epper flakes etc -- ).
Cut Tofu cubes into slices and press
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
Spray a large skillet with cooking spray then heat until hot. Add the onion, peppers, & garlic and cook over medium heat for 2 minutes.
Add the tofu, soy sauce, & pepper to the vegetables, stir. Continue to cook another 3-4 minutes or until the tofu is heated through. Remove from the heat & cool slightly.
Mix the tomatoes & spinach in with the tofu & vegetables then stuff each pita half with the mixture. Serve immediately.
Cut tofu into 4 equal squares. Using
ook).
Cut up the tofu into small pieces about 1
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
Heat a grill pan on medium-high heat or preheat the grill to medium. Grill the red pepper and tofu until charred.
Combine red pepper, tofu, corn and greens in a large bowl. Drizzle with dressing and sprinkle with sesame seeds.
Mix together sesame seeds, sugar, cornstarch & flour.
Roll tofu in sesame mixture till well coated.
Heat oil in skillet till hot.
Fry squares till well browned.
Drain on paper towels & set aside.
Arrange on a platter & serve warm with the sauce.
drain and set aside.
TOFU Firm, Cut into long flat
For best results, tofu should be \"pressed\" in order
ver high heat.
Add tofu; stir-fry until golden, about
side.
Cut the silken tofu into 1/2 inch cubes
ightly browned.
Add the tofu and bamboo shoots and stir
Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
-inch-thick) slices. Arrange tofu on several layers of paper
r>Meanwhile, for the tofu dressing, press tofu between two cutting boards
Heat the oil in a large frying pan.
Add the asparagus pieces and sautee for about 5 minutes or until slightly browned.
Add tofu cubes and spices and sautee over medium heat for another 5 minutes.
Add the vinegar, turn off heat and allow to cook for another few minutes. Then add the oil and serve.
Note: My asian wok spice has paprika, coriander, onion, ginger, chile, garlic, fenugreek seeds, turmeric, fennel seeds, cumin, sesame seeds, cardamom, mustard seeds, nutmeg and cinnamon.
Bring chicken stock to boil.
Add ginger and garlic, tofu, bok choy, noodles.
Heat through.
Add a dash of the soy sauce to taste.
You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.
-inch thick slices. Arrange tofu sliced in a 3 quart