Anyone have any good Tofu suggestions?

[K.C.]

I've been working on some different ways to incorporate it into meals, with varying success, since I went Vegetarian quite some time ago, but does anyone have any neat recipes, or interesting ways they use it?

[Devo37]

whatever you do, just don't do this (http://ronfez.net/forums/showthread.php?t=76703).

[Death Metal Moe]

Just start eating meat again.

[Landblast]

when I get on a protein kick I like to eat tofu, this is what I do with it mainly. I usually get the firm not the soft or silken. It's the kind that comes in square packages in liquid. cut off 1/4 slices and put on paper towels to soak the liquid, flip to soak the other side.
beat 2 or 3 eggs, add salt and chopped scallions to the eggs.
warm a non stick skillet w/ olive oil.
put slices in flour, then the eggs, onto the skillet, 2 min both sides.

this isn't the flavor explosion your gonna get from a chili dog, but i use it as a quick side dish to something else i'm eating.
dipping sauce, light sodium soy sauce, chopped scallion, sugar, garlic and a drop of sesame oil, fish sauce

[boosterp]

Look here (http://search.cookinglight.com/ck-results.html?Ntt=tofu&x=0&y=0)

And here is the best collection. (http://www.epicurious.com/tools/searchresults?search=tofu&x=0&y=0)

Panang Tofu Curry

Bon Appétit | February 2009

yield: Makes 4 to 6 servings
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Ingredients

* 1 1/2 tablespoons olive oil
* 1/2 cup finely chopped shallots
* 2 tablespoons finely grated peeled ginger
* 4 garlic cloves, finely chopped
* 1/4 cup organic peanut butter
* 2 teaspoons turmeric
* 1 teaspoon ground cumin
* 1 teaspoon hot chili paste (such as sambal oelek)*
* 1 cup water
* 1 13 1/2-to 14-ounce can organic light coconut milk
* 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
* 1 tablespoon (firmly packed) golden brown sugar
* 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
* 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
* 1 large red bell pepper, cut into 3/4-inch pieces

Preparation

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

* Available in the Asian foods section of many supermarkets and at Asian markets.

[Kris10]

I love tufu but haven't been able to make anything as good as what I've had at hibachi so I won't bore you with the crap I've tried making.

[Heather 8]

A few years ago I used to make baked barbecue tofu, which they say you could use on salads (though we just ate them solo). I'll see if I can find that recipe.

[TjM]

Yes

1. Throw out

2. Go to market

3. Buy a steak

[ANC]

Yes

1. Throw out

2. Go to market

3. Buy a steak

what he said.

[jessicaduh]

careful you don't overdo it on the soy; it can cause thyroid problems. fine in moderation, but if you start to rely super heavily on soy products, it can be problematic.

[Yosammity]

One of my favorite dishes:

http://www.trifood.com/soondooboochigae.html

[sspkmark]

Leave it in the store..