Sentences with phrase «pour over the tofu»

I like the idea of pouring it over tofu balls (also f-ing delicious!).

Pour over the tofu cubes and halved mushrooms and leave them to marinate for at least 20 minutes.

Pour over the tofu and stir so that each piece of tofu is seasoned.

Pour over tofu and let marinate for a few hours... if you place it in fridge, the olive oil may solidify, so just be sure to rotate the fu's to keep the oil from separating.

Pour over the tofu and cook until reduced.

Mix together all the other ingredients, stirring well to dissolve the honey, and pour them over the tofu.

Pour over tofu and mix until combined.

Pour over the tofu and gently fold in.

I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu.

Mix soy sauce and Mirin together and pour over tofu, mixing well.

Pour this over the tofu layer.

When making this marinade, it is very important to mix the ingredients first, before pouring them over the tofu.

Pour over the tofu and red peppers in a dish and toss to coat everything.

Not exact matches

Place the tofu in a flat baking dish and pour the marinade over them.

Pour the other half of marinade over the tofu.

Pour 1/3 to 1/2 cup sweet chili sauce over top, then stir until the bell pepper and tofu are coated in the sauce.

Pour the glaze over the tofu and let sit for 30 minutes (or longer) to marinate, flipping halfway through.

Once tofu is nicely saturated with flavor, place tofu pieces carefully into cast iron skillet, or nonstick pan, and pour marinade over tofu.

Boil the noodles according to package directions Meanwhile, sauté the tofu with marinade for 10 - 15 minutes per side When the noodles are cooked, immediately pour the dressing over, mix well and add the shredded cabbage.

Pour the negi - yaki sauce over the tofu, spooning the peppers and scallions on top of the tofu.

Pour the glaze mixture over tofu and allow it to thicken.

Pour the tahini sauce over the tofu and cook mixture for 60 seconds, just enough time to heat the sauce.

Simply press the tofu for anywhere from an hour or so to overnight; drain the water, return the tofu to the same container, and pour the marinade over it.

Arrange the tofu slices in a single layer in a shallow container and pour enough marinade over them to cover.

Pour 1/2 cup of the Korean BBQ sauce over the tofu and toss to coat; cook 2 minutes more, until sauce has thickened and the tofu is coated.

Pour BBQ sauce over the tofu and toss to coat.

Pour this mixture over the tofu - take care to distribute it evenly as you pour; the tofu will absorb it very quicPour this mixture over the tofu - take care to distribute it evenly as you pour; the tofu will absorb it very quicpour; the tofu will absorb it very quickly.

Pour the sauce over and toss carefully to coat (try not to break the tofu pieces!).

In a bowl, spoon in some rice, then lots of the crispy tofu, and pour over some of the sticky sauce.

Pour marinade over prepared strips, turning the tofu to cover all sides.

Pour the mixture over the tofu and flip each slice to evenly coat all sides.

Pour the tofu marinade over the tofu and cook until tofu is just caramelized and the sauce has evaporated, about 1 to 2 minutes.

Use a baking dish or a large plate to pour the marinade over the tofu slices, then turn them over to coat both sides.

Pour the 4 tablespoons of Brags over the tofu lentil terrine.

Pour the marinade over the tofu and turn the tofu several times to ensure it is completely coated.

Pour the soy sauce mixture over the tofu and cook until most of the liquid has dried up, about 1 - 2 minutes longer.

Pour the tofu mixture over the squash, and gently toss.

Pour the sauce over the tofu and veggies, stirring to incorporate.

Divide the drained and diced tofu between the bowls and pour over the miso broth.

Return the tofu to the skillet and pour the sauce over everything.

Grill or bake tofu and pour sauce over tofu.

Pour the peanut butter spice mixture over the tofu and toss to evenly distribute.

This mushroom gravy is one of my favorite vegan comfort foods, perfect for simple mashed potatoes or poured over grilled seitan, tofu, or tempeh.

Pour the marinade over, turning tofu pieces to make sure that all are evenly covered with the marinade.

Place the tofu in a nonreactive bowl, pour the marinade over the tofu, cover, and refrigerate for 6 hours.

Pour the soy milk mixture over the cooking tofu.

Pour marinade over tofu cubes.

Once the tofu is golden on both sides, pour the sauce over the tofu in the skillet and cook over medium heat until sauce has thickened and fully coats the tofu.

Pour Buddha Sauce over Marinated Tofu Cubes.

Add a small bundle of noodles, vegetables and tofu to taste, and pour very hot broth over the bowl.