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Old 07-14-2011, 06:35 PM
5,340 posts, read 8,003,474 times
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A really easy tofu recipe I use quite often: freeze a container of firm or extra firm tofu, then thaw and squeeze out the liquid.

Cube the tofu and fry in a tablespoon or two of olive oil. While it is frying, stir in some diced bell peppers (I like to mix red, yellow and green bell peppers but you can use whatever you have) I add diced onions sometimes.

I stir in some fresh garlic if I have it on hand, if not I sprinkle on garlic powder. Then I sprinkle on some chipotle pepper powder.

I serve this tofu mixture over rice or fold it into corn tortillas. If I have fresh tomatoes or other veggies sometimes I dice and top with those.

If you eat dairy products, this is good topped with a little cheese and sour cream.

I store frozen tofu "bricks" so I can take them out whenever I need them. They thaw in several hours at room temperature.
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Old 07-21-2011, 10:01 PM
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Thank you for this thread I have some left over
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Old 07-29-2011, 10:27 AM
Location: Ohio
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We use it in baking a lot...blended up it makes the perfect egg replacer in fluffy pancakes and waffles. And cubing it and frying it in any kind of stirfry. We've even started stripping it, breading it and frying it and putting it on sandwiches! You can bread it and then bake it and the texture and flavor resembles mozzarella cheese sticks...And of course scrambling it like you would an omelet adding turmeric, a pinch of onion powder and everything else (diced peppers, onions, garlic, cilantro) and then putting it on a tortilla with some salsa or hot sauce...mmmm oh man, now I'm hungry..
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Old 08-03-2011, 04:14 PM
Location: Pacific Northwest
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I too love tofu. I was going to mention my mapo tofu recipe but somebody beat me to it. Although mine is a bit different. My chinese boss at a restaurant I used to work at taught it to me. It's sooooo yum.

I fry my tofu first and always use firm because it doesn't fall apart as easily. I get a nice little carmelization on the tofu then drain and set aside while I prepare my stir fry veggies.

I use mushrooms, red bell peppers, onions and carrots (for different colors) and add hoison sauce rather then soy sauce. Hoison sauce is Yummmmmmmm.

I also add red pepper flakes because I like things spicy. Stir fry the veg, add in the tofu & spices, pour that over some brown basmati rice and you've got yourself a satisfying meal.

I find tofu easy because like pasta it's a blank canvas and will absorb whatever flavors you cook into it.

I've also used tofu in chili, tofu "burgers", and I also make a mean tofu scramble for breakfast.

I also make a good tofu cheese by coating a block with miso and letting it "cheese" in the fridge for 5 days or so and then scraping off the miso and saving it for another use.
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