Recipes

Herb Tofu

Make delicious herb tofu quickly and easily with the SoyQuick Automatic Soymilk Maker. There are several ways that you can add herb flavouring to your tofu:

1. After you have made a fresh batch of soymilk and are ready to make tofu, add the desired ingredient as an extract or powder to the soymilk before adding the coagulant.
   
   
2. Cut firm to extra-firm tofu into smaller pieces and marinate in your favourite herb sauce. Stir occasionally to make sure each piece is fully coated and absorbing the marinade.
   
   
3. Cook tofu with herbs and spices by frying, baking, or broiling.

Sautéed Herb Tofu

1 batch firmly pressed tofu
1 tablespoon mixed dried herbs of your choice (try thyme, oregano, fennel, marjoram, season salt)
Olive oil spray
Chutney or relish

Method:

1. Pat dry the block of tofu and cut into 6mm (1/4") slices.
2. Put mixed herbs on a plate and dip each slice of tofu on both sides.
3. Spray a non-stick pan with oil and heat - do not allow to smoke. Sear each side of the tofu slices until golden brown.
4. Serve with chutney or relish.

Basil Tofu

- 5 green onions, minced
- 6 or 8 cloves garlic, minced
- 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
- 1 cup fresh basil, chopped
- 1 teaspoon crushed chilli pepper sauce (sambal oelek)
- 1 teaspoon soy sauce
cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chilli pepper sauce and soy sauce and heat through. Serve over brown rice.

Braised Tofu

- 1 pound tofu, firm, cubed
- assorted veggies, broccoli, carrot, mushroom...
- flowerets, zucchini

Sauce Mixture

- Tamari
- Rice Vinegar
- ginger
- garlic powder 3/4 teas.
- garlic salt 1 teas.
- Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook.
turn over half way through.
Cook tofu until liquid is pretty much gone.
Put it all together and eat.
Yummy!

Ginger Tofu

- 1 lb of firm tofu
- 1 1/2 ts of fresh, grated ginger
- 1 t of roasted sesame oil
- 1 minced garlic clove
- 2 tb of tamari
- 1 1/4 c of water
- 1 1/2 tb of arrowroot

Slice the tofu into small rectangles of 1/4--1/2-inch thickness and place them in a shallow dish or baking pan.

Mix together the ginger, sesame oil, garlic, tamari and water.
Pour this mixture over the tofu and let it marinate for at least 30 minutes.
(If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).

Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).

To make the sauce, mix the arrowroot with the marinade.
Place the mixture in a small saucepan and bring to a boil.
Cook, stirring constantly, until thickened.

Ginger Tofu may be served with or without the sauce.
With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
Add your favourite stir-fried veggies and you have a colourful or nutritious meal.
Ginger Tofu may also be added to a vegetable stew.

Grilled Tofu

Serving Size : 8

- 1 lb of firm tofu
- 1/4 c of orange juice
- 2 ts of low-sodium soy sauce
- Cold and Spicy Noodles, see recipe

Tofu, once pressed, grills beautifully.

Slice the block of tofu in half, then slice each half into four thick slabs. Place a double layer of paper towels on a cutting board set over the sink. Arrange tofu in one layer on the cutting board, then top with a clean dishtowel. Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot. Let press 20 minutes.

Uncover tofu and place in one layer in a shallow baking dish. Drizzle with orange juice and soy sauce. Marinate at room temperature 20 minutes.

Broil or grill over hot coals until lightly browned, turning once. Serve with Cold and Spicy Noodles.

Herbed Tofu In White Wine Sauce / Pasta Recipe

Serving Size: 1

- 2 T of soy margarine
- 1/2 T of flour
- 1/2 c of soy milk
- 1/2 c of white wine
- 1 Wedge of onion left in one Piece
- 1 d of ground cloves
- 1 d of salt
- Some water
- 1/2 lb or so of herbed tofu, cubed (about 1.5 cm cubes)
- Your favourite pasta

For two servings

Melt margarine in pan and whisk in flour. Cool a bit and then whisk in wine and (soy) milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta.

Sautéed Firm Tofu

Serving Size : 4

- 24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sautéing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. 

(Shurtleff & Aoyagi, "The Book of Tofu")

Stir-Fried Asian Tofu

Serving Size : 4

- 8 oz firm tofu, -- drained and weighted for 30 minutes
- 1/2 ts grated tangerine or lemon zest
- 2 TB orange juice
- Salt and pepper
- 2 TB hoisin sauce
- 1 TB rice wine vinegar
- 1 TB low sodium soy sauce 1/2 ts sugar
- 1 ts cornstarch
- 1 TB each vegetable and sesame oil
- 1 lg clove garlic, -- minced Quarter-size piece fresh ginger, -- minced
- 4 oz mushrooms, -- stemmed and thinly sliced mushrooms
- 3 c 3/4-inch broccoli florets
- Salt and crushed red pepper

Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

Yield: 2 servings

Given the ability of tofu to assimilate flavours from food around it, a stir fry is the perfect dish to maximize flavour! Naturally, you can include whatever you want, but here are some suggestions.

