For all these recipes, use water-packed tofu (sold in the refrigerator section in tubs) rather than silken tofu (which is sold in aseptic packages and does not need refrigeration until it is opened). Silken tofu is generally used when a very creamy texture is desired, as in sauces, dips, etc. and in my opinion, is not good for eating alone.Cold Noodles with Tofu

Marinade:
4 Tbsp sesame oil
5 Tbsp rice vinegar
1 Tbsp sugar
3 Tbsp soy sauce
3 cloves garlic -- minced
1/2 tsp salt
crushed red pepper -- to taste
1 tsp fresh ginger -- minced

1 lb extra firm tofu -- drained and diced
1 lb Chinese noodles -- cooked and drained
1 scallion -- sliced thin

Combine marinade ingredients in a large bowl or pan.

Add tofu to the marinade, along with the noodles and scallion. Stir gently.

Cover and let marinate at room temperature for at least 2 hours. Serve cold or at room temperature.

Serving Ideas : Top with sesame seeds, shredded carrot, minced red bell pepperor bean sprouts.

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Italian Tofu and Spinach Patties

1 lb soft tofu -- crumbled
10 oz chopped spinach -- blanched
1/4 c parmesan cheese
1 c shredded mozzarella cheese
1/4 tsp nutmeg
2 cloves garlic -- crushed
1 tsp salt
1/4 tsp freshly ground black pepper
2 c bread crumbs
3 Tbsp olive oil
2 c marinara sauce

Mix together tofu, spinach, cheeses, nutmeg, garlic, salt, and pepper in medium bowl. Divide into 8 equal patties. Dip each patty in bread crumbs. In fry pan, heat oil. Saute patties until golden on each side, about 3 minutes per side. Serve in pool of marinara sauce.

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Tofu-Mushroom Burgers

2 tsp olive oil
2 Tbsp garlic -- minced
3/4 c mushroom pieces
10 oz extra firm tofu -- drained and cubed
1/2 tsp green curry paste
1 c cooked basmati rice
1 lg egg
1/2 c bread crumbs
salt and pepper -- to taste

In medium skillet, heat oil over medium heat. Add garlic and cook, stirring often, until golden, about 1 minute. Add mushrooms, tofu, and curry paste and cook, stirring once or twice, until mushrooms are soft, 3 to 5 minutes. Remove vegetables with a slotted spoon. If any liquid remains in skillet, cook uncovered until thickened; add to vegetables and allow to cool.

In food processor or blender, combine mushroom mixture, rice, and egg. Process until blended, stopping to scrape sides of bowl. Transfer to large bowl. Gradually add 1/4 cup of bread crumbs and mix well. Season with salt and pepper.

Shape mixture into 3-inch patties (1/2-inch thick), adding extra bread crumbs if necessary.

Prepare grill or preheat broiler. Grill or broil 3 to 5 inches from the heat, until lightly browned, 6 to 8 minutes per side. Check often to prevent burning. Makes 8 burgers.