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Topic: Anything with Tofu  (Read 2565 times)
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« on: August 09, 2010 09:27:04 PM »

I know there are a lot of ways of cooking with tofu.  Recently, I tried substituting my regular fries with tofu.  It came out just great!  I call it "Tofu fries".  Cut tofu into "fries" and deep-fry.  I used sweet chili sauce as dip. 

What other tofu dish can you think of?

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« Reply #1 on: August 14, 2010 04:22:37 PM »

I like to mix crumbled bits of slightly dry tofu with some seasoned bread crumbs and mix it in with fresh veggies on the stovetop, then serve it over pasta. 
« Reply #2 on: August 17, 2010 03:33:59 PM »

I try to add tofu to the pre-packaged dry stuff I make (such as a black beans + rice package, or a package of ramen soup). 

In that same vein, I've also made a chickpea/tofu dish in curry sauce and served it over brown rice -- delish!  I just used a curry paste, which made it incredibly simple.
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« Reply #3 on: August 18, 2010 06:38:31 AM »

It's really good when you dip the tofu in Teriyaki sauce (or any other sauce) and then coat in cornmeal before frying. 

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« Reply #4 on: August 19, 2010 12:05:18 PM »

I love tofu! My favorite way is to dredge slices in nutritional yeast, adobo, curry, and dill and then fry it over medium heat until it's golden and firm and then sprinkle with soy sauce. It's super good with vegan mashed potatoes or the next day in a cold sandwich Smiley

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« Reply #5 on: October 24, 2010 04:40:58 PM »

Japanese tofu dredged with flour and deep fried. Then I cook them with minced meat with oyster sauce. 

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« Reply #6 on: November 01, 2010 03:47:01 AM »

It's really good when you dip the tofu in Teriyaki sauce (or any other sauce) and then coat in cornmeal before frying. 

That sounds amazing!
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« Reply #7 on: January 14, 2011 10:27:51 AM »

just finished chowing down on an amazing tofu scramble!

SCRAMBLED TOFU (Vegan With A Vengence)

1 medium onion, chopped
2 cups thinly sliced mushroom (optional)
2-3 cloves garlic, minced
1 lb extra-firm tofu, drained
1/4 cup nutritional yeast
Juice of 1/2 lemon
1 carrot, peeled and grated (optional)


2 tsps ground cumin
1 tsp dried thyme
1 tsp paprika
1/2 tsp tumeric
1 tsp salt

Heat oil in a skillet over medium-high heat. Saute the onions for 3 minutes until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes. Add the spice blend and mix it up for fifteen seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in the tofu and mix well- do not crush it, fold it into the mix in the pan. Let it cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep from sticking too much. Lower heat if you find it's sticking. Add the lemon juice and nutritional yeast, adding water if it's sticking. Add in grated carrot and fold.

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« Reply #8 on: August 08, 2011 11:55:38 AM »

This is the BEST way to cook tofu. I use all different spice combos for marinating and it always turns out so delicious -- and I'm not talking about the salsa. If you use the method to cook the tofu, you can use it in almost anything -- salads, tacos, stir fry....or just straight from the pan to your mouth, which is often how I consume it. Smiley


« Reply #9 on: October 20, 2011 08:16:43 AM »

I've been experimenting with baking tofu instead of frying it. Coat a baking sheet with a little oil, you have to cover the entire sheet. Dredge or coat the tofu as you would for frying and place on the baking sheet. Bake anywhere from 350-400 degrees until crispy, turning at least once.
Like I said, I'm still experimenting...but so far the tofu is just as tasty and uses a lot less oil.

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