Play Doh
 

Oops- I meant tofu. They look alike.

Anyhow, I have a block of tofu in my fridge that I have to cook.

Help me.

What on earth is tofu used for? Is it eaten alone? With something?

Does it really have a flavor?

Any play doh- TOFU- experience would be greatly appreciated.

Some vegan friends of mine used to dice it and stir fry it with broccoli. Everynight. It doesn't have any flavor that I can discern. It's just soy protein.

Tofu takes on the flavor of whatever you are cooking it with.

It's used as a meat substitute, and depending on the firmness, it's not bad-- I like the extra firm myself, cause the other stuff is just too mushy and i can't get past the texture.

You can slice it up lenghwise, and pan fry it -- you can always coat it with breadcrumbs or flour to make it brown better.
Or cube it and toss it in a little oil

It really doesn't need alot of cooking.
You want o concentrate on the sauce you are serving with it...

A thai peanut sauce is nice--

Tofu Recipes

Super Simple Stirfry

Ingredients ):

* 1 big head of broccoli, cut into florettes (add the stem, peeled well and chopped)
* 1 block of firm or X-firm tofu; frozen and defrosted/drained or fresh, cubed
* touch of olive oil for frying
* 1/2 cup tamari
* splash of water
* 1 minced garlic clove
* ginger juice (grate it on a fine grater and squeeze) to taste
* dash of 5-spice powder
* 2 teaspoon cornstarch (or other thickener;
Directions:


Brown the tofu in a wok. Then add broccoli. While the broccoli steams undisturbed, mix together the last ingredients in a bowl. When the broccoli is almost done, pour off any excess liquid (this is important, otherwise the sauce will be watery and gross), and toss the sauce in. Cook until the broccoli is barely done, and serve over brown rice, noodles, whatever.

Any other veggie works as well.

This is one I have done, that's got a bit of kick to it -- and is pretty good..

1 lb tofu
1/2 c. peanut butter (smooth or chunky doesn't matter)
1/2 c. water
4 tbsp. soy sauce
1 tbsp. brown sugar (optional - I always forget to put it in)
2 tbsp. peanut or vegetable oil
4 cloves garlic, minced
3/4 tsp. crushed red pepper
3 to 4 c. spinach

In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add tofu, stir-fry until lightly browned, about 5 minutes. Add spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes.

You can always make it more or less spicey to taste, and serve over white rice or brown rice.

Why do you have to cook it? Can't you just throw it out...when no one is looking? No...seriously.

You can give my share to the dog. I'm done with tofu in this life. :lol:

Because I am on a diet, and throwing it out would make me anorexic. I have to eat something, and damnit I am going to stick on SOME sort of (healthy) diet.

Throwing out tofu doesn't render one AUTOMATICALLY anorexic!

Anyways, this sounds good.


Asian Vegetables with Tofu and Coconut Milk

8 small broccoli florets
8 small cauliflower florets
1 tablespoon oriental sesame oil
2 large garlic cloves, minced
12 pieces canned baby corn, drained
8 snow peas, strings removed
6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced
1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
3/4 cup canned unsweetened coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce or vegetarian oyster sauce
1 2-inch square baked teriyaki-seasoned tofu, cut into 1x1/2x1/4-inch pieces
1 baby bok choy, quartered lengthwise
1 green onion, cut into 1-inch pieces

Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.

Makes 2 main-course or 4 side-dish servings.

I forgot to mention that tofu is all we have in our fridge, and I do need to eat something.

There was a health food store up in Buffalo that I used to go to, only because they would grill this tofu that was marinated in some kind of vinegarette...oh man, it was delicious. I couldn't understand how they convinced me to eat tofu.