Tofu.....what to do?

[BreezyCooking]

Here's another, utilizing a very nice bottled sauce from "Trader Joe's", if you have one in your area. If not, I'm sure any quality bottles sauce - teriyaki, oyster, hoisin, would work to taste.

BREEZY/TRADER JOE’S BLACK PEPPER TOFU STIRFRY
Serves 2, with a small amount of yummy lunch leftovers

¼# ground turkey
1 block extra-firm tofu, cubed
Approx. ½-3/4 cup Trader Joe’s “Black Pepper Sauce”
¼ cup dry sherry
8 oz. fresh shitake mushrooms, stemmed & quartered
One stalk of bok choy – stem trimmed & sliced; leaf roughly chopped
Handful of fresh snow peas
3 cloves of garlic, peeled & chopped
Couple of handfuls of packaged “broccoli slaw” mix (a mixture of peeled & julienned broccoli stems, red cabbage, & carrots)
½ tablespoon cornstarch dissolved in 1 tablespoon of cold water
Peanut, canola, or vegetable oil for stirfrying
Jasmine rice for serving

Combine Trader Joe’s “Black Pepper Sauce” & dry sherry in a small bowl & set aside. Heat wok over high heat, add a couple of dollops of oil & heat until a drop of water sizzles. Add ground turkey & stirfry until no longer pink. Add bok choy stems & snow peas – continue stirfrying for approx. 3 minutes. Add garlic & stirfry a minute more. Add broccoli slaw mix & stir fry for another minute. Add tofu & sauce mixture & combine gently. Add cornstarch mixture & continue stirring gently until mixture is thickened & heated through. Taste for seasoning (you may want to add more delicious Trader Joe’s Black Pepper Sauce) & serve over Jasmine rice.

 

[BreezyCooking]

And one more:

Breezy Home-Style Bean Curd
(adapted from "Madame Chu's Chinese Cooking School)

Ingredients:

1 square extra-firm or firm bean curd, drained & cubed
Approx. 3 tablespoons vegetable or peanut oil
1/4 pound ground meat (beef, pork, turkey, or chicken (approx. 1/4 of your standard-size supermarket package - I divide, wrap, & freeze the rest for future recipes)
1-2 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
2-3cloves of garlic, peeled & roughly chopped
One package fresh shitake mushrooms, stemmed & sliced (or 6-8 dry shitake mushrooms, soaked in hot water for an hour, stemmed & sliced)
2 tablespoons dried Cloud Ear mushrooms, soaked (optional)
1 small can sliced bamboo shoots, rinsed & drained
1-2 stalks Bok Choy or Chinese (Napa) 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.

 

[BreezyCooking]

And yet another one we enjoy:

Breezy Sesame Maple Roasted Tofu
(Adapted from Eating Well magazine)

Serves 2

Ingredients
1 block extra-firm tofu, rinsed, patted dry, and cut into cubes
1 medium or half a large red onion, sliced & separated into rings
Approx. 2-3 tablespoons canola or vegetable oil
1 tablespoon sesame oil
Approx. 1 teaspoon freshly ground black pepper
2 tablespoons tahini
2 tablespoons soy sauce
1 tablespoon pure maple syrup
½ a tablespoon cider vinegar
Approx. 2 cups sugar snap peas, fresh or frozen
Approx. 1 tablespoon sesame seeds
Cooked Asian-style noodles of your choice for serving



1. Preheat oven to 450°F.


2. Toss tofu, onion, canola oil, sesame oil, and pepper on a large rimmed baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes, turning gently halfway through.


3. Meanwhile, in a large bowl, whisk tahini, soy sauce, maple syrup, and vinegar until well combined. When tofu mixture is finished roasting, remove from the oven & add to the bowl of tahini-maple sauce, along with the sugar snap peas; stir to combine. Re-spread everything on the baking sheet & sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, approx. 8 to 12 minutes more.

Serve on a bed of cooked Asian-style noodles of your choice. (I used 2 packages of fresh ramen-type noodles that I found in the tofu section of the supermarket. I cooked the packages along with the soup-seasoning mixes included with the noodles, & then drained them before serving them as a base for the tofu.)

 

[BreezyCooking]

Can you stand just one more? This is our standard nasty-weather-out or someone-has-a-cold soup. Great stuff!!

BREEZY PEKING HOT & SOUR SOUP
(adapted from Madame Chu’s Chinese Cooking School)

One boneless skinless chicken breast
½ cup (3-4 caps) dried Chinese black mushrooms (or dried shitake mushrooms)
12 dried tiger-lily buds (aka “Golden Needles”)
1 tablespoon dried cloud ear mushrooms (aka “wood ear” mushrooms)
1 stalk Bok Choy, sliced (optional)
1 cake fresh firm or extra-firm bean curd (tofu)
1 egg
5 cups chicken broth
1 small can shredded bamboo shoots, drained
½ teaspoon sugar
2 tablesoons soy sauce
Approx. 3 tablespoons white vinegar (or to taste)
Approx. 1 teaspoon freshly ground black pepper (or to taste)
2-1/2 tablespoons cornstarch, dissolved in 2 tablespoons of cold water
1 tablespoon sesame oil or hot (aka chili) sesame oil
Chopped fresh scallions for garnish - optional

Cut the chicken into shreds.
Soak mushrooms, cloud ears, & tiger-lily buds in 1-2 cups of hot water for 20-30 minutes, changing hot water every 10 minutes or so. Drain & rinse well. Shred the mushrooms & cloud ears; tie each tiger lily bud into a knot (for easier eating).
Cut bean curd into cubes.
Beat the egg thoroughly.

Heat broth in a pot large enough to hold all ingredients until boiling. Add chicken strips & mix a few times. Bring back to a low boil & add bean curd, bamboo shoots, mushrooms, cloud ears, & lily buds (also add Bok Choy, if using). Add sugar, soy sauce, vinegar, & black pepper. Boil for 2 minutes & then add –first stirring to recombine – cornstarch/water mixture. Stir & then pour in beaten egg. Turn off heat & stir again, then sprinkle sesame oil on top & taste for seasoning, adding in additional vinegar &/or pepper to taste if necessary. Serve.

 

[BreezyCooking]

Gee - can you guys tell that we love & do a lot of cooking with tofu? LOL!!

 

[roadfix]

I still like eating tofu plain....

 

[2day2eat]

Never try tofu with rice and kiwi , can say the recipe if u want!

yummy