... now I don't remember what I thought I was going to do with it.

What do you do with tofu?

Marinate the heck out of it in some Asian-style sauce...I like things with lots of ginger, garlic, and soy. Then cook it up in a tbsp of oil over pretty high heat until it is well browned, remove from the pan, add veggies, and stirfry. Add more sauce and serve over rice...mmm.

If you don't marinate it, it won't get enough flavor from the sauce and will be sort of bland.

Marinating is KEY - tofu tastes like nothing on its own!

I love tofu! I like to freeze it first to change up the texture. After frozen, thaw it completely and it becomes sort of like a sponge...the texture is much different. You can actually squeeze out the water so this way you don't really have to marinate, just sautee with your favorite seasonings and enjoy. It sops up all the sauce so you get flavor throughout the whole piece. Also I like to add fresh firm tofu to miso soup.

I'd cook it like Mandalinn Yummy!

sorry - double post!

Ditto on the idea of adding it to miso soup - nice!!

I also like adding tofu to smoothies. Usually I get the silken, but you can use firm, too, if your blender has a bit of power it will break down nicely and not go chunky (chunky drinks = blech! in my world). Mango, strawberries, pineapple, a little fresh OJ and tofu make for a really tasty drink.

See Glory's ginger orange recipe... I'll find it later. Haven't made it yet, but it looks excellent!

I can see a trip to 'the nice big grocery store in the big town 45 minutes up the road' coming.

Thanks folks!

I like to cut it so I have 4 or 5 square slices, then after I squeeze out the water, I put some chicken seasoning on both sides (or chili powder and garlic powder) and fry it in a sprayed pan. I put it on toast and eat it for a filling breakfast! It's great.

Scramble it!
http://www.theppk.com/recipes/dbreci...p?RecipeID=110

It is delicious.

Here are some other recipes
Baked tofu
http://www.theppk.com/recipes/dbreci...hp?RecipeID=38

Orange Ginger baked tofu
http://www.theppk.com/recipes/dbreci...p?RecipeID=144

Tofu basil ricotta (to use in another recipe such as stuffed shells)
http://www.theppk.com/recipes/dbreci...hp?RecipeID=53

I like a big old soup bowl soup made up of homemade (de-fatted) broth, green onion, cilantro, bean sprouts, and cubed cilantro. Lots of pepper and some red pepper flakes. My breakfast several days a week. Toss in mushrooms or a handful of young greens if you have them.

This is from Martha Stewart:
HOT AND SOUR SOUP

2 can (14.5-ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to1/2 teaspoon red pepper flakes
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced (about 4 cups)
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 of a 7-ounce package soft or firm tofu, cut into /4 -inch cubes, drained well*
2 tablespoons finely grated peeled gingerroot
3 scallions, thinly sliced

In a large (5-quart) pot, combine the broth, soy sauce, red pepper flakes, and 2 cups of water. Bring to a boil over medium heat. Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk 3 tablespoons of the vinegar and the cornstarch. Add to the pot; simmer, stirring, until the soup is thickened, about 1 minute.

Add the egg through a slotted spoon, and stir to form ribbons. Stir in the tofu. Remove from the heat; let stand, covered, for 1 minute.

Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remaining tablespoon vinegar, if desired. Serve sprinkled with the scallions.

*Note on tofu preparation: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Makes 4 servings

I am suspicious of all soy products (just because ), but the picture of this was so pretty, I tried it and liked it. The only small problem I had was dropping the egg in through a slotted spoon - didn't work too well. I have done it before by slowly pouring the egg into the soup while swishing a fork through the soup to make egg shreds. I used regular brown mushrooms because that is what I happened to have. I put the ginger in a tea strainer and swished it around in the soup.

Italian Vegetable pie
http://find.myrecipes.com/recipes/re...cipe_id=222962

Allison, that Italian Vegetable pie sounds amazing...I can't wait to try it!