What are your favorite ways to cook tofu?

Stir fired in noodles with chicken or prawns.

Love it in any kind of curry dish. Here’s a recipe I made before that was amazing!

For something more minimalistic, you can throw it in with any asian noodle dish. Buy some asian noodles and throw in some soy sauce, garlic, ginger, veggies, and tofu and cook it on the stove. Pretty simple.

Lunch/Dinner
Firm tofu cut into large cubes stir fried with spinach leaves, asparagus, snap peas, green onions and red bell pepper strips. I use a fast sauce of soy sauce, sesame oil and crushed red chili flakes and a sprinkle of flour to make a light sticky glaze. I like it served over egg noodles rather than rice.

Dessert
Firm tofu cut into large cubes pan fried and then drizzled with coconut cream, cubed ripe mango stirred in and a sprinkle of fresh ground nutmeg.

Would Ramen work for the noodle dishes?

@boots Ramen would work great.

You can also buy a package of yakisoba noodles that haven’t been hardened at the grocery store. They’re typically found in the produce section of the grocery store.

@zannajune Would I have to boil the noodles first? Or just toss ‘em in there?

I’m suspecting boiling, but I have no idea.

@boots: do you like bread pudding? You can make an easy and tasy one from ramen by breaking the block into crumbles and mixing raisin, cranberries or whatever into them along with butter, a few eggs, cinnamon, nutmeg, clove, almond extract and crushed nuts and coconut shreds. Put enough milk in to just come up to the level of the mixture in your baking pan/dish then cover with foil and bake at 350 degrees for about 40 minutes. I take the foil off at the end, turn off the oven and let the top brown a bit before taking it out :)

@Neizvestnaya That sounds delicious (I’ve never had bread pudding, nor heard of it) but I don’t have all of those spices.

@boots: I usually round up whatever’s leftover or available and it’s never come out plain yet. The simplest one ever was made using some oil instead of butter, cinnamon, raisins and a can of evap milk with some water added. I used lefover vermacellia noodle.

I never cooked tofu. Seems silly . It does not have taste. I am reading the answers in awe getting tempting.

I have been wondering the same thing, GQ. Can you marinate it?

@JLeslie yes.

I deep fry slices of marinated tofu and use them to make inari sushi. YUMM-O
http://www.diy-sushi-recipes.com/inari-sushi.html

Simple. I put a press on extra firm tofu until I’m comfortable that most of the water is out. Then I slice it into forths and submerge it in a bowl of teriyaki sauce and leave it in the fridge overnight. Remove the tofu from the bowl and pop in the oven at about 350 to 375 and leave the tofu in for about 30 minutes of so.

I recently had some that was marinated in a teriyaki and then dipped in a tempura like batter and deep fried. Now that was some good tasting tofu!

@boots Cook the ramen first. Then throw everything into a frying pan, but make sure you have enough oil and soy sauce in there so it won’t burn. Cook until the vegetables are soft enough to your taste.

My Mom, who’s Japanese, used to prepare a very simple dessert using tofu. Sprinkle sugar on top of raw cold tofu to sweeten, then mash it and eat it like tapioca. Be sure to wash the tofu under cold running water first, then drain, before adding sugar to taste. It’s refreshing and delicious.

My Mom also made a very simple Japanese “supper” dish with raw, cold tofu. Again, wash the tofu under cold running water and drain well. Cut it into 2 inch cubes and add a dash of light soy sauce, chopped raw ginger, chopped spring green onions, and a bit of vinegar or lemon juice. Serve the dish with a bowl of hot steaming rice. It’s probably one of the most Japanese of all dishes. Lol.