Tofu recipe hall of fame!

Diamond Member Joined: Apr 29 2006 Posts: 4772

What are you're best tofu recipes?

I haven't made tofu in a very long time but I want to get back into it. I'm not such a fan but DH is and I'm always looking for new lunch ideas for him so this sounds like a great place to start.

I'm all ears folks Smile

!
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"But it's no use going back to yesterday, I was a different person then"- Alice in Wonderland

Posted: Sun, Jun 17 2012, 1:01 pm Post subject: re: Tofu recipe hall of fame!

Marinated Tofu Sticks

1 pkg. tofu
1/4 cup soy sauce
1 tsp canola oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ginger powder
additional oil for drizzling

Cut tofu into strips. Mix together marinade ingredients, add tofu and
marinade overnight (after 2-3 hours it will be flavored, but more
lightly). Put tufo, with space between the pieces, on lightly oiled
baking sheet. Bake at 350 for 30 minutes for a soft texture, 45 for a
medium texture, and an hour or more for crispy tofu.

They are good hot or cold and make a good high protein snack.
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Liba, mommy to Zlata Tova 5/6/98, Tziporah Faiga 1/12/01, Esther Rivka 7/13/04 and Avraham Chaim 7/2/2006

Gold Member Joined: Sep 23 2008 Posts: 1261

This one is easy, fast and delicious. I make it every Rosh Hashanah. Also, Vegetarian Times in general has wonderful recipes -- you can go to their search engine, type in "tofu" and choose only 4-star recipes for the "never fail" ones.

http://www.vegetariantimes.com/recipe/honey-glazed-tofu-on-pumpkin-seed-couscous/

Honey-Glazed Tofu on Pumpkin Seed Couscous

Serves 6

30 minutes or fewer
Cracked black pepper�a coarser grind of the kitchen staple�lends a lightly spicy flavor without the bite of fresh chiles or hot sauce. If you can�t find shelled pumpkin seeds (also called pepitas), substitute your favorite chopped nuts.

2 Tbs. extra virgin olive oil, plus more for drizzling
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
� cup vegetable oil
� cup honey
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 � cups whole-wheat couscous
� cup toasted unsalted pumpkin seeds

To make Honey-Glazed Tofu:

1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

To make Pumpkin Seed Couscous:

2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.