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TOFU recipes pls.

Looking for some new ideas/recipes using one of my favorites,,,tofu. I usually do tofu/veg. stir fries, tofu curry, or MaPoTofu. Need something new. Thanks!

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  1. 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.

    Whaddya think?

    1 Reply
    1. re: chownewbie

      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))

      1. 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:
        http://splendidtable.publicradio.org/

        1. This doesn't really highlight tofu but still: Cook's Illustrated's ceasar salad with tofu instead of egg yolk. I started making it when pregnancy made us wary of raw eggs, now it's our fav by choice.

          1. I was taught this recipe by a cooking school teacher in Beijing. It is now a staple in our house.

            From Zhou Chunyi:

            Cold Dofu

            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.