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Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer.
1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce
1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately
TOFU CHOCOLATE PUDDING
1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk (I used unsweetened almond milk)
1 tablespoon vanilla extract
1. Melt the chocolate with water in a heavy saucepan or double
2. In an electric blender or food processor, combine tofu with
the melted chocolate, milk, and vanilla extract. Process until
the mixture is smooth. Chill for approximately one hour, and
Hot, savory, and piquant, this scramble will warm your
2 Tbsp (30mL) oil
1 box tofu, drained
1/8 tsp (0.5g) turmeric (more or less according to taste)
1/2 tsp (2g) garlic powder
1 Tbsp (15mL) low-sodium soy sauce
1 cup (200g) fresh mushrooms chopped (optional)
1 green onion, finely chopped (optional)
1 tomato, chopped (optional)
1 bell pepper, finely chopped (optional)
Heat oil in a skillet. Add veggies and cook until they are
tender but crisp. Add tofu, breaking it up into chunks. It may
get quite crumbly; this is okay. Add soy sauce, garlic powder,
and turmeric. Stir around for a few minutes, until the seasonings
are well distributed. Cook over medium heat until the tofu is
hot. A few drops of Tabasco or other hot sauce adds a spicy
touch. Serve with toast and fruit for a hearty breakfast.
Makes 4 servings.
A bit heartier than a dairy cheesecake, but just as good,
especially when topped with berries or other fruit.
2 cups (450g) silken tofu
1/3 cup (90mL) fresh lemon juice
1/4 cup (60mL) oil
1/4 cup (60g) margarine, melted
1 1/4 cup (250g) white sugar
1/2 tsp (3g) salt
1/4 cup (60mL) soy milk
Crumb crust for one cheesecake
Preheat oven to 350°F (176.6°C). Place all
ingredients in a blender or food processor and blend until very
creamy. This may take awhile (add liquid at end only if needed to
blend tofu). Pour into partially baked and cooled crust and bake
for 30–40 minutes or until the cake is firm to a light
touch in the middle. This may take longer than 40 minutes,
depending on the kind of tofu used. If, at the end of 40 minutes
the center is still fairly liquid, turn the oven heat down to
325°F (162.7°C) and cook for another 10 minutes. The
cake will solidify as it cools. Chill well and top with berries
or sliced fruit.
Makes 8 servings.
Tofu and Bean Lasagna
This substantial entree can be made with homemade marinara
sauce, or a good quality jarred sauce. Either way, it’s a great
way to incorporate healthful beans and tofu into a familiar dish.
Extra oregano and basil may be added if desired.
8-12 lasagna noodles
4 cups (908g) marinara sauce (32 ounces)
2 cups (795g) tomato sauce (one 28-ounce can)
2 cups (425g) kidney beans (one 15-ounce can), rinsed and
4 cups (910g) part-skim ricotta cheese (2 pounds)
8 ounces (230g) part-skim mozzarella cheese*
1 block silken tofu
Freshly ground pepper to taste
1/4 cup (10g) parsley, chopped
1/2 cup (60g) Parmesan cheese, grated
Preheat oven to 375 F (190 C).
Spray a 9x13-inch (22x32cm) oven-proof casserole dish with
vegetable oil spray.
Prepare sauce: Combine jarred marinara sauce with the canned
tomato sauce in a saucepan. Heat to boiling and then reduce heat
to a simmer. Add kidney beans and simmer for 15 minutes.
Cook noodles in large pot of boiling salted water until almost
tender, about 7 minutes. Drain. rinse under cold water, and set
Prepare filling: In a medium-sized bowl, combine ricotta cheese,
tofu, pepper, and parsley and blend thoroughly. Slice mozzarella
cheese into thin slices, or grate using a coarse grater.
Assemble the lasagna: Layer 1/4 of the sauce, 4 noodles, 1/3 of
the ricotta cheese mixture, and 1/3 of the mozzarella slices in
the pan. Then repeat the layers, ending with sauce. Pour about 1
cup (240mL) of water around the edges of the dish and shake the
casserole to settle the ingredients. Top with the Parmesan
Cover tightly with aluminum foil, and bake for 45 minutes. Remove
the foil and bake for about 5 minutes more. Remove from the oven
and let stand 10 minutes before serving.
* Allergy notes: The egg protein lysozyme is an unlabeled
additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Total Fat: 16g
% Calories from fat: 33%
Ma Po Tofu
* Prep Time: 10 minutes
* Cooking Time: 8 minutes
* Total Time: 18 minutes
* Yield: 8 servings
1 Tbsp (15mL) oyster-flavored sauce
1 tsp (3g) cornstarch
1/2 pound (230g) ground turkey
1 package (16 ounces or 455g) soft or regular tofu, drained
1/3 cup (80mL) chicken broth
2 Tbsp (30mL) soy sauce
1 1/2 tsp (25mL) chile garlic sauce
1 tsp (5mL) black bean garlic sauce
1 tsp (3g) cornstarch
1/2 tsp (2g) ground toasted Szechuan peppercorns
2 Tbsp (30mL) canola oil
2 Tbsp (20g) minced garlic
1 fresh red chile pepper, minced
Chopped green onions, for garnish
Combine marinade ingredients in a bowl. Add meat and mix well.
Let stand for 10 minutes. Cut tofu into 1/2-inch (1.25cm) cubes.
Combine sauce ingredients in a bowl; set aside.
Place wok over high heat until hot. Add oil, swirling to coat
sides. Add garlic and red chile pepper and cook, stirring, until
fragrant, about 10 seconds. Add meat mixture and stir-fry for 2
Add tofu and sauce. Cook, stirring gently, until tofu is heated
through and sauce boils and thickens.
Place in serving bowls and garnish with green onions.
% fat calories: 44%
Tofu Cream Dressing
Yield: 8 Servings
1/2 pound (225g) of soft or silken tofu (one half tub)
2 Tbsp (30mL) lemon juice
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/4 tsp (2g) salt (for cooking tofu)
Boil 2 cups (480mL) of water with 1/4 tsp (2g) salt. Drop in
tofu and return to boil. Remove from heat and allow to stand for
2 minutes. Place the block of partially cooked tofu, lemon juice,
and 1/4 tsp salt (2g) in a blender or food processor and blend
until smooth. Chill until used.
Makes 8 servings.
* Allergy notes: People following a corn-free diet should avoid
iodized salt since it contains dextrose, which should be avoided
by those allergic to corn.
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