Tofu and Broccoli with Peanut Sauce
6 servings 1 hour 30 min prep
The Sauce
1/2 cup unprocessed peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 tablespoons tamari (soy sauce)
2 tablespoons blackstrap molasses
1/2 teaspoon cayenne pepper
The Saute
1 (1 lb) bunch fresh broccoli (frozen will do)
3 tablespoons oil
8 cloves garlic, minced
1 lb tofu, cut into small cubes
3 dashes salt
2 cups thinly-sliced onions
1 cup coarsely-chopped raw peanuts
2-3 tablespoons tamari (soy sauce)
-----------TheSauce-----------.
In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
Whisk in the remaining ingredients.
Set aside.
-------TheSaute-------------.
Cut off the bottom half-inch of the broccoli stems.
Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
Cut the stalks diagonally into thin slices.
Coarsely chop the flowerettes.
Set aside.
Begin heating the large skillet.
When it is hot add 1 tbsp of the oil.
Add half the garlic.
Salt lightly.
Saut茅 over medium heat for 1 minute, then add the tofu chunks.
Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
Mix together gently.
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
Add the remaining garlic.
Salt lightly.
Add the onions, and some black pepper.
Saut茅, stirring frequently, over medium heat, until the onions are soft.
On another burner, begin heating the peanut-tofu sauce on a low heat.
It shouldn't actually cook-it only needs to be warmed through.
Add the broccoli and the chopped peanuts to the skillet.
Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
Pour the heated peanut sauce over the saut茅.
Toss everything gently until everything is coated with everything else.
Serve over long-grained white or brown rice (basmati is good).Ideas and recipes for tofu dish?
EWWW I hate tofu but I'm a vegetarian so I have to eat it!!
I never cook it though, but I'm sure u can find some great recipes online!
Buy extra firm, cook it in a frying pan, in oil with, garlic, fresh basil, good soy sauce, salt %26amp; pepper, and serve it with some noodles. mmmm good!
it dependds on what you are going to make WITH your tofu.. try to make a stir fry.. here's what you need...
to flavor your tofu, get black been garlic sauce (in a small round jar..EXREAMLY tastey...
you'll need grean beans, brocoli, carrots, snap pea's, rice, garlic (real)...
to start you put some veggie oil in a frying pan, and mince the garlic, put in the frying pan...when the garlic sissles you can start to put long cooking veggies in... like brocoli, it takes longest.. then after a few minutes...add the carrots, then the green beans and snap pea's... same time cook some rice... (I'm sure you can figure that one out)... on another burner for your tofu... cut open tofu container... cut (inside box) into 12 sections.. (4 down 3 across) just cut down..then rince under water..and put your hand over all of it to drain water and juices it cam ewith... then put in small pot... maybe want to add a little handful of water... add black bean garlic sauce... maybe 3 spoon full's... (you can also put soy sauce and the garlic sauce in your veggies)... wait until your tofu is fully soaked into your sauces..it should be a nice brown color, you can sample one..it's ok if the cubes break into smaller sizes...
if veggies are done...and rice is done..and tofu is done.. it's ready to serve.. =) e-mail me if you try it and how you like it.. my friends crave it.. =)
Tofu Puffs
These are golden squares of bean curd that have been deep-fried. You'll find them in cellophane bags in the refrigeration section of Asian markets, sold under a variety of names, such as Bean Kow or Bean Curd Puffs or Tofu Puffs. Deep-frying makes them very chewy.
The beauty of deep-fried bean curd is that it becomes super absorbent. That's why tofu puffs are popular in stews (it's best to briefly blanch them before using to remove excess oil). However, I confess I have an addiction to eating them right out of the bag. Other people indulge in slices of cheese or a carton of ice cream during their midnight raids at the refrigerator - I devour tofu puffs. At least it's healthier! Storage: Keeps refrigerated for several days
Baked Italian-Style Tofu recipe
1/2 block extra-firm light tofu
Garlic
Oregano
Basil
Fennel seeds
Red wine or red wine vinegar diluted with water
Drain the tofu well. Slice into about 6 (1/2-inch) slices. Put the slices into a bowl with the remaining ingredients. Toss to coat. Bake at 400 degrees F until they are brown and firm.
totally follow their basic directions for stir frys - getting the firm tofu is important - but experiment with flavors, etc. you shoudl also try Tempeh and Quorn which are meat-substitues too :)
i boil up some broth, throw in whatever veggies i have and tofu for soup for dinner.
tofu will pick up the flavors of whatever you cook it with - so having a couple sauces on hand makes cooking with it really easy - just heat and serve basically.
silken is for making ice ';creams';, puddings, smoothies, or the like.
firmer ones you can drain and wrap in plastic wrap and freeze awhile to get a more meaty texture (if you like), then marinate and fry. Best to get all the water out that you can.
here are some recipes
Tofu chocolate custard
Take a block of silken tofu, drain the liquid, add it to the mixer with a 1/2 cup cocoa powder and 1c rice syrup or honey, to make a custard, then i pour it into a graham cracker crust and top with fresh berries, let chill in fridge for at least 2 hours...
Faken (Veggie Bacon)
';This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice.';
Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 5 Min
INGREDIENTS
1 (7.5 ounce) package smoked firm tofu, frozen and thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring (optional)
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons butter or margarine
DIRECTIONS
1. Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2. Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
http://allrecipes.com/Recipe/Faken-Veggi鈥?/a>
Mock Chicken Patties
Ingredients (use vegan versions):
1 cup water
1-14 oz block of Azumaya Tofu - firm (this is not a silken tofu)
4 tablespoon chicken style seasoning
1 tablespoon beef style seasoning
1 cup finely chopped raw cashews
3 cups regular rolled oats
1 medium minced onion
1 cup finely chopped celery
Directions:
Blend until smooth: The water, tofu, chicken and beef seasonings. Pour
into a bowl and stir in: the chopped cashews and oats. While the oats
are soaking up some of the moisture, braise the onion and celery in a
very small amount of oil, then add to the above mixture.
