Tofu
134 recipes found
Chef Chan's Ma Paul Tofu With Minced Pork
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu.
Pho With Carrots, Turnips, Broccoli and Tofu
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and turnips can be simmered directly in the stock, as they will contribute to its sweet flavor. The broccoli should be steamed separately.
Pho With Spinach and Tofu
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Rainbow Carrot Stir-Fry
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I’ve made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don’t require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.
Stir-Fried Noodles With Tofu and Peppers
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Deep-Fried Bean Curd With Oyster Sauce
Black Rice and Soy Salad
I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Vegetarian Spring Rolls With Kohlrabi
Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.
Ma-Po Tofu (Simmered Tofu With Ground Pork)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Mushroom And Tofu Soup
Tofu Mushroom "Quiche"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Soba With Green Garlic, Spinach, Edamame and Crispy Tofu
Green garlic and luscious spinach are both in abundance in the markets right now. If you can’t find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I’ve been finding in whole-foods stores, whether from Thailand or Bhutan.
Tofu Escabeche
"Escabeche" means brine, or pickle. Change the ingredients of this brine, or marinade, to change the type of cuisine.