Recipe(tried): 6 Favorite Tofu Recipes

6 FAVORITE TOFU RECIPES

ESCAROLE SOUP WITH ROASTED GARLIC, TOFU AND RED PEPPER

1 head garlic, separated, unpeeled
3 tsp olive oil, divided use
pinch thyme
6 cups chicken broth, divided use
strip orange peel (3x1/2-inch), orange part only
1 large sprig fresh thyme
1 head escarole, thinly sliced
8 oz soft tofu, drained, cut in matchstick sticks
1 roasted red pepper (from jar), cut in matchstick sticks
Fresh thyme (for garnish)

Preheat oven to 350 degrees F.

Combine garlic and 1 teaspoon oil in small baking dish; toss to coat. Roast until garlic is tender and golden, about 25 minutes. Cool.

Press garlic between fingertips to release cloves. Place garlic in processor. Add remaining 2 teaspoons oil and pinch of thyme. Add 1/4 cup broth and puree.

Combine remaining 5 1/4 cups broth, orange peel and thyme spring in heavy medium saucepan. Bring soup to boil. Reduce heat to low, add escarole, cover saucepan and simmer until escarole is wilted, about 3 minutes.

Add garlic puree, tofu and roasted pepper. Discard orange peel and thyme spring. Ladle soup into bowls. Sprinkle with fresh thyme and serve immediately.

Makes 4 servings
Source: Richard Sax and Marie Simmons in Bon Appetit magazine, June 1992

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LEMON TOFU AND GINGER SILK PIE

FOR THE CRUST:
3/4 cup gingersnap cookie crumbs (about 14 cookies, finely ground)
4 tsp butter, melted
1 tsp water
FOR THE FILLING:
3/4 cup water
1/2 cup sugar
1 tbsp peeled and grated ginger
1 envelope unflavored gelatin
2/3 cup lemon juice
1 lb soft tofu, drained, cut in pieces
1 cup plain low-fat yogurt
2 tbsp finely chopped crystallized ginger (for garnish)

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

Combine gingersnap crumbs, butter and 1 teaspoon water in small bowl. Use fingers to press crumb mixture on to bottom and up side of (9-inch) pie plate.

Bake crust 5 minutes. Cool on rack.

TO MAKE THE FILLING:
Stir 3/4 cup water, sugar and fresh ginger in heavy small saucepan over low heat, stirring until sugar dissolves. Cover and let stand 10 minutes.

Sprinkle gelatin over lemon juice in small cup. Let stand until gelatin softens, about 10-15 minutes.

Strain the ginger syrup through sieve into medium saucepan, pressing on solids with back of spoon. Add gelatin mixture to syrup and stir over low heat until gelatin dissolves, about 1 minute; do not boil. Pour into medium bowl. Add lemon peel.

Set bowl over larger bowl filled with ice and water. Cool gelatin mixture until just beginning to thicken, stirring frequently, about 12 minutes. Remove bowl from over water.

Meanwhile, blend drained tofu pieces and yogurt in processor until very smooth, about 4 minutes. Add gelatin mixture to tofu and blend until combined.

Return mixture to bowl and set again over ice water bath. Let cool until mixture begins to mound on spoon, stirring frequently, about 25 minutes.

Spoon pie filling into prepared crust. Refrigerate until filling is set, at least 4 hours or overnight.

Sprinkle crystallized ginger over pie. Cut pie into wedges and serve.

Makes 8 servings
Source: Richard Sax and Marie Simmons in Bon Appetit magazine, June 1992

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MUSHROOM AND ONION CASSEROLE

2 onions, diced*
8 mushrooms, thinly sliced
1 tomato, cut in thin wedges
1 tsp oil
1 pint (2 cups) plain yogurt
2 oz dried onion or mushroom soup mix
24 oz tofu, cut in 1/2-inch cubes
2 tbsp toasted sesame seeds, divided use
Hot cooked brown rice (for serving)

Preheat oven to 350 degrees F.

Combine the first three ingredients in a bowl; mix lightly. Layer half of mixture at the bottom of a lightly oiled casserole,

Combine yogurt and dried soup in a bowl, mixing well. Pour one-fourth of yogurt-soup mixture over vegetables in casserole, and top with a layer of half of the tofu and 1 tablespoon sesame seeds. Then pour another fourth of the yogurt mixture over the tofu. Use the remaining ingredients to form an identical series of layers.

Bake for 30 minutes.

Serve over brown rice.

*Precook onions if you want to be sure that they are well cooked.

Makes 3 servings
Source: The Book of Tofu by William Shurtleff and Akiko Aoyagi

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THREE-ALARM TOFU AND MUSHROOM STIR-FRY

8 oz tofu (regular), drained, cut in 1/2-inch cubes
1/4 cup chicken broth
1 tsp cornstarch
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil, toasted
1/2 tsp dried crushed red pepper
4 tbsp vegetable oil, divided use
10 oz. button mushrooms, quartered
7 oz fresh shiitake mushroom, stemmed, chopped
1 tbsp peeled and minced fresh ginger
1 tbsp minced garlic
1 tbsp minced jalapeno chile pepper
1/2 cup diced red bell pepper
1/2 cup thinly sliced green onion tops
Hot Cooked Rice (for serving)

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes.

Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside.

Heat 2 Tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon.

Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes. Add ginger, garlic and chilli to wok and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minutes.

Stir broth mixture, add to wok and bring to boil, stirring constantly.

Spoon rice onto plates and top with vegetable stir-fry.

Makes 4 servings
Source: Richard Saxand Marie Simmons in Bon Appetit magazine, June 1992

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TOFU CREAM SOUP

1/4 cup butter or olive oil
2 tbsp finely chopped onion
1 cup thinly sliced carrots
1 small zucchini, thinly sliced
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1 cup vegetable broth
2 cups milk
1/2 lb silken tofu, cut in 1/2-inch cubes

Melt butter in large skillet; add onion, carrots and zucchini. Cook over medium heat just until tender, about 5 minutes.

Stir in flour, salt and pepper; cook and stir over low heat for 3 minutes. Gradually add broth, stirring constantly until thickened. Gradually stir in milk. Cook and stir over low heat, about 10 minutes. Add tofu and heat thoroughly.

Makes 4 servings (1 cup each)
Source: The Tofu Cookbook by Cathy Bauer and Juel Andersen, 1979,

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TOFU, AVOCADO AND TAHINI PITA SANDWICHES

FOR THE SAUCE:
1 cup plain yogurt
2 tbsp tahini
2 tsp lemon juice
1 clove garlic, crushed
dash hot pepper sauce
salt and pepper (to taste)
FOR THE SANDWICHES:
4 whole wheat pita bread
8 oz tofu (regular), drained, cut in 1/8-inch slices
4 tomato slices, 1/4-inch thick
4 red onion slices, thin sliced
4 lettuce leaves
1 cup alfalfa sprouts
1 large avocado, peeled, cut in thin wedges

Mix yogurt, tahini, lemon juice, garlic and pepper sauce in small bowl to blend. Season to taste with salt and pepper. Set sauce aside.

Cut off top 1/4 of each pita bread. Into each pocket, place 1/4 of tofu, 1 tomato slice, 1 onion slice, 1 lettuce leaf, 1/4 cup alfalfa sprouts and 3 avocado slices. Spoon 2 Tablespoons sauce into each sandwich and serve.

Makes 4 servings
Source: Richard Sax and Marie Simmons in Bon Appetit magazine, June 1992