Guest guest Posted March 17, 1999 Report Share Posted March 17, 1999 Karen, I really like the flavored baked tofu products. (I've tried Tree of Life.) They are good on salads or in sandwiches. I also just nibble on it every time I go to the refrigerator. I like the texture of these products. And, yes, they do need to be kept refrigerated. Since I like them, I've tried making some myself with relatively good results. The texture's been good, but I haven't found a flavor that is as good as the purchased variety. I will try to find some recipes to post. -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2000 Report Share Posted May 31, 2000 Thank you for all these wonderful easy recipies!!!! Tracy > Baked Marinated Tofu > > Vegan > Preparation: minimum 2 hours > Makes about 3/4 cup > > 1 lb firm tofu > 1/2 to 1 c. any marinade > > 1.Drain tofu. > 2.Cut in half horizontally to make 2 or > 3 > pieces. > 3.Press tofu between natural cotton > towels for > about an hour (putting a cast > iron skillet on top of it works > wonderfully!) > to remove excess water. > 4.Unwrap tofu and marinate for at least > 15 > minutes and for up to 5 days > refrigerated in a liquid marinade or > dry > seasoning mix. > 5.Bake at 400F on a lighltly oiled > sheet for 1 > hour. > > Use cubed in salads, stirfries and > stews. > Slice it thin for a sandwich > filling. > > Baking tofu gives it a wondeful > texture, but > you don't have to bake > the tofu after marinading it! Use or > eat it > raw in stir-fries and > sandwiches. Or grill it on the > BBQ... > > -- Send instant messages & get email alerts with Messenger. http://im./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 Marinated Baked Tofu with Sesame Seeds Ingredients: 1 lb. Nasoya firm tofu 1/4 cup unsweetened apple juice 2 Tbsp. tamari 1 medium-sized garlic clove, minced or pressed 1/2 tsp. grated fresh ginger approximately 1/4 cup sesame seeds Directions: First, press the tofu for 30 minutes. (If you are in a hurry, you can skip this step. I've successfully made this recipe using both pressed and unpressed tofu.) Drain. Carefully slice the tofu thinly (about 1/4 inch thick), and cut slices into approximately 2 " squares. Set aside while you prepare the marinade. Into a sandwich-size ziplock plastic bag, combine the apple juice, tamari, garlic and ginger. Stir to mix the ingredients. Carefully arrange the tofu squares in the marinade bag, and zip the bag closed. Leave in refrigerator for anywhere from 2 hours to overnight. Turn the bag over at least once during the marinading process. Preheat oven to 375 degrees F. Carefully transfer tofu squares from the bag to a glass baking dish. If you wish, you may pour any unabsorbed marinade over the tofu. Sprinkle sesame seeds on top of the tofu, and bake uncovered for about 30 minutes, or until the tofu is the consistency you like. I usually take it out of the oven when the tofu begins to turn a deep golden color. Let cool for a few minutes, and enjoy the tofu squares cold or at room temperature. You may wish to make up 2 batches at a time, as this disappears quickly--at least in our house! Serves: 2-3 Preparation time: 10 minutes plus marinade time Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 Simple Baked Tofu Ingredients: 1 block firm tofu (non silken) 3 T soysauce 3 T balsamic vinegar(or other type) 1 T garlic powder 1 T ground ginger 1 T salt 1/2 T pepper(white or black, or both) 1 T olive oil Directions: Cube the tofu and add the other ingredients in a mixing bowl. You can either let marinate the tofu or bake it right away. The best way to mix it up is to toss between 2 bowls until evenly covered. If you have a cooling rack, lay out the tofu on the rack with a tray underneath to catch the excess liquid. Bake at 350 for 10 minutes, then remove the tray and put the rack back in for another 15 or until it starts to get golden brown edges. This will keep in the fridge for at least a couple of days, and you can throw them in stirfries or salads or whatever. When they are warm, the flavor comes out better; but where I worked we would just eat them cold while we were cooking. These are pretty good on the grill, too. And of course, experiment with seasonings. Serves: 2-4 Preparation time: 45 min Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2003 Report Share Posted November 30, 2003 For firm tofu: try baking it. Dry well, slice, place on a non-stick baking pan (or one lined with baking parchment), baste with soy sauce (or a combination of soy sauce, vinegar and brown sugar) and bake in mediium-hot oven for 25-30 minutes, until it is crunchy on the outside but still soft inside. Use in the following recipe or any stir-fry of your choice (remember to reduce the amount of salt to compensate for the marinade). Orange-Glazed Tofu and Broccoli 4 to 6 servings 2 Tbs soy sauce 3 Tbs undiluted orange juice concentrate 3 Tbs water 1 Tbs vinegar 2 tps sesame oil 2 tps grated fresh ginger, or 1/2 tps ground ginger 1 Tbs vegetable oil 4 cups broccoli flowers, cut into bite-sized pieces 4-6 scallions, cut on the diagonal (use the white part and approx. half of the green) 2 cloves garlic, minced 1 large red or orange bell pepper, cut into short, thin strips Two packages tofu, baked and cut into narrow strips Toasted slivered almonds or chopped cashews, optional 1. Stir the first six ingredients (soy sauce through ginger) together and set aside until needed. 2. Heat the oil with two tablespoons of water in a stir fry pan. Add the broccoli and garlic. Cover and cook until the broccoli is bright green and tender-crisp, about 3 to 4 minutes. 3. Stir in the bell pepper and tofu and stir-fry over high heat for 2 to 3 minutes. Pour in the sauce and cook just until everything is well heated through. Serve at once. Top individual portions with almonds or cashews (optional). Quote Link to comment Share on other sites More sharing options...
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