• General Tso’s Tofu

    Recipe from Domestic Superhero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. brown sugar
    • 6 TBSP Hoisin sauce
    • 6 TBSP rice vinegar
    • 6 TBSP ketchup
    • 4 TBSP soy sauce
    • 1 c. water
    • Crushed red pepper to taste
    • 2 TBSP sesame oil
    • 6 TBSP fresh ginger, chopped
    • 8 green onions, chopped

    Directions:

    1. Prepare Crispy Baked Tofu.
    2. In a bowl mix brown sugar through crushed red pepper.
    3. Heat sesame oil in a skillet, then add ginger and cook about 1 minute. Add the sauce to the skillet and simmer for 10 minutes, until thickened.
    4. Add tofu to the pan and toss to coat and top with green onions.

    General Tso’s Tofu:

  • Orange Tofu

    This dish comes together very quickly. Great for a busy weeknight dinner.

    Recipe adapted from Nora Cooks.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. water
    • zest of 1 orange
    • 1/2 c. freshly squeezed orange juice, about 2-3 oranges
    • 1/2 c. sugar
    • 1/3 c. rice wine vinegar
    • 1/4 soy sauce
    • 3 garlic cloves, minced
    • 2 tsp. ginger grated or paste
    • 1/4 tsp. crushed red pepper
    • 2 TBSP cornstarch
    • 1/4 c. water

    Directions:

    1. Prepare crispy baked tofu.
    2. In a sauce pan add water through crushed red pepper and bring to a boil.
    3. In a small bowl, mix the cornstarch and water to combine, and then add to the boiling sauce. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens. 
    4. Serve tofu over rice and spoon sauce over tofu and rice.

    Orange Tofu:


  • Sweet Fire Tofu

    Adapted from Domestic Super Hero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch

    Directions:

    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu:

  • Crispy Baked Tofu

    Ingredients:

    • 1 block of firm or extra firm tofu
    • 1 TBSP cornstarch
    • 1 TBSP olive oil
    • Splash of soy sauce or generous pinch of salt
    • Cooking spray

    Directions:

    1. Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
    2. Preheat the oven to 450.
    3. After you press the tofu, cut into cubes and add cubes to a bowl.
    4. Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
    5. Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.

    Crispy Baked Tofu:

  • Sweet Chili-Glazed Tofu

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    I picked up the America’s Test Kitchen 30-Minute Suppers magazine at the store, because I am always looking for quick and tasty meals to prepare.  There were a number of recipes that caught my eye, and this tofu dish did not disappoint.  We will certainly make this dish again.

    Recipe adapted from the Winter 2010 30-Minute Suppers by America’s Test Kitchen.

    Ingredients:

    • 1 block of firm tofu, cut into 1 inch cubes
    • 1/2 c. Asian sweet chili sauce
    • 6 TBSP soy sauce
    • 2 TBSP grated fresh ginger
    • 1 tsp. cornstarch
    • 1 head of broccoli and/or snap peas (or any veggie), steamed or blanched
    • Hot rice

    Directions:

    1. Line a baking sheet with either paper towels or a clean kitchen towel; then place cut tofu on the towel; top with more towels; then top with another pan.  Drain tofu for about 15 minutes.
    2. Once tofu is drained, remove the towels, spray the tofu with cooking spray and bake in a 400* oven until tofu is crisp.
    3. Meanwhile steam or blanch the broccoli in salted water.
    4. Whisk chili sauce, soy sauce, ginger and cornstarch in a bowl.
    5. Heat skillet over medium high heat.  Add the chili sauce mixture and bring to a boil.  Add the baked tofu and the broccoli and toss to coat.  Serve over rice.

    Sweet Chili-Glazed Tofu:

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  • Tofu and Eggplant with Thai Coconut Red Curry Sauce

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    We had some delicious looking eggplant sitting in the fridge that we bought from at the Farmer’s Market.  I just knew it would be delicious in a curry.  So I used my favorite Thai red curry recipe (made a few changes) and planned the dish around the eggplant.  You could easily add chicken or beef, but I chose to go with tofu, and it was delicious!

