Tofu may have a reputation for being disgusterous, but try one of these recipes and you'll be swishwiffling with glee!
Tofu, Noodles And Peaches
Spaghetti (or similar noodles) for three people
1/2 package firm tofu
2 peaches, or any other vegetable or fruit that you like
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons water
4 tablespoons Tamari (soy sauce)
dried chili peppers, to taste
ground black pepper, to taste
Cook noodles. Prepare sauce (sugar, vinegar, water, Tamari, chili peppers, black pepper). Set aside. Slice tofu as desired - try different shapes! Prepare peaches (wash and chop inot bite-sized pieces). Serve noodles, top with fruit/vegetable and tofu slices, drizzle sauce over all, and enjoy!
Tofu And Rice With Peanut Sauce
1 cup rice
3 cups water
1/2 package firm tofu
vegetable of your choice (brocooli and/or carrots work well)
2 tablespoons peanut butter
4 tablespoons Tamari (soy sauce)
warm water as needed
freshly ground black pepper
1 tablespoon freshy ginger, peeled and diced (optional)
Rinse rice, place in a medium pot with a lid, with 3 cups water and chopped vegetables of your choice. Or, you can fry your vegetables separately in a small amount of peanut oil (they will be more firm this way). Bring rice water to a boil, then lower heat and simmer 15 minutes, until water is absorbed completely. Remove from heat and let stand 10 minutes more, covered. Rinse tofu. Slice into desired shapes. Mix sauce ingredients (peanut butter, Tamari, enough warm water to make a goopy sauce texture, black pepper, and ginger if using) in a small bowl. Serve rice and vegetables in bowl, top with tofu slices, and drizzle sauce over everything. Enjoy!
Mongolian Tofu With Rice
1 cup rice
2 cups water
1/4 cup Tamari (soy sauce)
1 tablespoon brown sugar
1 tablespoon garlic, minced
1 tablespoon ginger, minced (or powdered)
1 teaspoon Hoisin sauce
1 tablespoon Sesame oil
1 tablespoon water
1/2 package firm tofu
2 carrots, chopped
1 small onion, sliced in rings
2 teaspoons peanut oil
Together, blend Tamari, sugar, garlic, ginger, Hoisin sauce, Sesame oil and 1 tablespon water in a large dish. Slice tofu into bite-sized pieces (or larger) and place in dish, stirring to coat completely with sauce. Cover and refrigerate for 25 minutes. When time is up, rinse rice. Place in a medium pot with lid, along with water. Bring to a boil. Turn heat down to low, cover, and let cook 15 minutes. Once done, turn off heat, leave on burner and let sit 10 minutes more. During the final 10 minutes, fry carrot and onion in frying pan in peanut oil until tender. Add tofu and sauce. Fry 5 minutes or until begins to brown. Serve on bed of rice, and enjoy!