Here are two of my favorite tofu recipes. Even my husband, who's not a big tofu lover wolfs these down. While they look similar, there is a big difference in flavor.
"Home-Style Bean Curd" (adapted from "Madame Chu's Chinese Cooking School)
Ingredients:
1 square extra-firm or firm bean curd, drained & cubed
3 tablespoons vegetable or peanut oil
1/4 pound ground beef, pork, turkey, or chicken (approx. 1/4 of your standard-size supermarket package - I divide, wrap, & freeze the rest for future recipes)
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves of garlic, roughly chopped
4 dried Shitake mushrooms, soaked, or 4 fresh Shitake mushrooms - stemmed & cut into quarters
2 tablespoons dried Cloud Ear mushrooms, soaked (optional)
1 small can sliced bamboo shoots, rinsed & drained
1-2 stalks Bok Choy or Chinese Cabbage, sliced
1/2 teaspoon dried red pepper flakes
2 tablespoons Hoisin sauce
1 scallion, cut into 1" lengths (optional)
Combine sherry, soy sauce, & sugar. Heat a couple of tablespoons of oil in a wok or large frying pan, add the ground meat & stir for around 3 minutes. Add Bok Choy or cabbage & cook for 3 more minutes. Add sherry mix, along with mushrooms, cloud ears, bamboo shoots, garlic, & red pepper flakes. Mix well. Add bean curd & stir gently. Add 1/2 cup of water, lower heat, cover, & cook for an additional 3 minutes. Add Hoisin sauce & scallions if using, stir & serve over hot rice.
Szechuan Spicy Bean Curd (adapted from "Madame Chu's Chinese Cooking School")
Ingredients:
1/2 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1-1/2 tablespoons cornstarch
1 square extra-firm or firm bean curd, drained & cubed
vegetable or peanut oil for stir-frying
2-3 cloves garlic, chopped
1 tablespoon grated or minced fresh ginger
1 scallion, chopped (optional)
1-2 stalks Bok Choy or Chinese Cabbage, sliced (optional)
1/4-1/2 pound ground meat (any type)
1 tablespoon dry sherry
1/2 teaspoon hot red pepper flakes
1 tablespoon hot sesame oil OR regular sesame oil
Approx. 1/4 teaspoon Chinese 5-spice powder
Combine broth with soy sauce, sugar, & cornstarch & set aside. Heat a few tablespoons or so of oil in wok or large skillet. Add ground meat, if using, & stir for around 3 minutes. Add Bok Choy, if using, & stir an additional 2 minutes. Add scallions, if using, garlic, ginger, sherry, & red pepper flakes & stir a few times. Add bean curd, stir gently, then add broth mixture & bring to a boil while continuing to stir gently. When heated thru & slightly thickened, turn off heat & sprinkle sesame oil over the top. Stir one more time, sprinkle 5-spice powder over, & serve.
Unlike most stir-fry dishes, this one can be covered & kept warm until ready to serve.