RT @: SOS Vegetarian Life-- TOFU SCRAMBLE #recipes RT @
SOS Vegetarian Life-- TOFU SCRAMBLE #recipes RT @This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
 List Price: Price: $5.69 You Save: $10.31 (64%) |
-
Baking Media
Courtesy of a post by Nava Atlas, I just discovered the blog that this quiche recipe is from -- a gluten free vegan blog entitled Diet, Dessert, and Dogs, written by Ricki Heller. You need to browse through some of her posts and see the various comments from her dogs that she...
[EN] Boil millet and save. Preheat oven. Cut tofu and tomato into cubes. Void eggplant with a big spoon and bake outside of eggplant. Stir-fry filling of eggplant with rocket, tomato, millet and tofu. Take the outside of eggplant from the oven and fill. Topping with breadcrumbs....
....this is basically pasta primavera, minus the pasta and plus some tofu.
1/4 block firm tofu, frozen and then thawed and drained
1 c broccoli, chopped
1 c cauliflower, chopped
1/4 c celery, chopped
1/3 c baby carrots
2 cloves garlic, sliced...
Thanks to this site, I've finally learned how to make a good stir fry.
This dish uses the Soy Sesame sauce on that page. Tofu, carrots, mushroom, and onions are the additions.
I cut way down on the oil called for, only using the two teaspoons of toasted...
Related Sites
Famous Recipes Collection
Requisite To Have A Collection of Famous Food Recipes? Get For Free!
-
Twitter
Oct 19, 2011 from Stephanie McIver
Healthy dinner salad options-from Salmon to Buffalo Chicken to Tofu.
Oct 19, 2011 from Recipes and Cuisine
[Recipes Cuisine] Thai Tofu and Green Apple Salad Recipe Video by YumYum ...
Oct 19, 2011 from cessie
@ I love trying tofu recipes as well. I don't find it an easy ingredient but it can really be delicious, don't you think!
Giant Book Of Tofu Cooking: 350 Delicious & Healthful Recipes
 List Price: Price: $6.73 You Save: $13.22 (66%) |
Tasty Tofu Recipes
Groumet Munitions dump's Doc Willoughby showed Harry Smith and Maggie Rodriguez how to make tofu dishes that everyone will appreciate.
Tofu Recipes?
Anyone have knowledge of any simple recipes for Tofu?. I'm strapped for time and have limited cooking skills, but would like to add it as part of my diet. Preferably as part of an evening collation.
Tofu stuffed cabbage means
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 afters spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of rural coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Flavour
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or shut the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then bathe in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a seldom oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a minor salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and upon a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Echo with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the simmer. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little spiritless water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.
Put a tie to it and run!
Ewwwww.
Ewwwww.
Tofu stuffed cabbage procedure
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 pud spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of immature coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Pepper
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or sequester the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then ablution in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a paltry oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a mean salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and appoint a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Reprise with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the sizzle. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little chilling water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 pud spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of immature coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Pepper
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or sequester the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then ablution in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a paltry oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a mean salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and appoint a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Reprise with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the sizzle. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little chilling water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.
whichever way you make it, put it onto the plate then immediately scrape it into the bin before it passes your lips.
susceptible packet.... put in bin
infact theres no need to open the packet
infact theres no need to open the packet
Tofu
steak
chips
mushrooms
peas
take the steak mushrooms and chips and put them in the oven
take the peas and put them on the stove
take the tofu and put it in the bin!
steak
chips
mushrooms
peas
take the steak mushrooms and chips and put them in the oven
take the peas and put them on the stove
take the tofu and put it in the bin!
I recently found this means (see link)
at the recipezaar website and have been anxious to try it. It got very high ratings from the users and sounds pretty mild & yummy.
http://www.recipezaar.com/10986
at the recipezaar website and have been anxious to try it. It got very high ratings from the users and sounds pretty mild & yummy.
http://www.recipezaar.com/10986
Go to Culinary Chef at http://www.culinarychef.com for recipes.
