br>Cut up the FIRM tofu into bite size cubes, place
Wrap tofu w/ thick paper towel, let
Cut tofu into 1 inch cubes. Heat
side.
Cut up the tofu into bite size cubes, set
nion pieces throughout.
Add tofu cubes and gently combine with
Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
Heat peanut oil in a wok.
Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
Add in chili bean paste and soy sauce mixture.
Stir until thick then add tofu. Heat for a minute.
Transfer to a serving dish then drizzle chili oil and sesame oil.
7. Top with chopped peanuts.
hili paste, then the stock, tofu, and leek or green onions
optionally) meat.
Cut the tofu into 1/2 to 3
nd saute.
Add diced tofu and 1 cup water used
0 minutes.
Cut the tofu (bean curd) into 1/2
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
br>Add in the cubed tofu and stir gently, while trying
Stir in chicken stock. Add tofu gently; shake pan back and
o a simmer. Add the tofu cubes. Allow the broth to
Place tofu in a bowl with 3
Press the tofu as per the instruction in the recipe description. Preheat the
or about 1 minute. Add tofu and water; gently stir to
Cut bean curd into 2 forming two triangles.
You should have 16 all in all.
Fry bean curd till golden.
Set aside.
Heat a little oil and stir fry garlic.
Add in ground pork or shrimp.
Saute till no longer pink.
Add black bean garlic sauce, garlic sauce, soy and stock.
Let simmer awhile.
Correct seasoning, add more chili if you want it hotter.
Thicken with cornstarch mixed in water.
Put back all the cooked tofu in the sauce.
Let it simmer in low heat until flavor gets absorbed.
Garnish with spring onions.
arge freezer bag, place the tofu. Squeeze out as much air
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!