Different ways of cooking tofu

Hi All,

I've been veg for quite a while, but I always, always cook my tofu (xtra-firm) the same way: marinate and grill on the stove. I love it, but kinda getting bored.

Any suggestions? Particulalry those that a low-cal?

What about for x-mas dinner?

Getting tired of the same old song and dance.

I have only ate tofu one way so far and that is in Chinese type/broth soups.  Really good.

You can also check out the recipe section - there are some recipes there as well.  http://www.calorie-count.com/calories/search. php?s_order=score&search_type=recipes& ;searchpro=tofu

If you slice firm tofu 1/2 inch thick, it will absorb marinades. Put it in a container and pour the marinade over, then refrigerate it from 8 hours to 3 days, turning it now and then.  Here are a few of my favorites:

Asian: soy sauce, rice wine, minced fresh ginger, minced fresh garlic, and 1/4 teaspoon of sesame oil.

Italian: tomato sauce, oregano, garlic

French:  Olive oil, white wine, fresh herbs

BBQ:  bottled barbeque sauce.

Drain the marinade, pat it dry with paper towels, and stir fry with vegetables, or add to things like spaghetti sauce.  You can bake it too, or broil it.

Unlike the marinades for meat which have to be cooked thoroughly, you can use these in your sauces.

Thanks guys! I should've checked that section first-there's lots!

I wondered be/c I've been told there's hundreds of ways to cook it and I've only tried about 5 or so.

Like to try that Frech marinade.

I slice the block of tofu into thick strips. I coat a pan with nonstick cooking spray and place the tofu on the pan. Then I rub nutritional yeast and some salt and pepper into the tofu. Bake until crispy. As soon as the bottom of the tofu gets crispy I spray the top with nonstick cook spray and flip it over. Then I season the other side and continue to  bake.

Sarah sue, I'm going to try that! I'd like to serve it as the meat portion of a dinner plate, and that would make it possible.

I usually incorporate it into stir frys or drop cubes into soups.  I also mash it and use it in lasagne instead of, or in addition to, cheese.  If mixed half and half with ricotta, nobody can tell the difference.

I found this today and thought I would share it with you:

Tofu Mayo

2 tsp fresh chopped garlic

4oz soft tofu cake

1 Tbsp Dijon Mustard

1 tsp. Apple Cider Vinegar

salt to taste.

In a blender, combine all ingredients and blend until smooth.  Place in a jar and refrigerate.

I love tofu in all its guises.  Here are a few of my favorite tricks.

Baked tofu: slice between 1/2"-1" thick.  You can either marinate it or dust it lightly with salt and pepper and then coat in a sauce later (I find that coating tofu in a sauce after cooking helps it absorb a lot more flavor, and it's more predictable than a marinade, which will usually shift, caramelize, or concentrate with long cooking times).  Lay the slices (I like to slice into squares, then divide into little right triangles) on a baking sheet and bake (at 400) for a LONG TIME, like at least an hour.  I don't like my tofu gooey or jellied-like.  I cook it until the corners are deep brown, the consistency is chewy throughout, and the flavor is deep and nutty.  This takes glazes particularly well, and it makes great sandwich tofu.

I also smoke tofu in large batches for multiple uses.  To smoke, simply fire up a grill with a smoker box full of wet chips (I like hickory), slice a block of tofu into wide quarters or thirds (think broad tofu "steaks") make sure the grates are coated in non stick spray, and toss them on there for about 45 minutes.  Smoked tofu keeps really well and will withstand further cooking if you want to use it in other recipes (chili, tacos, whatever!)  Sometimes I like to use a chili rub on the tofu to create a flavorful crust on my smoked tofu.  It's made up of turbinado sugar, kosher salt, black pepper, chili powder, and cumin.  The quanities aren't terribly important, but don't go overboard with the salt or sugar.  Rub this compound onto both sides of the tofu before smoking.  Chili rubbed tofu makes incredible taco filling, and is even better when allowed to mature in the fridge for a few hours (distributes the smoky taste).

Also, try crumbling extra firm into a pan and chopping as it fries.  Cook for a long time, until tofu is really crispy and brown.  Add a little soy margarine and Frank's Red Hot (or any hot sauce) and voila!  Buffalo tofu.  Great on salads and sandwiches.

Last one.  This isn't mine, but it is unbelieveable.  I promise you that if you try it, you will be in awe and in love and you will want to make it all the time.

1 Brick very firm tofu (the kind in the tub, not the box)
2 Tablespoons non-flavored cooking oil (like walnut or canola)
1 Teaspoon liquid smoke
2 Tablespoons tamari
1 Tablespoon maple syrup
2 Tablespoons nutritional yeast flakes

- slice tofu into 1/4 inch thick slices, place in a single layer in a BIG oiled frying pan (you may need to make two batches)
- fry tofu slices on medium low for 10 minutes on each side until crispy (I know, it sounds like a long time, but trust me)
- mix together tamari, maple syrup, and liquid smoke, and pour over tofu in pan.
- sprinkle nutritional yeast over tofu and flip slices until coated and liquid is mostly gone
- eat and enjoy!

Okay, I'm getting off my tofu soapbox.  Enjoy!

mmm . . .

That smoked tofu sounds really yummy! I'm going to get one of those boxes!

Salmone, that Tofu Mayo sounds really neat....do you know how many calories it is?

I've tried Tofu at least 10 different ways and have yet to find a dish I like (it's the texture....shiver, shiver....)....but this sounds like a good way to ease myself into it, especially since it's so good for you.

Just wondering if I am the only one who eats it raw lol, I kind of make one serving bars of it, have them in my fridge, and just eat them like that and I actually like it.  I might be a little weird though, but its protein on the run and not allot to the junk protein bars have in them.

I know my post is coming long after the original question, but I wanted to add my two cents re: tofu recipes.  I have a great one, if you like spicy and "cool" at the same time!

   Take a block of firm or extra firm tofu, slice into thin patties (1/4-1/2 inch); press between paper towels and something heavy to remove much of the moisture (15-20 min); spread tofu slices with asian hot sauce (siracha brand works well)-using as little or as much as you like; dredge slices in panko (japanese bread crumbs) and then saute/fry it a very thin layer of oil in a non stick pan.  Serve with slices of avocado (that's the "cool" which helps with the very spicy hot sauce).  Tasty!

Did you want to have the tofu be the "focal point" of the dish, or just to have tofu in the recipe?  Because I have a recipe for vegan shepherd's pie that was so amazing that my dad and brother ate it (had seconds even) that I can share with you.  I made it last December for my Christmas dinner main dish.  I gotta find it though.

rdgatewood:  Freeze the tofu, then rethaw it and squeeze out the extra water.  It completely changes the texture and is delicious!!!