Grilled Tofu Quesadillas
1 bundle tofu
1 package flour tortillas
2 medium onions, sliced thin
Monterey jack cheese, shredded
2 tomatoes, thinly sliced
Guacamole (for garnish)
Salsa (for garnish)
Grill tofu on a barbecue grill or in a skillet until brown and breakable. Slice into thin pieces. Sauté onions in a little olive oil until caramelized. Warm tortillas on both sides in a enormous skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Give way over the other half. Heat on both sides until brown and crisp.
Cut into three wedges.
Serve with your favorite salsa and newfangled made guacamole.
1 bundle tofu
1 package flour tortillas
2 medium onions, sliced thin
Monterey jack cheese, shredded
2 tomatoes, thinly sliced
Guacamole (for garnish)
Salsa (for garnish)
Grill tofu on a barbecue grill or in a skillet until brown and breakable. Slice into thin pieces. Sauté onions in a little olive oil until caramelized. Warm tortillas on both sides in a enormous skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Give way over the other half. Heat on both sides until brown and crisp.
Cut into three wedges.
Serve with your favorite salsa and newfangled made guacamole.
are you in the UK? If so, try Cauldron marinated tofu peices with stir fry and some soy or thai nerve. Delicious. Tofu is really bland unless you marinate it (or buy these pre-marinated chunks). It's really salutary for you and very tasty when marinated.
omfg what meet with to the meat?
tofu..
... isn't that what u get for murder instead of HMP or comm service :-) (well it should be) " ... i sentance this man to 12 yrs undeniable tofu eatting for his crimes .. may this be a leasson to him....."
why would you want to do this to yourself? its mingging man
tofu..
... isn't that what u get for murder instead of HMP or comm service :-) (well it should be) " ... i sentance this man to 12 yrs undeniable tofu eatting for his crimes .. may this be a leasson to him....."
why would you want to do this to yourself? its mingging man
Use tofu as a substitute for eats in any recipe! don't need 'special' recipes, just a word of caution tho', dice the tofu reasonably wee and use marinades.
"This affable-to make recipe is very inexpensive. I made it for my boyfriend's family. They loved it! You can really mix in a lot of different ingredients to spice it up or devise it your own. Try different Ramen noodle flavors."
Fast and Easy Tofu Lo-Mein
INGREDIENTS:
1 (16 ounce) include extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) case frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS:
Push tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in ample skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir every now to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the sauce envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and seasoned with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not squishy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Fast and Easy Tofu Lo-Mein
INGREDIENTS:
1 (16 ounce) include extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) case frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS:
Push tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in ample skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir every now to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the sauce envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and seasoned with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not squishy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Paltry PASTA STEW
Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The youngster in your life will love this, and so will the child in you.
4 cups vegetable bouillon
1/2 carrots in tiny cubes (the greatness of small peas)
1/2 cup diced zucchini
1/2 cup diced yellow summer squash (optional)
1/2 cup child corn, in 1/4 inch slices
1/2 cup small peas
1/2 cup diced firm tofu
Bring the bouillon to a smoulder in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are by a hair's breadth tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are explicitly tender.
Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Of advantage to hot or very warm in small bowls with small spoons.
Makes 5 cups.
"Mothers' Illiberal Helpers"
Adapted from Vegetable Heaven
Hyperion
April 2000
Mollie Katzen
Epicurious.com © CondéNet, Inc. All rights guarded.
Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The youngster in your life will love this, and so will the child in you.
4 cups vegetable bouillon
1/2 carrots in tiny cubes (the greatness of small peas)
1/2 cup diced zucchini
1/2 cup diced yellow summer squash (optional)
1/2 cup child corn, in 1/4 inch slices
1/2 cup small peas
1/2 cup diced firm tofu
Bring the bouillon to a smoulder in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are by a hair's breadth tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are explicitly tender.
Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Of advantage to hot or very warm in small bowls with small spoons.
Makes 5 cups.
