How or where do I get a good recipe how to cook tofu?

I want to eat healthy but don't real know what to do with tofuHow or where do I get a good recipe how to cook tofu?
I love the Moosewood cookbook series, but if you need something online I've also found good tofu recipes on allrecipes.com. If you're a tofu-newbie, my favorite recipe/dish are tofu burgers and over baked tofu sticks. The baking process infuses the soy with lots of flavor, and it loses that odd texture you sometimes find in other dishes.How or where do I get a good recipe how to cook tofu?
How about online? Or a cookbook
http://search.msn.com/results.aspx?q=tof…



Hope this helps
recipes.com, great site with lots of recipes submitted and rated by different people.
Anasazi-Tofu Enchiladas

Avocado Tofu Dip

Baked Italian-Style Tofu

Banana Bread

Barbecue Tofu Sandwiches

Barbecued Tofu

Beefy Tofu Enchiladas

Cabbage and Tofu Dumpling Soup

Cajun Tofu

Cheese Tofu Casserole

Chinese-Style Sautéed Tofu

Chocolate Tofu Mousse

Coconut-Amaretto Bread

Cranberry Tofu Dessert

Cream of Tomato Soup

Creamy Strawberry Tofu Freeze

Creamy Tofu Cheesecake

Crispy Tofu Fingers

Curry Tofu

Dairy Free Tofu Cheesecake

Dairy Free Tofu Eggnog

Dark Chocolate Mousse

Dilled Garbanzo Fondue

Five-Spice Tofu

Flat Tofu Tacos

French Toast

Frozen Raspberry Tofu

Ginger Orange Tofu Teriyaki



Golden Tofu Bake

Grilled Tofu Quesadillas

Grilled Tofu Sandwiches

Happy Heart Garlic Cheese Pie

Homemade Tofu I

Homemade Tofu II

Hot and Spicy Tofu Soup

Italian Casserole

Italian Tofu Casserole

Key Lime Tofu Cheesecake

Kung Pao Tofu

Lemon Tofu Cheesecake

Lemon Tofu Marmalade
1 pkg. (14 oz.) firm tofu, drained, cut into 1/2-inch cubes

1/4 cup flour

1 Tbsp. oil

1/2 cup Balsamic Vinaigrette Dressing

3 Tbsp. soy sauce

1-1/2 cups chopped cabbage

1 cup fresh green beans, trimmed, cut in half

1/2 cup each: sliced onions and carrots

1/2 cup fresh or frozen soy beans (edamame)

2 cups MINUTE Brown Rice, uncooked







TOSS tofu with flour in small bowl until evenly coated. Heat oil in large skillet on medium-high heat. Add tofu; cook 8 min. or until lightly browned on all sides, stirring occasionally. Remove from skillet; cover to keep warm.

MIX dressing and soy sauce until well blended. Add 2 Tbsp. of the dressing mixture, vegetables and soy beans to same skillet; cook and stir 10 min. or until vegetables are crisp-tender. Meanwhile, cook rice as directed on package.

ADD remaining dressing mixture and the tofu to vegetable mixture; mix lightly. Cook 2 min., stirring gently. Serve over the rice.
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SWEET-SOUR TOFU

Ingredients:

250 gm tofu, cut into cubes

1 green chili, sliced

1 large onion, finely chopped

3-4 cloves garlic

1 tbsp vinegar

1/2-1 tsp soy sauce

1 tbsp cornflour

1/2 tsp cumin

1 cup tomato ketchup

A few tsp chili/garlic sauce (optional)

2 tbsp oil



Serves: 4



Method: Put a thick-bottomed pan onto gentle heat. Pour in oil. After a few seconds, add chili and onion. Sauté till the onion begins to brown. Add garlic and cumin. As soon as the cumin begins to darken, add ketchup, chili or garlic sauce, vinegar and soy sauce. Raise the heat and let the mixture come to a gentle boil.



Meanwhile, mix the cornflour to a smooth paste with a few tablespoons of water. Add it to the simmering sauce along with as much water (probably 1/2-3/4 cup) as you need to make a smooth consistency.



Cook for a few minutes more, stirring continuously, and then add the tofu cubes. Simmer for another few minutes.



To make the dish more substantial, add boiled peas, potatoes, or even a combination of vegetables.



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GOOD-HEALTH TOFU SALAD

Ingredients:

250 gm tofu, cut into small cubes

1 fresh medium-sized lettuce

1 large cucumber

1 large capsicum

1 apple

1 orange

A handful of sprouts

4 lemons

5 tsp honey

Salt and pepper to taste



Serves: 4-6



Method: Tear the lettuce into bite-sized pieces. Peel and cut cucumber into cubes. Chop capsicum into tiny bits. Peel and chop apple into small pieces. Peel an orange, remove the tough outer threads and as many seeds as you can. Cut orange into bits. Put these ingredients in a bowl. Add sprouts and tofu.



Prepare the dressing with lemon juice and honey. Add salt and pepper. Pour the dressing over the salad and toss well. Serve immediately.



For an interesting variation, add pineapple instead of an orange. You could also add boiled potatoes.



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TOFU-VEGETABLE BAKE

Ingredients:

500 gm tofu

2 cups mushrooms, sliced

1 tsp honey or sugar

1 large capsicum, sliced

4 onions, sliced

4-5 cloves garlic, finely sliced or crushed

1/2 kg tomatoes, unpeeled, pureed

1 pack tomato puree

A generous pinch of oregano

Salt, pepper, green or red chili to taste

Grated cheese

2 tbsp oil



Serves: 6



Method: Place tofu on a large plate or chopping board, tilted at an angle that will best allow excess moisture to drain away. Keep for 30 minutes, and then slice thickly, lightly butter a baking dish and put the tofu slices in it in layers.

Sauce: Gently heat the oil in a heavy-bottomed pan or karhai or wok. Add the onions, using some of the green stems too. Add garlic, sauté for a few minutes. Add tomato puree and seasoning. Add 12 cup water. Cook for 10 minutes, or till the sauce has a thick, glossy consistency. Add mushrooms, cook for another 10 minutes. Take off the fire and stir in honey or sugar.



Pour the sauce over the tofu. Top with capsicum and cheese. Bake in a preheated oven (3500 F/1800C) for 20-30 minutes or till the dish is heated through and the cheese has melted.

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