Ricotta cheese and tofu
What do I do with them? I have a lot of ricotta left over from making a lasagna, and thats really the only thing I use it for. What do i do with the rest of it?
I also have some tofu left over from stir fry. I usually also eat it raw with some soy sauce, or fry it up, but was wondering if there were any other suggestions.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
Make spinach and ricotta ravioli (using wonton wrappers or if you can buy fresh lasagna sheets, you can use that) or make spinach and ricotta gnudi (basically dumplings made of spinach and ricotta - like ravioli without the pasta). Try this recipe for gnudi from Lidia Bastianich (though you may want to scale it down!).
As for the tofu, you can do lots with it - put it into Thai curries, marinate it in soy-ginger sauce and bake it, stir fry it with vegetables and add it to noodles, the possibilities are endless!
raspberry eggplant
charm city cupcake at 11:33AM on 03/18/08
Make a ricotta cheesecake!
For the tofu, you can try doing a search on 101cookbooks. There are many interesting and delicious tofu preparations there.
bitchincamero at 11:38AM on 03/18/08
Spread the ricotta on some crusty bread and top with blueberry jam. Yum!
snazzyknits at 12:37PM on 03/18/08
The beauty of tofu is that it is so nuetral it takes on the flavor of the dish you are cooking.
I'm thinking you can use the two together in the ravioli recommendation from above. I'm assuming the tofu is firm or extra firm since you were using it in stir fry. You'll need to press the excess water out of the tofu--use a colander placed inside a large bowl, put a plate with a heavy weight on it on top of the tofu cube, put in fridge for several hours to overnight. Then squeeze the tofu in a double layer of papertowels to extract any water that might be left...the drier you can get it the better.
Crumble very fine, mix into the ravioli stuffing mixture, add a touch more salt and other seasonings to accommodate the introduction of the tofu.
People don't realize tofu doesn't need to be limited to Asian cooking. It is incredibly versatile and quite easily melds into conventional recipes.
wookie at 1:36PM on 03/18/08
There's a recipe for Spinach and Tofu Napoleons in the Blue Ginger cookbook that is handy for using up tofu. You layer the spinach and tofu and drizzle it with a vinaigrette that is spiked with pickled ginger. It's a great appetizer or light entree.
The recipe calls for soft tofu, but I've used it with firm and it was fine.
Also, you can freeze and crumble tofu to give it a more "meaty" texture. Then it works nicely in bean chilli.
Leftover ricotta is a great dessert when drizzled with honey and some berries!
Amandarama at 4:22PM on 03/18/08
Try this recipe for Spinach and Ricotta Gnudi (naked ravioli).
Dominic
the zen kitchen
dvchurch at 7:02PM on 03/18/08
If I was you I'd throw it out!
drsmoke at 10:58AM on 03/24/08