Stir Fry Tofu

1 lb. tofu, drained, cut into 1/2" chunks 
2 tbsp. peanut or vegetable oil 
1 lb. fresh broccoli, sliced thinly 
1 lg. onion, sliced 
8 oz. sliced mushrooms 
1 tsp. minced fresh ginger root 
1 clove garlic, minced 
2 tbsp. peanut or vegetable oil 
1 (6 oz.) can sliced water chestnuts, drained 
1 (6 oz.) can sliced bamboo shoots, drained 
1/2 c. vegetable broth 
1 tbsp. soy sauce 
1/4 c. dry sherry 
1 tbsp. cornstarch 
1 tsp. sugar 
1/2 tsp. dry mustard 
1/2 tsp. crushed red pepper 
6 c. cooked brown rice 
1/2 c. toasted cashews 
Fresh hot red pepper (optional) 

Stir fry tofu in 2 tablespoons oil until golden, about 4 minutes; remove. Stir fry broccoli, onion, mushrooms, ginger root and garlic in 2 tablespoons oil until crisp tender, about 5 minutes. Stir in water chestnuts, bamboo shoots and tofu. Add vegetable broth; heat to boiling.

Mix soy sauce, sherry, cornstarch, sugar, mustard and pepper; stir in. Cook, stirring constantly until thickened. Serve over rice; sprinkle with cashews. Garnish with red pepper. Serves: 6. 

Three-alarm Tofu and Mushroom Stir Fry

8 oz. tofu, drained, cut into 1/2 inch cubes 
1/4 c. canned low-salt vegetable broth 
1 tsp. cornstarch 
1 tbsp. low-sodium soy sauce 
1 tbsp. honey 
1 tsp. oriental sesame oil 
1/2 tsp. dried crushed red pepper 
4 tbsp. vegetable oil 
10 oz. button mushrooms, quartered 
7 oz. fresh shiitake mushrooms, stemmed, chopped 
1 tbsp. minced peeled fresh ginger 
1 tbsp. minced garlic 
1 tbsp. minced jalapeno chilli with seeds 
1/2 c. diced red bell pepper 
1/2 c. thinly sliced green onion tops 
Freshly cooked rice 

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 and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings. 

Tofu-Veggie Fry

1 c. cubed tofu 
1 med. onion, cut up 
3/4 c. carrots, julienne 
1 1/2 c. cauliflowerettes 
1/2 c. green beans 
1 red pepper, cut up 
1 c. water 
1 tbsp. tapioca starch or cornstarch 
2 tbsp. soy sauce 
Dash sugar 
1 clove garlic, minced 
Sm. piece ginger, minced 

Blanch beans and cauliflower. Make a sauce with cornstarch, water and soy sauce. In wok, in hot oil, stir fry ginger, garlic, onion, pepper and carrots. Add beans, cauliflower, toss a few minutes, then add sauce and let cook until thickened. Add tofu and toss until heated through. You may add some peanuts or toasted almonds if you so desire. 

Tofu Smoothie Recipes

Tofu Smoothie

Ingredients: 

· 1/2 cup silken tofu 
· 3/4 cup strawberries 
· 1/4 teaspoon vanilla 
· 1/8 cup vegan sugar 
· water (about 2 tbsp) 
· ice (about 1 cup crushed) 
Directions: 
Blend all ingredients in blender...VERY good. 
Serves: 1 
Preparation time: 5 minutes 

Tofu Shake

Ingredients:

· 1/2 cup or 150g soft tofu
· 1/2-1 cup non-dairy yoghurt (can be flavoured, berry is good) 
· 1 tsp vanilla
· 1 cup (more or less) assorted soft fruit-strawberries, other berries, mangoes, etc 
· 1/2-1 banana

Directions:

Blend all together in blender until mixed. Serve.

Serves: 1 or 2 small 
Preparation time: 5 mins 

Super Protein Peach

Ingredients:

· 4-5 frozen peach slices
· 1/8 ounce peach Kool-Aid 
· 1 tablespoon powdered soy protein concentrate
· 1 cup fresh (homemade if possible) soy milk, as needed
· 1 tablespoon sugar substitute, or equivalent sweetener
· 2 tablespoons vanilla soy yogurt or tofu yoghurt
· 1-2 ice cube


Directions:

Tastes indulgent, yet it is good for you. Blend the peaches, peach Kool Aid, Soy Protein Powder, Soy Milk, sweetener, Soy or tofu yoghurt until smooth. Add ice, blend again. Serve.

Serves: 1 or 2 small 
Preparation time: 5 mins 

Orange Breakfast Dream

Ingredients:

· 1 1/2 cups orange juice, chilled
· 1 cup light vanilla-flavoured soy milk, chilled
· 1/3 cup silken tofu or soft tofu
· 1 tablespoon dark honey
· 1 teaspoon grated orange zest
· 1/2 teaspoon vanilla extract
· 5 ice cube
· 4 peeled orange sections


Directions:

Whip up this frothy cooler in minutes, it tastes like an old-fashioned ice-cream. For best results, start with ice-cold soy milk and use freshly squeezed orange juice. Creamy, custard-like silken tofu adds extra body. For additional calcium, use calcium-fortified orange juice. 

Serves 4, 10 minutes prep time.