Tofu

Vegan Tofu with Lemongrass


1 14-16 oz block firm tofu, drained 30 minutes, sliced lengthwise, then in half
2 stalks lemongrass, sliced very thinly*
2 green onions, sliced
2 tbsp oil
Red chili pepper (ground or flakes)
Salt to taste

* Note: Lemongrass is available in Asian markets. Look for fresh, moist stalks. To use, remove tough outer leaves, cut off ends and use bottom 4 to 5 inches only.

1. Score tofu slices (about 1/2-inch deep) into small squares.
Using a mortar and pestle, spice grinder or mallet, make a paste with the
lemongrass and green onions. Rub onto the scored tofu slices.
Season to taste with salt and red pepper.

2. Heat oil in 12-inch sauté pan over medium-high heat. Cook tofu, paste-side up,
for 5 to 7 minutes. Turn over and cook another 5 to 7 minutes.

Serve with jasmine rice.

Serves 4. Analysis per serving: 225 calories, 18g protein,
16.5g fat (2g saturated), 5g carbohydrates
 

I've browsed this site in the past, many interesting tofu and other recipes. Also tips on tofu preparation and a short tutorial. Just use their recipe search box. http://deliciousliving.com/recipes/luscious-lemony-tofu-cream


Luscious Lemony Tofu Cream

Yields 1 pint

The secret to making this sensational tofu cream is first blanching the tofu then thoroughly creaming it in a food processor. This versatile recipe can also be adapted to make Maple or Almond Tofu Cream. If nut allergies are a problem, replace the cashew butter with two tablespoons of canola oil.

Prep Time: 40 minutes
Setting Time: 1 hour

3 tablespoons smooth cashew butter

1/4 cup maple syrup

1/4 cup maple sugar powder or dried cane juice

1/2 teaspoon sea salt

1/4 cup freshly squeezed lemon juice

1 tablespoon finely grated lemon zest (peel)

2 teaspoons vanilla extract

2 teaspoons lemon extract

Pinch of turmeric dissolved in 1 tablespoon of the lemon juice

1. Steam tofu in a steamer basket over boiling water 15 minutes. Remove tofu from steamer and wrap in a clean kitchen towel. Set a weighted object such as a skillet or glass baking dish on top of the wrapped tofu and let sit 15 minutes to press out excess water.

2. Crumble prepared tofu into a food processor and blend thoroughly, about 5 minutes. Scrape down sides of processor bowl. Add cashew butter, maple syrup, maple sugar, salt and lemon juice and continue processing until tofu is smooth and creamy. Add lemon zest, extracts and turmeric and blend 10 seconds more. Refrigerate tightly covered for at least 1 hour before using to ice cake.

To make Maple Tofu Cream: Omit lemon juice, lemon zest and lemon extract. Increase vanilla extract to 1 tablespoon. Add 1 teaspoon almond extract and 1/2 teaspoon ground cinnamon. Use 1/2 cup maple syrup to sweeten.

To make Almond Tofu Cream: Omit lemon juice, lemon zest and lemon extract. Increase vanilla extract to 1 tablespoon. Add 1 teaspoon almond extract and substitute almond butter for cashew butter. Use 1/2 cup maple syrup to sweeten.
 
Love tofu - been eating it for years - usually just saute thin slabs in a bit of oil, sprinkled with ginger and soy sauce, turn once, covered it steams and puffs up a bit. Yummy with brown rice. I like good quality tofu raw.

Thanks for the nice recipes ladies!
 
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