    Ingredients:

    • Extra firm tofu, sliced and drained
    • 2 c. sliced eggplant
    • Olive oil
    • Salt
    • Dark sesame oil
    • 3 TBSP fresh ginger, minced
    • 4 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 tsp. curry powder
    • 1-2 tsp. red curry paste
    • 1/2 tsp. ground cumin
    • 2 TBSP low-sodium soy sauce
    • 1 TBSP brown sugar
    • 1 (14-ounce) can light coconut milk
    • 1/2 c. chopped green onions
    • 2 TBSP chopped fresh cilantro
    • 2 TBSP of Thai basil (optional)
    • salt and pepper to taste
    • Hot cooked rice
    • Lime wedges

    Directions:

    1. Line one baking sheet with 6 layers of paper towels or a clean dish towel.  Cut tofu and arrange tofu on baking sheet.  Top the tofu with 6 more layers of paper towels or a clean dish towel.  Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
    2. Preheat oven to 400.
    3. Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.
    4. Meanwhile slice the eggplant and place on a cookie sheet.  Drizzle with olive oil and salt.  Roast in the oven until the eggplant is nice and soft, but still retains its shape, about 10-15 minutes.
    5. Heat sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add red pepper; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk and bring to a simmer (do not boil). Remove from heat and add the baked tofu and roasted eggplant; then stir in green onion, cilantro, and basil.
    6. Serve over rice and squeeze with a lime wedge.

    Tofu and Eggplant with Thai Coconut Red Curry Sauce:

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  • Tofu Teriyaki

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    It seems as though I’m on a tofu kick lately.  The “skillet dry fry” as I call it is my favorite way to prepare tofu.  But tonight I baked it in the oven.  Baking is definitely easier and far less time consuming, but I like the “skillet dry fry” method the best.  Bottom line is that I’ll eat tofu prepared both ways.

    I came across a teriyaki sauce, and that got my creative juices rolling.  I prepared the recipe as directed, then adapted for my own liking, and the result is absolutely delicious!   This sauce would be excellent on chicken or beef too…it’s very versatile.

    Baked Tofu
    Ingredients:

    • 2 packages of extra firm tofu, sliced however you like
    • cooking spray or olive oil

    Directions:

    1. Line one baking sheet with 6 layers of paper towels.  Cut tofu and arrange tofu on baking sheet.  Top the tofu with 6 more layers of paper towels.  Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
    2. Preheat over to 350.  Take a baking sheet and line with foil.  Spray foil with cooking spray; then arrange tofu in a single layer.  Either spray tofu with cooking spray or drizzle with oil.  Bake for 20 minutes, or until tofu is golden brown–as tofu begins to swell, that’s the time to take it out.  If you overcook the tofu it will be chewy, but I like denser chewy tofu because it has more of a meaty texture.
    3. You can now refrigerate the tofu for later or use it now.

    Teriyaki Sauce
    Ingredients:

    • 1/2 c. soy sauce
    • 1/4 c. fresh ginger, minced (if you grate it you’ll use less ginger)
    • 1 TBSP garlic powder
    • 3/4 c. water
    • 1/2 c. honey
    • 2 TBSP corn starch
    • 2 TBSP water
    • chopped green onion

    Directions:

    1. Heat the soy sauce and fresh ginger over medium heat in a skillet or saucepan. Stir in the garlic powder and turn the heat down to medium-low.  Add 3/4 cup water and the honey and stir until dissolved.
    2. In a separate bowl, whisk the cornstarch and 2 TBSP water until completely dissolved, and then slowly add to the sauce while stirring continuously. Keep stirring over medium-low heat until the sauce starts to simmer and begins to thicken.

    Tofu Teriyaki Stir Fry:

    Ingredients:

    • tofu
    • Teriyaki Sauce (see above)
    • Veggies of your choice (I used broccoli, zucchini, and red pepper)
    • Olive oil or sesame oil
    • Steamed rice

    Directions:

    1. Heat oil in a nonstick skillet over medium high heat.  Add veggies and stir fry until nearly done.  Add cooked tofu and Teriyaki Sauce and toss to coat.  Serve over steamed rice and garnish with chopped green onion.

    Tofu Teriyaki:

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  • Tofu, Potato, and Pea Curry

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    Tofu isn’t -s’s favorite, but he does like (read will eat) tofu at Thai restaurants.  Tofu at restaurants has a much denser texture, and I finally figured out how to cook it like that at home.  The key is getting all the water out before you cook it.  I started pan frying the tofu in oil, but it spit oil everywhere (on me and my walls), so after getting frustrated, I grabbed the nonstick electric skillet (the one we use for pancakes, grilled cheese etc.), brushed a tiny bit of oil on the surface and cooked away.  You couldn’t taste the difference from the ones cooked in all the oil, and this way is far healthier.

    This dish was delicious, and I especially loved the tofu!  I used my tried and true curry base, and added the veggies and cooked tofu, then served over rice.  This dish makes for excellent leftovers too!

