Grate tofu.
Do not put it in the food processor or it will turn into mush.
In a large bowl toss the tofu with bell peppers, scallions and fresh basil.
In a blender combine cocomut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth.
Add more chile if you desire more heat.
Pour dressing over tofu mixture and toss to coat.
Add soy sauce as desired.
Place beans, tofu, bread, onion, herbs, teriyaki sauce, egg and garlic in a food processor; process until smooth. Add flour; blend again until combined.
Heat oil in a large skillet on high heat; place egg rings in pan. Spoon tofu mixture into egg rings; cook on medium heat 2-3 mins each side, or until firm and golden. Drain on paper towels. Repeat process until all mixture is cooked.
For the salsa, combine all ingredients in a small bowl, tossing well.
Serve patties topped with the salsa. Serve with additional teriyaki sauce.
It is balanced by the tofu.
For the salad:
igh heat.
Add the tofu and saute until golden, about
Heat approximately 1/3 of the coconut milk in a large pan.
When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
Add the cleaned mushrooms and cook 1 minute.
Pour in the rest of the coconut milk and bring to a boil.
Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
Add the kaffir lime leaves and hot chillies.
Garnish with cilantro before serving.
Serve with hot cooked rice, if desired.
Pat tofu dry with paper towels; cut
Squeeze extra water from tofu, then mash it with a pastry cutter or fork. Combine tofu, carrot, garlic, onion, and cilantro in a mixing bowl.
In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari.
Fold into tofu mixture until everything is evenly mixed. Adjust seasonings to taste.
Serve on bread, crackers, chips or eat plain. Store refrigerated.
Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
Serve hot, garnished with the green onions and cilantro leaves.
Fry red curry paste in peanut oil for 2 minutes or until fragrant.
In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
Serve the curry over rice.
Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; saute until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
Stir in cashew milk and bamboo shoots.
Bring to a low boil and cook for 1 hour, stirring occasionally.
Add snow peas and green pepper, cook 5 minutes.
Remove from heat and stir in baby spinach.
Serve over rice.
inutes.
Stir in the tofu, pineapple, and coconut milk and
*NOTE: Thai curry paste available at Asian
Chop tofu into small cubes and wrap
In a food processor, combine cannellini beans, tofu, bread, onion, herbs, teriyaki sauce, egg and garlic. Process until smooth. Add flour and process until combined.
Heat oil in a medium frying pan over high heat. Place egg rings in pan then spoon tofu mixture inside. Cook over medium heat for 2-3 mins per side, or until firm and golden. Drain on paper towels. Repeat with remaining tofu mixture.
To make Thai salsa, combine all ingredients in a small bowl and toss to combine.
Serve patties topped with Thai salsa and salad on the side.
Drain tofu and slice horizontally into 1/
Cut the tofu into small, bite-size pieces.
oaking.
Cut the firm tofu into matchsticks cuts (thin strips
edium-high heat.
Add tofu and cook until its a
Place the tofu between layers of paper towels