I have 2 blocks of tofu-how do I cook it?

I don't mind tofu at all but I am pretty clueless when it comes to cooking so have no idea what to do with it.

I'm a vegetarian (not vegan) and I try to go easy on the carbs.



Does anyone have any simple recipes? I know stir fry is one.

Thanks!I have 2 blocks of tofu-how do I cook it?
Before cooking, be sure to drain the tofu first. If you don鈥檛 remove excess water, it won鈥檛 brown properly for a stir-fry, and cannot absorb marinade.



Laying the following in this order: plate, paper towels, tofu, paper towels, plate, heavy object. I use a 29oz can of pumpkin for about 15-20 min, which works with extra-firm tofu. However, if you鈥檙e using firm tofu, be sure to use lighter cans with a longer draining time so the tofu does not lose it shape.



Now that that's out of the way, here are a couple of my favorite tofu recipes, from eatingwell.com



TOFU PARMIGIANA (...you didn't mention what type of vegetarian you are)



4 servings

Active Time: 30 minutes

Total Time: 30 minutes



INGREDIENTS

1/4 cup plain dry breadcrumbs

1 teaspoon Italian seasoning

1 14-ounce package firm or extra-firm water-packed tofu, rinsed

1/4 teaspoon garlic powder

1/4 teaspoon salt

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1 small onion, chopped

8 ounces white mushrooms, thinly sliced

1/4 cup grated Parmesan cheese

3/4 cup prepared marinara sauce, preferably low-sodium

1/2 cup shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil



PREPARATION

Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.



Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes.



Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.



Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top.



Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.





TOFU WITH PEANUT-GINGER SAUCE



4 servings, generous 3/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes



INGREDIENTS

SAUCE

5 tablespoons water

4 tablespoons smooth natural peanut butter

1 tablespoon rice vinegar, (see Ingredient note) or white vinegar

2 teaspoons reduced-sodium soy sauce

2 teaspoons honey

2 teaspoons minced ginger

2 cloves garlic, minced

TOFU %26amp; VEGETABLES

14 ounces extra-firm tofu, preferably water-packed

2 teaspoons extra-virgin olive oil

4 cups baby spinach, (6 ounces)

1 1/2 cups sliced mushrooms, (4 ounces)

4 scallions, sliced (1 cup)



PREPARATION

To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.



To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.



Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.



Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.I have 2 blocks of tofu-how do I cook it?
try going on http://en.wikipedia.org/wiki/Tofu

i saw a recipe there 1nce.
Cut it into 1/2 inch cubes. Fry the cubes in 1/4 inch of oil in a pan, turning to brown both sides, until you get a nice golden brown. Drain the oil, and put the tofu on a plate with paper towels to drain the excess oil. Toss the fried cubes into a stir fry with lots of veggies, add spices and soy sauce. If you want, you can throw some brown rice into the stir fry, but you said you are going easy on the carbs.
i dnt kno what appeals to ur taste buds but heres a couple recipes i like.



Simple Tofu and Vegetable Stir-Fry with Ginger



Ingredients:

* 3/4 cup soy sauce

* 1/2 cup lemon juice

* 1 tbsp fresh ginger, grated or minced

* 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes

* 2 tbsp vegetable or olive oil

* 1/2 cauliflower, chopped

* 1 bunch broccoli, chopped

* 2 carrots, sliced

* 1 onion, chopped

* 1 bell pepper, any color, sliced

* 1 cup snow peas

* 1 cup mushrooms, sliced (any kind)

* 3 green onions (scallions), sliced

* rice, pre-cooked



Preparation:

In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.



In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.



Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.



Add the rice and cook just until heated through and well mixed.





or



brown-rice-tofu-pesto-bake recipe



Ingredients



4 cups cooked brown rice

1 pound Mori-Nu low fat tofu - divided 1/2 for pesto, 1/2 sliced

2 tomatoes, sliced lengthwise

2 teaspoons fresh garlic

1/2 cup fresh basil

2 tablespoons pine nuts (or walnuts)

2 cups fresh spinach leaves, washed and dried

1 tablespoon honey

1 splash of tabasco sauce

1 teaspoon salt (or to taste)

1/2 cup bread crumbs

2 tablespoons chopped parsley



Method



Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic,

basil, pine nuts, honey. tabasco and salt. Puree and add 1-2 tablespoons

water to thin.



Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with

vegetable spray. Arrange following ingredients in layers: 1/3 of the rice,

1/3 sliced tomatoes,

1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more

times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes

in a preheated

375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are

lightly toasted.



Yield: Serves 6



or



grilled-tofu recipe



1/2 cup liquid honey

1/4 cup soy sauce

4-5 cloves garlic (chopped)

Mix together to make a marinate.



1 package firm tofu



Cut tofu into cubes and marinate in sauce overnight if time allows.

Grill on bbq or in oven.

You can also prepare these tofu squares in a non stick fry pan.





or



Greek Tofu Salad



Ingredients:



* 1 lb firm tofu

* 1/3 cup olive oil

* 1/3 cup wine vinegar

* 1 tablespoon basil

* 1/2 tsp black pepper

* 1 tsp oregano

* 1 tsp salt

* 2 small tomatoes

* 1 cucumber

* 1/4 red onion

* 1 cup black olives



Directions:



1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water. Steam raw tofu for 5 minutes to kill food pathogens if you're not going to bake it

2. Whisk remaining ingredients together in a bowl

3. Pour this marinade over the tofu and let sit for at least an hour, or up to overnight

4. Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below

5. SV Suggestion: Or fry the marinated tofu in a little oil), and slice into strips before adding to the salad

6. Optional: For Greek Tofu Bake, cut the tofu into thin slabs instead of cubes. Prepare the marinade as directed above. Lay the slabs on a baking tray, cover with marinade, and bake at 350掳 for 25 minutes, flipping once. Cut into strips and serve over salad or in whole wheat tortillas

7. Serve on top of a bed of fresh spinach leaves or other greens





or



Jamaican Jerk Tofu



Ingredients

* 1 pkg firm regular tofu

* 3 tablespoons whole Jamacian allspice

* 3 cloves garlic

* 1-3 habanero peppers (sctoch bonnet peppers), preference

* 4 escallions (green onion)

* 1/2 cup lemon juice

* 1/2 vinager

* 1/2 cup soyasauce

* 1/2 small white onion

* 4 sprigs fresh thyme



Directions:



Jerk Seasoning:



Crush whole allspice. In a blender mix all ingredients.

Cut tofu as desired. With spoon spreed jerk seasoning over

tofu. Do not touch seasoning, the peppers will burn you

skin.

Best if marinated over night. Cook as desired. On BBQ

grill, in the oven or stove top. Add salt to taste.



or



Head of the Class Tofu Scramble



Ingredients

* 1/4 of a block firm silken tofu

* 1/2 of a carrot

* 1/4 of a white large onion

* garlic powder

* paprika

* Italian seasoning

* non-stick cooking spray

* salt 'n pepper



Directions:

Grate the carrot and the onion. Spray a

skillet with spray. Place veggies in

the skillet and cook over low heat for

approximately 3 min. Cr
Cut the tofu into squares. Get a bowl, and place about a half a cup of flour and two tablespoons of garlic into it. Mix them together well, and then add the tofu cubes (try one at a time, or a few at a time). Coat the tofu well, and then get a pan of oil ready (canola is best, but olive works too). Put the tofu into the pan when you can put a pinch of flour in there and it fries immediately.



Get a sauce at the store (Orange Chicken Sauce is best, because it will make orange tofu instead of orange chicken!) or just make a stir-fry with seasonings and vegetables. Have fun!
It is really good fried in olive oil then melt some cheese with it. You can also make tofu fish sticks, but can't remember the recipe. You can prob find it on the web. I also like to put it in vegetable soups.
buy some soyrizzo and add tofu in it, its waaay better. also add some corn tomatoes, ya know.



ummm, you can make vegan mac and cheese



1 1/2 cups of plain soy milk

1 cup of water

1/3 cup of tamari or soy sauce

1 1/2 cup of nutritional yeast

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon vegesal or in lack of fancy product, just use salt

1/4 of a block of firm (not silken) tofu

1 cup of canola or vegetable oil

1 1/2 lbs of pasta of your choice preferably macaroni

a relatively large baking pan (like a brownie pan)





Directions:



This is very simple and tastes amazing!



Pre-heat oven to 350 degrees Fahrenheit.



Boil water in a big pot for the pasta.



All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.



Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.



Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.



Serves: a lot



Preparation time: about 8 min.
With BACON