RECIPES - using Organic Firm Tofu
Tofu in Minutes
Scrambled Tofu
- Use ORGANIC FIRM TOFU
1. Wrap tofu with clean paper towel. Add a plate (to act as weight) on top of the tofu. Let stand for 10 minutes (an estimate, once tofu is not wet, it is fine). Remove wet paper towel and dry tofu with new dry paper towel.
2. Break dry tofu into crumbs using fingers.
3. Sautee crumbs in oil for a couple of minutes, stirring often. Add paprika powder and salt. You can also add curry powder/tumeric/pepper.
Serve hot on/with toast. Or serve with tortilla and sauce. Or eat it on its own!
Simply add into dishes
Cut the tofu into cubes or slices and add into Asian soups or stir-fry dishes.
- Use ORGANIC FIRM TOFU
1. Wrap tofu with clean paper towel. Add a plate (to act as weight) on top of the tofu. Let stand for 10 minutes (an estimate, once tofu is not wet, it is fine). Remove wet paper towel and dry tofu with new dry paper towel.
2. Break dry tofu into crumbs using fingers.
3. Sautee crumbs in oil for a couple of minutes, stirring often. Add paprika powder and salt. You can also add curry powder/tumeric/pepper.
Serve hot on/with toast. Or serve with tortilla and sauce. Or eat it on its own!
Simply add into dishes
Cut the tofu into cubes or slices and add into Asian soups or stir-fry dishes.
Crispy Beancurd
Prep time: 20-30 minutes
Serves 3-4 persons Ingredients: -1 block tofu -2 heads Chinese white cabbage or bok choy -100 gram canned button mushroom, sliced -3 medium sized fresh or canned shitake mushroom, sliced in thin strips -3 cloves garlic, minced -1 teaspoon toasted sesame seeds -salt to taste, optional Sauce: -1 inch ginger, cut into thin strips -1 teaspoon oil (sesame or another one) -1/2 cup water -2 tablespoon soy sauce -3 tablespoon sugar -1 tablespoon cornstarch, diluted in1/4 cup water -toasted garlic, optional |
1. Cut tofu into half inch thick squares. Fry in high heat until crispy and golden brown. Set aside.
2. In a pan heat a little oil then sauté garlic until light brown. Add sesame seeds, button mushrooms and shitake mushrooms. Sauté for 2-4mins. Add salt to taste. Transfer to a small clean bowl/saucer. Set aside.
3. In the same pan sauté bok choy in high heat until leaves turn dark green. Add salt. Set aside.
4. Using the same pan again, sauté ginger strips in a little oil. Add soy sauce, sugar, water. Mix and simmer.
5. Slowly pour the diluted corn starch. Mix continuously. Put enough diluted corn starch until sauce reaches desired consistency.
6. In a platter arrange cooked Chinese white cabbage or bok choy in one layer. Put crispy tofu over Chinese white cabbage or bok choy then top tofu layer with the garlic mushroom. Drizzle sauce on top and sprinkle with the toasted garlic.
Courtesy of Happycow.net
2. In a pan heat a little oil then sauté garlic until light brown. Add sesame seeds, button mushrooms and shitake mushrooms. Sauté for 2-4mins. Add salt to taste. Transfer to a small clean bowl/saucer. Set aside.
3. In the same pan sauté bok choy in high heat until leaves turn dark green. Add salt. Set aside.
4. Using the same pan again, sauté ginger strips in a little oil. Add soy sauce, sugar, water. Mix and simmer.
5. Slowly pour the diluted corn starch. Mix continuously. Put enough diluted corn starch until sauce reaches desired consistency.
6. In a platter arrange cooked Chinese white cabbage or bok choy in one layer. Put crispy tofu over Chinese white cabbage or bok choy then top tofu layer with the garlic mushroom. Drizzle sauce on top and sprinkle with the toasted garlic.
Courtesy of Happycow.net
Tofu Lollipops
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Makes about 24 lollipops
250 g block of firm tofu 1 teaspoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 4 tablespoons or more of pesto Preheat the oven to 450 degrees. In a bowl, combine the oil, paprika and salt. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over and roast for another 15 minutes for a total of 30 minutes. Stick a bamboo fork into the side of each cube, top with about 1/2 teaspoon of your favorite pesto and serve. Courtesy of The Vegan Society of Aotearoa, New Zealand |
Vegetable Tofu Nimono
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Baked Tofu Nuggets
1 block firm tofu
Shake and bake seasoning
1. Preheat oven at 375 degrees F.
2. Drain tofu from package. Let dry slightly.
3. Cut tofu in half then into approx. 1.5 inch by 1.5 inch cubes.
4. Put shake and bake seasoning a bag or bowl. Drop tofu cubes in one at a time to coat the cubes.
5. Place tofu cubes on a baking sheet or pizza pan. Bake for 10 to 15 minutes.
6. When time is up, remove baking sheet from the oven and place tofu cubes on serving plate.
Serve with BBQ sauce, sweet Thai chili sauce, or ketchup.
Shake and bake seasoning
1. Preheat oven at 375 degrees F.
2. Drain tofu from package. Let dry slightly.
3. Cut tofu in half then into approx. 1.5 inch by 1.5 inch cubes.
4. Put shake and bake seasoning a bag or bowl. Drop tofu cubes in one at a time to coat the cubes.
5. Place tofu cubes on a baking sheet or pizza pan. Bake for 10 to 15 minutes.
6. When time is up, remove baking sheet from the oven and place tofu cubes on serving plate.
Serve with BBQ sauce, sweet Thai chili sauce, or ketchup.
1. Cut tofu into 6 slices. Cut each slice into 5 equal parts.
2. Sprinkle the tofu slices with soy sauce. Set aside.
3. Cut seaweed sheets into 1 1/2 inch strips.
4. Wrap each slice of tofu with seaweed strip. Set aside.
5. In a bowl mix together flour, cornstarch, water, soy sauce, and black pepper. Mix well.
6. Dip each piece of tofu in batter. Roll onto bread crumbs. Deep fry till golden brown.
Enjoy with dipping sauce.
Courtesy of Happycow.net
2. Sprinkle the tofu slices with soy sauce. Set aside.
3. Cut seaweed sheets into 1 1/2 inch strips.
4. Wrap each slice of tofu with seaweed strip. Set aside.
5. In a bowl mix together flour, cornstarch, water, soy sauce, and black pepper. Mix well.
6. Dip each piece of tofu in batter. Roll onto bread crumbs. Deep fry till golden brown.
Enjoy with dipping sauce.
Courtesy of Happycow.net