TOFU help!

[divingbiker]

Being a vegan, I eat a LOT of tofu. I'll add one more stir fry approach, something for breakfast, and a pasta dish.

For the stirfry, I take the cube of extra firm tofu (or 1/4 of it, if I'm making only enough for one meal), press the water out with my hands, and cut it up into smallish pieces (maybe 1/4 x 1/2 x 3/4 inch). Saute in olive oil until lightly browned, then add lots of vegetables (red peppers, onions, broccoli, zucchini, carrots, and mushrooms are my favorites) and about 1-2 teaspoons of fresh garlic, and saute for a few minutes. Add a sauce made of 2 parts Braggs aminos (or soy sauce) and one part hoisin sauce (for one serving, it's 2 tablespoons braggs and 1 tablespoon hoisin sauce) and a pinch of red pepper flakes. I also stir in some brown rice. Delicious!

For scrambled tofu for breakfast, saute about a cup and a half of onions, mushrooms, and peppers in a bit of olive oil, then crumble in a block of tofu with your fingers so it's still got a few small chunks. Add 1/8 teaspoon turmeric (to make it yellow like eggs) and 1/2 teaspoon onion powder, and salt and pepper to taste. Stir it all together really well and cook it until it's not wet anymore, about 5 minutes. This makes about 4 servings and is good reheated in the microwave, too.

I posted the stuffed shell recipe below earlier on this forum. You can use the tofu filling in lasagna also.

To answer your questions, one approach to draining it is to put it in a colander with a heavy saucepan on top. I always get extra firm, because I like it to hold together. I've got cookbooks that are specific to cooking tofu, but I never use them, don't remember the titles, and wouldn't recommend them. My favorite cookbook, which has several tofu recipes, is The Compassionate Cook which PETA publishes.

OK, so here's the stuffed shell recipe:

Vegan Stuffed Shells

Filling
2 lb tofu (press water out and crumble)
1/3 c fresh lemon juice
2 1/2 T sugar or honey
1 t salt
4 T oil
3 t basil
1 t garlic powder

Mix everything together in a food processor until it is smooth.

Sauce (or use your own favorite)
1/2 c olive oil (or less)
1 medium onion, diced
2-3 carrots, diced
2 celery stalks, diced
1/4 lb mushrooms, sliced
1 green pepper, diced

Saute the veggies in oil until tender.

6 c tomato sauce (or 3 c sauce and some canned tomatoes)
1 t basil
1/2 c fresh parsley
3 cloves garlic, minced
2 T wine vinegar
1 t salt

Add to veggies and simmer over low heat for 30 minutes.

Boil a boxful of shells, stuff them with the filling and put them in a 9x13 (or larger) pan, and pour sauce over them, then heat in a 350 oven till warm.

[Thorn]

I'm sitting here eating my veggie soup, with tofu, of course. Stir fried cabbage, zucchini, kale in a spicy mushroom broth. We cut the tofu into small squares, stir fried it separately, drizzled a little tamrai and added it to the soup.

One of DH's favorite soups to make is a tomato peanut butter curry. That one gets the cubes of tofu tossed in at the end. No browning for them.

Some recipes scream for the fried taste; others want it softer. Note: if you don't want to stir fry it....spray a little cooking oil on it and broil it in the oven.

Oh, and for a crumbly recipe, freeze it and then thaw it out. The freezing changes its texture and it crumbles better.

[Eden]

ohhh I almost forgot another one of my favorite recipes - very, very easy this one isn't exaclty low fat though...

cut a tofu block into slices
stir fry until browned
add 1 can of coconut milk (I always use light to cut down on the fat and calories a little bit)
red curry paste to suit your tastes (I like it a bit on the spicier side and usually put in about 2 tsp - but it will depend on the brand too I would think)
1 tbs Thai fish sauce
about a cup of ground peanuts
stir it all together and turn off the heat

put it all on top of a bed of raw spinach and serve with jasmine rice - yummmy yummy

like some of the others I also like to use soft tofu in soup/soup like dishes- I like to stir fry nappa cabbage or bok choy together with bamboo shoots and cloud ear mushrooms (also called black fungus) season it with hot bean paste with black beans and garlic, add a lot of chicken stock (veggie if you prefer - I would bet mushroom stock would be really good in this!)- enough to make it soupy and then add silken tofu and green onions at the end. Served over rice and eaten with a spoon.

[lizbids]

Wow, thanks so much!! I believe I will try to cook a stir-fry now, hopefully I'll have good news to report

[smilingcat]

Tofu basics:

There are several types of tofu and its based on smoothness/firmness

silken -- as name implies it is very smooth like a custard, used in miso soups, yu-dofu, hiya-yakko in Japan and in Mapo-Dofu or Homestyle-tofu chinese.

firm -- not as smooth nor as soft. it can hold its shape while cooking

extra firm -- as the name implies it is very firm and will hold shape while cooking as in stir frys. The texture tends to be coarser more like cottage chesse. Extra firm or firm is used in things like Yaki-dofu (grilled tofu with teriyaki like sauce).

Depending on the supplier, the firmness can be rated with different names and catagories.

One quick way to tell is look at the smoothness of the surface. If its very smooth and has a sheen or mirror like surface its silken. If it has a pattern like a woven fabric (because its pressed with fabric to remove the water) then its firm or extra firm.

Which one you want to use is your personal preference with texture. For recipe's check Vegetarian cook books or Vegan cookbooks such as:

Laurel's Kitchen (highly recommended for anyone wanting to go vegetarian)
Moosewood Cookbooks ...

[lizbids]

Thanks for more tips.
I made some tofu in a broccoli stir-fry with brown rice...it was okay. I guess I have to get used to the texture/flavor of tofu...and continue to try more recipes. I'm not looking to go vegetarian or vegan, but I am trying to incorporate a healthier diet into my life...

[ace]

Chiming in with my favorite tofu recipe:

TOFU NUT BALLS

These are very simple to make and fun to eat. Kids love them! You can serve them as an hors d'oeuvre on toothpicks or on top of pasta with tomato sauce.

Ingredients:
½ cup uncooked short grain brown rice
1 cup water
A little olive oil for the baking sheet or frying pan
2 Tbs. soy sauce
½ lb. of firm tofu, mashed
½ cup (rounded measure) of ground almonds
½ cup fine bread crumbs
Sea salt to taste

Instructions:
1. Place the rice and water in a small saucepan. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until very soft (mushy, even) - about 35 to 45 minutes.
2. Preheat the oven to 350 degrees and lightly oil a baking sheet.
3. Place soy sauce and 1/2 the mashed tofu in a blender or food processor, and add about ¾ of the cooked rice. Blend to a thick paste.
4. Place the remaining tofu in a medium-sized bowl. Add the blended mixture, along with the almonds, bread crumbs, and remaining rice. Add salt to taste.
5. Using your hands, form the batter into 1-inch balls.

6. Bake them on a lightly oiled tray for 30 minutes. Serve hot!

From "The Enchanted Broccoli Forest" by Mollie Katzen (author of Moosewood Cookbook)