Post # 1
I love tofu, but I usually prepare it in the same way with the same ingredients – I’m ready to shake it up! Please share your favorite tofu recipes or even just ones you’ve been meaning to try. Would love to hear how you prepare your tofu – whether you squeeze out the water first, how you cook it (bake/fry/etc.), and any other tips or tidbits you might have.
Thank you in advance! 🙂
Post # 2
I usually have tofu in my fridge and cook it at least once a week.
I work rotational shifts and sometimes do nights so if I’m working nights, I’ll make an Asian style soup for lunch on those days. I usually put some type of noodle, vegetables and tofu in it for some added yumminess and protein. My favourite soup base is one with miso paste.
I also make this recipe as my husband loves it
General Tso’s Tofu Stir-Fry
I also will marinate it in different marinades for a few days if I know that hubby and I are going to be using our bbq. We have a green egg/komodo bbq which uses coal and smokes food well. I’ll smoke the tofu and then char it up and baste it with reserved marinade. It’s really yummy done this way as a protein in salads.
I also cut it up spray it with oil then dip it in rice flour seasoned with salt, garlic powder, chili powder, pepper and Chinese five spice powder. I then cook it in my airfryer until its crispy. I serve it up with steamed jasmine rice and steamed kai lan or bok choy in oyster sauce.
I always press my tofu unless it’s silken tofu… Hehe! I’m fortunate to live in a pretty multicultural area and we have a lot of Asian supermarkets. They usually sell locally made firm tofu in 10cm sqaure blocks that they have in big plastic tubs. They sell the vacuum packed ones or the ones packaged in take away type containers but I prefer the loose ones sold per kg in pieces in the big plastic tubs. They are firmer and don’t require as much pressing as they have less water content due to the way they are packaged and sold. I also prefer the texture too, they are less spongy.
Hoping other bees post too because I’m always into finding new recipes.
Post # 4
I love making this recipe, but putting it in tacos instead of on a baguette: https://www.thekitchn.com/recipe-banh-mi-with-lemongrass-tofu-lunch-recipes-from-the-kitchn-97407. Top it with some sriracha mayo and cilantro…yum!
Post # 5
I love all of these ideas. Definitely wishing I could have a BBQ (in an apartment), but i need to look into an air fryer for sure.
I’ve been resistant to purchasing a press because many look difficult to clean but that would be a piece of cake. Also the thai mango cabbage wraps look amazing!
I’d love to try it as tacos and then on the baguette – both sound so good. I’m getting really hungry over here.
Please keep ’em coming! 🙂
Post # 6
The tofu press is not hard to clean at all! You can open it wider with screws and I have no problem cleaning it with a sponge. And the recipe is SOOOO GOOD
Post # 7
Post # 8
Yes, I love the one you shared and just ordered it! Others I’ve seen have 3 or 4 pieces that I never wanted to mess with. Thank you again for the recommendation!
oooo I’ll definitely be trying that!
Post # 9
THIS ONE IS LIT
I make is ALL the time – in my dutch oven though instead of slow cooker – for about 90 mis in the oven on low heat – it really enhances the flavour of it.
Flavours are intense, and it really takes away that soybean taste from the tofu if you cook it long enough.
Post # 10
I bought the aldi Dutch oven a few weeks ago. I so will be trying this recipe! Thanks 👍
Post # 11
Coat tofu in potato starch and pan sear. I like it with sesame oil and salt or soy sauce
Don’t use the tofu press on this one. The starch needs to soak up the liquid. I love the chewy coating you get
Post # 12
I love tikka masala! I’ve failed to make Indian food with tofu before, but after reviewing this recipe I am going to give it another try.
This sounds so delicious!
Post # 13
My go-to tofu recipe is super simple, soy sauce, sriracha and maple syrup. Mmmm
Post # 14
Besides searing or frying tofu for a salad or lettuce wrap, I like to make a Korean/Japanese mushroom tofu soup. I saute chopped onions and mushroom, add water, miso paste, chili bean paste, and dashi stock. I finally add chopped tofu and will often drop an egg into it. It’s very light but filling because of all that protein.
I also use tofu in Indian food when I want to go light or vegan. Look up ‘palak tofu’ recipes for a super healthy option that’s spinach based and still spicy and yummy.
Post # 15
I absolutely love tofu for dessert. Tofu pudding in a sweet ginger soup is amazing, especially when you add toppings like taro balls or soft peanuts. Silken tofu also works well in smoothies!