Not exact matches
After removing the crispy
tofu, add a little more cooking oil to the skillet,
along with the minced garlic, grated ginger, and the white ends of the green
onion.
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.
After removing the
tofu from the skillet, add a bit more cooking oil
along with the ginger, garlic, and the white ends of the sliced green
onions.
Marinate some red
onion, green or red peppers and zucchini slices
along with it and then grill th the
tofu slices until they are crisp on the outside.
Plus, the potatoes absorb that rich broth and taste A +
along with crispy pan-fried
tofu, mushrooms, spinach, bean sprouts, carrot and green
onion.
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.
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red
onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves
along with baked
tofu slices.
Marinate eggplant, zucchini, red bell peppers, and sweet
onions along with 1 pound of
tofu, tempeh, or seitan for 30 minutes to 8 hours in this tangy mixture.