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Tofu

Tofu gets an underserved reputation as being a dull, flavorless meat substitute. But when it’s prepared properly, tofu is light, delicate and endlessly versatile. Since it has such a mild flavor, tofu can be prepared either sweet or savory in any number of dishes. Once you understand the basics, tofu is actually incredibly easy to cook with and adapts to a variety of recipes. This soft, cheese-like food has been a staple of Asian cuisine for over 2,000 years. Sometimes known as soya curd, tofu is made by coagulating soy milk and pressing the resulting curds together. Because it has such..

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  • Soba Soup With Spinach and Tofu


  • Source: Adapted from Food.com
    By Sharon123

    Ingredients:
    For the broth
    7 cups water
    1 tablespoon instant dashi stock
    1/2 cup soy sauce
    1 tablespoon agave syrup
    1/2 lb dried soba noodles (buckwheat noodles)
    2 carrots, sliced thin
    1/2 lb spinach, coarse stems discarded and leaves washed well, dried, and cut crosswise into 1 1/2 inch-wide strips
    8 -10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
    3 -4 tablespoons miso, to taste (fermented bean paste)
    2 scallions, minced

    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins

    Directions:
    1. Make the broth: In a saucepan bring the water to a boil.
    2. Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
    3. Stir in the soy sauce and the agave syrup and simmer the broth for 5 minutes.
    4. Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
    5. In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
    6. Add the carrots to the broth and simmer them, covered, for 5 minutes.
    7. Stir in the spinach and the tofu and simmer the soup for 1 minute.
    8. In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
    9. Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
    10. I sometimes sprinkle toasted nori over the soup.
    11. Enjoy!

    Servings: 6

     

  • Thai Tofu and Squash Curry


  • Source: Adapted from Food.com
    By Roosie

    Ingredients:   
    1 lb firm tofu or 1 lb extra firm tofu, drained
    1 small butternut squash (about 2 lb/1 kg)
    1 tablespoon vegetable oil
    1 onion, sliced
    2 garlic cloves, minced
    2 teaspoons Thai red curry paste
    14 ounces light coconut milk
    1/2 cup vegetable stock
    2 tablespoons soy sauce
    1 tablespoon agave syrup
    1 tablespoon fish sauce or 1 tablespoon soy sauce
    1/2 teaspoon salt
    1 sweet red pepper, thinly sliced
    1/4 cup chopped fresh cilantro
    2 tablespoons lime juice
    2 tablespoons salted peanuts, chopped

    Prep Time: 30 mins
    Cook Time: 15 mins
    Total Time: 45 mins

    Directions:
    1. Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
    2. Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
    3. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
    4. Add squash, coconut milk, stock, soy sauce, agave syrup, fish sauce and salt; bring to boil.
    5. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
    6. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
    7. (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.)
    8. Stir in cilantro and lime juice; sprinkle with peanuts.

    Servings: 6

     

  • Soy Glazed Tofu and Asparagus


  • Source: Adapted from Food.com
    By Kelly M.

    Ingredients:   
    2 tablespoons sesame oil
    1/2 teaspoon cayenne chili pepper flakes
    8 stalks asparagus, woody ends snapped off
    2/3 cup extra firm tofu, cut into 1/2 inch cubes
    1 cup sliced button mushroom
    1 clove garlic, minced
    2 teaspoons agave syrup
    2 tablespoons soy sauce

    Prep Time: 5 mins
    Cook Time: 12 mins
    Total Time: 17 mins

    Directions:
    1. Heat sesame oil and red pepper flakes in nonstick skillet or wok.
    2. Cut asparagus spears into 1 1/2 inch pieces.
    3. Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
    4. Add mushrooms and cook for 3 minutes.
    5. Add garlic, saute, stirring constantly, for 30 seconds.
    6. Mix agave syrup and soy sauce together in small bowl until combined and add to pan.
    7. Mix well to coat and stir-fry for 3-4 minutes.
    8. Asparagus should be crisp-tender at this point.
    9. Serve.

    Servings: 2-4

     

  • Tofu Salad


  • Source: allrecipes.com
    By: JeanieMomof2

    Ingredients:   
    1 tablespoon sweet chili sauce
    1/2 teaspoon grated fresh ginger root
    2 cloves garlic, crushed
    1 tablespoon dark soy sauce
    1 tablespoon sesame oil
    1/2 (16 ounce) package extra-firm tofu, drained and diced
    1 cup snow peas, trimmed
    2 small carrots, grated
    1 cup finely shredded red cabbage
    2 tablespoons chopped peanuts

    Prep Time: 15 mins
    Cook Time: 2 mins
    Total Time: 1 hr 20 mins

    Directions:
    1. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
    2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
    3. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

    Servings: 4

     

  • Sarah's Tofu Noodle Soup


  • Source: allrecipes.com
    By: sarah 
     
    Ingredients:   
    2 tablespoons butter
    2 cups sliced carrots
    1 1/2 cups chopped onion
    1 1/2 cups chopped celery
    1 1/2 teaspoons minced garlic
    12 cups vegetarian chicken-flavored broth
    2 cups egg noodles
    1 (14 ounce) container extra-firm tofu, drained and cubed
    1/4 cup raisins
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/4 teaspoon poultry seasoning
    1/4 teaspoon dried thyme
    1/4 teaspoon dried rosemary
    1/4 teaspoon dried marjoram
    1/4 teaspoon black pepper
    1/4 cup cornstarch
    3 tablespoons cold water

    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins

    Directions:
    1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
    2. Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

    Servings: 4

     

  • Asian Style Savory Baked Tofu


  • Source: Food.com
    By Kozmic Blues

    Ingredients:
    12 ounces firm tofu

    FOR MARINADE
    2 tablespoons dark sesame oil
    2 tablespoons tamari soy sauce
    1 tablespoon rice wine or 1 tablespoon sake or 1 tablespoon dry sherry
    1 tablespoon rice vinegar or 1 tablespoon cider vinegar
    1 garlic clove, minced
    2 tablespoons finely minced onions
    1 teaspoon grated fresh gingerroot
    3 tablespoons water
    1/2 teaspoon hot chili paste, to taste (optional)

    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins

    Directions:
    1. For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
    2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
    3. Halfway through, you may dump the plate of water and flip the tofu block.
    4. To make marinade, simply whisk together the ingredients in a bowl.
    5. After tofu is pressed, cut the block into small cubes or triangles.
    6. Place pieces of tofu into baking dish, and cover with the marinade.
    7. The tofu can sit overnight in the marinade, or can be prepared right away.
    8. Preheat oven to 375 degrees.
    9. Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
    10. Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

    Servings: 4

     

  • General Tso's Tofu


  • Source: Adapted from Food.com
    By Hadice

    Ingredients:
    1 (16 ounce) box firm tofu
    1 egg
    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 agave syrup
    red pepper flakes
    1 tablespoon sherry wine (optional)
    1 tablespoon white vinegar
    steamed broccoli

    Prep Time: 25 mins
    Cook Time: 5 mins
    Total Time: 30 mins

    Directions:
    1. Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.
    2. Mix egg with 3 Tbs of water.
    3. Dip tofu in mixture.
    4. Sprinkle cornstarch over tofu to completely cover.
    5. Heat oil in pan and fry tofu pieces until golden brown and set aside.
    6. Drain oil.
    7. Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
    8. Add vegetable stock, soy sauce, agave syrup, red pepper flakes and vinegar.
    9. Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
    10. Add fried tofu and coat evenly.
    11. Serve immediately with steamed broccoli over your choice of rice.

    Servings: 4