Ways to cook tofu

Broiled tofu:

Gives tofu a nice dark, crusty skin.  Using the  broiler does require full attention, don't walk away and burn it!  Broiling tofu doesn't require you to press the tofu, just squeeze some of the moisture out with your hands.  Preheat oven to broil, cut the tofu into triangles, like so: slice widthwise into four equal slices.  Cut each of those slices in half, widthwise, so you have 8 squares.  Lastly cut each of those squares in half - diagonally to make 16 triangles.

Braising sauce:

1/4 cup water

2 garlic cloves, minced

3 tbsp fresh lemon juice (1 lemon)

1 tsp olive oil- or spray oil (for the pan)

Mix all the ingredients together in a small bowl. Grease your pan.  Dip the tofu in the braising sauce and place onto the lightly oiled pan.  

Cooked for 10 minutes until tofu is lightly browned.  Remove and pour a few more spoon full's of the sauce on the tofu and cook for 3 minutes longer.  Remove when tofu is golden brown.  

Baked Tofu:

Preheat oven to 425 degrees.  Use a shallow 11x7 inch glass baking dish.  Whisk together your marinade ingredients.  Place the tofu cutlets in the marinade.  Carefully poke a few holes in the cutlets on both sides.

Bake for 45 minutes, flipping frequently about every 15 minutes.  The tofu is ready when most of the marinade is reduced.  Spoon the remaining marinade over the cutlets and serve.

This makes a great topping for cooked brown rice, quinoa or couscous.

Marinade:

1 tsp orange zest

1/3 freshly squeezed orange juice

1 tsp fresh grated ginger root

3 tbsp lime juice

2 tbsp low sodium soy sauce

1 tbsp agave nectar or pure maple syrup

1 tbsp peanut oil 

1/4 tsp cumin 

1/4 tsp all spice

pinch of pepper

Curried Tofu: (Bake or Grill)

1 pound extra firm tofu, pressed and sliced into 8 equal pieces.

Curried marinade:

1/2 cup vegetable broth

3 tbsp rice vinegar

2 tbsp olive oil

2 tbsp low-sodium soy sauce or tamari sauce

1/4 cup curry powder

1 tsp cumin seeds

Mix all the ingredients together.

Baked BBQ tofu:

Serve with brown rice, steamed veggies or mashed potatoes

1 pound of extra firm tofu, drained and pressed.  Cut into eights.

2 tbsp peanut oil

1 tbsp soy sauce

BBQ sauce:

1 tbsp oil

1 medium yellow onion

4-5 garlic cloves, minced

1/4 tsp salt

1 tsp red pepper flakes

1 (28 oz) can crushed tomatoes

1/3 cup molasses

1/3 cup white vinegar

2 tbsp sugar

1 tbsp yellow mustard

2 tsp liquid smoke

Preheat sauce pan medium heat.  Place onions, sauté for 5-7 minutes, add garlic and cook for an additional minutes.

Add all other ingredients expect mustard and liquid smoke and cook for 30 minutes (up to 1 hour) stirring occasionally.  Lower heat if sauce splatters.

Add the mustard and liquid smoke, cook for 5 minutes longer 

To smooth, blend it for 2 minutes in your food processor or blender

Fried Tofu

1 Block Extra Firm Tofu

1 Pkg Original Shake ad Bake

Vegetable Oil 

Marinade

1/3 Cup Light Tamari Soy Sauce

1/3 Cup Teryaki Sauce

1/4 Cup Maple Syrup or Other Sweetner

  

Cut tofu into 1/2" slices (one block makes about 8-9 slices), and then cut the slices in half to make fingers. Mix all the marinade ingredients in a bowl and pour over the tofu. Cover the tofu and let it marinade in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes. I usually let my tofu marinade all day).

When you are ready to use the tofu, remove it from the marinade and coat all the fingers with Shake and Bake. Cover the bottom of a non stick frying pan with vegetable oil. Place all the fingers in the pan, and cook over medium heat until both sides are golden brown.

When the tofu fingers are ready, pat them down with paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.