25\u00b0F.
Dry the tofu and cut it into 4
f noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about
00*F.
Cut the tofu cake horizontally into four slices
Cut the tofu into bite-size cubes and
Slice tofu 1/4 to 1/8-inch thick.
Cut broccoli florets about 3/4-inch long.
Peel carrot and broccoli; stalk should be sliced diagonally.
Cut pepper into 1/2-inch pieces.
Wash the red bell pepper and cut in half horizontally.
Dicard seeds.
Place on foil lined baking sheet (skin side up) in a 500 degree oven.
Bake until the pepper's skin in blakened, set aside until cool enough to handle.
Peel off charred skin.
Slather one piece of bread with nayonaise and other with spicy mustard.
Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
Bon apetit!
For best results, tofu should be \"pressed\" in order
To prepare the tofu:
Preheat the oven to
ven to 350F.
Cut tofu into 6 or 8 slices
Drain tofu well. pre heat oven to 400 degrees.
cut tofu into 1/4 inch slices.
in mixing bowl combine Spike seasoning with Panko crumbs.
Dredge each slice of tofu into Panko mixture , coating both sides.
place tofu onto lightly oiled baking sheet and bake for 30 minutes at 400 degrees. Flipping over after cooking for 15 minute Serve with steam rice and vegetables.
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
o 400\u00b0.
Toss tofu cubes with 1 tbsp corn
Cube tofu.
Mix all ingredients into a large bowl.
Let marinade in the fridge for about one hour.
Preheat oven to 350.
Place tofu on a cooling rack with a baking pan underneath to catch excess liquid.
Bake for 10 minutes, turn tofu and bake for another 15 minutes, or until the edges start to brown.
Place a block of tofu in a bowl and put
Grease a small oven proof dish with olive oil, place the tofu cubes in it and brush the tofu lightly with oil.
Bake at 200 deg C for 20 minutes or until lightly browned.
Serve with a small amount of pasta sauce.
ixture.
Add the mushrooms, tofu and salt and cook until
Heat oil in a saute pan. Saute ginger and garlic.
Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
Cover and cook until the vegetables are soft.
(Optional) Sprinkle some crushed red pepper.
Preheat oven to 375.
Cut the tofu to to bottom into 6 slices.
Use a baking dish that wil hold your tofu slices in one single layer.
In the dish, wisk together the ingredients for the marinade.
Add tofu slices and turn to coat on both sides.
Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.
Remove from oven and let cool about 10 minutes.
Store leftovers in a container in the refrigerator for 3-4 days.
Drain the tofu and then press gently between
In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.