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Tofu - something besides stir fries?

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I've been eating a good amount more of tofu lately but can only throw together so many stir fries or simple soups.

What do you fine folks suggest? Any favorites?

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  1. you can add to a soup !
    put some yummy veggies ina broth and at the end add the tofu

    1. deborah madison has a good book, cheezy title: "this can't be tofu"--

      here is a good website for the best of punk-rock vegan cooking:

      http://www.theppk.com/

      1. With silken tofu, I do smoothies (a classic) and a really good chocolate "mousse" - it's delicious, easy (in the blender) and no one ever guesses that it is tofu. (I don't tell them in fear they won't eat it again)

        2 Replies
        1. re: laurendlewis

          Laurendlewis,

          Could you please post your mousse recipe and the brand of silken tofu you prefer?

          Thanks!

          1. re: LAWoman

            mori nu silken is great and shelf stable...i've use cooking light's tofu mouse recipe, mixed it with fatfree cool whip and put it into a grahm cracker crust for a vegan pudding pie...by the way, cooking light is awash in tofu recipes...you may want to look through their search engine

            here's a link to their recipe

            http://food.cookinglight.com/cooking/...

        2. I liked this Baked tofu
          http://www.cdkitchen.com/recipes/recs...

          7 Replies
          1. re: morebubbles

            I'm thinking of baking it tonight but what do you make with it - vegetables I mean.

            1. re: hooliganyouth

              if you bake it don't forget to press it-- better texture, better flavor absorption. you are probably already doing this for stir-frys but you never know. . .

              1. re: soupkitten

                I do indeed - though the extrafirm I buy seems to have gallons of water in it.

                1. re: hooliganyouth

                  Can you explain how to press tofu? I'm not really sure what to do!

                  1. re: Kagey

                    It's easy...what I do is take the extra-firm or firm tofu (I usually buy Nasoya), cut the cake in half lengthwise, then put the two halves on a plate with a few paper towels...top with more paper towels and then weight it with my cast iron pan...let it sit for 10 or 15 minutes and then remove the cakes and prepare the dish. I've also heard that blanching the tofu in boiling water drains off excess water too but have not tried that method yet.

              2. re: hooliganyouth

                hy, I've served the baked tofu just with rice & a steamed green veggie. Also have served it with roasted veggies, such as cauliflower, rutabaga & carrots. Hope you enjoy.

                1. re: hooliganyouth

                  Again, Chocolate mousse -
                  If you have a Whole Foods or sim in your village, buy their pudding mix using
                  mori - nu. They make the mix as well. Comes in a smll package. YUMMO! Chocolate, banana and vanilla. :)KQ

              3. Tofu salads, fried tofu, patties, mabo tofu, buta dofu(pork and tofu with a miso sauce, cold tofu with grated daikon, ginger, shaved bonito flakes, green onions and shoyu is my favorite-(hiya-yakko sp?), plain tofu plopped on hot ramen noodles. Sukiyaki uses a lot of different ingredients but the tofu marinating in the sauce is so good.

                4 Replies
                1. re: mochi mochi

                  Tofu Parm, use extra firm tofu and make just as you would with chicken.

                  1. re: Mint Chip

                    I've done this before too and loved the results. I do season the tofu more aggressively than I would chicken because it's a little blander.

                  2. re: mochi mochi

                    Some ideas here at The Japan Times:

                    https://search.japantimes.co.jp/membe...

                    Here is some more information on tofu and other soy products:

                    http://metropolis.co.jp/tokyo/550/loc...

                    A friend who authored a tofu cookbook says her friends love chirimenjako and peanuts quickly sauteed and then mixed with fish sauce and poured over tofu...

                    1. re: Yukari

                      These days I'm really into the following:

                      Cubed silken tofu, poured over with some ponzu and topped with dabs of yuzu-kosho, cilantro leaves, and sprinkled with salted sunflower seeds.

                  3. There's this place near my office that makes the most incredible tofu "meatballs" and I've been trying to replicate the recipe...but have yet to give my ideas a run through. The menu says that they are "tofu balls with miso, soy, scallions and red peppers" and the resultant mix (which is smooth and not at all chunky, and no distinct chunks of the veggies) is rolled into small balls, like palm-sized in a small palm (maybe one inch diameter), tossed in rice flour and flash fried. They are served on top of hand torn iceberg lettuce (yes, iceberg), with crispy shallots on top, and liberally squirted with straight sriricha sauce. I like these with brown rice.

