One day as I was reading my go to vegetarian book by Deborah Madison I wondering what else she has written since I have two of her books and love them very much.  After a quick search I backed it up to find this gem all about tofu called "This Can't Be Tofu!".  It's a great resource on what to do with tofu.  Here's my first go at one of the recipes and it is a winner..  can't go wrong with fried tofu and peanut sauce!  I cut mine into logs, thinned with vegetable broth and ate on a bed of shredded cabbage topped with gomasio.

Fried Tofu with Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

Deep frying give the tofu a golden crust and a soft interior, which is especially appealing when the tofu is skewered and dipped in a pungent peanut sauce.  If deep frying isn't something you want to do, you can shallow fry the tofu or simply brown in a dry, or lightly oiled skillet.  The textural contrast won't be as evident, but with the peanut sauce on board, it will still be very good.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

1.    Drain, then wrap the tofu and press it well.  It should be quite dry since you'll be deep frying it.  (In the meantime, make the peanut sauce).  Cut the tofu into cubes about 3/4" across.

2.    Heat the oil in a cast iron skillet until hot enough to sizzle a piece of tofu.  Add the tofu, 6-7 pieces at a time, and fry until golden but not brown.  Turn them so they color on all sides, then remove to paper toweling to drain.  Sprinkle with salt and remove them to a serving dish.

3.    Serve with the peanut sauce in a communal bowl or individual bowls and provide toothpicks for skewering and dipping.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

This smooth, peanuty sauce can be used as a dip for deep fried tofu, or as a dressing for noodles, served hot or cold.  It keeps for weeks in the refrigerator, and will thicken over time.  Thin it with some of the noodle cooking water, stock or even coconut milk, which will give a noticeable change in flavor, of course.

1/2 cup peanut butter
1 large garlic clove
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup hot water
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1.    Combine all the ingredients in a food processor except the water, and puree until smooth.  Gradually pour in the water.  Taste for salt and cayenne, adding more if necessary.

Tofu Omelets by Isa Moskowitz
2 cloves garlic 
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu 
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch

Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also,  make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).

In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip.  Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.

Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.