Five Tasty Tofu Recipes
#1 - Korean Tofu Stew
- 1 tablespoon sesame oil
- 1 cup of pork, thinly sliced
- 1 tablespoon red pepper powder
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 1 cup chopped kimchi
- 1 cup vegetable mushroom or beef stock
- 1 cup water
- 2 blocks extra soft tofu
- 2 medium zucchini, chopped
- 1 cup cremini or shiitake mushrooms, sliced
- 2 scallions, sliced
- 2 tablespoons soy sauce
1) Heat the sesame oil in a large soup pot. Add pork and sear until brown, turning the meat so it gets evenly cooked on all sides. Add the garlic, onion, kimchi, and red pepper powder. Stir.
2) Pour water and stock into the pot. Wait until it starts to boil. Drop heat and let simmer for 30 minutes.
3) Add zucchini, mushrooms, scallions, and tofu to the pork mixture. Bring up the heat and cook another 8 minutes, stirring in soy sauce to taste. Serve immediately.
#2 - Crispy Baked Tofu
- 1 block extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
1) Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet by covering it with a square of parchment paper.
2) Drain tofu for 15 minutes, wrapping it in a dish cloth and placing something heavy on top of it.
3) When the tofu has drained sufficiently, cut it into cubes. Toss with the olive oil and soy sauce, then sprinkle on cornstarch and toss for another thirty seconds.
4) Transfer to the baking sheet and cook for 20-25 minutes. Serve immediately or store for use in future recipes.
#3 - Peanut-Buttery Tofu Stir Fry
- 12 ounces extra-firm tofu
- 1 tablespoon sesame oil
- 3 cups cauliflower, chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 teaspoon chili garlic sauce
- 2 1/2 tablespoons peanut butter
Vegetable toppings, optional:
- bok choy
- shredded kale
- green onions
Sauce toppings, optional:
- soy sauce
- lime juice
1) Drain your tofu and press for 15 minutes under a heavy object. Be sure to wrap it in a dish towel first.
2) Preheat oven to 400 degrees Fahrenheit. Chop tofu into cubes and lay out on a baking sheet, then pop into the oven for 25 minutes. Take out and set aside to cool.
3) Prepare a medium sized bowl. Add oil, soy sauce, and honey, whisking thoroughly, then incorporate garlic sauce and peanut butter. Transfer tofu to the bowl and let steep for 15 minutes so that it can absorb the flavor.
4) Cut your cauliflower into as many small pieces as you can, dicing if possible. Take this time to cut any additional vegetables, such as bok choy or green onions, that you want to add to the stir fry.
5) Heat a medium skillet over moderate flame, then spoon in the tofu-sauce mixture and stir. Be sure to stir consistently, as the tofu tends to stick to the pan if let to sit too long. After six to eight minutes, transfer the tofu to a bowl.
6) Rinse pan if desired. Spritz with oil and heat for a minute or two before adding in garlic and cauliflower. Cover with a lid and let simmer for six to ten minutes, or until the cauliflower becomes soft. Transfer a generous helping into a bowl and top with an equally generous serving of tofu. Enjoy immediately.
#4 - DIY Tofu / Sweet Potato Bowl
- 2 sweet potatoes, diced
- 1/4 cup unsalted vegetable broth
- 15 ounces extra firm tofu, drained and cut into medium-sized cubes
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons paprika, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1-2 teaspoons olive oil
- 2 cups chopped leafy greens (kale, chard, spinach)
- 2 cups cooked rice
1) Preheat oven to 425 degrees.
2) Mix sweet potatoes and broth in a bowl using a large wooden spoon. When the potatoes are well coated, transfer them to a baking sheet lined with parchment paper. Take care to smooth them out into a single, evenly spaced layer. Bake for 45 minutes.
3) In the meantime, wrap tofu in a dishtowel and cover with a weight. Let sit for 15 minutes.
4) Transfer the drained tofu to a bowl. Add garlic powder, paprika, salt, and pepper. Mix with your hands until the tofu is coated in spice, then add cornstarch and mix again.
5) Add oil to a medium sized wok and heat over a moderate flame. Add tofu, stirring on occasion for 10-12 minutes until the tofu attains a brownish crust. Add leafy greens— heat just enough so that they wilt. Cut the heat and add your rice, stirring until the mixture becomes warm. Sprinkle additional paprika if desired.
5) Add the sweet potatoes to the wok and give a final couple stirs before portioning the mixture out into bowls. Makes four large servings or six smaller ones.
#5 - Black Bean Tofu Tacos
- 14 oz extra-firm tofu
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon chipotle powder
- dash salt, to taste
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (10-ounce) diced tomatoes with green chiles
- 1 can (15-ounce) black beans
- 1/4 cup chopped cilantro
- Tortillas — corn work just as well as flour
- Toppings — you might try using shredded cheese or lettuce, chopped green bell pepper, sour cream, lime juice, chopped scallion, avocado slices, or cilantro leaves.
1) The first step is to cut your tofu into manageable slices. For now, these slices should be moderately large: We’re going to cut them into smaller cubes later. The goal here is to segment the original 14-ounce block into five or six slabs that we can press the water out of easier.
2) Once you’ve prepped your slabs of tofu, lay them out on a clean, dry dish towel. Wrap the corners of the towel up around the slabs, covering anything it doesn’t reach with a second towel. Using paper towels is also an option, but you might have to use more of them to absorb the same amount of liquid from the tofu.
3) Set a heavy object — flat-bottomed baking sheets work well — on the wrapped tofu. Let sit for 45 minutes to an hour.
4) In the meantime, mix together your chili powder, cumin, coriander, oregano, chipotle powder, salt and black pepper. Split the mixture in half, then rub one part over the tofu once it has dried.
5) Using medium-high heat and a pan, warm the oil. Add the tofu, letting it sit for three to four minutes until it has achieved a brownish “seared” look. Flip tofu and repeat on the other side, then transfer to a plate.
6) Add the onion to the same pan, adding a splash of oil if necessary before reducing the heat to medium. Cook until soft, about 8-10 minutes.
7) Add remaining dry slices, garlic, and tomatoes. Bring to a simmer, then stir in black beans and tofu. Sprinkle cilantro, and add salt and pepper to taste.
8) Spoon the mixture into your prepared tortillas and top with your preferred condiments. Enjoy immediately.