"Mothers' Illiberal Helpers"
Adapted from Vegetable Heaven
Hyperion
April 2000
Mollie Katzen
Epicurious.com © CondéNet, Inc. All rights guarded.
Marinated Fried Tofu and Vegetable Salad with Mesclun
1 tablespoon tamari soy brass
1 tablespoon Asian sesame oil
1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
1 tablespoon canola oil
The dressing:
3 tablespoons lemon fluid
2 garlic cloves, put through a press or minced
1 teaspoon tamari soy sauce
1/2 teaspoon salt
Bounteous seasoning freshly ground black pepper
1/4 cup olive oil
4 to 5 cups tiny broccoli florets
2 munificent scallions, very thinly sliced
1 red bell pepper, cut into 3/4-inch slice
4 cups mesclun (babe in arms salad greens), washed and spun dry
Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently squirm it with the marinade. Let sit 30 minutes.
In a large nonstick skillet, heat the tablespoon of oil over high vehemence until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, furious it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
Mingle all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Coolness the tofu until it is very cold, about 2 hours.
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is friable yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli unreservedly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red spot with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Shy the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Be at someone's beck immediately.
1 tablespoon tamari soy brass
1 tablespoon Asian sesame oil
1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
1 tablespoon canola oil
The dressing:
3 tablespoons lemon fluid
2 garlic cloves, put through a press or minced
1 teaspoon tamari soy sauce
1/2 teaspoon salt
Bounteous seasoning freshly ground black pepper
1/4 cup olive oil
4 to 5 cups tiny broccoli florets
2 munificent scallions, very thinly sliced
1 red bell pepper, cut into 3/4-inch slice
4 cups mesclun (babe in arms salad greens), washed and spun dry
Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently squirm it with the marinade. Let sit 30 minutes.
In a large nonstick skillet, heat the tablespoon of oil over high vehemence until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, furious it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
Mingle all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Coolness the tofu until it is very cold, about 2 hours.
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is friable yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli unreservedly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red spot with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Shy the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Be at someone's beck immediately.
FRIED TOFU
2 blocks tofu
3/4 c. tapioca starch
Oil for Poseidon's kingdom-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each section into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Unfathomable-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Nothing but before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Sea salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or immature onions and serve.
2 blocks tofu
3/4 c. tapioca starch
Oil for Poseidon's kingdom-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each section into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Unfathomable-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Nothing but before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Sea salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or immature onions and serve.
In the fridge jurisdiction by the organic veggie type stuff couldren do marinated pieces of tofu which are so much nicer than regular tofu, so hairy in fact that you can just sprinkle them on top of a salad. Myself and my fiance eat them straight out the packet they're so nice- and he's a food eater! You could them add the pieces also to stir fries, or pretty much anything. So easy!
How about having a 3 courses Tofu dininer?
Here is the Menu
Amiable Corn Tofu Soup or
Tofu Salad
Sauteed Mushroom with Oyster Sauce on Tofu serves with steamed rice
Tofu Cheese Loaf or Strawberries Tofu Smoothy
<<<< Strawberries Tofu Smoothy >>>>> Serves 2
200 cc skimmed milk
1 tablespoon honey
10 frozen strawberries
1/2 quit of silken soft tofu
Blend all the ingredients and enjoy. You may replace strawberries with banana or mango or papaya.
