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tofu Recipes
(Chronologically Listed)
String Beans Stir-Fried With Tofu
Heat the oil in a wok & stir-fry the garlic until brown.
Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce.
Stir-fry for 2 minutes.
Serve hot, garnished with the cilantro.
Strawberry Tofu Smoothie
Place the ingredients in a blender and process until smooth.
Posted by chef on September 25th, 2009 under strawberry, tofu | Comment now »Strawberry Banana Tofu Shake
In a blender or food processor, combine all ingredients an puree until the mixture is smooth.
Chill and serve.
Preparation time: 5 minutes.
Stir-Fry Veggie With Tofu
In a wok over medium-high heat, saute bell peppers in the safflower oil until shiny about 5 minutes.
In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt substitute, and ginger.
Pour over peppers and cook, stirring, until mixture thickens slightly.
Cut tofu into thin slices.
Add to wok, cover, and steam 3 minutes.
Add soy sauce and cayenne.
Toss well and serve.
Notes: crunchy, brightly colored bell peppers complement the white cubes of protein-rich tofu in this entree.
The sweet-and-sour sauce is slightly spicy.
The vegetables and tofu can be marinated ahead of time in sesame oil for added flavor.
Cook the dish the night before and reheat for lunch the next day-it gets better as it sits and the flavors blend.
Stir-Fried Tofu With Vegetables
Mix tamari, syrup & pepper & set aside.
In a wok, heat oil over high heat for 1 minute.
Stir-fry onions & garlic for 2 minutes.
Add carrots, bell pepper & cauliflower.
Stir-fry for 1 to 2 minutes.
Add a little water if necessary to prevent sticking.
Add broccoli & mushrooms & stir-fry for 1 minute.
Add peas, sprouts & tofu & stir-fry for 1 minute.
Stir in tamari mixture.
Reduce heat to medium & cook for another 2 minutes.
The vegetables should be tender crisp.
Serve hot, over rice.
Stir-Fried Tofu Or Beef With Onions
*this dish originally used 1 pounds Of flank steak which was cut against the grain into thin slices and then marinated same as the tofu.
Sometimes i make it with steak or tofu or a mixture of both.
In addition, i occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times what is listed.
Recipe can be doubled and comes out fine.
**mix the cornstarch with the soup stock and have ready until needed.
Get tofu ready according to your favorite methods.
I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water.
Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp.
Of the oil in a shallow dish.
Add the tofu or steak shreds and leave to marinate for 15 minutes.
10:07 pm heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat.
Add the ginger and onion and stir-fry for 1 1/2 minutes about.
Remove onions, place in a colander, and let drain.
You can use the oil left in pan if it is enough.
Heat wok again.
When it is very hot, add the tofu or steak and garlic.
Stir-fry the tofu or steak and garlic in the oil for until brown.
Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “the encyclopaedia of chinese cooking”.
Karen alder fngp13b.
Stir-Fried Spinach With Tofu
Wash and thoroughly dry the spinach.
Remove any tough stems.
Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil and the garlic.
Stir briefly, then add the spinach and salt.
Stir-fry just until the spinach is wilted.
About 1 minute.
Gently stir in the tofu and sprinkle with rice wine.
Cook until the tofu is heated through, about 1 minute.
Serve immediately.
Stir-Fried Tofu Cubes With Assorted Vegetables
Cut tofu into cubes.
Then soak in hot oil and fry until golden brown.
Take out and drain.
Saute sliced mushroom and diced vegetable stalk with dash of oil.
Dish up.
Heat 1 tbsp oil and saute mashed garlic and diced tomato.
Add in seasonings and bring to boil.
Put in tofu cubes and all ingredients.
Coddle for a while.
Thicken sauce with cornflour solution.
Dish up and serve.
Stir-Fried Tofu And Fennel
Drain tofu and cut into 3/4″ thick slabs.
Blot slabs dry on paper towels.
Cut slabs into 1/4″ cubes.
Combine soy sauce, sesame oil, orange zest and juice, and hot red pepper flakes in small bowl and set aside.
Heat large nonstick skillet on high until a drop of water evaporated immediately on contact.
Add 1 tbsp peanut oil and heat briefly.
Add tofu and cook, without disturbing cubes, until bottoms have browned - about 2-3 minutes.
Turn tofu and cook another 2 minutes or until this side has browned.
Turn and continue cooking until cubes are golden on every side.
Transfer tofu pieces to plate and set aside.
Add remaining tablespoon of oil to empty skillet and heat briefly.
Add fennel and stir-fry until crisp and tender, about 2 minutes.
Add garlic, ginger, and scallions and cook until fragrant, about 30 seconds.
Return tofu to pan.
Stir in reserved orange sauce and add basil.
Cook only until the sauce coats the tofu and fennel, about 15 seconds.
Serve immediately.
Notes: nutritional analysis per serving: 267 calories, 19g protein, 10g fat, 10g carbo, 3g fiber, 160mg sodium, 5% vit a, 24% viatamin c, 26% calcium.
Stir-Fried Tofu And Bok Choy
Meal plan: cook an 8-oz.
Package of asian noodles udon, soba or chinese wheat noodles, then season with soy sauce and a small amount of dark sesame oil.
In addition, serve sliced red and green bell peppers, crisp cucumbers and carrot sticks.
Cut tofu into 1/2-inch-thick slices.
