Tofu Recipes

]]> Thai Tofu and Tagliatelle

Ingredients:

• 1 cup vegetable broth
• 1 cup sugar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salad oil
• 1/3 cup minced garlic
• 8 to 10 ounces dried tagliatelle or fettuccine pasta
• 1 pound regular tofu, rinsed and drained, cut into 1/2-inch cubes
• 1 large red bell pepper, cut into 1/2-inch pieces
• 1, 10-ounce package frozen tiny peas, thawed

Instructions:
Preparation time: About 15 minutes
Cooking time: 20 to 25 minutes

• Combine broth, sugar, soy sauce, vinegar, cornstarch, paprika, and red pepper flakes in a small bowl.
• Mix until well blended and set aside.
• Heat oil in a wide nonstick frying pan over medium-high heat.
• Add garlic and cook, stirring often, until tinged with gold (about 4 minutes; do not scorch); if pan appears dry, stir in water, 1 tablespoon at a time.
• Add broth mixture.
• Cook, stirring often, until sauce comes to a boil.
• Continue to cook until reduced to about 1 1/4 cups (10 to 15 minutes).
• Meanwhile, cook pasta according to package directions.
• Drain pasta well and transfer to a wide, shallow serving bowl.
• Combine tofu, bell pepper, peas, and half the sauce in a large bowl, and mix thoroughly but gently.
• Spoon over pasta. Offer remaining sauce to add to taste.

Makes 4 servings.

Source: Thriveonline.com

Vegetable Stir-fry With Tofu

Ingredients:

• 6 tablespoons olive oil
• 8 ounces firm tofu, well drained, cut into 1/2-inch cubes
• 2 tablespoons minced, peeled, fresh ginger
• 3 garlic cloves, minced
• 1 pound fresh shiitake mushrooms, stems trimmed, caps sliced
• 2 cups broccoli florets
• 2 red bell peppers, cut into strips
• 2 bunches green onions, cut into 1-inch pieces
• 1/2 cup sake or dry white wine
• 1/4 cup soy sauce
• 1 tablespoon oriental sesame oil

Instructions:

• Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.
• Add tofu; stir gently until starting to brown around edges, about 4 minutes.
• Using slotted spoon, transfer tofu to bowl.
• Add 3 tablespoons oil; ginger; and garlic to skillet; stir 1 minute.
• Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes.
• Add broccoli, bell peppers, and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes.
• Return tofu to skillet; stir to mix.
• Stir in sake, soy sauce, and sesame oil; simmer 1 minute.
• Season with salt and pepper. Transfer to a large bowl and serve.

Makes 4 servings.

Source: Bon Appétit September 2000, Epicurious.com

Breakfast for Supper Tofu Burritos

Ingredients:

• 1/4 cup vegetable oil
• 2 cups chopped bell peppers (preferably a mixture of red, yellow, and green)
• 1, 14-ounce package soft tofu, drained, cut into cubes
• 2 large garlic cloves, chopped
• 2 teaspoons chili powder
• 1/3 cup chopped fresh cilantro
• 4, 8-inch-diameter flour tortillas

Instructions:

• Heat vegetable oil in heavy large skillet over medium-high heat.
• Add bell peppers and sauté until beginning to soften, about 2 minutes.
• Add tofu, garlic, and chili powder, and sauté until bell peppers are soft, about 3 minutes.
• Mix in cilantro and season with salt and pepper.
• Remove from heat.
• Wrap flour tortillas in plastic and warm on low in microwave.
• Arrange flour tortillas on work surface.
• Spoon 1/4 of filling into center of each. Fold tortilla sides over ends of filling; roll up to enclose filling.
• Cut each burrito in half; place 4 halves on each plate.

Makes 2 servings; can be doubled.

Source: Bon Appétit December 2000, Epicurious.com

Thousand Island Dressing

Ingredients:

• 1 shallot, peeled (about 1 tablespoon chopped)
• 1 dill pickle or 1 tablespoon fat-free pickle relish
• 1 cup catsup
• 3/4 cup low-fat silken tofu (6 ounces)
• 3/4 cup water
• 1 tablespoon granulated onion

Instructions:

• Place shallot and pickle in a food processor fitted with a metal blade and process.
• Scrape down sides of work bowl.
• Add remaining ingredients and process until pureed.
• Transfer dressing to a covered container and refrigerate; makes 2 cups.
• The dressing may be prepared ahead and stored in a glass jar in the refrigerator for up to 3 days. If it thickens, add a little water and shake jar.

Source: The Taste for Living Cookbook, Miavita.com