I make meatballs with extra firm tofu, wrapped in a clean kitchen towel, weighted and drained for an hour. Mash with a fork. To one pound of tofu I prepare 1-2 cups of Peppridge Farm herb stuffing mix. Add to tofu with an egg, garlic, minced onion, salt, pepper. Minced water chestnuts if you want. Form into balls. Saute in olive oil, then finish in a 350 oven for 20-30 minutes. Serve hot with tomato sauce. They're also good the next day out of the fridge sliced in a sandwich, lettuce wrap, chopped up in a salad.
I love to take miso broth, add a couple of cubes of crushed garlic (the frozen ones since I'm lazy), toss in some chopped asparagus, kale, collards, mustard greens, bok choy, portabellos, shiitakes, cremini, oyster mushrooms... let simmer. Coat tofu in garlic salt, then sear in non-stick skillet. Add diced tofu to soup with a little bragg's... You can also add a little lemon juice if you so desire.
I add it to ratatouille.
Also, bake and scoop eggplant or zucchini. Mix flesh with chopped caramelized onions, mashed tofu, sundried tomatoes, basil, oregano, salt, and panko or bread crumbs, along with a little mozzarella and parmesan. Bake til warmed through, then top with a little extra parm and broil til golden.
Quick-and-easy Korean Soon Dubu:
Enough chicken broth
(so how many are you serving?)
Season broth with Korean hot pepper paste
(so how hot do you like it? I find 1 Tb per 500ml very hot)
Optional: 2 to 4 oz meat per serving
(some shelled shrimp, oysters, thin-sliced beef, etc)
Minced scallion, minced shiitake
Bring to a boil, remove from heat, add Silken tofu (up to 8oz/serving). Traditionally, one breaks a raw egg on top while it's still hot enough to cook the egg. Serve with rice on the side.
re: wayne keyser
I second the soondubu recipe. I like to add pork to mine and sometimes some chopped up extra sour (really old) kimchi to the mix. Soon dubu is the easiest recipe to make, but it packs a lot of punch and is extremely flavorful. Here is my take on the dish
fry some old minced kimchi, sliced pork, and a little bit of garlic(or you can use ground) in a little bit of sesame oil mixed with veg oil.
when pork is cooked through add some white beef stock (this stock is used in a lot of korean recipes/soups). -If you don't have white beef stock, you can just use water
Season broth with some korean chile flakes - gochugaru (add as much as you want)
Add soft tofu to the stew making sure to break it up
garnish with sliced green onions.
To my surprise, Ming Tsai's fake hollandaise made with reduced vinegar, shallots and tofu is quite a tasty sauce. See the recipe at http://www.ming.com/simplyming/showre...
Miso soup is always a good place to stow tofu cubes.
If you live in SoCal, seek out the Tofu Festival :-). Good luck!
There are some recipe ideas in this article here. One for chocolate tofu pie. Your friends will be saying, "I can't believe it's tofu!". And, a favorite of peanuts and garlic sauteed with (if you can find, chirimenjako and dried shrimp) with some fish sauce and soy sauce that dresses the tofu.
I was taught this recipe by a cooking school teacher in Beijing. It is now a staple in our house.
From Zhou Chunyi:
She used new or soft dofu. I use firm Chinese dofu. The dofu was 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.
Vitasoy Firm dofu worked fine, as did our usual Chinese extra firm. Perhaps I should try soft.
Last week, Public Radio's "Splendid Table" offered a number of wide-ranging suggestions to a caller who wanted to go beyond her usual Asian dishes using tofu. Free podcasts of the program are available from iTunes. The show's main site is:
Do you like pasta? I use soft or silken in lasagna or manacotti recipies in lieu of ricotta.
How about tacos? follow instruction on back of taco seasoning packet but sub tofu.
Lettuce wraps yum!
Simply bake with bbq sauce.
Do you like salads? Greek salad instead of feta.
There is a vegetarian lunch and breakfast spot in St. Augustine called Manatee Depot that makes a glorious breakfast burrito served with either scrambled eggs or tofu. I always order the tofu and it is out of this world good. One key is their soft and thin whole wheat tortilla...it seems that so many are thick and dry. They use an unusual combination in the scramble...chunks of mashed sweet potato, red onion, spicy sprouts, small bits of broccoli and maybe green pepper with great seasoning and melted cheese served with a side of salsa and sour cream. ((They serve it with a side of your choice including hash browns, fruit salad or mixed tossed salad))