1. FRIED TOFU
This is both simple and delicious. Leftovers (if any) make an excellent sandwich. For the spice, combine cumin and garlic.
- Grease a nonstick pan lightly with oil.
- In a bowl, combine tamari and soy sauce.
- In a separate bowl, combine the yeast and spices.
- Tofu should be cut into 1/4-inch slices.
- Dip the tofu in the tamari, then in the yeast mixture.
- Fry until golden, then flip and brown the other side.
- If necessary, add a little oil.
- 1 (350 g) package extra firm tofu
- 3 tbsp tamari or soy sauce
- 14 cup Red Star nutritional yeast
- 1 teaspoon seasoning (Tony Chachere’s, Mrs Dash, or your own blend)
- 1 tablespoon olive oil, to lightly coat a skillet (or other veggie oil)
2.TOFU SLOPPY JOES
This has long been a family favorite; even my 2 and 3 year old enjoy it. We served the leftovers on nachos with cheese, tomatoes, green peppers, and onions. Oh my goodness!
- Crumble the tofu into small pieces (this can take a bit of time).
- Heat the oil in a frying pan and add the tofu and chili powder (added to taste, I add tons, about 4-5 tbsp).
- Cook over medium-high heat until the tofu is crispy.
- Cook for 5-7 minutes with the garlic and onion.
- Add tomatoes, a dab of ketchup (the more you add, the sweeter it will be, so omit it if you don’t like sweet), a dab of mustard, and a sprinkle of more oil if desired.
- Allow to cook, bubbling, until the sauce thickens and the tofu is tender (about 30 minutes).
- I like to let it stew for a long time so it’s really nice.
- Serve on whole wheat buns with salad and homemade fries.
- 1 (12 oz.) package firm tofu
- 1 (28 oz.) can chopped tomatoes
- chili powder
- 2 -3 garlic cloves, smashed ketchup
- onion, mustard oil (optional)
- Green pepper, diced (optional)
3. TOFU EGG SALAD
This was a lot of fun! It was inspired by a recipe I read on Food 911. Take care with the cayenne. (I prefer it a touch hot, but use your own discretion.) I also normally only make half of this amount. (I’m the only one in the house that will eat tofu!)
- I always rinse my tofu first.
- I cut it into quarters and cover it in paper towels on a cookie sheet, with another cookie sheet on top, weighted down with some heavy canned goods.
- Refrigerate for 10-20 minutes.
- In a bowl, mash the tofu with a wooden spoon.
- Tofu should be thoroughly combined with the remaining ingredients.
- Allow to cool before serving.
- 2 pounds firm tofu
- 12 cup soy mayonnaise (or regular, your choice)
- 3 teaspoons Dijon mustard
- 1 teaspoon cayenne pepper
- 12 teaspoon turmeric
- 2 tbsp. chopped parsley
- 1 tablespoon chopped fresh dill (I’ve also used dried dill)
- 12 cup green onion, diced salt and pepper
4. THE BEST PAN-FRIED TOFU
MANY folks have asked me how I pan fry my tofu and get it so crispy and firm. There are a few explanations for this:-). First, I use a nonstick or cast iron skillet, I don’t overcrowd the surface, I drain my tofu REALLY well, I use only extra firm Chinese style, and most importantly, I leave it alone while cooking to allow the golden crust we all adore on pan-fried tofu to develop! Please see the recipe for the greatest pan-fried tofu ever!
- Wrap your tofu block in multiple layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take around a minute.
- Cut the tofu into 1/2-inch thick slices.
- Set the tofu aside.
- If using a nonstick pan, heat it briefly on medium-high heat (approximately 30 seconds) before adding the oil.
- If using a cast iron pan, heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick, and you want the skillet to be evenly heated before adding the tofu.
- Pour oil into the hot pan.
- Spread the oil evenly across the pan’s surface.
- Set the tofu pieces in the pan, leaving plenty of space between them. When you put them in the oil, they should sizzle. Season the tops with salt and cayenne pepper.
- Now comes the MOST IMPORTANT step: LEAVE THEM ALONE for around 6 or 7 minutes. Just gently shake them to ensure they don’t stick to the pan. Do not turn them or agitate them in any way. When you see a golden crust forming on the sides of the slices, turn them over and season the other side. If the pan appears to be too dry, add more oil.
- The second side will only take around 4 minutes to fry.
- When they are properly browned, remove them from the pan and set them on paper towels to drain.
- These are simply seasoned and basic, and may now be utilized in any way you desire. I enjoy them with steamed broccoli and peanut sauce, or in a sandwich with grilled peppers and mushrooms and aioli, or just with ketchup:-).
- 1 pound extra-firm tofu (extra firm only)
- 1 12 – 3 tablespoons canola oil or 1 1/2-3 tablespoons peanut oil salt
- cayenne pepper
5. SWEET CHILI-GLAZED TOFU WITH BOK CHOY
I haven’t made this yet. It is critical to use sweet chili sauce rather than sriracha, sambal oelek, or chili-garlic sauce. Those are spicy, whereas sweet chili sauce isn’t.
- Tofu planks, cut into 2 x 1 inch pieces. Place on a platter lined with paper towels. Allow to drain for 15 minutes.
- In a mixing dish, combine chili sauce, soy sauce, ginger, and 1/2 teaspoon cornstarch.
- 1 tablespoon oil, heated in a large nonstick skillet over medium-high heat until slightly smoking. Cook until the bok choy stems are soft, about 3 minutes. Cook for 2 minutes, or until the greens are wilted. Drain in a colander.
- To the skillet, add the remaining oil and garlic. Cook until the garlic is brown, about 2 minutes. Transfer the garlic to a dish lined with paper towels using a slotted spoon.
- Spread the remaining cornstarch on a shallow plate. Tofu should be patted dry. Season with salt and pepper. Dredge in cornstarch, brushing off excess. Cook tofu in garlic oil until browned, about 8 minutes. Remove the skillet’s oil. Mix in the chili sauce mixture and the drained bok choy. Toss to blend. Garlic chips on top.
- 14 ounces firm tofu, sliced into 1-inch planks
- 14 cup asian sweet chili sauce
- 3 tbsp soy sauce
- 1 tablespoon grated fresh ginger
- 12 cup cornstarch
- 12 cup vegetable oil
- 1 head bok choy (stems sliced thin and greens chopped)
- 6 garlic cloves, peeled and thinly sliced
Learn more: How to Press Tofu