                    My guess is they use a medium firm tofu, maybe even soft, and process it in a Cuisinart with the other ingredients until a kind of dough is formed. I don't think they add a lot of miso or soy, because the little guys don't have a distinct flavor of either and are still quite white and fluffy on the inside. I do see little red/pink specks, that must have once been red peppers. You could definitely throw in some power packed little chile, since more than likely you have one or 20 in your fridge already!

                    7 Replies
                    1. re: ballulah

                      Well anything can be made tasty with sriricha and assorted chile pastes/powders/oils.

                      1. re: hooliganyouth

                        These little things are good even in the absence of chile and sauces. They taste like savory donuts, if that makes any sense. They have a serious fan base in NYC. This is the restaurant.... www.riceny.com

                        Funnily enough it took me a couple of years to figure out that the "spicy sauce" was just sriricha. You can also get it with a sweet sauce, but I've never bothered with that.

                        1. re: ballulah

                          I'd sure like to know more about that dish if you can get the chef to share the tricks. Is there any kind of starch binder to form the balls?

                          1. re: FoodFuser

                            Definitely no starchy binders. The "meatballs" are very delicate, held together by the light coating of rice flour. Once you break one apart they crumble deliciously.

                            1. re: ballulah

                              Is it possible that these are related to the traditional "danmo", ground in a suribachi? The following recipe alludes to an egg white binder, or jagaimo glutinous yam, but no rice flour exterior. Two forks on the same branch, I'd say.

                              http://film-stock.blogspot.com/2006/0...

                              Does your restaurant make it to where the scallion and pepper flavors or predominant?

                              1. re: FoodFuser

                                Hmmm...I've had something very very similar to the recipe you've linked to at another NYC restaurant, Dojo's, but that doesn't sound quite right for the "veggie meatballs" at Rice. The tofu/veggie/hijiki patties at Dojo's have a very silky mouth feel, very different from Rice. The pepper and scallion flavors are definitely not predominant, more of an accent. Next time I order them I will photograph them for you.

                                OK, I just called them to ask, and they said the miso paste acts as the binder, and otherwise all my guesses were correct. They did say that the top them with oven dried onions, and I initially thought these were sauteed. Originally I thought they may use soft tofu for these, but after ordering them earlier in the week and trying to figure it out, I think they must use a firm to medium firm. The texture of the inside of the little balls is quite flakey and crumbly, a soft tofu would be much creamier.

                                Hope this helps!

                      2. re: ballulah

                        Hi there, I'm curious if you ever determined a solid recipe for these veggie meatballs from Rice. They're my favorite and the restaurant is now closed, so I have no way of getting them unless I can figure how to make them myself. Any other ingredients besides tofu, miso paste, soy, scallion and red pepper? Any idea what they were flash fried in (ie what kind of oil)?

                        Thanks!

                      3. I replace 1/2 (or more) of the ricotta for soft tofu in lasagna, stuffed shells, etc...i swear -- no one can tell -- especially if you use a lot of garlic and basil in the tofu/ricotta mixture

                        1 Reply
                        1. re: MaineRed

                          I've done something similar, by making vodka sauce with silken tofu as a replacement to cream

                        2. At one point I was using it to expand scrambled eggs, eg, one egg and a bunch of soft tofu.

                          1. We've always had fresh, cold tofu with a bit of shoyu on top, served with quickly blanched and then iced spinach with shoyu, sesame seeds, and lime juice on top. Both with hot rice.

                            4 Replies
                            1. re: Sam Fujisaka

                              Tofu chili, I don't tell, they don't ask! Just press and crumble, then brown like ground beef.

                              1. re: Sam Fujisaka

                                Oh, yum! Cold tofu with shoyu is divine!! But the tofu has to be fresh (hard to find in many places) and very cold.

                                1. re: tokyorosa

                                  And of course, we poke holes in the top of the tofu with a chopstick for the shoyu to penetrate

                                  1. re: Sam Fujisaka

                                    That's so funny, Sam. Exactly how I taught my daughter.

