Fast Tofu Recipes for Dinner

Posted by 788 (383 days ago)

Hi All,
I want to cook something healthier and fast after I come back from work late instead of ordering in all the time. I am vegetarian(no fish, seafood or eggs) so it does limit some options for me. Normally, I have either had tofu in restaurants or my husband bbq's the marinated ones which I really like.

Please share some tofu recipes with me. This is the first time I would be giving making tofu a shot-please help. Thanks!

(I am based in Hong Kong)

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Posted by hkchoichoi (383 days ago)

this is SUPER easy - not sure how it would sit as a main, but I think it is a very nice dish, but I eat it as more of a side.

SILKEN tofu - the super soft watery kind.
Scallions - finely chopped
Soy Sauce
REAL 100% pure sesame oil (generally the Japanese or Korean brands are 100%)

Dice the tofu into bite sized chunks
sprinkle scallions on top
pour a bit of soy and a bit of sesame oil
let it sit for a minute - then enjoy

(I am based in Unspecified)

Posted by Wheelymate (383 days ago)

or just cut a block of tofu into pieces, scatter some sh*take mushrooms, spring onions, drizzle with soy sauce and sesame oil and steam it..

or make a noodle soup (udon will be nice) with little chunks of tofu and whatever veggie you fancy.

(I am based in Singapore)

Posted by ebrenchley (382 days ago)

A great way to eat tofu is to freeze it first overnight, then take it out and eat with a hotpot or something. The freezing completely changes it's texture. Very interesting.

(I am based in Guangzhou)

Posted by Taps (382 days ago)

Buy packaged silken tofu(Japan made is bettter).Store in the fridge until ready to serve.
Garnish with grated ginger, wasabi, tiny cut scallions, katsuoboshi(dried bonito) flakes/shavings and drizzle with Kikkoman soy sauce.
If you can find beefsteak leaves or aoba/shiso in Japanese, sliced thinly as additional garnish is perfect for summer.

(I am based in Guangzhou)

Posted by honeypie (374 days ago)

the silken tofu doesn't need to be cooked? thanks.

(I am based in Hong Kong)

Posted by Meiguoren (373 days ago)

An easy dish I do is to make any kind of pasta. Then, for sauce: saute' 1 onion, 1 sweet pepper, a couple cloves of garlic, add oregano and basil. Dump in 1 jar of your favorite pre-made sauce, my personal favorite I think is called Basilica. THEN here's the tofu part: slice a special kind of dried tofu called Lao Ba Dou Fu (grandfather tofu) into the sauce. It has a very dry, firm texture and is a lot like meat. My entire family prefers this flavor and texture over meat based sauce. We prefer it with fresh romano or parmesan cheese grated on top.

(I am based in Guangzhou)

Posted by Taps (369 days ago)

You can serve silken tofu as it is, cold.

(I am based in Guangzhou)

Posted by Havefaith (360 days ago)

788,

Have you tried the tofu that is made and sold at City Super? Its more expensive than regular tofu - but worth the money.

I like HKCC's recipe - do pour the sesame oil first before the light soy sauce then also add spring onions. I love this dish and have it quite a bit.

HF

(I am based in Hong Kong)

Posted by mayo (357 days ago)

Vegitarian Mapo doufu
INGREDIENTS:
Marinade:
1 1/2 Tbsp tapioca starch (can substitute cornstarch)
2 tablespoons soy sauce
Other:
8-10 sh*take mushrooms (chopped into small chuncks)
1 pound regular tofu (medium firmness)
1 leek or 3 green onions
1/4 tsp salt
1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
1 Tbsp chili bean paste, or to taste
3 Tbsp stock (vegitable broth)
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp light soy sauce
Freshly ground Szechuan pepper
2 - 3 tablespoons oil for stir-frying, as needed
PREPARATION:
Mix marinade ingredients. Marinate sh*take for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil.
When oil is ready, add the marinated mushrooms and stirfry. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
Can be eaten with steamed buns or rice.

(I am based in Singapore)