Favorite tofu dishes?
- daily_unadventures Feb 25, 2007 07:47 PM
I have quite a bit of tofu leftover from making pad thai and I am wondering whether anyone has any favorite recipes they would like to share? I almost never cook with it because I don't find it very exciting, maybe someone can change my mind? I need to use it up in the next few days...
Thanks in Advance!
Miso Glazed Tofu - Easy and yummers!
Tempeh or Tofu Cutlets.
White miso paste.
Mirin (cooking sake).
Sesame seeds (black and white).
Lemons or Oranges.
Jasmine tea bags.
Preheat oven to 350.
Place Tempeh/Tofu in a 2 inch pan or other pyrex container with walled sides, NO cookie sheets. Leave space between cutlets.
In a mixing bowl, mix 1 part miso paste with 1/2 part maple syrup.
Add a splash of sesame oil and a splash of mirin.
Whisk ingredients together into a smoothish consistency and taste. It should be somewhat sweet and not too salty...
You need enough to be able to spoon a not too thick layer of glaze onto the top of each piece of Tempeh/Tofu with a little left over in the bowl.
Add tea bags to the bowl with the remaining glaze and add boiling water to the bowl so you now have a 'tea' of Jasmine and miso glaze....
Ladle this tea into the pan just about 1/2 way up the sides of the Tempeh/Tofu.
Take care not to disturb the glazed cutlets while ladling.
This will keep them from drying out.
Place a very thin slice of lemon or orange on the center of each cutlet and sprinkle the sesame seeds lightly onto each cutlet as a garnish.
Cover the pan and bake for 30 min...then remove cover and bake for 10 more min or so 'till the glaze looks carmelized and somewhat dry.
Scatter some finely chopped green onion onto the cutlets just before serving.
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Chocolate Mousse Pie by Alton Brown
1 package of silken tofu
1/4 cup of coffee liquor (like kahlua)
12 oz melted chocolate chips (dark, semi-sweet, or milk)
1 Oreo cookie type crust
Honey or super fine sugar for sweetening depending on chocolate used.
Drain tofu and place in blender and blend until smooth. Add the melted chocolate, liquor, and vanilla, and sweetener if wanted. Blend until smooth and incorporated. Pour into the crust and refridgerate overnight.
You can eat it without a crust if you want it to be more like mousse but actually more like a pudding. Letting it sit overnight lets flavors meld better. Not really sure though if you can use firm tofu or not. I've never tried, if anyone knows that an other type of tofu other than silken works, I would greatly appreciate the info.
I think only silken will work. Silken refers to how it is made, it's the Japanese style tofu. So there are silken firm tofus and silken soft tofus. However, there's also the Chinese style tofu which is "meatier" in texture - often referred to as regular or cake tofu. This would not work for AB's recipe. I'd stick with the silken soft tofu for AB's recipe.
I learned this in a cooking class in Beijing. I frequently make it just to have around.
Cold Dofu (dofu=tofu)
The dofu (one standard-size block--about one pound) is cut into ½” cubes and boiled for five minutes to expel the taste of the coagulant. Then it is put aside to drain thoroughly and cool.
Sprinkle 3 Tbp finely chopped green onions over the dofu, which is spread on a plate, not heaped in a bowl. Mix together ½ tsp. salt and 1 tsp. soy and pour over dofu. Then add 1 tsp. sesame oil and mix again.
For non-spicy, add a little peanut oil and serve forth.
For spicy, fry two small dried red chilis and ½ tsp. Sichuan pepper in some peanut oil. Let cool, then pour over dofu. This oil can also be used with cucumbers, etc.
The oil can also be made with only chilis or only Sichuan pepper.
I don't know what this is called but it is so good and ridiculously easy, a family friend who is Japanese taught me this. I have served as appetizer, salad course and as a small lunch at the office.
slice tofu about 1/2 inch thick, put a slice or two on a small plate, top with ready made pesto, thinly sliced green onions, and douse with soy sauce. I sometimes dot wasabi around the plate, or mix it into soy.