Recently in tofu Category

A sweet, nutty tofu dish with a nice texture from the saute-steam cooking method.

2 cups diced tofu, extra firm
3 Tbsp creamy peanut butter
1/4 cup white sesame seeds
1 Tbsp peanut or olive oil
1 lime, juiced
3 Tbsp soy sauce
2 Tbsp water
2 Tbsp honey
1/2-1 tsp red pepper flakes (or cayenne) (optional
3 garlic cloves, grated or chopped
garnish: chopped cilantro and fresh chopped ginger/garlic
Chop tofu into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).

Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds to a frying pan. You might need to add a bit of water to keep from sticking, but don't worry if it's thick.
Saute on medium-high heat for a minute.

Add tofu to pan with the peanut mixture.
Stir/toss well over high heat for a minute to coat tofu.

Turn heat to medium. Cover pan and allow steam and heat to cook tofu for a few minutes.Constantly move covered pan around, to preventing burning.
Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through.
If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam.

Once the tofu looks fluffy with a few browned edges, turn heat to medium-low. Sprinkle in red pepper flakes and toss tofu a few times-gently.
Pour in sesame seeds. Allow the seeds to stick to tofu. Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.
Saute sesame crusted tofu for a few minutes- uncovered. Sesame seeds should be crusted and lightly toasted.
Garnish with garlic/ginger/cilantro.

Original recipe
Like most stir fry style dishes, feel free to vary the choice of vegetables. The peanut sauce is addictive with tofu and also works well as a dipping sauce for eggrolls. Can be served over rice instead of pasta.

8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup matchstick-cut carrots
1 cup asparagus, cut into 1" pieces
1 red bell pepper, cut in strips
Sauce:
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic
4 garlic cloves, minced
Combine sauce ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Sauté or bake tofu until browned on all sides. Remove from pan, sauté vegetables until tender. Add sauce; stir to coat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Place pasta mixture in a large bowl. Top with vegetable/tofu mixture.

Nutritional Information (for 2 c. serving)
Calories: 465
Fat:14.5g

Original recipe
Sauteed tofu gets more of a fish style preparation with fresh, tangy Mediterranean flavors: tomatoes, green olives, basil, oregano, bay, and marjoram. Don't skip the pickle juice, it sounds weird, but adds a vinegary tang that makes the whole dish work.

1 14oz package of extra firm tofu.
1 lime, juiced
2 teaspoons butter
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, finely diced
4 large tomatoes, blanched, peeled and chopped (or a 28 oz can of diced tomatoes)
2 tablespoons liquid from a jar of sweet pickles
10 fresh basil leaves, chiffonaded
2 tablespoons fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 bay leaf
1/4 teaspoon salt
10 green olives, pitted
Slice the tofu into four slabs and pat dry. Lay them on a plate and cover with the lime juice.
Heat the oil in a pan and add the onions. Saute for 5 minutes on medium-low.
Add the garlic and saute for 3 minutes more.
Add the tomatoes, turn the heat up a little and saute for 15 minutes, stirring often
Add the pickle juice, herbs, salt, and olives, saute for another 10 minutes or until most of the liquid is cooked off.
Remove the bay leaf.
In another pan, melt the butter on medium to medium high heat.
Add the tofu and fry for 3 minutes on each side.
Remove from pan and top with the Veracruz sauce.

Original recipe
This Southwest vegetarian dish is a nice change from the usual Asian tofu recipes

1 pound extra-firm tofu, drained and pressed
1 cup milk
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
1 tablespoon grated lime zest
1 1/2 teaspoons salt
Slice the tofu widthwise into eight slices, the cut each of those slices in half diagonally- from the upper left corner to the lower right corner-so that you have sixteen long triangles. Set aside. Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved. In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.

Dip each individual tofu slice in the milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it's coated on all sides.

Frying directions:
Heat about 1/4 inch oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for two more minutes. Drain the fried tofu on a clean paper bag or paper towels.

Baking directions:
Preheat oven to 350°F. Line a baking sheet with parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.

Original recipe
walnutmisonoodles.jpg


8 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick) and roasted or other veggies
Extra firm tofu

2/3 cup walnuts, toasted

2 tablespoons extra virgin olive oil
2 medium cloves garlic, peeled
4 tablespoons mellow white miso paste
4 tablespoons white wine vinegar
2 teaspoon honey
1/2 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts

To cook the tofu:
Cut the tofu into 1/2 inch slices. Heat 1 tablespoon of vegetable oil in a frying pan or wok. Pan-fry the tofu on both sides until golden and puffy. Transfer to paper towels. Once cool, dice into cubes.

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well with the vegetables.

Serves 2 - 3.