Any Tofu folks here? I bought some Tofu....and other than one recipe

I really don't know what to do with it.

It's extra firm; good for frying---

Stephanie

It's really good. I'll go see if I can find it and edit the link into this post but you should look down there anyhow since I'm sure there are more good tofu recipies to be found.

Thanks for reminding me!

Stephanie

I'm trying to make what I call an Internet dinner at least once a month.

Just a recipe I pick from someone's web site that sounds good!

Lotsa fun!

::smile::

bread it like I would if making fried chicken...mix flour, pepper, garlic powder and Lawry's Season Salt. Dip in a beaten egg and dredge in the flour (do this twice.) Heat a little canola oil in a non-stick skillet and fry. Husband loves it this way.

Either that or I make a vegetable stirfry with teriyaki sauce and cube the tofu and add it just before the end so it absorbs the teriyaki flavoring.

I'm gonna try that.

I make the whole package that way and the hubband takes them in his lunch on wheat bread with a slice of cheese and some Miracle Whip.

if you let it absorb some really good liquid seasoning for awhile
and the breading is great too

unless one likes just the raw tofu flavor but i havent met anyone like that

in a little oil. Cube the tofu into 1/2" cubes and add to the saute and saute until a little brown. Add salt and pepper or whatever seasonings you like (some cayenne is good).Serve with some whole wheat or other toast.

Quick, nutritious breakfast.

Pressure cook sweet rice & roasted chestnuts to go with it.

and eat it raw.

The teriaki masks the tofu taste, and it's pretty good.

You can scramble it like eggs with some salt, pepper, onions, peppers, garlic and oil/margarine/etc. I used to do that when I was in college because it was cheap.

Also, if you drain it, press it to get the water out and freeze it overnight (defrost before use), it changes the texture to be firmer and more "meaty" at which point it can be used interchangably for chicken or other fowl in almost any recipe and it soaks up any liquid like a sponge, cutting marinade times to seconds.

Cubed tofu is used frequently to replace paneer (cubes of a pressed, solidified, aged and dried cottage-like cheese) in Indian recipes to make them vegan and is commonly found in dal and curry recipes.

A truly bizarre (but yummy) way I've seen it served in eastern restaurants (Chinese/Tibetan/Korean) was to cut it into large cubes or strips and deep fry it until golden and crunchy; serving it with a sweet sauce of some sort (Chinese BBQ, Sweet and Sour or Teriyaki) for dipping. It's delicious but, quite frankly, awful for you.