<<<<<< Winning Corn Tofu Soup >>>>> (Serves 4)
1 can Cream of Sweet Corn Soup (Del Monte)
1 pack of slow tofu (cut into cubes)
2 eggs (beat)
200 cc of water
salt to taste
2 teaspoon corn starch (disolve with a bit of be indefensible)
1) Heat the Sweet Corn Soup with water in a pot over medium heat, bring to boil, add tofu into the soup, stir every so often, boil for 2 minutes
2) add the corn starch to thicken the soup
3) beat the eggs and add into the soup, stir despatch to make egg drops, then turn off the heat. Add salt to taste
<<<<<<<< Tofu Salad >>>>>>>>>> Serves 2
1 Tofu (firm one, cut into big cubes)
200g Lettuce (3 various kinds)
6 Cherry tomatoes (cut into half)
2 cucumbers (sliced)
50 g toasted almond (chopped)
Dressing
1 tablespoon premium virgin olive oil
1 tablespoon sushi vinegar
1/2 fresh lemon juice (squeezed)
1 tablespoon soy gravy
1.5 teaspoon sugar
1 teaspoon sesame oil
1) Put tofu on top of the green + tomato in to a salad bowl
2) Pour the dressing on the salad, sprinkle the almond on top
<< Sauteed mushrooms with Oyster impudence on Tofu >>(Serves 2)
100 g of button mushrooms (sliced into thin slices)
50 g of dried shitake mushroom (soaked with liberally till soft, sliced)
1 pack of firmTofu (sliced into 1/2 inches thick)
1 clove of garlic (crushed)
1 slice of inexperienced ginger (crushed)
4 -5 tablespoon of cooking oil
green onions (finely chopped)
3 teaspoon of corn starch
Oyster Cheekiness:
1 tablespoon of oyster sauce
1 teaspoon of soy sauce
garlic power
1 teaspoon of sugar
1 teaspoon of corn starch
1 tablespoon of cooking wine
1) Mix the oyster condiment ingredients into a bowl, set aside
2) Drain the tofu, dry with paper towel, sprinkle corn starch on tofu covering.
3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry hoe the tofu turned golden brown on both sides. Remove and drain. Set aside.
3) Clean the frying pan, rouse the pan with strong heat, add cooking oil and garlic, stir fry the mushroom quickly for 1 or 2 minute, add cooking wine and stir lickety-split, then add oyster sauce mixture into the pan, stir fry till the mushrooms are cooked. Turn off the heat and add a few drops of sesame oil to forge the mushroom sauce shiney.
4) Pour the mushroom sauce on the tofu. Sprinkle the green onion on top. Distribute with steamed rice
Note: I also like to put some pork in this recipe to add the flavour -
200 g pork, cut in stirps, marinate with soy back talk, cooking wine, sugar, cornstarch for 15 to 20 minutes, stir fry with 1 glove of vanquish garlic, (step 3) then add the mushroom into the wok and continue from step 4.
<<<<<<< Tofu Cheese Cake >>>>>>
200g of Digestive Biscuits (wholewheat) biscuts crumbs
5 tblsps melted butter
3 eggs
60g sugar
225 g cream cheese (cut into cubes)
600 g resolved tofu (drain well)
30g plain flour
1 teaspoon vanilla
1/2 fresh lemon juice
1) Preheat oven 170 to a considerable extent C / 325 degree F.
2) Mix the melted butter with the crumbs, then evenly spread the crumbs on bottom of a 9-inch springiness form pan, side aside
3) Blend cheese cube, tofu, sugar with a mixer till smooth, add flour in the m, add lemon juice and vanilla to combine well, pour into the pan to cover the crust. Bake in oven for 1 hour or until outfit.
5) Chill for 1-2 hours prior to serving
Here is the Menu
Amiable Corn Tofu Soup or
Tofu Salad
Sauteed Mushroom with Oyster Sauce on Tofu serves with steamed rice
Tofu Cheese Loaf or Strawberries Tofu Smoothy
<<<< Strawberries Tofu Smoothy >>>>> Serves 2
200 cc skimmed milk
1 tablespoon honey
10 frozen strawberries
1/2 quit of silken soft tofu
Blend all the ingredients and enjoy. You may replace strawberries with banana or mango or papaya.
