Sentences with phrase «add tofu cubes»

Turn heat to low and add tofu cubes to saucepan.

Now add the tofu cubes and toss them with the spices.

Add the tofu cubes and toss to coat.

Add tofu cubes and cook for about 10 minutes, flipping once or twice, until browned on multiple sides.

Then add the tofu cubes and stir to incorporate.

Working in batches if needed, add tofu cubes in an even layer to the skillet.

Add tofu cubes and gently toss to coat.

Add tofu cubes and toss a few times to coat.

Add the tofu cubes and cook until browned on bottoms, about 5 minutes.

Add tofu cubes to the bowl.

Add the tofu cubes and gently toss to coat.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Add tofu cubes and cook about 10 minutes, flipping once or twice, until browned on multiple sides.

Add the tofu cubes to the pan and fry it for about 6 to 8 minutes, flipping the tofu to a different side every few minutes to brown it.

Boil water in a sauce pan and add the tofu cubes into it.

Add tofu cubes in a single layer.

Add tofu cubes and cook, turning, until crusty on all sides.

Add the tofu cubes and let them fry until golden brown on the bottom.

Add your tofu cubes and toss to coat.

Once hot, add some water (about 2 tbs), and add your tofu cubes with the marinade.

Once the skillet and oil are hot, add the tofu cubes and fry until golden brown and crispy on all sides.

Not exact matches

I added 4 oz of tofu, cut into 8 cubes halfway through cooking.

For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

To add a bit more protein to the dish, Kristin P could add approx. 1 cup of firm tofu cubes to the saute pan at the same time as the eggplant.

Note: if you're looking for a vegetarian option and still want a little something extra, simply pan fry some cubes of firm tofu to add in the place of the crab.

Cut pressed tofu into cubes and add to crockpot.

For the marinade mix all other ingredients in container add the cubed tofu, cover and refrigerate for at least 2 hours and ideally 3 - 5 days.

Add the cubed tofu and sprinkle with a pinch of salt and fresh black pepper.

Once thickened, turn the heat off and add the fried tofu and cubed mango.

Once the surface is hot, add 2 Tbsp of any neutral oil (this can be canola, vegetable, peanut, untoasted sesame oil, etc.) Tilt the skillet to cover the surface of the skillet, then add the cornstarch dusted tofu cubes.

Once thickened, add the tofu back along with the cubed mango.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Cut the tofu into 1 - inch cubes then add it to the skillet along with one teaspoon of tamari.

My kids don't like onions or peppers so I put them in the food processor and processed them heavily, added pineapple cubes and pulsed, added the BBQ sauce, pulsed, hand mixed in tofu and dinner was ready to toss in the oven!

added the cubed tofu, pineapple & bbq sauce and let it simmer for awhile.

The only addition — I added a cup of cubed firm tofu and a stick of lemongrass Everything else the same.

Add the tofu and gently coat / heat through the cubes.

Cut tofu into 1/4 inch cubes and add to the skillet.

The trick to getting them to NOT stick in a stainless steel skillet is to A) don't add the oil until the skillet is hot and B) don't try to stir or flip the tofu cubes until they're browned.

Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet.

To prepare individual servings of the tofu poke, scoop some of the marinated tofu into a dish and add a handful of the cubed mango, pickled shallots to taste, and a big pinch of sesame seeds.

Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce (optional).

Place the tofu cubes into a bowl, and add 4 tablespoons of soy sauce, one heaped tablespoon of grated ginger, a teaspoon of grated garlic, and a teaspoon of sesame oil.

Add cubed tofu, slowly brown each cube, placing on a plate with paper towels.

Firmer types of tofu are delicious cut up into cubes and stir fried with some vegetables, or added into your favourite curry recipe.

Add browned tofu cubes to sauce and gently toss to coat.

If I was making this for guests I would add chunks of white fish, shrimp, or small cubes of tofu to really take it to the next level.

Add sesame oil to the skillet, then add the cubed toAdd sesame oil to the skillet, then add the cubed toadd the cubed tofu.

Add the tofu and cook for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides.