Let
tofu cook over medium heat until browned on one side, stirring the veggies from the marinade occasionally so they do not burn.
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for
cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm
tofu chopped Left
over grains (optional)
I reduced the sauce while the
tofu was
cooking - BE CAREFUL - this is spicy and when hot if you lean
over you can choke yourself
When you're ready, place the
tofu pieces in your selected skillet and
cook over medium heat.
Flip
over tofu strips and
cook until other side turns brown.
Season the
tofu with a pinch of salt, toss with a small amount of oil, and
cook in a large skillet
over medium - high heat for about 5 minutes, until the pieces are browned on one side.
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.
Add the
tofu and
cook over moderately high heat for 3 minutes to lightly toast the chile powder.
Pour
over the
tofu and
cook until reduced.
Once the grill is hot (I
cooked over medium heat), add the
tofu and grill about 2 - 3 minutes each side.
Heat a tablespoon or two of olive oil
over a medium flame, and
cook the
tofu, stirring occasionally, until browned.
Pour the tahini sauce
over the
tofu and
cook mixture for 60 seconds, just enough time to heat the sauce.
In the same pan that you used to
cook your
tofu, heat 2 tsp olive oil
over medium heat, then add in the carrots and peas.
Cook over medium heat for 7 - 10 minutes, stirring frequently, until the
tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.
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.
Add the
tofu and
cook over medium - high heat until it browns and gets a little crusty here and there, stirring often.
Cook the
tofu over medium heat for 10 - 12 minutes, occasionally stirring to keep the seasonings mixed and to prevent the
tofu from browning.
To make your
tofu scramble, crumble your
tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and
cook over low heat for 5 - 6 minutes until heated through and the almond milk slightly evaporates.
Heat the oil in a skillet (preferably non-stick), and
cook the
tofu slices
over a medium - low flame until golden brown and crispy on one side.
Pour the
tofu marinade
over the
tofu and
cook until
tofu is just caramelized and the sauce has evaporated, about 1 to 2 minutes.
Add the
tofu and
cook over medium - high heat, stirring frequently, until golden on most sides.
Then the
tofu comes out of the skillet, and the rice, kimchi and seasonings get
cooked up
over high heat, super quickly.
Thread the veggies and
tofu tightly on the skewers and
cook on a well - oiled grill
over medium - high heat for 15 to 20 minutes, rotating them for even
cooking and brushing the veggies with the extra marinade at least twice.
While waiting for the water to boil, in a non-stick skillet
over medium heat, add the
tofu and
cook until brown.
Add the diced
tofu and
cook over medium - high heat, stirring frequently, until the pieces are lightly golden on most sides.
2)
Cook the soba according to package instructions, till al dante 3) Make the the sesame soy dressing by mixing the sesame oil and soy sauce together 4) Mix
cooked soba and sesame - soy dressing together 5) Divide the soba evenly between four bowl, then and divide the pan-fried
tofu over the soba, and sprinkle with sesame seeds and freshly - chopped spring onions
Place all the filling ingredients into a large wok or pan with a lid and
cook with the lid on
over a low to medium heat until the
tofu has melted and all the filling ingredients have
cooked down to a thick sauce type texture — this will take about 10 to 15 minutes.
Over medium heat,
cook the
tofu - and - sauce combination until hot and thickened, stirring frequently.
You can also
cook the
tofu on the stovetop, using a nonstick stovetop grilling pan with grids
over medium - high heat.
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.
Pour the soy sauce mixture
over the
tofu and
cook until most of the liquid has dried up, about 1 - 2 minutes longer.
Shake the
tofu in the pan and
cook for two minutes, then add the BBQ sauce
over top the
tofu.
TUESDAY Breakfast: PureFit protein bar Lunch: Curried lentil stew (above, adapted from Vegan Yum Yum) Dinner: Ricki «s
tofu mole (below)
over a mixture of
cooked brown rice andcauliflower «rice» (RAW) Snacks: Dried apple slices (RAW); mixed berries with coconut yogurt (RAW); small RAW Meal shake
I paired this with a peanut - coconut crust
tofu (from a
Cooking Light recipe) and served
over spicy yaki - soba noodles (store bought).