Blot well between several layers of paper towels, then cut into 1-inch dice.
In wok or wide skillet, heat oil over medium-high heat.
Add tofu and stir-fry until golden on both sides, about 5 minutes.
Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water.
Stir-fry until bok choy is wilted, 3 to 4 minutes.
Stir in crushed red pepper flakes and peanuts if using, and serve right away.
Stir-Fried Tofu And Bean Sprouts
Press tofu between paper towels, for about 30 minutes, to remove excess water.
Cut into 1/2 inch cubes.
Soak bean sprouts in cold water for about 15 minutes, to freshen.
Remove the stems from chiles, and slice lengthwise into thin strips.
Add them to tofu.
Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick.
Set aside.
Mix the oyster sauce, fish sauce, and water.
Set aside.
Heat a wok, add both kinds of oil, and swirl them over the surface of the pan.
Stif-fry the garlic until it is light golden.
Add the tofu, chiles, and bean sprouts.
Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes.
Add the oyster sauce mixture and the green onions.
Stif over high heat until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper.
Serve immediately or keep it warm while you prepare other dishes.
Serve with lime sauce and rice.
Stir-Fried Vegetables With Tofu
Heat oil in wok.
When hot, add bell peppers, celery & garlic.
Stir fry over moderate heat till celery is half cooked.
Add bean sprouts, scallions & sunflower seeds.
Stir fry just till sprouts are wilted.
Rest of the vegetables should be tender crisp.
Add rest of ingredients & reduce heat.
Saute another 2 minutes.
Serve over grains or noodles.
Nava atlas, “vegetariana”.
Stir-Fried Rice Noodles W Tofu And Egg (Pa
* available at some asian markets.
Start this dish by preparing the tamarind sauce recipe follows.
Set it aside to cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375 degrees fahrenheit and deep-fry the tofu.
Be sure to pat the tofu dry on a paper towel first so that it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried tofu.
Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add the remaining ingredients, except the garnishes, and stir-fry for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish.
Notes: to make your own shrimp powder, grind dried shrimp in a food processor or blender.
Peanut oil can be reduced by half.
Stir-Fried Bok Choy With Tofu
Slice bok choy into bite size pieces, separated by green and white pieces.
Place water, shoyu and 5-spice powder in bowl.
Add tofu and marinate at least 30 minutes.
Remove tofu from marinade and place on oiled cookie sheet.
Bake at 375 degrees fahrenheit for 20 minutes on one side, then turn and bake 10 minutes.
On other side.
Dissolve kuzu or arrowroot in 1/4 cup of the tofu marinade.
Heat light sesame oil in wok or 4 quart pot.
Add white parts of the bok choy, cover and steam over reduced heat for 5 minutes.
Uncover and add rest of bok choy.
Restir kuzu or arrowroot mixture and gradually pour it into the bok choy liquid over medium heat.
Serve with toasted tofu.
Stir-Fried Asian Tofu (Mf)
Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper.
Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later.
In a 12-inch skillet heat vegetable and sesame oils until very hot.
Add garlic and ginger and stir fry for 10 seconds.
Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender.
Add tofu.
Stir hoisin sauce to recombine cornstarch and add to skillet.
Cover and simmer 30 seconds to a minute to thicken.
Season with salt and crushed red pepper.
Stir Fried Rice Noodles With Tofu And Egg (Pad Thai)
Available at some asian markets.
Start this dish by preparing the tamarind sauce recipe follows.
Set it as cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375 degre and deep-fry the tofu.
Be sure to pat the tofu dry on a paper towel first s it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri tofu.
Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add remaining ingredients, except the garnishes, and stir-fry for a few more mi until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part o dish.
Notes: to make your own shrimp powder, grind dried shrimp in a food process blender.
Peanut oil can be reduced by half.
Stir-Fried Bean Sprouts With Tofu
Drain the tofu & cube.
Heat oil in a wok over medium heat & stir-fry the garlic for a few minutes, until it turns golden.
Set aside.
Add the tofu, stir-fry for 5 minutes.
Add the bean sprouts, onions, salt, pepper & soy sauce.
Add the reserved garlic.
Stir-fry for no more than 1 minute.
Sprinkle with another dash of pepper & serve hot.
Steamed Tofu, Home-Style
Protein in oriental countries.
Cut tofu into 2×2x1/2-inch pieces.
Cut green onion diagonally into 1/2-inch pieces.
Place tofu on shallow heatproof platter.
Place platter on rack in steamer.
Cover and steam over boiling water 10 minutes.
Add boiling water if necessary.
Pour off excess water from platter.
Heat 8-inch skillet until hot.
Add oil and tilt skillet to coat side.
Add ginger root.
Cook and stir until light brown be careful not to burn.
Stir in soy sauce, sesame oil and sugar.
Pour over tofu and garnish with green onion.
Steamed Tofu With Pork
The tofu gets a very delicate flavor from the pork and a real tasty broth gathers in the bowl.
This is delicious.
Cover the bean curd with boiling water for 1 to 2 minutes.
Remove water.
Arrange bean curd in a large bowl.
Mix the remaining ingredients thoroughly.
Spread over the tofu.
Place bowl in a steamer.
Cover and steam over boiling waters for 20 minutes.
Spinach Tofu Dip
Combine all ingredients in blender and process until smooth.
Transfer to bowl and serve with raw vegetables.
Fatfree digest v96 #108.