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Ingredients:
Brown Rice Noodles (8 oz.) Green Onions, diced (1.5 cups) Cremini or Shitake Mushrooms, sliced (16 oz) Vine or Plum Tomatoes, diced (1.25 lbs) Tofu, squeezed and cut into large cubes. (12 oz.) Cilantro, chopped (.25 cups) Tamarind Paste (1 tbsp.) Soy Sauce (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Vegetable Stock (4 cups) Directions:
Saute Onion until soft. Add remaining ingredients except Noodles. Cook under pressure for 4 minutes When serving, boil desired amount of Noodles.
Ingredients:
Tofu, small cubes (14 oz.) Onion, diced (med.) Diced Tomatoes (15 oz. can) Peas, Frozen (1 lb.) Canola Oil Garam Masala (? Tsp.) Cumin Powder (? tsp., optional) Coriander Powder (? tsp., optional) Turmeric (? tsp., optional) Salt (1 tsp.) Directions:
Saute onion and Tofu until Tofu is browned. Add Tomatoes Add spices (Garam Masala, Cumin, Coriander, Turmeric, and Salt). Add Frozen Peas. Add enough water to prevent burning or more for a liquid curry. Cover and cook until vegies are soft.
Ingredients:
Tofu, cubed (28 oz.) Broccoli, frozen (2 lbs.) Onions, quarter rings (2 medium) Garlic, minced (8-10 cloves) Ginger (1 tsp.) Soy Sauce (.25 cups) Black Sesame Oil (4 tbsp.) Vegetable stock (2 cups) Chinese Mustard Paste (1 tsp.) Honey (3 tbsp.) Crushed Red Pepper (.5-1 tsp.) Directions:
Marinate Tofu in Soy Sauce. Brown Tofu with 2 tbsp. Black Sesame Oil. Quick fry Onions in 2 tbsp. Black Sesame Oil in covered pot. Add Broccoli and cook until done. Mix Vegetable Stock, Ginger, Honey, Chinese Mustard Paste, and Crushed Red Pepper to make sauce. Add Tofu and sauce to Broccoli pot and simmer for 5 minutes. Serve over Rice.
Ingredients:
Tofu, cubed (28 oz.) Bok Choy, (large bunch) Ginger, minced (1 cubic inch) Garlic, minced (1 tsp.) Soy Sauce (1 tbsp.) Black Sesame Oil. (.25 cups) Vegetable Consomme (.25 tsp.) Salt (.25 tsp.) Cornstarch 1.5 tsp.) Directions:
Marinate Tofu in Soy Sauce. Brown Tofu in Pan with 2 tbsp. Black Sesame Oil. Separate Bok Choy leaves and stems and cut both into small pieces. In second pan, saute Ginger and Garlic in 2 tbsp. Black Sesame Oil. Add Bok Choy stem pieces and cook for a few minutes. Mix Consomme, Salt and 2 tbsp water, add o Bok Choy Stems and cover for a few more minutes. Add Bok Choy leaves and continue cooking covered until wilted. Add Tofu. Mix cornstarch with 2 tbsp water and dribble into center of pan. Simmer for five minutes. Serve over rice.
Ingredients:
Spinach, thawed and drained (40 oz.) Tofu (42 oz.) Pita Bread (bag of 6-8) Onions, diced (2 medium) Olive Oil (2-4 tbsp.) Lemon Juice (.25 cups) Salt (1 tsp.) Garlic Powder (.5 tsp.) Directions:
Saute Onion in Olive Oil. Add Spinach until it starts to brown on the edges. Separately Mash tofu with Lemon Juice, Garlic Powder and Salt. Mix Tofu and Spinach and put in a 9×13 baking dish. Bake at 400 degrees for 30 minutes to 40 minutes, until Tofu starts to turn brownish-yellow. Serve with Pita.
Ingredients:
Carrots, sliced (1 lb.) Tofu, cubed (28 oz.) Red, Orange, and/or Yellow Bell Peppers, diced (3-4) Snap Peas, halved (8 oz.) Broccoli, frozen (1-2 lbs.) Black Sesame Oil Cooking Sherry (.5 cups) Brown Sugar (2 tbsp.) Soy Sauce (6 tbsp.) Cider Vinegar (2 tbsp.) Chili Garlic Sauce (2-4 tsp.) Cornstarch (2 tbsp.) Directions:
Coat pan in Black Sesame Oil and start browning Tofu. In second covered pan, cook Carrot in Black Sesame Oil (covered), until it just starts to blacken. Add Frozen Broccoli and cook until thawed. Add Bell Peppers and Peas and continue cooking covered. In a measuring cup, mix Sherry, Brown Sugar, Soy Sauce, Cider Vinegar and enough water to make two cups of sauce. Add Chili garlic Sauce and Cornstarch and mix again before adding to vegetables. When Tofu is brown, add to cooked vegetables. Add Sauce and bring to a boil, then let simmer for 5 minutes.
Ingredients:
Tofu, Firm (28 oz.) Eggplant, cut in strips (2 med or 1 lg.) Mushrooms, sliced (16 oz. optional) Onion, thinly sliced (1 lg.) Garlic, minced (2 tbsp.) Ginger, minced (1 tbsp) Crushed Red Pepper (1 tsp.) Black Pepper (.5 tsp.) Sherry (.5 cups) Soy Sauce (6 tbsp.) Brown Sugar (2 tbsp.) Cider Vinegar (2 tbsp.) Cornstarch (2 tbsp.) Black Sesame Oil Directions:
Saute Onion in Oil until clear. Add Eggplant and Stir fry until soft (8-10 minutes) Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix. Add Tofu and sauce; cook until thickened.