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.
Meanwhile,
chop the tofu into 1/2 inch cubes.
Chop the tofu into 1 inch chunks and fry for 3 - 4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown.
Chop tofu into large chunks and transfer to skillet.
Method To begin,
chop the tofu into 1 / 2 cm thick pieces and place into a dish.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm
tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 350g / 12oz Block of Firm
Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of
Chopped Parsley
8 ounces extra firm
tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans,
chopped 8 ounces broccoli florets a small bunch of cilantro (or basil),
chopped
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm
tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves,
chopped 1 tablespoon
chopped ginger 1 small shallot, finely minced 1 serrano chili,
chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
250 g peeled potatoes 1 large zucchini, cleaned and cut
into pieces 1 clove of garlic, peeled and cut
into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain
tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
fresh lime juice 1 loose cup
chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm
tofu sliced
into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut
into 1 - inch pieces 1/2 cup fresh basil, roughly
chopped 2 - 3 Tbsp.
Method: Drain and
chop the
tofu and hearts of palm
into 1 inch pieces Rinse and
chop the celery and scallions Combine in a medium mixing bowl Directly
into the bowl, add the dressing ingredients and stir to combine Season to taste Serve with cracker, in a sandwich or on top of a salad
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm
tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional)
Chopped scallions or spring onions for garnish
4 ounces extra-firm
tofu cut
into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and
chopped
Instead we marinated
tofu, boiled some brown rice,
chopped our favorite vegetables, cut the seaweed
into pieces and turned sushi
into a salad.
extra firm
tofu, cut
into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced
into rings 1/3 cup
chopped fresh cilantro
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm
tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts,
chopped 1/4 cup cilantro,
chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a
tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm
tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh
chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the
tofu and slice it
into thick slabs (approximately 1/2 inch thick).
Take your
tofu blocks and
chop them up
into little cubes.
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm
tofu — about 175gr —
chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
Fortune Yakisoba Hot and Spicy Noodles — 2 packets Extra firm
Tofu / Paneer cut
into cubes — 6 oz Mushroom
chopped — 5 Onion
chopped — 1/2 Garlic cloves
chopped — 3 Ginger
chopped — 1/2 inch Peanuts
chopped — for garnish Spring onion
chopped — for garnish Vegetable oil — 1 1/2 tbsp Salt — to taste
While the
tofu is baking,
chop all the vegetables
into very thin strips.
Meanwhile,
chop up the silken
tofu into 1/2 inch cubes and thinly slice the scallions.
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut
into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm
tofu, drained, pressed, and cut
into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup
chopped roasted peanuts (optional)
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly
chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced
into paper - thin rings One 8 - ounce package fried or baked
tofu, sliced
into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced
into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms,
chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely
chopped carrots Juice of 1 lime
chopped fresh cilantro leave for garnish 12 oz box extra firm
tofu, cut
into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and
chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely
chopped (both white and green parts) 3/4 pound firm
tofu, cubed
into 1 - inch pieces 2 teaspoons fresh cilantro, washed and
chopped (stems removed)
And finally, to give the
tofu more of an irregular shape, I smashed it slightly before
chopping it
into chunks that I then roasted.
Press down on the
tofu to «squish» it up
into more irregular shape, then roughly
chop it.
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and
chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm
tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly
chopped, the juice of a lime & sea salt to garnish
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced
into very thin rounds 1 medium zucchini, cut
into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely
chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried
tofu, fried egg, other stir - fried vegetables, etc..
Soba noodles, tons of
chopped veggies and a hearty serving of
tofu turn this from an appetizer
into a main course.
Dry ingredients: 2 1/4 cups Whole Wheat Pastry Flour 3/4 cup / 4 oz / 115g sugar 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt Wet ingredients: 3/4 cup silken
tofu, blended with 1 - 2 tablespoons water 1 cup / 240 ml olive oil 3/4 cup / 180 ml hemp milk (original flavor) 1 1/2 tablespoons fresh rosemary, finely
chopped 5 ounces / 140 g bittersweet chocolate (70 % cacao),
chopped into 1 / 2 - inch pieces 2 tablespoons sugar for top crunch
Once it cools slightly, we
chop or shred the
tofu into tiny pieces, and return it to the pan along with a a vibrant sauce made from chipotle peppers in adobo sauce, chargrilled fresh poblano pepper (you can substitute another pepper if needed / desired), tomato, garlic, onion, and seasonings.
