I cube and drain for 10 minutes on paper towels. Place on a cookie sheet, spray well with canola spray and bake at 350 for 15 minutes or so, until golden. There are 2 servings in a pkg. I add them to stir fries, in a bowl of soup or over a salad.
I usually marinade the tofu for awhile then bake, stir fry or BBQ. My favorite marinade is ginger, garlic, soya sauce and the walden farms type - sugar free teriyaki sauce by "seal sama". WF BBQ sauce also good on tofu, then the grill. Really anyway you might cook meat you can do with tofu.
The first thing I do when I buy tofu is freeze it until it is completely frozen and then thaw it before using it. That changes the texture in a really nice way - making it a bit more chewy once it is baked. Then I slice it, place it between paper towels, put a cutting board on top of it and weight it with a heavy cookbook to press out the excess moisture. I leave it for about 20 min or so and then marinate it in a mix of soy sauce and teriyaki sauce. Then I lay it out on a baking sheet and bake it for 40 min or so at 400 degrees, turning it once during the process.
It sounds like a lot of steps but it is really easy. Sometimes I cut it into "fingers" and my kids love to dip it into sauces or hummus. I use this tofu as a meat substitute all the time and usually make two packages at a time.
Good luck with your tofu adventure!
I bought some extra firm tofu at the grocery. I have absolutely no clue what to do with it. Any suggestions?? Thanks!
I slice it thinly and "fry" it in 1 - 2 tbs of olive oil. It get super crunchy. Then I use 1 tbsp (a serving size) of soy sauce. When I'm feeling creative I mix "sugar" and minced garlic and ginger in with they soy for a tasty sauce. I don't marinate the tofu. I'm a big dipper and love dipping it. That way I know I'm not overdoing any sauces/condiments 'cause I always measure out 1 tbsp of the soy sauce.
Oh, and you don't have to use 8 ounces of tofu. It actually has more protein in it per ounce than other proteins. (I read this in my IP waiting room's IP booklet.) I use to eat 5 ounces at a time.
I cube and drain for 10 minutes on paper towels. Place on a cookie sheet, spray well with canola spray and bake at 350 for 15 minutes or so, until golden. There are 2 servings in a pkg. I add them to stir fries, in a bowl of soup or over a salad.
I am going to have to try that. I am a vegetarian and always looking for great tips re: tofu! This sounds great!
I currently make a tandoori tofu by marinating extra firm tofu (cubed), along with chopped bell peppers, cilantro and tomatoes (and 1 jalapeno pepper, if I want an extra kick) in a marinade of olive oil, paprika, cumin, cayenne (to taste), salt and a bit of tandoori curry powder. After letting it marinate for a while (longer, the better), I bake the entire mixture in the oven at 400 for about 20 minutes, and then broil to finish off for about 5 minutes.
The first thing I do when I buy tofu is freeze it until it is completely frozen and then thaw it before using it. That changes the texture in a really nice way - making it a bit more chewy once it is baked. Then I slice it, place it between paper towels, put a cutting board on top of it and weight it with a heavy cookbook to press out the excess moisture. I leave it for about 20 min or so and then marinate it in a mix of soy sauce and teriyaki sauce. Then I lay it out on a baking sheet and bake it for 40 min or so at 400 degrees, turning it once during the process.
It sounds like a lot of steps but it is really easy. Sometimes I cut it into "fingers" and my kids love to dip it into sauces or hummus. I use this tofu as a meat substitute all the time and usually make two packages at a time.
Good luck with your tofu adventure!
I have never tried freezing it. You have given me some great ideas. I love the idea of the soy/teriyaki marinade. Thanks for sharing!
I slice it thinly and "fry" it in 1 - 2 tbs of olive oil. It get super crunchy. Then I use 1 tbsp (a serving size) of soy sauce. When I'm feeling creative I mix "sugar" and minced garlic and ginger in with they soy for a tasty sauce. I don't marinate the tofu. I'm a big dipper and love dipping it. That way I know I'm not overdoing any sauces/condiments 'cause I always measure out 1 tbsp of the soy sauce.
I really like the idea of "frying" it. I am going to get some tofu and try this tomorrow.
Ingredients:
1/2 cup Tofu
IP Vanilla Pudding <--drink mix would work too I would assume (original recipe calls for 'vanilla protein powder')
3 to 5 drops almond extract
1/2 teaspoon vanilla extract
3 stevia packets (or sweetener of choice to taste)
1/2 to 1 cup water (alter depending on your desired consistency)
5 to 10 ice cubes (depending on how thick you like it—use less for a thinner consistency)
1/2 teaspoon xanthan gum (optional—helps make your shake thick and creamy)
Directions:
1. Put everything into a blender and blend until creamy consistency is reached!.
I am planning on making it this week (1 cup tofu = 8 oz...so I could make it 2x in 1 day!) and seeing how it goes, maybe using different flavor combos during taste tests. I am inspired enough to go out and get some tofu, perusing some other 'tofu smoothie' recipes it seems that the Silken Tofu is the kind to get. Honestly, I've never bought tofu before (only really ever had it in miso soups, etc.) - my dad was a butcher for 39 years and I grew up on meat...but the great thing about IP is trying out new foods!
Oh man...having 2 milkshakes a day on a "diet"...the definition of AWESOME!
Looking over the recipe, it seems that the pudding, drink mix, or wildberry yogurt would work well too. Man, I have to get into the test kitchen this weekend!
Oh man...having 2 milkshakes a day on a "diet"...the definition of AWESOME!
Looking over the recipe, it seems that the pudding, drink mix, or wildberry yogurt would work well too. Man, I have to get into the test kitchen this weekend!
Agree! I cannot wait to try out the shake (gotta order some puddings first). I use tofu a lot, but have surprisingly never make shakes or smoothies with them, but yes, I believe silken is the way to go.
Best tofu recipes? (phase 1)
