-inch thick slices. Arrange tofu sliced in a 3 quart
Slice the tofu block into steak-sized rectangles.
Arrange tofu slices in a shallow dish so they overlap as little as possible.
Combine other ingredients in a bowl and mix well.
Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.
Cover and refrigerate overnight (or as long as you've got).
Cook marinated tofu steaks on grill or in non-stick skillet.
Give it a few minutes on each side, or until lightly browned.
Stand the tofu up on end and cut
Mix the tomatoes, cucumbers, red onion, olives, avocado and lettuce in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice.
Add salt and pepper to taste, toss.
Top with marinated tofu feta (recipe #448742).
ightly to combine, and place tofu squares into marinade. Swish to
1. Slice partially thawed tofu into very thin slices. In
Cut the tofu out of the package and
emove from package.
Cut tofu into 3/4 inch slices
To press tofu: For best results, tofu should be\"pressed\" in order
Drain tofu and press for thirty minutes
For best results, tofu should be \"pressed\" in order
n the fridge.
Mix tofu marinade ingredients: maple syrup, rice
Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.
ogether then spread over the tofu. Cover and marinate for 40
Place tofu in a colander and drain
Cube tofu into approximately 1 by 2
Place the tofu (still in its packaging) into
ossible out of the tofu. Slice the tofu crosswise into 1/2
tight fitting lid. Add tofu cubes and toss well. Marinate
Heat oil in a wok or large frying pan over high heat. Stir-fry garlic and ginger for 20 seconds, or until golden. Add vegetables and tofu. Stir-fry for 1-2 mins. Add stock, sweet soy sauce and light soy sauce. Simmer for 1-2 mins, or until vegetables are just tender. Remove from heat. Add spring onions. Sprinkle with nuts and serve with brown rice and lime wedges.