Some years ago, in a Chinese restaurant I tasted the most delicious tofu dish, I remember the gravy was dark. I have tried many combinations but my Tofu recipes are not good enough.

Thanks in advance

http://vegweb.com/index.php?PHPSESSID=5e79219c701446ec6f8b743715326cd5&board=432.0

http://vegetarian.about.com/od/breakfastrecipe1/r/TofuScramble.htm

These are a couple of my favorites. I’m going to put a couple more up here that are from scratch.

This is one of my favorites. A V&V contributor sent me this recipe:
http://www.all-creatures.org/recipes/bokchoy-port-tofu.html

Now for some advice. When you broil, grill, or fry tofu, poke holes through-out the block with a fork and put the block on some napkins flipping it on both sides after 15 minutes. That gets the excess water out. To give it a special flavor marinate it in a dish over night ( in the fridge). I like setting the cubes in lemon or orange juice with sliced ginger mixed in it. I also use tomato and basil sauce or seasoned sun dried tomatoes in oil and vinegar to marinate. If you want tofu to firm and puff out so that it can have a more fleshy texture let it set after cooking and then stick it in the fridge for 8 hours. It will taste more like some type of flesh food then. Email me if you have any questions.

Edit- I forgot to tell you blue potatoes (stir fried in olive oil go well with tofu scramble. Also, swiss chard and tofu stir fried in grape- seed oil taste good. Spinach and mushrooms stir-fried in olive oil along with tofu scramble is a favorite over here in the U.S.

If you don’t feel like cooking it some companies like Frieda’s and House foods carry ready to serve Tofu Steak.
http://www.house-foods.com/tofusteak_chilionion.html