I bought a cake of extra firm tofu-share your recipes!

[BlackVelvetElvis]

I usually use it in hot and sour soup (the only way I've ever used it). I'm ready for something different.
How do you like yours prepared?

[Warpy]

1. I like it this way (discovered by accident)

cut in half crosswise and press all moisture out. Cut into 3/4" cubes. Dredge in a mixture of half finely grated Parmesean (NOT that horrible stuff in the can) and cornmeal. Deep fry and serve the way you'd serve fish, with tartar sauce, lemon, cocktail sauce, etc.

[eleny]

2. wow!

that sounds great!!! i could cut it into fish shapes, too. :evilgrin:

[Stinky The Clown]

3. Tofishies

:)

[eleny]

4. I'm really mad that I didn't think of that!

[livetohike]

5. Tofu Cutlets with Mushroom Sauce

Sauce:

1 T. sunflower oil
1/2 c. each chopped carrot, celery and onion
1/2 t. thyme
3/4 c. water
21/2 T. butter
3 c. sliced mushrooms
2 T. flour
2 T. tamari
1/4 c. minced fresh parsley

Cutlets:

3 squares tofu, drained and pressed (1.5 lbs)
2 T. tamari
2 T. water
1/2 c. flour
2 eggs, well beaten
2 T. dried parsley
1/4 c. sesame seeds
2. T. wheat germ
1 1/4 c. bread crumbs
1 c. canola oil


Saute the carrots, celery, onions and thyme in the 1 T. of oil until tender. Add water. Pour the mixture into a blender, puree and set aside.

Melt 1/2 T. of butter and saute the mushrooms until tender. Add the blended mixture to the mushrooms and remove from heat.

Melt 2 T. of butter in a medium saucepan. Add the flour and cook until the flour is lightly browned. Slowly add the mushrooms mixture to flour and stir until it is all combined. Stir in the tamari sauce and parsley. Simmer for 10 minutes and turn off the heat. Reheat the sauce when the cutlets are ready to serve.

Blot excess moisture from each tofu square. Slice each block into 4 long slices. Mix the tamari with water in a shallow bowl, place the flour in another bowl, then the beaten eggs in another bowl and a final bowl for a mixture of parsley, sesame seeds, wheat germ and bread crumbs.

Dip each piece of tofu on both sides into the tamari mixture, then flour, egg, and bread crumbs. Preheat the oil in a fry pan over medium heat. When the oil is hot set as many cutlets as you can fit into the pan and fry until golden brown on each side. Reheat the sauce and serve in a pitcher along side the cutlets. Serves 4.

[hippiegranny]

6. my favorite way

In a wok, mix together some sesame oil, Soy Vey (or any oriental dressing or marinade), some Thai Peanut marinade (I use Trader Joe's), grated fresh ginger and sesame seeds. Drain and cut firm tofu into 1/2 chunks and saute in the dressing mixture until browned on all sides.

Eat as an appetiser, or use to top salad greens mixed with celery, cilantro, green onion and bean sprouts.

[yellowdawgdem]

7. tofu and scrambled eggs

I enjoy this very much. You cut the tofu into chunks and sautee it in tamari and oil. Asian bean sprouts, the thick kind, also taste good sauteed with the tofu. Then scramble some eggs into the pan, and you've got a nice breakfast going.

[ElaineinIN]

8. Tofu in Paprika Sour Cream Sauce

Like hungarian chicken paprikash, only with tofu--found in Deborah Madison's Vegetarian cooking for everyone--although we omit the celery and add caraway seeds, to make it more hungarian