If you get the firm tofu, slice it about 1/4" thick and deep fry it until golden crisp (outer side only). Then, slide thin and use in one of these:

1. Mix or top over with your choice of salad.
2. If you know how to make spring rolls, roll it with a good mix of lettuce and herb leaves.
3. Stir fry with other vegetable as you do with Chinese stir fry recipe.
4. Top it over your choice of soup.
5. Or you can leave them as is after deep frying them and dip them with your choice of dipping sauce as a side dish.

You can stuff tofu as well and either deep fry them or just boil them.

You can also cube it and throw them into your favorite soup.

Tofu is becoming more known. Have you tried to google for recipes? I'm sure you'll find plenty of others.

Here is a great dessert using tofu......it calls for raspberry but I have substituted orange jello (sugar free) and peach, I add mandarin oranges to the orange after it is blended or peaches with the other one.

Tofu Raspberry Mousse makes 4 servings

1 pkg. raspberry flavored gelatin- sugar free if desired
3/4 cup boiling water
2/3 cup non fat dry milk
6 oz. tofu, sliced, drained well between paper towels
1 tsp honey
1/2 teaspoon lemon extract
1 1/2 cups ice cubes

Dissolve gelatin in boiling water, stirring until completely dissolved. Pour into a blender container.
Add remaining ingredients and blend until ice cubes are completely dissolved. Pour mixture into one large bowl or 4 individual serving bowls.
Chill

per serving
89 calories
8 grams protein
2 grams fat
8 grams carbohydrate
126 mg. sodium
2 mg cholesterol

This is really tasty and even the men went back for seconds.
It can also be made with orange Jello with mandarin oranges folded in before chilling.

This is from the book Tofu Goes West, by Gary Landgrebe, and I've made it many times. I just copied it from a website, which is why we have all the caps and weird formatting.

Tofu Pan Pizza

Servings: 6

Mix in a blender until smooth:
1 LB. TOFU
2 EGGS
1 TBS. OIL
1/2 TSP. SALT

Add and mix again

1 1/2 CUPS WHOLEWHEAT FLOUR
2 TSP. BAKING POWDER

Spread this dough out in a 12" oiled pizza pan or baking sheet. (I've used a 9x12" glass Pyrex dish.)

Spoon on Special Sauce.

Special Sauce:

Saute:

1 CUP CHOPPED ONION
1 CUP CHOPPED BELL PEPPER
2 CLOVES GARLIC, MINCED
In
3 TBS. OIL
Add
1 CAN (15 OZ.) TOMATO SAUCE
1/2 TSP. SALT
1 TSP. ITALIAN SEASONING OR 1/2 TSP. EACH OREGANO AND BASIL

Bring to a boil, reduce heat, and simmer 20 - 30 minutes until very thick.

Top with
8 - 10 OZ. MOZZARELLA, GRATED OR THINLY SLICED.

Bake at 400 degrees for 30 minutes.

One of my favorite things to do with tofu is to gently cook some pressed garlic in a little olive oil, then use a potato masher to mash a block of tofu into it. Continue to cook over low heat until the tofu is hot and soft. Add salt to taste. Serve over linguine or angel hair pasta. Excellent with broccoli.

I always encourage people to look for tofu made with nigari or magnesium chloride. The flavor is better and less bitter than tofu made with calcium only.

I try to avoid soy products tofu,edamame,black soy beans etc. because I am hypothyroid and the jury is out on whether soy is harmful to those with thyroid disease or not.

But I do eat it in hot and sour soup which I love. But it's only a little bit.

There is a lot of controversy about soy. A lot of it regarding the Asian diet of fermented soy products versus the western diet of unfermented soy like tofu and veggie burgers.

Learning the pros and cons is especially e important for women because of the additional estrogen content in soy. So make it an informed decision before jumping on the "it's soy so it must be healthy" bandwagon.

Thanks Wildchild for the heads up. I have never heard about that before so I will definately check into it. I have thyroid problems in my family so I want to keep an eye on it for sure.

Thanks for the recipes, too! The only thing I have made in the past is using tofu in place of ground beef for tacos. It was really pretty good with peppers, onions and garlic mixed in. (never tasted in any other form, so really dont know what it "taste" like)

It was so well masked, that my SO asked me after we were done eating "I thought you were making tofu for dinner?"
HA! I had to tell him that was the 'beef'. He had no idea.

Yes, a lot of controversy about soy. But I want to clarify that Asians most definitely eat tofu. Their soy consumption is not limited to fermented products.

Tempeh is another soy product I enjoy. We made it, along with tofu, when we had the soyfoods business. Depending on where you live, it can be hard to find good, fresh tempeh. Amazingly (because the area where I live isn't particularly sophisticated when it comes to food), I have an excellent source.

Amazon has cheap used copies of Tofu, Tempeh, and Other Soy Delights, a book to which I contributed about 30 tofu recipes in the 1980s.