To bake, cover with foil and bake for 30 minutes, flipping the
tofu over halfway through
cooking time.
While the
tofu is
cooking, heat a large pan
over medium heat.
In Friends» Kitchens: Spinach and Quinoa Crepes by Phi at Princess
Tofu Zucchini Spaghetti with Peaches and Pumpkinseed Pesto by Shanna at Food Loves Writing Fig Bars by Sara at the Sprouted Kitchen Almost Raw Chocolate by Ashlae at Oh, Ladycakes Halva Bars
over at Chalkboard Mag Fava Bean Quinoa Cakes by Emma at My Darling Lemon Thyme Peach and Avocado Summer Rolls by Katie at the Kitchen Door Kale and Mustard Muffins by Jody at What's
Cooking Good Looking Cacao Buckwheat Granola by Sini at Blue and White Kitchen Zucchini Spaghetti with Peaches and Pumpkinseed Pesto by Laura at The First Mess Chickpea Flatbread Pizza with New Potatoes by Lindsey at Dolly and Oatmeal Strawberry Oat Smoothie by Sarah at The Vanilla Bean Blog
Almond - Crusted
Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue
Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued
Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom
Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao
Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven -
Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with
Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin
Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour
Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day
Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute
Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with
Tofu and Bok Choy Zucchini - Potato Casserole
Pour the soy milk mixture
over the
cooking tofu.
I, too, have never
cooked tempeh myself... I think I've seen it at some natural food store in Tokyo, but I might give it a try with
tofu (
over brown rice or maybe even farro or barley).
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.
Using the same large skillet, no need to clean it out,
cook the
tofu along with a couple pinches of salt
over medium - high heat until heated through, and until it starts to brown a bit.
Add the cubed
tofu and optional garlic to a skillet with olive oil and
cook over medium - low heat until slightly golden.
It is also delicious simply drizzled
over cooked salmon,
tofu, or chicken breast.
Heat a large skillet
over medium heat, spray with
cooking oil and
cook tofu for about 5 minutes on each side.
Add the
tofu and
cook over medium - high heat until it browns and gets a little crusty here and there, stirring often.
The left
over product from making
tofu is called okara and you can
cook with it as well.
Flavorful Asian Style Beef Curry Stir - Fry from A Kitchen Hoor's Adventures Beef Bulgogi from That Skinny Chick Can Bake Beef Tenderloin Tips with Brown Rice and Asparagus from Recipes Food and
Cooking Beef with Broccoli from Palatable Pastime Beef Multigrain Pilaf from Cindy's Recipes and Writings Bistro Steak Salad from Casa de Crews Cheesesteak Sandwich from Grumpy's Honeybunch Easy Cuban - Style Beef Picadillo from Renee's Kitchen Adventures Hungarian Goulash -LCB- Slow
Cooker -RCB- from Curious Cuisiniere Korean Beef Soondubu Jigae (Beef and Soft
Tofu Stew) from kimchi MOM Korean BBQ Pepper Nachos from Flavor Mosaic Skinny Beef Stroganoff Stuffed Spaghetti Squash from Cupcakes & Kale Chips Ropa Vieja from The Crumby Cupcake Sauerkraut Brisket from Magnolia Days Slow
Cooker Classic American Chili from Meal Planning Magic Slow
Cooker Porcupine Meatballs
Over Whipped Cauliflower from Bobbi's Kozy Kitchen Steak and Cabbage Stir - Fry from
Cooking Chat Sweet & Spicy Asian Beef Tacos from Peanut Butter and Peppers Thai Beef with Vegetable Ribbons from Hezzi - D's Books and
Cooks Portuguese Style Beef Lettuce Wraps from Family Foodie
You fill the wrapper with a seasoned filling (I often use soy ground round or crumbled
tofu, grated carrots, chopped
cooked spinach, minced green onions, and Sriracha),
cook the bottoms till they're golden brown, then pour a curried tomato sauce
over top to braise them.