This Can't Be Tofu! by Deborah Madison

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Notes about Recipes in this book

  • Tofu and mushrooms braised in a sweet-and-sour sauce

    • HarlanH on August 01, 2011

      Sorta like beef bourgignon. Substitute beef stock for water. Tarragon is good for the thyme. Replace frozen snow peas by half as much frozen peas, adding with tomatoes. Make a blond roux with 2 T butter and 2 T flour, adding with the sauce. Serve with brown rice.

  • Lacquered tofu triangles with green beans and cashews

    • HarlanH on August 01, 2011

      Cut the sugar in half, and add some cayenne. Typo: add scallions with bell pepper.

    • springandfall on February 17, 2014

      A repeat favorite. You can vary the vegetables according to what you have, even substituting more vegetables for the cashews; just adjust cooking time according to their hardness/delicacy. Recipe works great as written (though tofu always takes longer than 5 minutes to brown, in my experience), but tonight I was out of mushroom soy sauce and used Chinese brown bean sauce in its place, cutting the regular soy sauce to 2 Tbsp., and got great results.

  • Stir-fried tofu with bok choy

    • HarlanH on August 01, 2011

      Mild. Add cilantro and chives.

    • springandfall on February 09, 2014

      Have made this many times and find it nicer in a bowl with noodles (such as somen) than on rice, as there is a lot of broth and it's not strongly seasoned. Also, if you're looking for a nondairy source of calcium, this is a good one and easy to prepare.

    • Meags on February 08, 2022

      This was just okay. I wish I had seen the note suggesting noodles instead of rice. Needs more flavor.

  • Peanut soup with rice and scallions

    • HarlanH on August 01, 2011

      Serve with hard boiled eggs, chopped cilantro, peanuts, mango, pineapple.

  • Tofu triangles in creamy nut butter sauce with scallions

    • Bloominanglophile on May 22, 2019

      Just entered this recipe into my family favorites file. After reading some of the comments, I did adjust the recipe as follows: I cut the tofu into smaller triangles, added some veg (stir-fried 1 large sliced onion, 1 sliced red pepper, 2 large sliced carrots, and about 5 oz. blanched snap peas), eliminated the tamari and only added 1 Tbsp. brown sugar to the sauce. Add the water to the sauce at your discretion--you may not need it. I did use all the sauce since I filled out the dish with the vegetables. Served over rice with fruit as a side. Might be my favorite tofu dish yet!

    • clcorbi on November 14, 2018

      WOW, this is a delicious tofu treatment. Rather than pan-fry the tofu, I tossed the triangles with salt, cornstarch and olive oil and roasted them, then poured over some of the sauce and roasted for a few minutes longer until it began to caramelize. Served with rice and the rest of the sauce, this is a wonderful meal.

  • Glazed tofu

    • CynthiasCooking on April 10, 2019

      This is a household favorite. However I like the lime juice much better than lemon juice. We've made it without the cilantro when there was none on hand and it was still good but the cilantro really elevates it to the next level of delicious. My carnivore husband raves about every time we have it. He loves it.

  • Spinach and tofu paneer

    • oddkitchen on January 10, 2013

      I'm quite fond of this recipe, though I prefer it with pressed (not boiled) tofu. Freezes well.

  • Pineapple and tofu fried rice

    • Nancith on July 28, 2017

      This was a decent stir-fry but not fabulous. Even accounting for not having cilantro as called for, it seemed to be lacking something, & was a bit bland. Increasing the amount of pineapple might help, or adding some of the pineapple juice or ? I used brown rice which gave it a toothsome appeal, and added eggs. The dish was satisfying & filling, but not very exciting.

  • Skillet seared tofu

    • Wlow on July 17, 2019

      Don’t recall if this is identical to Deborah Madison‘s recipe in her suppers book, but certainly similar. Stunningly good for something so simple! Served on brown jasmine rice with gochuchang and roasted sesame oil. Worcestershire sauce can be substituted with tamari/soy sauce, which is what I used.

  • Chinese noodles with glazed tofu and peanut sauce

    • MaineDruid on July 30, 2021

      I gave this recipe 3 out of 5 stars because, frankly, I think it's never been tested. Oddly, Madison states that "I try to avoid recipes that send you scooting to other parts of the book," while failing to notice that this is a perfect example of why that can be a bad idea. It requires making two other recipes, Glazed Tofu and Peanut Sauce. The combination is overkill. Either the tofu glaze OR the peanut sauce would be sufficient. One ends up combining the two sauces, creating a dish whose flavor mixture is unnecessarily intense--and, in my view, pointless.

  • Mushrooms and tofu paprika cream over egg noodles

    • wkhull on February 28, 2021

      I sauteed the tofu quite a bit longer than recipe recommended to get a good browning on most sides. Thought the noodle to stuff ratio was too high.

    • AlkansCockatoo on January 28, 2022

      I found this to be surprisingly tasty -- I would definitely make it again, and I'm one of those who keeps trying tofu, and thinking I don't really like it. I think this is basically Geschnetzeltes, with tofu rather than veal or pork. I served on buckwheat spaetzle (from Jeremy & Jessica Nolen's New German Cooking) rather than egg noodles. I did have to add water to get an appropriate saucieness; ymmv. The sauce basically makes up for the blandness of the tofu, and the texture works surprisingly well with the abundant mushrooms. I used very fresh top quality paprika, 1/3 hot, 2/3 mild -- I imagine this mattered here.

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  • ISBN 10 0770433871
  • ISBN 13 9780770433871
  • Published May 09 2012
  • Format eBook
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Crown Publishing Group
  • Imprint Crown Publishing Group

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