<<<<<< Winning Corn Tofu Soup >>>>> (Serves 4)
1 can Cream of Sweet Corn Soup (Del Monte)
1 pack of slow tofu (cut into cubes)
2 eggs (beat)
200 cc of water
salt to taste
2 teaspoon corn starch (disolve with a bit of be indefensible)
1) Heat the Sweet Corn Soup with water in a pot over medium heat, bring to boil, add tofu into the soup, stir every so often, boil for 2 minutes
2) add the corn starch to thicken the soup
3) beat the eggs and add into the soup, stir despatch to make egg drops, then turn off the heat. Add salt to taste
<<<<<<<< Tofu Salad >>>>>>>>>> Serves 2
1 Tofu (firm one, cut into big cubes)
200g Lettuce (3 various kinds)
6 Cherry tomatoes (cut into half)
2 cucumbers (sliced)
50 g toasted almond (chopped)
Dressing
1 tablespoon premium virgin olive oil
1 tablespoon sushi vinegar
1/2 fresh lemon juice (squeezed)
1 tablespoon soy gravy
1.5 teaspoon sugar
1 teaspoon sesame oil
1) Put tofu on top of the green + tomato in to a salad bowl
2) Pour the dressing on the salad, sprinkle the almond on top
<< Sauteed mushrooms with Oyster impudence on Tofu >>(Serves 2)
100 g of button mushrooms (sliced into thin slices)
50 g of dried shitake mushroom (soaked with liberally till soft, sliced)
1 pack of firmTofu (sliced into 1/2 inches thick)
1 clove of garlic (crushed)
1 slice of inexperienced ginger (crushed)
4 -5 tablespoon of cooking oil
green onions (finely chopped)
3 teaspoon of corn starch
Oyster Cheekiness:
1 tablespoon of oyster sauce
1 teaspoon of soy sauce
garlic power
1 teaspoon of sugar
1 teaspoon of corn starch
1 tablespoon of cooking wine
1) Mix the oyster condiment ingredients into a bowl, set aside
2) Drain the tofu, dry with paper towel, sprinkle corn starch on tofu covering.
3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry hoe the tofu turned golden brown on both sides. Remove and drain. Set aside.
3) Clean the frying pan, rouse the pan with strong heat, add cooking oil and garlic, stir fry the mushroom quickly for 1 or 2 minute, add cooking wine and stir lickety-split, then add oyster sauce mixture into the pan, stir fry till the mushrooms are cooked. Turn off the heat and add a few drops of sesame oil to forge the mushroom sauce shiney.
4) Pour the mushroom sauce on the tofu. Sprinkle the green onion on top. Distribute with steamed rice
Note: I also like to put some pork in this recipe to add the flavour -
200 g pork, cut in stirps, marinate with soy back talk, cooking wine, sugar, cornstarch for 15 to 20 minutes, stir fry with 1 glove of vanquish garlic, (step 3) then add the mushroom into the wok and continue from step 4.
<<<<<<< Tofu Cheese Cake >>>>>>
200g of Digestive Biscuits (wholewheat) biscuts crumbs
5 tblsps melted butter
3 eggs
60g sugar
225 g cream cheese (cut into cubes)
600 g resolved tofu (drain well)
30g plain flour
1 teaspoon vanilla
1/2 fresh lemon juice
1) Preheat oven 170 to a considerable extent C / 325 degree F.
2) Mix the melted butter with the crumbs, then evenly spread the crumbs on bottom of a 9-inch springiness form pan, side aside
3) Blend cheese cube, tofu, sugar with a mixer till smooth, add flour in the m, add lemon juice and vanilla to combine well, pour into the pan to cover the crust. Bake in oven for 1 hour or until outfit.
