Thai Tofu Spread Recipes

Steps:

• Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
• Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

Steps:

• Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
• Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Steps:

• Grate tofu.
• Do not put it in the food processor or it will turn into mush.
• In a large bowl toss the tofu with bell peppers, scallions and fresh basil.
• In a blender combine cocomut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth.
• Add more chile if you desire more heat.
• Pour dressing over tofu mixture and toss to coat.
• Add soy sauce as desired.

Steps:

• Squeeze extra water from tofu, then mash it with a pastry cutter or fork. Combine tofu, carrot, garlic, onion, and cilantro in a mixing bowl.
• In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari.
• Fold into tofu mixture until everything is evenly mixed. Adjust seasonings to taste.
• Serve on bread, crackers, chips or eat plain. Store refrigerated.