Tofu and/or miso - what do you do with them?

[CrushaGrape]

I'm normally a pretty inventive cook, but I've never really got to grips with tofu; as someone who doesn't really eat meat (DP is a veggie) this is just plain silly.

There's a packet festering in the back of the cupboard, making friends with a packet of miso sachets, that I have also not been able to use.

Can anyone recommend tasty things they do with either? I know there are masses of recipes for tofu on the net, but so many of them look unappealing.

I should also add that I'm trying to lose a stone brought on by winter eating - I'm not on a diet a such, but just trying to avoid fried stuff (which means I can't make the one tofu thing I do love at a great Vietnamese restaurant, which is like crispy duck pancakes with plum sauce etc, but with crispy tofu instead).

Tofu is my secret weapon - DSs would scoff down their dinner in two minutes if there is tofu! The things we do, depending on whether you have soft or less-soft tofu:

• tofu in miso soup (heat up miso soup, cube tofu, tofu in soup, eat) DSs would also eat almost anything in miso soup, but taste first because they can be quite salty.

• fry some mushroom (shiitake preferably), add sliced tofu, add some soya sauce and tiny bit of sesame oil.

• slice tofu (easier with the less soft version), grill or pan fry. Season with a bit of soya sauce.

• stir fry mixed veg, add tofu.

• cold tofu salad. I do this with those blue-dragon packets of soft tofu. Cube tofu, sprinkle on some spring onions, coriander leaves, chilli and soya sauce. Heat some oil and sesame oil till hot, pour on. Yum!

You get the gist! As for fried tofu - if you freeze your (less-soft) tofu for a day or two, then thaw it and squeeze out the water then the texture changes and becomes more bee-hivey IYKWIM and robust and you can pretend it's fried tofu.

Must get back to work, but can't really let this pass without comment, being a tofu-addict!

fried tofu can be ought from chinese supermarkets - you have to rinse it first to get rid of excess oil - but then you can use it in stir fries and sauces. tis yum

I used Two teaspoons of miso paste in the stock for the vege sausage casserole I made yesterday (4 servings). It works really well to give a bit of extra depth.
Also added porcini mushrooms, a little bouillon, splash of teriyaki and a glug of sherry. The sausages were cauldron Lincolnshires and I chucked in lentils, carrots, parsnip and celeriac.
It was good today too :-) Yum!

Bellanoir, that sound delicious for the miso; that's dinner tomorrow.

Sing, I think I'm going to combine two of your dishes on my first attempt at preparing tofu - slicing and grilling it, and then using the dressing for the cold tofu salad.

Thanks!

I use the Cauldron tofu for adapting a Jamie Oliver recipe which is really quick and very tasty. Serves 2.

Just cut tofu into chunks, stir fry in sesame oil for 5 mins, add a thumbsized piece of chopped ginger, bit of 5 spice, a chopped red chilli (optional), about 4 finely chopped spring onions. Add about 2 tablespoons of runny honey and serve with noodles. It's especially nice with some fresh coriander sprinkled on top.

Hope you enjoy it!