Can someone give me some ideas on how to cook with tofu?

i've never had, what does it taste like? do you mix it in as a filler or use it as a main ingredient, etc.?Can someone give me some ideas on how to cook with tofu?
You can just pour some soy sauce on tofu and just eat it like that. Tofu almost has no taste, so you will only taste the soy sauce. But if you want to cook it, you can try either of these:



16 oz tofu

olive oil

your favorite spices



Step1.Turn on your broiler to pre-heat.



Step2.Cut a slit in the package of tofu, but don't take the tofu out. Instead, squeeze the package gently over the sink and drain as much liquid as you can without squishing the tofu.



Step3.Place the tofu block on a cutting board. Pretend you are cutting bread and slice the tofu into 1/2'; to 1'; thick slices.



Step4.Cover your pan with olive oil, or non-stick spray.



Step5.Place the tofu onto the pan. Sprinkle with your favorite spices.



Step6.Place your tofu in the broiler.



Step7.Check the tofu frequently. Flip the tofu over at least once and sprinkle more spices on before putting it back into the broiler.



Step8.It is done when it is brown on both sides. I like to let it burn a little bit to give it some yummy extra flavor.



--------------------------------------鈥?br>


16 oz. tofu

1-2 tsp olive oil

spices (your preference)

marinade (optional)



Step1. Buy 16 oz. Extra-firm tofu.



Step2. Drain excess water from the tofu package by cutting a slit in the plastic covering, opening up one end of the cardboard carton, or however you can with the tofu you purchased. Squeeze the container gently to drain more moisture.



Step3. Place the cut tofu into a gallon freezer bag, or a freeze-friendly container then place the tofu in the freezer. Keep in freezer overnight, or until thoroughly frozen.



Step4. Thaw the tofu in the fridge. This will take 1 full day, or more.



Step5. When the tofu is thawed, take it out of the container and place it on a cutting board. Place a clean dish towel over the tofu, then a heavy plate, or pot lid. This will help drain any more excess water from the tofu. Re-fold, or replace the towel periodically to help facilitate the draining process.



Step6. Pretend you are cutting a loaf of bread and slice the tofu in 1/2 inch to 1 inch thick pieces. You will notice that the tofu is ';stringier'; than before. This is what will make the non-tofu eater LOVE this tofu. The texture is much more like meat, without the calories, fat, or moral issues.



Step7. Take out the tofu and place in the fridge overnight to thaw.



Step8. Heat 1-2 tsp olive oil on medium heat in a pan. Make sure the whole pan is hot and coated, then add the tofu.



Step9. Cook the tofu using medium heat until the tofu is browned on both sides. Add your favorite spices before the tofu starts to brown, or consider using a marinade before cooking.



Buon Apetito!Can someone give me some ideas on how to cook with tofu?
SAUTEED SPICY TOFU



1 8oz pkg super firm tofu, drained

2 cloves garlic, minced

1 shallot, minced

1 green onion, chopped

2 large Chinese cabbage leaves

1 tablespoon olive oil

1 egg

1 1/2 teaspoons ham soup base

1/4 teaspoon Ortega meat taco seasoning



Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of chinese cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.



Sprinkle with Taco seasoning, if desired, and serve.



Note: Different quick-cooking greens may be substituted for the Chinese cabbage.





GINGER MISO CARROT SOUP



1 qt vegetable stock

1/2 cup water

5 or 6 dried shitake mushrooms

1/2 cup slivered carrot

6 ounces or so of cubed tofu

2 tsp sugar

2 tbsp yellow miso

1 tsp ground ginger

rice noodles



Bring vegetable stock, water, carrots, and mushrooms to boil. Add ginger and sugar, and allow to boil for about ten minutes, or until the carrots are cooked. Add the tofu. Lower heat to simmer, add seaweed. Remove about a cup of liquid from the pot, and stir the miso into that liquid until it is smooth with no lumps. Replace the liquid, and allow it to come to a very low simmer. Add rice noodles, and simmer until they are soft. Serves about four people.



STIR - FRY VEGETABLES WITH TOFU



4 med. carrots

2 zucchini (6'; long)

4 green onions

2 stalks celery

1 1/2 cans chicken broth (13 3/4 oz. size)

2 tsp. arrowroot powder (or cornstarch)

Safflower oil

Garlic powder

Ground ginger

1 pkg. firm tofu (cut into 1/2'; cubes)

2 c. cooked brown rice

1 pkg. chow mein noodles



Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick.



In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.



In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.



Note: If pan isn't large enough, stir fry half the vegetables at a time in 1 teaspoon oil.
pretty tasteless stuff.



I'd recommend you get the plain-old tofu, the brick form. Try out the textures to see what works best for you and for the type of preparation you may use.



For starters, I'd treat the stuff like pasta or mashed potatoes and dump heavy sauce/gravy on top.



If you really want to do tofu-unique stuff, try slicing the bricks (opt for the softer textures here) and prepping the slices like mozarella-basil-tomato appetizers, except insert stuff like sliced salami, bitter greens, or other suitably flat foodstuffs, drizzle some seasonsings on top (from spicy mayo to hoisin sauce to hot sesame oil) and steam for 5-10 minutes. The stuff won't melt, but try doing that with rice or couscous.



Have fun testing recipes!
tofu. tomatoes. tiny chicken pieces. cucumber diced. corn kernels. shrimp. mix together in pot %26amp; cook

use the tomato juice that comes out to soak the rice u eat it with. :]



mmmmmmmmmmmmmmmmm
Gently squeeze the water out of 1 block of tofu, mash it up with 1 can of tuna and 1 egg. Make into patties and fry to a golden brown. Delicious Tuna Tofu patties!
This is a page from the website www.recipezaar.com, you can search by ingredients and get great recipes.

This is the page that came out when I searched the ingredient ';TOFU';.

http://www.recipezaar.com/ingreds.php?s_鈥?/a>

Enjoy!!