5) Chill for 1-2 hours prior to serving
I have tried it in Malaysia, poor taste mush
Citrus-Braised Tofu with Vegetables
Ingredients
1 triturate firm or extra-firm tofu
2 tablespoons toasted sesame oil, divided
12 baby carrots, peeled and halved lengthwise
1 contrivance red onion, dived
1 medium red bell pepper, seeded and diced
1-1/2 teaspoons minced peeled modern gingerroot
1 garlic clove, minced
1 can (6 oz.) orange juice concentrate, thawed and diluted with 2 cans of tap water
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely grated brand-new orange zest
1/2 teaspoon dried basil
Pinch of dried red pepper flakes (unforced)
1 cup trimmed fresh or frozen cut green beans
6 ears canned baby corn, drained and cut into 1-inch pieces
1-1/2 tablespoon cornstarch
1 container (7 oz.) thin rice noodles, soaked in hot water until pliable, then drained
Directions
1. Cut the tofu block horizontally into 2 slabs. Squelch the two pieces side by side on a cutting board covered with plastic wrap. Place another cutting board on top and put 2 to 4 beer-bellied cans on the top board to weight the tofu evenly. Let tofu stand for 45 minutes. Remove the cans and top council and blot the tofu well with paper towels to absorb excess moisture. Cut the tofu into 3/4-inch cubes. If not using this instant, arrange them on a baking sheet covered with paper towels, then cover with plastic wrap. Cool for up to 24 hours. Blot the tofu with paper towels before cooking.
2. In a large nonstick skillet, fury 2 teaspoons sesame oil over medium-high heat. Add half of tofu. Cook for about 10 minutes, turning gently every 2 minutes, until joyous. Transfer tofu to a plate. Heat 2 more teaspoons sesame oil in the skillet and repeat the procedure with remaining tofu.
3. Add the outstanding 2 teaspoons sesame oil to the skillet. Add the carrots, onion, bell pepper, ginger, and garlic and stir-fry for 2 minutes. Set aside 2 tablespoons of the orange liquid mixture in a small bowl and add the remaining orange juice mixture, lime juice, and soy cheek to the skillet. Stir in the tofu, orange zest, basil, and red pepper flakes (if desired). Bring medley to a boil. Reduce the heat and simmer for about 2 minutes. Add green beans and corn. Cook for about 4 minutes or until beans are crispy but tender. Mix remaining 2 tablespoons of the orange juice mixture with the cornstarch until completely blended and stir into stir-fry. Cook on median-high heat for 1 to 2 minutes, stirring, until slightly thickened. Season to taste with salt and bespeckle. To serve, divide the prepared rice noodles among five wide, shallow bowls. Ladle the stir-fry over the noodles. Makes 5 servings.
Ingredients
1 triturate firm or extra-firm tofu
2 tablespoons toasted sesame oil, divided
12 baby carrots, peeled and halved lengthwise
1 contrivance red onion, dived
1 medium red bell pepper, seeded and diced
1-1/2 teaspoons minced peeled modern gingerroot
1 garlic clove, minced
1 can (6 oz.) orange juice concentrate, thawed and diluted with 2 cans of tap water
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely grated brand-new orange zest
1/2 teaspoon dried basil
Pinch of dried red pepper flakes (unforced)
1 cup trimmed fresh or frozen cut green beans
6 ears canned baby corn, drained and cut into 1-inch pieces
1-1/2 tablespoon cornstarch
1 container (7 oz.) thin rice noodles, soaked in hot water until pliable, then drained
Directions
1. Cut the tofu block horizontally into 2 slabs. Squelch the two pieces side by side on a cutting board covered with plastic wrap. Place another cutting board on top and put 2 to 4 beer-bellied cans on the top board to weight the tofu evenly. Let tofu stand for 45 minutes. Remove the cans and top council and blot the tofu well with paper towels to absorb excess moisture. Cut the tofu into 3/4-inch cubes. If not using this instant, arrange them on a baking sheet covered with paper towels, then cover with plastic wrap. Cool for up to 24 hours. Blot the tofu with paper towels before cooking.
2. In a large nonstick skillet, fury 2 teaspoons sesame oil over medium-high heat. Add half of tofu. Cook for about 10 minutes, turning gently every 2 minutes, until joyous. Transfer tofu to a plate. Heat 2 more teaspoons sesame oil in the skillet and repeat the procedure with remaining tofu.
