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I have a package of firm tofu in my fridge that needs to be dinner… - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
I have a package of firm tofu in my fridge that needs to be dinner tonight. I don't mind picking up other ingredients, but this is my first try at cooking tofu.

So, comment back with a link to your favorite tofu recipe. :)

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Current Mood: bored bored

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Comments
kingfox From: kingfox Date: January 10th, 2006 09:10 pm (UTC) (Link)

Options abound

  1. Start making a strong and zesty sauce, cut tofu into long strips, then slap those strips onto a grill.
  2. Go with mrfantasy's tofu jerky.
  3. Cut tofu up into small chunks, add flavoring, mix it into baked beans, give up, order zesty spicy lime and tofu dish from local Malay place.
acelightning From: acelightning Date: January 10th, 2006 09:31 pm (UTC) (Link)
to begin with, cut the tofu into bite-sized pieces. drain, and/or pat them dry, with paper towels. then try one of the following:

1. pan-fry tofu in oil over high heat (it will splatter), then add seasonings and vegetables, stir-fry briefly, and add whatever ingredients you want for a sauce (soy, wine, broth, etc.). bring to boil and thicken with cornstarch blended with cold water. serve over rice or noodles.

2. or, omit the pan-frying. stir-fry your veggies and seasonings, create the sauce, and add the tofu at the very end. (if it isn't pan-fried, it will crumble when you stir everything else.)

3. or, if you feel like going to the trouble, make tofu tempura (tempura batter mix from a box is perfectly fine). serve with dipping sauce, with the veggies on the side.

4. and if you're really a glutton for punishment, instead of using simple tempura batter, dredge the pieces in cornstarch, then dip in beaten egg and then in sesame seeds. shallow-fry in Chinese sesame oil. again, serve it with dipping sauce and stir-fried vegetables.

(and thanks for giving me a reason to use one of my new icons!)

skywhisperer From: skywhisperer Date: January 10th, 2006 10:25 pm (UTC) (Link)
Oooh, #4 sounds like a winner. I have some hot chili oil I can add to the sesame oil, and some noodles and veggies I can throw in and stir-fry.

Now I'm hungry. :)
acelightning From: acelightning Date: January 10th, 2006 10:38 pm (UTC) (Link)
don't put the hot oil into the sesame oil for shallow-frying. by "shallow-frying", i mean "almost deep-frying, but with just enough oil in the skillet to let things float". use the hot oil as part of the dipping sauce. i generally make a sort of all-purpose dumpling/tempura/whatever sauce - equal parts mirin (sweetened sake) and light soy sauce, a bunch of grated ginger, a few drops of hot oil and a slightly higher amount of sesame oil. (of course, you can use the hot oil by itself, too.)

breading the pieces of tofu is a fairly time-consuming process, that's all. but the toasted-sesame flavor, the crunchiness of the seeds giving way to the smoothness of the tofu... damn, now i have to go out and buy some tofu for tonight's dinner myself! ;-)

acelightning From: acelightning Date: January 10th, 2006 11:39 pm (UTC) (Link)
i forgot to mention - tofu doesn't need to be cooked; you can eat it right out of the box. you cook it either to give it a bit more texture (like frying it so that it forms a little bit of a "skin" on the outside, to help keep it from falling apart when you stir-fry) and/or simply to get it hot.

tofu, by itself, has no texture to speak of, and hardly any flavor. that's why you do things to it. i actually like tofu, when it's being itself. but when it's pretending to be ice cream or lasagne or cheesecake or scrambled eggs, it's revolting.

oh, and one more quick thing. take a brick of firm or extra-firm tofu out of the water it's packed in. pat it dry as you can. put it on a flat pan of some kind, uncovered, and stick it in the freezer overnight. (you can let it freeze for up to a full day.) then let it thaw out. it will now have a firmer, somewhat spongy texture, vaguely like cooked poultry. slice or cube it, and it will absorb marinades better. it also doesn't fall apart as easily when you stir-fry it.

skywhisperer From: skywhisperer Date: January 10th, 2006 10:25 pm (UTC) (Link)
Oh, yeah: Love the icon!
acelightning From: acelightning Date: January 10th, 2006 10:42 pm (UTC) (Link)
so far, i've got two icons for food-related stuff - the Asian one, and this one. i'm still working on getting more; it's hard to find things related to food that look good in purple ;-)

i have also decided that i need a couple of icons for "gearhead" stuff (cars, motorcycles, tools, mechanical stuff in general). i'm working on that as well. Google Image Search is your friend! (despite what this says...)

kathygnome From: kathygnome Date: January 11th, 2006 12:58 am (UTC) (Link)
Ma Po Tofu. Fry up some ground pork (or ground beef) doesn't have to be much like 1/8 to 1/4 pound would do it--you're mainly looking for the flavor, a ton of garlic (2 bulbs? maybe 3? you know me), and a small onion until the meat is brown and the onions translucent. Then toss in tofu and fry a little bit. Then toss in an enormous amount of chili paste, some soy sauce, and some water to form a stew.

Serve over rice or rice noodles. Or eat alone. It's pure chili goodness.
greeneyedsadie From: greeneyedsadie Date: January 11th, 2006 03:27 am (UTC) (Link)
Korean style - slice it into slices about 1/4 inch thick like a slice of cheese, and in a metal bowl combine chopped garlic, Chopped scallions, chili oil, sesame oil, a dash of soy sauce, and a dollop of chili paste. Put aside.

In a hot flat pan (preferably non-stick) heat up a 2/3 sesame oil 1/3 chili oil (about a tablespoon all together) and fry the slices of tofu as you would an egg. It should be lightly brown and not very crispy, sort of like the whites of a fried egg.

Then take the metal bowl of the sauce (which should equal about 1/4 cup of ingredients) and rapid heat it over a flame for about 30 seconds until sizzling. Then put the slices of tofu on a plate and drizzle the sauce over it.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Very simple, takes all of 5 minutes to make.
xulon From: xulon Date: January 11th, 2006 04:09 am (UTC) (Link)
I haven't used tofu that much, but it seems that a lot of the time, if the recipe involves marinating chicken in something and then stir frying it, you could get away with substituting tofu for the chicken.

For example, the recipe I normally used for chicken and cashew nuts worked well with tofu.

Chop the chicken/tofu into small pieces and marinade in a tablespoon of light soy sauce, a crushed clove of garlic, a teaspoon of ginger and two teaspoons of sesame oil.

Boil a cup of water and add it to a tablespoon of cornflour, a tablespoon of soy sauce and a vegetable stock cube (normally I use chicken stock cubes, but vegetable stock cubes also work if you want to make the recipe vegetarian). Stir and set aside.

Fry a cup of cashew nuts in a wok with a little vegetable oil for a couple of minutes, stirring often. Set aside on a plate with a sheet of paper towel.

Chop a medium onion, half a carrot, and some red capsicum.

Stir fry the tofu for about five minutes or so until it seems cooked. Set aside another plate with paper towel.

Stir fry the onion and the carrot. Add other vegetables as you see fit. If you can get one of those bags with chinese vegetables (like water chestnut, baby corn, bok choy, etc), some of that is good. When these are cooked, add the capsicum, the tofu, and the stock mixture. Stir through and cook for a few minutes, then add the cashews, stir through and cook for a few more minutes. Serve with jasmine rice.
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