I need a good recipe with Tofu...

[rucky]

something simple and friendly to the kid-palate, please. I've got a pretty well-stocked spice rack, so...

Thank you in advance.

[trof]

1. I think that's an oxymoron. 'good'...'tofu'

:rofl:

[ghostsofgiants]

3. Nope, tofu can be delightful if well prepared.

[flvegan]

2. The vegetarian forum here on DU has a kickass sticky at the top of the forum.

All recipies. Check it out.

[rucky]

5. You rock!

thanks.

[hobbit709]

4. Ain't no such animal!

There's good recipes and there's tofu recipes. There are no good tofu recipes.

[rucky]

6. If we were eating an animal tonight, I wouldn't need a recipe.

but we need to give our colons a rest after yesterdays ham & lamb feast.

[trof]

8. True dat.

Tofu.
I guess you either do or you don't.
I don't.

[Bossy Monkey]

7. A bazillion years ago, Tomsun Tofu Co. had this brilliant brochure with recipes

including tofu minestrone and tofu lasagna roll-ups, among others. Alas I have misplaced it, the company seems to have evaporated and the recipes don't seem to be online. However, the gist was that you take firm tofu and crumble it with a fork, then drain. Marinate with approximately all the soy sauce in the world, put in a well-oiled frying pan and cook until the liquid is largely evaporated. Then use as a substitute for beef crumbles in any recipe (tacos, say). All I remember from the minestrone recipe is that it called for an entire can (bottle these days) of V8, a cup of orange juice and say a cup of noodles. And it defeated every cold and flu virus known to mankind.

[rucky]

9. Okay, I cubed it and rolled it in a seasoned flour.

crispied it up in some oil & took it out of the pan.

Sauteed some green onions & mushrooms in a butter/soy/ginger sauce. Added the tofu back in & it stayed crispy.

Family gave it a thumbs-up.

[hippywife]

11. Good job, rucky!

:thumbsup:

[flvegan]

12. Sounds good!

[Arugula Latte]

10. I love tofu!

I marinate it in soy sauce, sesame oil, chopped garlic (and/or garlic powder) and sautee it in a combo of sesame oil/cooking oil. You can throw some scallions on there, too. :9

[Xipe Totec]

13. Soak the soy beans in water overnight...

Soak the soy beans in water overnight (10-20 hours). Be sure to use enough water so the beans can double in size. Prepare the molds using one milk carton per mold (you can use cheese molds if you have them). Cut off one side of the carton, and punch numerous holes in the sides and bottom to allow liquid to escape. Reinforce the molds by using a pair of longs sticks (one on each side) holding them together with rubber bands on the ends. You should have one piece of cheesecloth per mold which should be big enough to fit squarely into the mold and cover the tofu inside.

The next day, pour out the water, and pulverize the beans in a blender using enough water to cover the beans (you will probably need to do this in four to five batches). Pour the bean mixture into a very large pot and add enough water to double the quantity of liquid. Bring the liquid to a low boil and lower the temperature, skimming off any foam that collects on the top. Boil for 20-30 min. stiring (and skimming) constently. While it is boiling, disolve the bittern (the leftover "stuff" that is formed when you extract salt from seawater) in a small quantity of water. Place a piece of cheesecloth in a colander, and pour the liquid through it into a large bowel. The liquid that passes through is called "soy milk" and will become the tofu. The solid material that remains in the cheesecloth is called "okara" and is useful for various Japanese dishes (recipes will come later). For each of the molds, fit the cheesecloth squarely into the corners. When the temperature of the soy milk cools to 70C (158F) pour in the bittern and stir genetly. When the tofu starts to separate from the water (almost immediately), pour the mixture into the molds and cover with cheesecloth. Next, place the plastic wrap covered newspapers on top of the tofu (it should fit squarely) and place weights on top to press out the liquid. After about 30 min., remove the tofu from the molds. This should be done under water in a large pot or tub. Store the tofu submerged in water.

http://www.cs.cmu.edu/~hansen/recip/tofu.html




Oh, wait, you said a recipe WITH tofu....


my bad :evilgrin:

[MajorChode]

14. Best Tofu recipe ever

Cut the tofu into 1/2" cubes, then fry it in 350 degree lard until golden brown. Season the tofu immediately after frying with salt and pepper.

Pan fry breaded pork chops using left over lard. Pour off excess lard reserving 2 TBS. Add 2 TBS of flour, stir, and continue to cook until the roux just turns brown. Whisk in 1 can of beef stock and continue to cook until the gravy just comes to a boil. Season the gravy to taste.

Ladle the beef gravy over the tofu and serve with the pork chops on top.

[gblady]

15. here's my favorite.....

not sure how kid friendly....you can mix up the veggies to anything you like...I use whatever's in the refridge.
the sauce is to die for......I serve it over brown rice, but would be good with noodles as well...

Coconut curry tofu...(I use regular onion, and frequently omit the basil)

INGREDIENTS
• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided (use good stuff, Organic Nama Shoyu from Oshawa)
• 1/2 teaspoon brown sugar (I used honey)
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste (go easy….I used less than ½ a tsp)
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil (didn’t use this much…once used dry)
• 4 cups chopped bok choy (you can actually use any combination of veggies)
• salt to taste
DIRECTIONS
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

[midnight armadillo]

16. Wrap in bacon and deep fry.

Hmmmm....bacon....

And holy crap, it's already been done!
http://www.justhungry.com/bacon-wrapped-tofu

[BikeWriter]

17. one oz. tofu, five shots of tequila.