Sweet Hot Tofu

I am buying tofu at least every other week now. I really like tofu but I have never got past frying or baking it. I really want to branch out and try it in other forms because it is such a versatile product.

This is another tofu recipe that I made just tonight. Again it starts with frying the tofu. It then tosses it in a great sauce that is sweet and sour sauce with a kick (I love the flavor of Hoisin sauce). It was nice and sweet, but I would turn up the "hot" a little bit on the next run. Maybe two dashes of crushed peppers.

This sauce would make a really nice stirfry sauce too. Just saute some veggies with the tofu and then toss everything with the sauce. Hmm... that sounds like supper tomorrow night.

INGREDIENTS

2 tsp. canola oil

1 14-oz package firm tofu, cut into 1-inch cubes

2/3 cup vegetable broth

1/4 cup hoisin sauce

1 tbsp red wine vinegar

1 tsp cornstarch

2 tsp soy sauce

1 tsp honey

1/2 tsp sesame oil

Dash of crushed red pepper

2 tsp minced ginger

2 tsp minced garlic

1/3 cup green onions, thinly sliced

DIRECTIONS

Press the tofu to remove excess water.

Combine broth and next 7 ingredients (including pepper) and whisk well. Set aside.

Heat canola oil in a large skillet over medium-high heat. Add tofu; cook until lightly browned. Remove from skillet.

Put ginger, garlic, and onion into the same skillet; saute 30 seconds. Stir in broth mixture; cook 1 minute or until sauce is thickened slightly. Add tofu and cook 30 seconds, stirring gently to coat the tofu.

Makes 4 servings (1/2 cup each)

Barbecue Tofu

I really like tofu. It is so good for a vegetarian diet. I'm always looking for new tofu recipes because I enjoy having it in the fridge for snacks or to warm up with a meal. I think a lot of people avoid tofu just because they aren't sure what to do with it. I'm always looking for new tofu recipes.

Tofu is like a sponge. First, it comes packed in water so squeezing the water out of it is usually in order. Otherwise, it is quite mushy. Second, tofu absorbs what you cook it in. Once you realize this, its place in a recipe becomes more clear.

This is one of those recipes where a measuring spoon is really not necessary.

INGREDIENTS

1 pound firm tofu
1 1/2 8-oz can tomato sauce (or about 1 1/2 cup homemade)
2 teaspoons prepared yellow mustard
2 teaspoons vinegar
2 teaspoons soy sauce
1 tablespoon vegetable oil
1 tablespoon molasses
2 tablespoons grated onion
1/2 teaspoon garlic powder
*For extra spice, add a few pinches of cayenne pepper

DIRECTIONS

1. Slice tofu into slices about 1-inch thick. Press slices between 2 pans for 1 hour to squeeze the water out and compress the tofu. (Place something heavy on top of the pans, like cookbooks or cans of food. Prop up one end so the water can drain into the lower end of the pan.)

2. While tofu is draining, combine remaining ingredients. Spoon about 1/3 of the mixture into the bottom of a baking dish that has been lightly oiled or sprayed with nonstick cooking spray.

3. Preheat oven to 350 degrees.

4. Place pressed tofu on sauce. Top with remaining sauce.

5. Bake, uncovered, for 1 hour.

This recipe makes excellent leftovers as a cold sandwich or on its own and heated.