ook).
Cut up the tofu into small pieces about 1
Note stores will sell flavored tofu such as chinese.
Combine all ingredients in heated skillet.
Cook, stirring constantly while mashing the mixture with back of spatula until tofu is hot and yeast has melted.
Chives and Bacon bits are also optional.
Chop tofu into desired sized pieces and marinate in soy ginger marinade overnight (or as long as possible).
Drain tofu (keeping left-over marinade) and bake on a cookie sheet lined with parchment paper for 10 to 15 minutes or until golden brown.
Allow tofu to cool and prepare other salad ingredients.
Combine all ingredients and top with cashews, cilantro and sesame seeds.
Invert tofu into a shallow bowl. Slice widthways into 8 slices.
Mix all other ingredients well and pour over tofu.
Sprinkle with sichuan pepper and salt and serve immediately.
Heat oil in wok or skillet at high heat and saute tofu for 3 minutes. Reduce to medium and add garlic, curry, dill weed, turmeric, basil, thyme and cumin. Stir well. Increase heat to medium high and add soy sauce. Stir well until thoroughly heated. Transfer to serving dish and sprinkle cheese on top. Toss until cheese melts and serve.
br>Cut up the FIRM tofu into bite size cubes, place
Cut tofu into 1 inch cubes. Heat
nd five-spice powder. Toss tofu in mixture, shaking off excess
Drain the Silken Tofu and cut up into bite
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.
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.
alt.
Meanwhile, cook the tofu in a little peanut oil
ups hot water, and add tofu. Soak 5 minutes, then drain
he mushrooms, chestnuts, garlic, and tofu in a food processor until
side.
Cut up the tofu into bite size cubes, set
ender. Add in the fried tofu cube and return the mixture
Cut tofu into 1 inch cubes and