    Ingredients:

    • 2 packages of extra firm tofu, cut into 1 inch squares and dried
    • 4 to 6 cooked red potatoes, cut into 1 inch pieces
    • Dark sesame oil
    • 3 TBSP fresh ginger, minced
    • 2 garlic cloves, minced
    • 1 onion, sliced thick
    • 2 zucchinis, sliced 1/4 inch thick
    • 1 c. frozen peas
    • 1 tsp. curry powder
    • 1-2 tsp. red curry paste or massaman curry paste
    • 1/2 tsp. ground cumin
    • 4 tsp. low-sodium soy sauce
    • 1 TBSP brown sugar
    • 1 (14-ounce) can light coconut milk
    • Top with peanuts, cilantro, and lime wedges
      Directions:

      1. Line one baking sheet with 6 layers of paper towels.  Cut tofu and arrange tofu on baking sheet.  Top the tofu with 6 more layers of paper towels.  Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
      2. Break out the nonstick electric skillet and set the temperature as high as it goes.  Lightly brush with canola oil.  Add tofu to the skillet and cook until both sides are browned.  Repeat with remaining tofu.  If you don’t have time to finish the dish, just put the cooked tofu in the fridge.  The tofu with the water extraction and cooking is the longest step in this dish.
      3. Cook your potatoes in boiling water or in the microwave.
      4. Heat sesame oil in a nonstick skillet over medium high heat.  Add ginger and garlic; cook 1 minute. Add onions, zucchini, and frozen peas; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk; bring to a simmer; then add tofu and potatoes.  Bring back to a simmer and cook until everything is warmed through.
      5. Serve over rice and top with peanuts, cilantro, and lime wedges.

      Tofu, Potato, and Pea Curry:

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  • Tofu Pad Thai

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    I really like Pad Thai.  I really like Thai food in general.  I came across a shrimp Pad Thai recipe in Great Food Fast (if you haven’t already guessed, it’s my current favorite cookbook!), and I adapted that recipe for tofu in lieu of the shrimp.  It was tasty, and the leftovers were even better!

    Ingredients:

    • 1 lb. tofu, dried with paper towel, then cubed
    • 1/2 c. tomato-based chile sauce
    • 1/2 c. fresh lime juice
    • 6 TBSP soy sauce
    • 4 TBSP brown sugar
    • 1/2 TBSP fish sauce
    • 16 oz. rice-stick noodlesVegetable  oil
    • 4 garic cloves, minced
    • 2 c. bean sprouts
    • 8 green onions, cut into 2 inch pieces
    • 2 eggs, lightly beaten
    • Garnish: peanuts, crushed red pepper, bean sprouts, cilantro, Sriracha sauce

    Directions:

    1. Wrap tofu in paper towels to absorb excess water; then cube the tofu.
    2. Prepare sauce by combining chile sauce through fish sauce in a bowl; set aside
    3. Bring a pot of water to a boil, and cook noodles until they begin to soften; drain and rinse with cold water
    4. Meanwhile, heat vegetable oil (enough to pan fry the tofu) over medium high heat; then add the tofu, and cook until tofu is golden brown.  Remove tofu from pan.  Add the garlic to the remaining oil (add more oil if necessary) and saute for 1 to 2 minutes; add the cooked noodles and sauce; cook, tossing until combined, about 1 minute.  Add the bean sprouts and green onions.  Pour in the egg; toss until noodles are coated and cooked through, about 2 minutes.  Top with tofu, and serve with cilantro, peanuts, bean sprouts, hot sauce etc.

    Tofu Pad Thai:

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  • Curry Tofu with Peanuts and Noodles

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    With -s out of town that means I can make something with tofu. Of course -s sent me an email during the day saying they went to a Thai place for lunch and guess what he had? Yes, tofu! Go figure. Anyway, I whipped up this curry tofu over noodles, and it was delicious! If you don’t like tofu you can easily substitute chicken.

    Ingredients:

    • 1 lb. firm or extra firm tofu, cut into 3/4-inch cubes
    • 1 c. sugar snap peas
    • 1 red pepper, julienned
    • 1/2 c. carrots, julienned
    • 6 oz. of Saifun bean thread noodles, or any Asian noodle of your choice
    • 1/2 c. light coconut milk
    • 1/2 c. creamy peanut butter
    • 2 TBSP. red curry paste
    • 1 TBSP. brown sugar
    • 1/4 c. broth
    • 2 TBSP. soy sauce
    • juice from 2 limes
    • 1/4 c. cilantro, chopped
    • 1/4 c. green onions, chopped
    • 2 TBSP. peanuts

    Directions:

    1. Prepare the tofu: Line a baking sheet with 2 layers of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.
    2. Prepare vegetables: Julienne the red pepper and carrots
    3. Cook the sugar snap peas and noodles: Bring a large pot of salted water to a boil over high heat. Add the sugar snap peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water and drain again. Set aside.
    4. Braise the tofu: In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the curry paste, brown sugar, broth, soy sauce and lime juice. Add the tofu and cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Stir in the sugar snap peas, red pepper, carrots, and noodles. Divide among bowls and top with cilantro, green onions, and peanuts. Serve immediately.

    Curry Tofu with Peanuts and Noodles:

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