I made a simple
tofu scramble by crumbling
tofu into a pan with a little melted coconut oil, then adding smoked paprika powder and a touch of salt, lastly adding finely
chopped spinach.
1 block firm
tofu, drained 3 + tbsp nutritional yeast 1/4 tsp salt, or to taste 1 + tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or
chopped 1 crown broccoli, separated
into bite - sized pieces 1/2 red pepper,
chopped 1/2 small zucchini,
chopped
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely
chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm
Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced
into 1 cm pieces Small red capsicum,
chopped 1 1/2 cups Mushrooms (button, king or oyster),
chopped
Spoon a portion of the
tofu mixture
into each of four warm flour tortillas, garnish with extra
chopped cilantro and serve.
1 block firm
tofu, drained 3 + tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1 + tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tablespoon vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or
chopped 1 crown broccoli, separated
into bite - sized pieces 1/2 red pepper,
chopped 1/2 small zucchini,
chopped
Boiling Mixture: 1 package (12 oz) extra-firm
tofu, cut
into 1/2 inch to 3/4 inch cubes 1 1/2 cups water 1/4 red wine vinegar 1/2 teaspoon sea salt 2 cloves garlic, roughly
chopped
I made a mixture of silken
tofu, Daiya, miso, and tamari, but it might be better with some nicely marinated
tofu inside,
chopped into small pieces.
The Slightly Firmer (But Still Soft) Stuff I eat a ton of this: cold, drizzled with soy sauce and sesame oil and garnished with
chopped scallions and ginger; warm, I cube it and toss it
into soups and stews — particularly in mapo
tofu, the Sichuan classic where it's paired with chili bean paste and ground pork.
3/4 pound shredded
tofu skin, cut
into 2 - inch pieces 1/2 green pepper, cut
into 2 - inch matchsticks 1/2 medium carrot, cut
into 2 - inch matchsticks 1/2 cup
chopped cilantro leaves 2 scallions,
chopped 1 tablespoon scallion oil (recipe below) 1/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon Chinese black vinegar 1 teaspoon chicken bouillon 1 teaspoon sesame oil
1 Large Carrot, cut
into long strips 1 Large Seedless Cucumber, cut
into long strips 1 or 2 Avocados, sliced Spinach Leaves,
chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
chopped 1/2 Red Cabbage, finely
chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional:
Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mu
Chopped cooked Chicken, Beef, Pork, Shrimp, or
Tofu and / or sliced mushrooms
1/2 400g / 14oz pkg Firm
Tofu, Pressed and sliced
into 2 (or 4) rectangles 2T Mirin 3 / 4T Tamari 1 / 2T Lime Juice 1 / 2t Toasted Sesame Oil 1 / 3C Crushed Cornflakes OR Breadcrumbs 1 Small Chili, deseeded and minced Zest of 1 Lime 1T
Chopped Fresh Basil 1T Olive Oil Salt & Pepper
Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm
tofu — cut
into bite - sized pieces 2 stalks of broccoli — cut
into bite - sized pieces 1 carrot —
chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural peanut butter 4 - 6 servings of brown rice (I used Instant brown rice) Handful of crushed peanuts (optional) * Please note these are approximate amounts.
Ingredients: 1 package super firm
tofu, drained and
chopped into 1 - 2 inch cubes 3/4 cup panko (Japanese breadcrumbs.
1 onion
chopped 1 cup frozen spinach or fresh that has been
chopped and cooked 1 cup frozen kale or packed fresh kale (
chop leaves and stalks
into small pieces) 8 ounces firm
tofu 2 tablespoons ground flax seeds mixed in 1/4 cup water additional water for cooking as necessary * Instead of spinach and...
So trim the asparagus and
chop into bite - sized pieces,
chop the green onions, and dice the
tofu.
Variations: Instead of using chicken and making chicken stock, use 5 cups Dashi and add any of the following: fried
tofu cut
into triangles and simmered in hot water for 5 mintues, fish cake slices, cubed silken
tofu, julienned carrots, or
chopped greens (watercress, arugula, or spinach).