Form patties onto a medium-low heat, that has been lightly coated with
oil or spayed with Pam. Lightly brown on both sides.
Serve with your favorite gravy.
Makes 24 to 28 Patties
Serves: 12-14
Preparation time: 20 minutes
http://recipeswithtofu.blogspot.com/
Chick or Italian Tofu Burgers
Serving Size: 8
1 pound tofu -- mashed
1/2 cup oatmeal
1/2 cup wheat germ
2 tablespoons onion powder
1 1/2 tablespoons parsley sprigs, chopped
1 teaspoon salt
1 teaspoon poultry seasoning (or 1/2 tea. each basil and oregano)
1/2 teaspoon garlic powder
non-stick cooking spray
Mix all together well, shape into 8 burgers and fry in a non-stick skillet.
Serve with your favorite condiments on a whole grain bun.
http://www.fatfreevegan.com/Meat_subs/88鈥?/a>
Faux Fish Cakes
Serving Size : 8
1 pound extra-firm tofu
2 cups cooked brown rice
1 small onion -- minced
6 tablespoons nutritional yeast flakes
2 tablespoons minced celery
2 tablespoons soy sauce -- (2-1/2)
1 tablespoon lemon juice
1 tablespoon sea salt
1/2 teaspoon dry mustard
1/2 teaspoon dill weed
1/4 teaspoon white pepper
Pinch celery seed
1/4 cup unbleached all-purpose flour
Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the remaining ingredients, except for the flour, in a food processor until well blended. Add to the tofu mixture, along with the flour. Mix well. Form into 4-oz. patties and broil or pan fry for about 4 minutes on each side.
http://www.fatfreevegan.com/soy/faux.sht鈥?/a>
Tofu cutlets
12 ounce pkg lowfat, firm Organic or Nigari Tofu
2-3 cups chicken or mushroom flavored fatfree broth
2 cups breadcrumbs
1/2 cup nutritional yeast or fatfree parmesan
1/4 cup dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon any italian seasoning
salt and pepper
1 cup Eggbeaters or egg substitutes
3 cups any fatfree marinara or spaghetti sauce
1. Slice tofu into 1/2'; thick slices (approximately 2 in x 3 in or
smaller). Marinate 1-24 hours in broth. Drain.
2. Get 2 large flat bowls ready. In one bowl, place eggs, in second
bowl mix breadcrumbs and next 6 ingredients.
3. Dredge each tofu cutlet in the breadcrumbs first, then dip into
eggs and then dredge again in breadcrumbs. Place on foil covered
cookie sheet and bake for 30 minutes at 350 degrees, turning after 15
minutes.
http://www.fatfree.com/recipes/tofu/tofu鈥?/a>
Tofu rice croquettes
Total servings: 8
Ingredients
1 cube vegetable stock
1 tsp curry powder
50 g white rice
2 eggs
750 g tofu
1 onion
1 cup of oil
50 g bread crumbs
DirectionsBoil the rice in 2 time its volume water until soft and cool down a bit. In the meantime, chop the onion and bake in 1 Tbs oil until tender. Separate the eggs. Mix the egg yolk with the tofu, cooked rice, onions, vegetable stock and spices.Knead the mixture with your hands and form croquettes. Roll them through the beaten egg white and then through the bread crumbs.Deepfry both sides in hot oil until golden brown.
http://www.soya.be/recipe.php?recipe=305
Judges Choice: Tofu Burger
yield: 6 burgers
Ingredients:
1 lb tofu
1/2 cup whole wheat flour
3 Tbsp. nutritional yeast
2 Tbsp. vegetable bouillon powder
pepper to taste
2 Tbsp. soy sauce
1/4 cup (or more) sesame seeds
1 small scrubbed potato
1/4 tsp. (or more) garlic powder
onion powder to taste, or one small onion
Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into burgers and bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes, turning once. They can also be fried.
http://www.johnrussell.name/recipes/burg鈥?/a>
Strawberry, blueberry apple juice tofu smoothie
2 cups frozen strawberries
2 cups frozen blueberries
1 banana
1/4 brick tofu
8 oz apple juice
Blend in blender until smooth.
Lemon Louie Smoothie
Ingredients
2 cups lemonade
1 cup tofu (sub. for lemon yogurt)
1 1/2 cups frozen pineapple chunks
1 cup pineapple sherbet
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting
until smooth. While the machine is running, move the stir stick around
counter-clockwise to aid mixing. Serve immediately. Each recipe
serves 3-5.
http://www.smoothieweb.com/category/frui鈥?/a>
Tropical Smoothies
路 1 cup sliced banana
路 1 cup frozen pineapple chunks
路 2/3 cup orange juice
路 2 Tbsp. sweetened flaked coconut
路 1/2 cup low fat silken tofu
路 1 tsp. vanilla extract
Put sliced banana in a ziploc bag and freeze until firm, about 2 hours. Put ingredients in a blender or food processor in order shown and blend until well combined.
Serves 2.
For most cooking purposes the firm or extra firm will probably work best. As far as uses...diced pretty small and thrown into just about any savory type of soup/stew. Quick and easy but not so healthy cut into 1/2 - 3/4'; blocks. Make a dipping sauce of soy sauce, sesame oil, thai chili paste, and cilantro.
I have sliced tofu very thin and used it instead of pasta to make lasagna... my boyfriend had no idea what he was eating and loved it!
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