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Fried Tofu With Bok Choy

Inspired from Japanese cuisine, this fried tofu cooked with a light side of bok choy leaves is a great idea for a light meal. It’s great because it brings you surprising new flavors, and it’s also a recipe that you can cook quickly, without much of a fuss. Plus, marinating the tofu with plum sauce, sweet chili, and soy sauce, takes it way into another taste dimension.

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Ingredients Needed for Fried Tofu With Bok Choy

1 tablespoon plum sauce
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 tablespoon canola oil
1 tablespoon ketchup
7 ounces of tofu, cubes
1 teaspoon vegetable oil
2 garlic cloves
0.25 ounce ginger
1 spring onion, chopped
3 bok choy leaves
½ cup water

How to Make Fried Tofu With Bok Choy

  1. Add the plum sauce in a large bowl. Add sweet chili sauce, soy sauce, canola oil, and ketchup. Mix them well.
  2. Heat the vegetable oil in a skillet over medium heat. Add the tofu and cook it on all sides until golden.
  3. Add the marinade you’ve made earlier on and cook for 5 minutes, turning it in the process.
  4. Next, heat a few drops of vegetable oil in a skillet over medium heat.
  5. Crush the garlic and add it to the skillet. Add the ginger (shredded), spring onion, and bok choy leaves.
  6. Pour water in the pan and cover it with a lid. Let it simmer for the next 15 minutes.
  7. Place the cooked bok choy in a bowl, top it with the fried tofu, and serve!

Soy Sauce Mackerel and Tofu

Asian-inspired, this mackerel is first pan-fried and then nicely coated with a sweet and spicy sauce made with soy sauce, honey, chili and ginger. And that’s not all! The fish is served with crispy tofu!

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Ingredients Needed for Soy Sauce Mackerel and Tofu

2 tablespoons of vegetable oil
7 ounces of tofu, sliced
salt
pepper
2 garlic cloves, sliced
½ lime
1 teaspoon sesame seeds
1 tablespoon water
4 star anise
2 mackerels s, cleaned and gutted, sliced
½ jalapeno, thinly sliced
0.5 ounce ginger, sliced
½ cup rice wine
1 tablespoon honey
4 radishes es, sliced
¼ cup soy sauce
parsley
1 ounce cashew nuts, chopped

How to Make Soy Sauce Mackerel and Tofu

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the tofu, and season it with salt and pepper.
  3. Add the garlic and lime juice.
  4. Cook it for 3-4 minutes, then flip it over. Add the white sesame seeds, a touch of water, and continue cooking it for 3 more minutes.
  5. Heat the remaining oil in a skillet over medium heat. Add the star anise and mackerel fillets. Add the jalapeno, ginger, lime juice, and rice wine. Cook the mackerel for 2-3 minutes on both sides.
  6. Add the radishes, honey, and soy sauce. Cook for 1 more minute.
  7. Add the fresh parsley and cashew nuts and remove from the heat.

Sweet and Spicy Tofu Tortilla

You should definitely try this vegetarian tortilla! It has tofu, veggies and pine nuts, and that’s not all! Everything is beautifully covered in a paste with contrasting tastes of peanut butter, soy sauce, agave syrup and garlic.

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Ingredients Needed for Sweet and Spicy Tofu Tortilla

2 tablespoons of peanut butter
2 tablespoons of soy sauce
1 tablespoon agave syrup
1 tablespoon lime juice
2 ginger, peeled
1 garlic clove, sliced
1 teaspoon sesame oil
3.5 ounces of tofu, cut into cubes
vegetable oil
1 tablespoon pine nut
2 tablespoons of chili sauce
2 tortilla wraps
1 spring onion, sliced
1 tomato, sliced
½ bell pepper, sliced

How to Make Sweet and Spicy Tofu Tortilla

  1. In a small bowl, mix the peanut butter, soy sauce, agave syrup, lime juice, ginger slices, garlic, and sesame oil.
  2. Heat 2-3 tablespoons of vegetable oil in a skillet and cook the tofu cubes on all sides.
  3. Throw in the pine nuts and cook them too for 1-2 minutes.
  4. Add the chili sauce and stir to combine the tastes.
  5. Spread the peanut butter mixture on both tortilla wraps, then add the spring onion, tomatoes, bell pepper, and tofu mixture.
  6. Fold the tortilla wraps and enjoy.

Pan-Fried Marinated Tofu

Did you know that tofu is one of the oldest and most nutritious foods in the world? Not only that is a good alternative for meat thanks to its high protein content, but it’s delicious when properly cooked. For best results, marinate it with soy sauce and ginger, and pan-fry it to perfection! It’s best served with a fresh salad!

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Ingredients Needed for Pan-Fried Marinated Tofu

12 ounces of tofu
½ lime
¼ cup soy sauce
¼ cup water
0.25 ounce ginger
2 garlic cloves, chopped
1 teaspoon white sesame seeds
1 tablespoon vegetable oil

How to Make Pan-Fried Marinated Tofu

  1. Place the tofu on your working surface and slice it about 0.4 inches (1 cm) thick.
  2. Place it in a large bowl and add lime juice. Add the soy sauce and water.
  3. Add the ginger, garlic, and stir, so you can flavor the tofu. Add the white sesame seeds.
  4. Cover the bowl and refrigerate it for 30 minutes.
  5. Heat the vegetable oil in a skillet over medium heat, add the tofu, and cook it for 6-7 minutes, turning it in the process.
  6. Serve it with a salad.

Miso Soup With Tofu and Cabbage

Miso soup is a traditional Japanese soup consisting of miso paste mixed with stock. Many ingredients are then added depending on the season, region, and, of course, preference. Our version has cabbage, tofu, veggies, and, a touch of spices. Along with a rice cake, it’s the main part of a traditional Japanese breakfast!

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Ingredients Needed for Miso Soup With Tofu and Cabbage

4 cups of vegetable stock
0.5 ounce ginger, sliced
3 garlic cloves, thinly sliced
½ red chili, thinly sliced
7 ounces of savoy cabbage, shredded
1 teaspoon salt
1 teaspoon pepper
7 ounces of tofu with caraway
1 tablespoon miso paste
1 tablespoon soy sauce
parsley
1 baguette

How to Make Miso Soup With Tofu and Cabbage

  1. Heat a saucepan over medium heat and add the vegetable stock.
  2. Bring it to a boil, and add the ginger, garlic, and red chili. Cover with a lid and let it simmer for 5 minutes.
  3. Add the savoy cabbage, carrot, and season with salt and pepper.
  4. Stir, and cook for 3 minutes. In the meantime, cut the tofu in small cubes. Add it in the soup, along with the miso paste, and soy sauce. Stir, and leave the soup on heat for 4-5 more minutes.
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