                              2. I have used powdered tofu in a dessert yum cha style. Prepare powdered tofu according to directions. Make a sweet sauce of block palm sugar, water and spices (I used star anise, cinammon and corriander seeds, or honey and rose water is another good one) reduce to syrup and discard spices. Skim "slices" of tofu using an egg slide into a bowl and top with syrup.

                                Yummers.

                                1. ok, my ancestors may disown me, but a secret family recipe is as follows

                                  1 block soft or silken tofu.
                                  1 peeled, pitted, sliced avocado.
                                  salt or soy sauce, and
                                  sesame oil to taste.

                                  mix/chop together in a bowl, and you got yourself a quick tasty cool yet satisfying dish.

                                  we normally eat this with rice, but i've used it as a guac alternative too. ok, so maybe i'm disowned already.

                                  1. Firm tofu, 1x1x2" blocks, grilled, then brushed with sauce (sweet miso my fave, but BBQ sauce will surprise you in this setting)

                                    Creamy salad dressings: sub 1/2 of your oil or mayo with smashed or blended silken tofu

                                    1 Reply
                                    1. re: FoodFuser

                                      You know, FoodFuser, in some Asian markets you can get tofu that is packaged in a tube. It's already creamy, so no smashing or blending necessary. It's sort of the texture of mayo already.

                                    2. I have a recipe around somewhere, where you cube firm tofu, and marinate it in the fridge in lime juice for about an hour or so. In the meantime, make up a vegetarian chili of some kind, simple with tomotoes, black beans, etc. dish out the chili and spoon chilled tofu over it. it's really refreshing and good.

                                      1. Similar to FoodFuser's grill suggestion: tofu dengaku
                                        drain firm tofu and cut into slices (1"x2"x.5" tall? I just cut slices off the "short" end). brush both sides lightly with oil and put in the toaster oven to broil until browned. Then top each slice with a slathering of dengaku miso (1 part sake, 1 part mirin, approx 4-5 parts miso and sugar to taste, mixed well and cooked for about 15-20 mins until thickened) Pop back under the broiler for a couple mins until the miso starts getting nice and browned/bubbly.

                                        If the weather's still not warm enough to want cold tofu salad where you are, you can also have it hot: carefully put a block of soft tofu into a pan of hot water, and let sit a couple mins to get heated through. Remove, and serve slices drizzled with shoyu and sesame oil, top with scallions and bonito flakes, or some other favorite topping. (My personal favorite is a bit of finely chopped kimchi)

                                        Along similar lines, a homey dish from CA japanese places is "tofu steak". One version of it involves eggs: saute squares of tofu in butter on both sides until brown, then pour egg (beaten with salt, and a little sake and mirin aded). Add the egg around the tofu (don't pour it on top, just tilt the pan and let it run all between the tofu) Cook until set, and sprinkle the top with green onions and katsuoboshi.

                                        1. Lots of great ideas here... agree on adding it to soups (I do miso broth w/ garlic and collards, kale, mustard greens, bok choy, asparagus, and mixed wild mushrooms, Bragg's, balsamic, mustard, and lemon juice w/ tofu), using it to scramble instead of eggs; add it to fried rice; Whole Foods has a great recipe for Miso Baked Tofu.

                                          I also sometimes use it instead of evaporated milk in my recipe for Chilean Seabass (or some new sturdy whitefish now that CB is gone) w/ Pumpkin-Sage sauce.

                                          1. We make a "tofu swiss steak" from Friendly Foods by Fr Ron Pickarski. Basically, you saute drained firm tofu slices in sesame oil after brushing them with soy sauce. Then they are baked in a tomato sauce with green pepper, onions (I also add mushrooms), and miso. I use less liquid than he suggests and do some shortcuts as well. Despite the sesame oil and the miso, this is not really Asian in flavoring. Nice when you are looking for an alternative. He suggests serving them with mashed potatoes and a green veggie. Broccoli or green beans work well and if you sub mashed cauliflower for the potatoes, this is fairly low carb as well.

                                            1. One of my favorite recipes is from Mollie Katzen's Still Life with Menu for tofu and sweet potato with peanut sauce. I absolutely adore the combination, although every time I make it I remember why I make it so infrequently - it's a bit labor intensive and probably not the healthiest way to eat tofu or sweet potatoes. But, I've served it to friends on numerous occasions and everybody loves it.

