tsao's Tofu    
1 box of firm or extra firm tofu
1 egg or substitute
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional) (you can sub apple cider or white grape juice) 
1 Tablespoon white vinegar
steamed broccoli
cooked brown rice
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg with 3 tablespoons cold water. Dip tofu in egg/water
mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over rice.