I'm so glad to see people experimenting and that so many like tofu already! Great recipes.

I have made it and it is incredible!

Yes, the vegetable pie sounds really good. I printed out the recipe. I don't know when I will get time to try it, but I will.

Can someone point me in the direction of Glory's orange ginger tofu?

Weather permitting ... I'm off on a new nutritious food hunt tomorrow!

I believe I can do that. Hope you enjoy it, I love it!

Orange Ginger Tofu Stir Fry

1 lb tofu
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup shoyu (kind of a soy sauce, substitute soy if you can't find it)
2 tbs canola oil
2 tsp dark sesame oil
3 garlic cloves
1 tbs minced fresh ginger
¼ tsp hot red pepper flakes
1 scallion
¼ cup chopped cilantro
1 jalapeno
5-6 mushrooms
1 orange pepper
1 carrot
1 broccoli crown
1 onion
snow peas
(whatever vegetables you want, those are just a suggestion)

In a medium bowl, whisk together orange juice, vinegar, shoyu, oils, garlic, ginger and red pepper flakes.

Place tofu in a baking dish in a single layer, cover with the marinade and sprinkle with the scallions and cilantro. Chop jalapeno and sprinkle on top. Marinate at least 30 minutes (up to over night).

Stir fry tofu with remaining ingredients and serve over brown rice.

Whooo ... you just have to think about her and she appears!

Thanks Glory!

SusanB, I just had a friend send me an e-mail with some recipes she recently tried and enjoyed, and when I saw this one I thought of you!

Japanese Tofu Steak with Vegetables and Brown Rice

1/4 cup light soy sauce
1/8 cup mirin
2 tsp sesame oil
1 lb. firm tofu
2 Tbs. peanut oil (could sub olive, if you wanted)
2 garlic cloves, thinly sliced
2 zucchini, sliced
1 red peppers, deseeded, cut into strips
1 bunch asparagus, trimmed
1/2 cup cornstarch, to dust
1 tbsp sesame seeds, lightly toasted

Whisk together the soy sauce, mirin and sesame oil, set aside. Cut the tofu into 3" thick steaks.

Heat 1 tbsp of oil in a frying pan on high. Add the garlic and stir-fry for 30 seconds, add the zucchini, peppers and asparagus and stir-fry for 2-3 minutes or until light golden. Remove from pan, set aside and keep warm.

Place the cornstarch on a large flat plate and season with sea salt and freshly ground black pepper. Dust each tofu steak in the mixture. Wipe pan clean, add remaining oil and return to high heat. Add tofu in batches and cook for 2-3 minutes each side or until golden brown and crisp.

Divide the vegetables between 4 serving plates, top with 2 tofu steaks, drizzle the tofu with the reserved sauce and sprinkle with sesame seeds. Serve with steamed brown rice.

Serves 4.


Sounds really good!!!

One of my kids' favorite snacks is tofu in miso. I whisk together some miso and water in a small frying pan then toss in some small cubes of firm tofu. I cook it over med-low heat for a few minutes until the water has all evaporated. Between the two kids, half a block of tofu will disappear in five minutes!