3. Add the outstanding 2 teaspoons sesame oil to the skillet. Add the carrots, onion, bell pepper, ginger, and garlic and stir-fry for 2 minutes. Set aside 2 tablespoons of the orange liquid mixture in a small bowl and add the remaining orange juice mixture, lime juice, and soy cheek to the skillet. Stir in the tofu, orange zest, basil, and red pepper flakes (if desired). Bring medley to a boil. Reduce the heat and simmer for about 2 minutes. Add green beans and corn. Cook for about 4 minutes or until beans are crispy but tender. Mix remaining 2 tablespoons of the orange juice mixture with the cornstarch until completely blended and stir into stir-fry. Cook on median-high heat for 1 to 2 minutes, stirring, until slightly thickened. Season to taste with salt and bespeckle. To serve, divide the prepared rice noodles among five wide, shallow bowls. Ladle the stir-fry over the noodles. Makes 5 servings.
anyone know good tofu recipes that are still low fat, low cal, and healthy?
i fancy like tofu when its in stuff but alone i CANT eat it. what are are good, helathy recipes?
I'm with you on that one, tofu is so profound mixed in with sauces and veggies, but horrible alone!! Here's some recipes I enjoy:
Pad Thai:
1-ounce tamarind paste
3/4 cup boiling not function
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice prod noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly footing dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling effervescent water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a petty bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot cut. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the cut from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Swarm the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over hilarious heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 record. Remove the tofu from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs inaugurate to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and stir up after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Plunge everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Fulfil immediately with the ground chile peppers and lime wedges.
Marinated Tofu:
6 ounces extra-multinational company tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Locale the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains drudgery well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Associate soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Obliterate the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Tofu Ranchero:
Vegetable oil, to saute
16 ounces tofu, diced
6 cups diced varied vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms)
2 cups salsa
8 corn tortillas
Jack cheese, shredded
Preserve
Pepper
Chili Powder
In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the composite until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese.
Cesar Tofu Salad:
8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, unforced
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup appurtenance virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed
In a rations processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine constant, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked moonless pepper and optional pizza flavored goldfish.
Anyone know of any really good tofu recipes?
Im a vegetarian and i exactly wanted to know if anyone had any good recipes with tofu. I would like to change from my regular stir-fry.
Twee and Spicy Barbecue Tofu
INGREDIENTS:
1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
3/4 cup barbeque brass
3/4 cup brown sugar
1 tsp chili powder
1/2 tsp red pepper flakes
3/4 cup orange juice concentrate
kippered and pepper to taste
PREPARATION:
Whisk together the barbecue sauce, sugar, chili powder, spray and orange juice over medium low heat until well combined, about 3 minutes.
Place the barbecue sauce mingling in a wide flat dish, and place the tofu in the sauce, coating both sides well.
Allow to marinate for at least two hours.
Grill for 4 or 5 minutes on each side, brushing with additional disrespect.
Sprinkle with salt and pepper just before serving.
Tofu Scramble with Spinach
INGREDIENTS:
2 tbsp olive oil
3/4 cup sliced new mushrooms
2 tomatoes
2 cloves garlic, minced
1 bunch spinach, rinsed
1 pound staunch or extra firm tofu, well pressed and crumbled
1/2 tsp soy sauce
1 tsp lemon juice
salt and pepper to drop
PREPARATION:
Sautee tomatoes, garlic and mushrooms in olive oil for 2 to 3 minutes.
Reduce heat to middle low and add spinach, crumbled tofu, soy sauce and lemon juice. Cover and cook for 5 to 7 minutes, stirring off.
Sprinkle with a dash of salt and pepper before serving.
tofu recipes - News
Mauii Slaw and Tofu Sweet Potato Rice
That is also what happened with the Tofu Rice Salad with Marvellous Potatoes, we were exploring different ways to cook tofu in the HeartMath kitchen and all the ingredients were in the refrigerator or freezer. I turtle-dove creating recipes in the moment.
|
|
Barbecued tofu skewers TIPS Skint tofu and fresh rice noodles are from the refrigerated section of supermarkets. Kecap manis is Indonesian dulcet soy sauce. From supermarkets. The summer issue of MasterChef Magazine has 70+ recipes. Download the digital construct for iPad from |