Baked tofu parmesan. Brush the tofu with olive oil and sprinkle basil, oregano, garlic and black pepper on it, then bake at 350F for 30 minutes each side. Place on cooked noodles, cover with the sauce and some shredded cheese and bake for a few more minutes until the cheese is melted.
Seriously, baked tofu solves all the world's problems. The texture is so much nicer than when it's raw, and you can marinate/brush it with damn near anything. Cajun seasoning, soy sauce, tiger sauce, curry....whatever would go with the dish you're making. And after you bake it, it'll stay good for ten days wrapped up in the fridge.
I made the Tofu Parmesan (but I didn't have any cheese!!). It was VERY good. Even my brother enjoyed it, and he can be fairly picky sometimes. I'm going to bake tofu more often for sure.
well...a most basic japanese recipe is just taking some tofu and pouring a little soy sauce on top of it and eating it with some pickled ginger *you know, the stuff you use for sushi*
but i dunno...the other thing i can reccomend is if you fry it in sesame oil, and then seasoning it with chili powder...
Szechwan Bean Curdindigo_gardenJuly 21 2003, 20:08:33 UTC
I'm not sure if you eat meat or not, but I like to make a dish with tofu, ground beef and onions. It is hot, spicy and very satisfying. I call it "Szechwan Bean Curd".
You take 4oz of ground beef and brown it the pan. Add no additional oil and don't drain it. Then stir in one sliced onion and a clove of minced garlic. The drippings will carmelize the onion and garlic. Add a good spoonful of chili garlic paste, 2 tbs. soy sauce, 3/4 cup chicken stock, 1 tsp seseme oil. Let it bubble a minute or two before adding a slurry of 2 tbs cornstarch and 2 tbs water. The slurry should thicken it right up and form a wonderful sauce. Then, gently stir in one of those small boxes of firm tofu, in 1 inch cubes. Heat for 3 minutes and then serve. Szechwan Bean Curd is great over rice or if you are on a low carb diet, just fine on its own.
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Baked tofu is god.
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Ohhh man. You're god. That sounds great, thanks! :)
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Seriously, baked tofu solves all the world's problems. The texture is so much nicer than when it's raw, and you can marinate/brush it with damn near anything. Cajun seasoning, soy sauce, tiger sauce, curry....whatever would go with the dish you're making. And after you bake it, it'll stay good for ten days wrapped up in the fridge.
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I made the Tofu Parmesan (but I didn't have any cheese!!). It was VERY good. Even my brother enjoyed it, and he can be fairly picky sometimes. I'm going to bake tofu more often for sure.
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but i dunno...the other thing i can reccomend is if you fry it in sesame oil, and then seasoning it with chili powder...
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Also, take a look at my post for Coconut Spinach Tofu Soup! It was absolutely delicious. :)
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You take 4oz of ground beef and brown it the pan. Add no additional oil and don't drain it. Then stir in one sliced onion and a clove of minced garlic. The drippings will carmelize the onion and garlic. Add a good spoonful of chili garlic paste, 2 tbs. soy sauce, 3/4 cup chicken stock, 1 tsp seseme oil. Let it bubble a minute or two before adding a slurry of 2 tbs cornstarch and 2 tbs water. The slurry should thicken it right up and form a wonderful sauce. Then, gently stir in one of those small boxes of firm tofu, in 1 inch cubes. Heat for 3 minutes and then serve. Szechwan Bean Curd is great over rice or if you are on a low carb diet, just fine on its own.
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