Drain the Silken Tofu and cut up into bite
just easier.
Place tofu in blender, and blend til
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender.
When the macaroni is cooked, drain it and return to the pot over medium heat.
Add blended tofu, cheese, mustard, and salt and pepper to taste.
Stir until heated through and all the cheese it melted.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
re using anything other than silken tofu, you will need to press
In a saucepan, bring stock and 2 cups water to a boil. Cook noodles for 2-3 mins, until almost cooked through. Add tofu, sugar and 1 tsp salt. Reduce heat to low and simmer for 3 mins, until tofu is heated through. Add garlic chives and bean sprouts. Remove from heat.
Divide soup between serving bowls. Top with cilantro and fried spring onions. Serve with fish sauce, if desired.
Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.
nife.
add greens and tofu. cook gently, uncovered, until the
Microwave silken tofu for 45 seconds to remove water.
Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain.
Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash.
Using a fork break the tofu into bite size pieces and add to the avocado.
Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper.
Refrigerate for several hours.
In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
Add mushrooms and thyme, saute 5 minutes.
Add sherry and simmer for an additional 5 minutes.
In a blender add silken tofu with the water. Blend until smooth.
Slowly add the blended tofu to the saucepan stirring thoroughly.
Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.
he coconut milk, the fish sauce, and the palm sugar and
Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
Taste for salt and season with pepper, to taste.
If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.
make sure there are no tofu bits visible.
Spread the
teel blade.
Add the tofu and process until smooth.
oasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic
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.
br>Combine the stock, soy sauce, sesame oil, cornstarch, and chili
owl mix rice flour and tofu and mix by hand if
soy sauce, and set aside.
Cut the silken tofu into
Boil, steam or microwave corn and bok choy, separately, until tender. Drain.
Whisk together chili sauce and soy sauce. Transfer 1/2 to a small serving bowl. Add tofu to remaining chili sauce and toss to combine.
Working with 1 sheet of rice paper at a time, soak rice paper in a bowl of warm water until just softened. Carefully transfer to a cutting board covered with a tea towel. Arrange tofu, corn, bok choy and bean sprouts on summer roll then roll up to enclose.
Serve with reserved chili sauce.
sake or other wine, soy sauce, and chicken stock. Bring to