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Here's some recipes published in a yoga magazine I subscribe to. The silken tofu with soy sauce seasoning is just a variation(more Korean-style) of hiya-yakko that smilingcat posted. The tofu quesadillas are tasty, although I think I used colby jack instead of the mozerella. I haven't tried the eggplant/tofu recipe yet.
Also, DH likes it when I pan fry firm tofu in some olive oil on medium heat until it forms a golden crispy crust on the outside. Then just as you take it off the heat pour over a mixture of soy sauce, minced ginger and garlic, chopped green onions, touch of sesame oil, and, if you like, some red pepper flakes. It may smoke or steam, so be careful. Then immediately transfer to a plate so the sauce doesn't cook to much.
Oh, remember to use the aromatic sesame oil(carmel in color) found in the Asian section of the grocery store made from toasted sesame seeds, not the light colored oil (usually sold in the health food section).
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I make baked tofu cubes to throw in salads, stir fries etc - I cook it thoroughly so it is crunchy on the outside and no longer soft and white in the middle.
Recipe:
Take 1 block of firm or extra-firm, sandwich between paper towels and a dry dish towel, and put something heavy on top (like a frying pan). Let sit for 15 minutes or so. This drains out some of the moisture. Then cut into small blocks.
I marinate the tofu in either a combo of soy sauce and a bit of sesame oil, or balsamic and olive oil (the latter needs salt). You need a little oil or the soy sauce will burn in the oven and the tofu will stick. Marinate from 10 min to a couple of hours.
Preheat oven to 400. Cover a baking sheet with foil (if you don't want to clean it afterward!). Arrange tofu in a single layer. Bake for 15 minutes. Gently turn over the blocks, and then bake for 15 more minutes.
Throw on top of salads, noodles or rice, or eat by themselves as a snack!
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One of my favorites is curried tofu with cauliflower. Cut a cauliflower into bite sized pieces, same with a package of medium firm tofu. Then saute a lot of fresh chopped garlic in olive oil (I do this in a wok), then add the cauliflower and tofu and stir fry with a bunch of good quality curry powder and salt to taste. Mmmm. Tofu is best when it absorbs strong flavors like the curry and garlic in this dish.
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These recipes sound great...can't wait to try them out. I'm especially looking forward to the stuffed shells but that's just 'cause I'm Italian :D
