Tofu has been loved in Asia for centuries. Just remember the basics. Firm tofu (the kind sold in tubs of water) is best for marinating, bgrilling, baking, broiling, stir-frying, and sautéing.
Always drain and squeeze it dry first. Silken tofu (sold in aseptic boxes) is best pureed to make creamy dips, soups, sauces, or desserts anywhere you might use yogurt or sour cream.
10 IDEAS FOR TOFU
Stir-fries: Heat peanut oil and stir fry cubed firm tofu until browned. Add fresh mixed vegetables. Stir in prepared stir-fry sauce and serve with steamed rice.
Fillings: Mix pureed firm tofu with ricotta cheese, jarred marinara sauce, chopped spinach, and dried Italian seasoning. Spoon into jumbo shells or manicotti shells or spread on lasagna noodles, then bake.
Soups: Cube firm or silken tofu and drop into broth-based soups like miso or noodle soups.
Stews: Simmer cubed firm tofu along with vegetables and/or meats. The tofu will stay firm and make a hearty dish. It works especially well with chilies.
Dips: Puree silken tofu with jarred roasted red pappers, cream cheese, scallions, and garlic. Serve with chips or fresh vegetables.
Salads: Toss cubed firm tofu with salad greens. Tofu’s mild flavor complements bitter greens and vinaigrette dressings.
Pilafs: Stir chopped firm tofu into grain and vegetable pilafs.
Burgers: Mash firm tofu and combine with eggs, seasoned dry bread crumbs, cooked rice, Dijon mustard, and chopped onion. Pan-fry until browned.
Grilled or broiled: Marinate cubed firm tofu (and cut vegetables, if you wish) in stir-fry marinade or Italian salad dressing. Grill or broil on a vegetable grate. Works well with kabobs.
Scrambled: Cube firm tofu and use in place of eggs for scrambling. Wonderful cooked with cubed potatoes.
Adapted from Vegetarian & More! By Linda Rosensweig. Copyright 200 by Linda Rosensweig. Reprinted by permission of Rodale Press.
Adapted from Vegetarian & More!, by Linda Rosensweig.