Tofu
134 recipes found
White Soondubu Jjigae (Mild Tofu Stew)
This Korean stew features velvety silken tofu in a clear, savory broth that allows the nutty flavor of the tofu to shine. Dried kelp, radishes and shiitake mushrooms build the base of the soothing soup: Radishes impart sweetness, while the kelp and mushrooms add earthy notes. Sesame seeds give each spoonful an extra toasty flavor and crunch. Traditionally, the stew is finished with eggs that have been gently poached, with runny yolks that enrich the broth. If desired, crack four eggs into the stew once the tofu is warmed through and let them simmer gently for three minutes.
Meatless Lasagna
Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Edamame Tofu Dip
Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it’s also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.
Bibimbap With Tofu, Cucumbers, Spinach, Shiitakes and Carrots
For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine.
Chocolate Amaretto Tofu Mousse With Raspberry Sauce
Spicy Stir-Fried Tofu With Kale and Red Pepper
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Spinach and Tofu Wontons in Broth
You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.
Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs
Most spring rolls come with dipping sauce. I decided to put the dipping sauce on the inside, spread on the tofu, for a more portable, flavorful roll.
Stir-fried Tofu With Carrots and Red Peppers
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Mexican Chocolate Shake
Norma Koski's Tofu Tomato Focaccia
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.
Naked Tofu With Cold Sesame Soba Noodles
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Marinated Tofu Sandwich With Greens
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Rice Bowl With Cabbage and Baked Tofu
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Stir-Fried Tofu, Red Cabbage and Winter Squash
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Date Shake
Stir-Fried Beet Greens, Tofu and Beets
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette
Pretty Darn Good Tofu Mayo
Hot and Sour Shrimp Soup