Heat oil in a skillet or wok at medium heat.
Brown meat and add mixed vegetables.
Add Mabo tofu sauce and simmer.
After drained, gently stir in cubed tofu and simmer again.
Drain the tofu, and then remove excess moisture
re scrambled.
Transfer the tofu mixture to the wok with
br>Add onion greens and tofu cubes and saute for a
Place steamer in pot and fill pot only until water reaches bottom of steamer.
Place on stove and pour in cabbage and tofu, cover with water simmering.
Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
When done, top with 3 teaspoons of soy sauce and mix.
Remove from steamer and ENJOY!
br>Cut up the FIRM tofu into bite size cubes, place
ook).
Cut up the tofu into small pieces about 1
ushrooms, chestnuts, garlic, and tofu in a food processor until roughly blended
side.
Cut up the tofu into bite size cubes, set
Drain tofu on paper towel for 10
Cut tofu into 1 inch cubes. Heat
nd five-spice powder. Toss tofu in mixture, shaking off excess
Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
Drain the Silken Tofu and cut up into bite
Drain tofu (i pressed gently between paper
nion pieces throughout.
Add tofu cubes and gently combine with
igh heat. Stir-fry the tofu and whole chive stems for
Mix tofu, oil and parsley. Heat a wok or frying pan and stir-fry tofu for 4-5 mins, until browned. Remove and drain on paper towels. Add carrots and stir-fry for 2 mins. Add pepper and cabbage and stir-fry for 3 mins. Add mushrooms and stir-fry for 2 mins. Drizzle with lime juice and chili sauce and season. Add tofu and cashews and heat through. Garnish with parsley.
auce, chinese five spice powder, honey, sherry, ginger, chillies and tofu. Toss
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.