Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 At 07:18 AM 10/27/00 +0000, you wrote: Does anyone have any " stir-fry-type " of recipes for tofu that you love and would like to share? My family still eats poultry and I would like to provide a good tasting alternative. Thanks. ---Elicia * Exported from MasterCook * OvenFried Breast Of Tofu Recipe By : " The Almost No-fat cookbook " by Bryanna Clark Grogan Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1/4 cup soy sauce 3 tablespoons nutritional yeast flakes 2 teaspoons crumbled sage leaves -- or 1 tsp. powdered -- sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon onion powder 2 pounds reduced-fat -- firm or medium-firm -- regular tofu 1 cup Seasoned Flour ***SEASONED FLOUR*** 2 cups whole wheat flour or other grain flour 1/4 cup nutritional yeast flakes 1 teaspoon salt 1 teaspoon onion powder -- (opt.) pepper to taste see directions I fry the slices after marinating , without the seasoning flour and eat hot or cold, delicious either way. Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered sage, dried rosemary, dried thyme, onion powder. Instead of all or some of the traditional " poultry seasonings " (thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much Louisiana-style hot sauce to the marinade as you like. Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into 1/2-inch thick slices. Marinade the tofu slices for as little as a few hours or as long as a few days(in the refrigerator). Turn the slices or spoon over the marinade from time to time, or store in a tightly lidded container, and shake. To cook, preheat the oven to 400 degrees, and coat the tofu slices in flour, following Lay the slices in single layers, not touching, on two lightly greased, dark-colored cookie sheets (the tofu won't brown properly on shiny aluminum sheets). Bake until the bottoms are golden, about 15 minutes. Turn the pieces over and bake until the other sides are golden, about 15 minutes more. Use immediately or cool on racks and refrigerate. The slices will keep well wrapped in the refrigerator for several days. Cold Breast of Tofu slices can be used as a sandwich " meat. " Try them diced and mixed with celery and Tofu mayonnaise, for an excellent sandwich filling or hearty salad to serve on lettuce leaves. Serve hot slices topped with any sauce suitable for chicken or veal. Use in your favorite casseroles , or slivered in a chef's salad instead of chicken. Seasoned Flour Mix together: 2 cups whole wheat flour or other grain flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion powder(opt.) pepper to taste Store in tightly covered container in the refrigerator. ChrisG Ü ~~~Use what talents you possess; the woods would be very silent if no birds sang except those that sang best. -Henry Van Dyke (1852-1933) American clergyman and writer ~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 Hello, This is the best tofu I have ever eaten does not take long. I got it from Mahhur Jaffreys World Vegetarian Cookbook. You do have to use the powders does not work with fresh ginger and garlic. 3 Tbl. peanut or canola oil 1 pound firm bean curd, cut into 3/4 inch pieces 1 tsp. garlic powder 1 tsp. ginger powder 2 tablespoons tamari 1 tablespoon nutritional yeast. Put the oil in a large prefereably nonstick pan and set on high. When it is hot add the bean curd and stir fry for about 5 mintues it says I went longer to get it a nice brown(had to get the water out before it started to brown) When it is lightly brown on all sides add the garlic and ginger powders and stir fry for another minute turning the heat down slightly. Then add the tamari and cook another minute or so. Turn the heat to low and cook for another 2 minutes then sprinkle with the nutrtional yeast stir and turn off the heat. Add to your favorite vegies, or whatever this is really good just by itself too. I hope you enjoy it. Linda - " Chris Gambino " <chrisg Sunday, October 29, 2000 6:50 AM Re: stir-fry-type for tofu At 07:18 AM 10/27/00 +0000, you wrote: >Does anyone have any " stir-fry-type " of recipes for tofu that you >love and >would like to share? My family still eats poultry and I would like to >provide a good tasting alternative. Thanks. >---Elicia >> * Exported from MasterCook * >> >> OvenFried Breast Of Tofu >> >>Recipe By : " The Almost No-fat cookbook " by Bryanna Clark Grogan >>Serving Size : 1 Preparation Time :0:00 >>Categories : Main Dishes >> >> Amount Measure Ingredient -- Preparation Method >>-------- ------------ -------------------------------- >> 1 1/2 cups water >> 1/4 cup soy sauce >> 3 tablespoons nutritional yeast flakes >> 2 teaspoons crumbled sage leaves -- or 1 tsp. powdered >> -- sage >> 1/2 teaspoon dried rosemary >> 1/2 teaspoon dried thyme >> 1/2 teaspoon onion powder >> 2 pounds reduced-fat -- firm or medium-firm >> -- regular tofu >> 1 cup Seasoned Flour >> ***SEASONED FLOUR*** >> 2 cups whole wheat flour or other grain flour >> 1/4 cup nutritional yeast flakes >> 1 teaspoon salt >> 1 teaspoon onion powder -- (opt.) >> pepper to taste see directions >> >>I fry the slices after marinating , without the seasoning flour and eat >>hot or cold, delicious either way. >>Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, >>soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered >>sage, dried rosemary, dried thyme, onion powder. >>Instead of all or some of the traditional " poultry seasonings " (thyme, >>sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever >>herbs are suitable for the dish you are making. For spicy Breast of Tofu, >>add as much Louisiana-style hot sauce to the marinade as you like. >>Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into >>1/2-inch thick slices. >>Marinade the tofu slices for as little as a few hours or as long as a few >>days(in the refrigerator). Turn the slices or spoon over the marinade >>from time to time, or store in a tightly lidded container, and shake. >>To cook, preheat the oven to 400 degrees, and coat the tofu slices in >>flour, following >>Lay the slices in single layers, not touching, on two lightly greased, >>dark-colored cookie sheets (the tofu won't brown properly on shiny >>aluminum sheets). Bake until the bottoms are golden, about 15 minutes. >>Turn the pieces over and bake until the other sides are golden, about 15 >>minutes more. Use immediately or cool on racks and refrigerate. >>The slices will keep well wrapped in the refrigerator for several days. >>Cold Breast of Tofu slices can be used as a sandwich " meat. " Try them >>diced and mixed with celery and Tofu mayonnaise, for an excellent >>sandwich filling or hearty salad to serve on lettuce leaves. Serve hot >>slices topped with any sauce suitable for chicken or veal. Use in your >>favorite casseroles , or slivered in a chef's salad instead of chicken. >>Seasoned Flour Mix together: 2 cups whole wheat flour or other grain >>flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion >>powder(opt.) pepper to taste Store in tightly covered container in the >>refrigerator. >> > >ChrisG Ü >~~~Use what talents you possess; >the woods would be very silent >if no birds sang except those that sang best. >-Henry Van Dyke (1852-1933) American clergyman and writer ~~~ > > Quote Link to comment Share on other sites More sharing options...
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