                                              1. Grit Tofu (adapted from The Grit in Athens, GA):

                                                Block of tofu, pressed and cubed
                                                Canola oil or other neutral oil
                                                Tamari
                                                Nutritional yeast flakes

                                                Saute tofu cubes in small amount of oil over med-high heat until light golden brown. Sprinkle with plenty o' tamari. Continue sauteing until deep golden brown. End with generous sprinkling of nutritional yeast.

                                                It's the best over rice, veggies, and with cheese or gravy! I also use this method when sauteeing slabs of tofu for sandwiches.

                                                Mmm!

                                                1 Reply
                                                1. re: jbd

                                                  I follow a similar recipe, from Vegetarian Times (I think). The differences are that I cut the firm tofu as 1-centimeter thick "cutlets", press and drain them and then soak them in soy sauce or tamari before dredging them in nutritional yeast. The nutritional yeast flakes make a great crust! You need a bit of oil, otherwise you can lose the crust to the pan!

                                                  A "trick" I learned from an asian friend is to put a package of firm tofu in the freezer. Thaw it in the fridge. Once drained, you can almost squeeze the liquid out and it develops a real spongy/dry texture. Nice in a stir fry.

                                                2. Are you a vegetarian?
                                                  We've been eating more tofu and tempeh but we're not veggie (yet).
                                                  I've finally found a tempeh recipe that we LOVE (marinated and baked in soy/maple/ginger/garlic and then rolled in spiced cornmeal and panfried -- yummers!)
                                                  but in terms of tofu we either bake it in the same kind of soy marinade or make
                                                  Ma Po/Pa tofu, which is really good. If you do some searches on CH you will turn up some recipes. I've had to finagle them a bit and add A LOT less chili paste so that I don't burn my mouth off, but I really like it. We've had it with ground pork, trying it with ground beef tonight. I like to add mushroom and scallions to the basic recipe and serve over hulled barley (low glycemic index for my zoning hubby) and offer steamed brox as well.

                                                  what else? tofu in place of ricotta (or in addition to) is good. I like the recipe from The Complete Soy Cookbook for Spinach-Mushroom-Tofu Lasagna for that. Also the recipe from Eating Well (www.eatingwell.com) for tofu in peanut sauce (with spinach) is really good.

                                                  If you are veggie, i think you could make it without the meat and it would still be delish.

                                                  I also found a bunch of recipes for tofu by checking the Nasoya website (www.nasoya.com) . One is for tofu pancakes. Sounds ridiculous, but my kids gobbled them up!

                                                  Have fun!

                                                  aa

                                                  1 Reply
                                                  1. re: amyamelia

                                                    I have a great sandwich I make with tofu and now that it's grilling season again, it's doable. I make a marinade from jerk seasoning powder (the mccormick kind; i haven't figured out how to do my own yet) soy sauce and oil.
                                                    I press the extra firm tofu to get out even more water then marinate it for a couple hours. Grill it and serve it in pita with sprouts and underripe mango (i sometime put brown rice in too.) the tart mango and fresh sprouts go nicely with the salty spicyness of the marinade. everyone i serve it to is impressed with how good tofu can be.

                                                  2. soon dubu - spicy korean soft tofu stew

                                                    basically fry up some pork (any cut will do, ground, sliced, etc) with some soft tofu, add some gochugaru and water and then simmer. You can also add seafood instead of pork or add some old sour kimchi as well. Its good with a hot bowl of rice.

                                                    1. ha! this just in my mailbox today. some of the recipes look pretty good

                                                      http://www.eatingwell.com/news_views/...

                                                      1. My Aunt's steamed fish paste custard (not an exact recipe, but a starting point).

                                                        Pureed fish (Chinese style)
                                                        Silken tofu
                                                        salt and white pepper
                                                        Mash everything together, put in a casserole dish and steam until hot. Top with additional white pepper and soy sauce, hot oil and scallions.

                                                        1. The Moosewood Restaurant Simple Suppers cookbook has a number of tofu recipes; the most useful are a set of variations on baked tofu. Basically, you toss your diced tofu with soy sauce and oil, then bake it at 400 degrees until nicely browned. The variations include barbecue and Old Bay; I am a fan of the chipotle version.