Recipezaar: Soy/Tofu,Asian recipes

Malaysian Laksa

Wed, 26 Mar 2008 02:18:12 -0400

Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor -- posted by Chef floWer

Soy Milk

Mon, 31 Mar 2008 01:18:23 -0400

For those who like to know how to make soy milk. Preparation time does not include the 8hrs/overnight soaking. -- posted by Pneuma

Tofu

Mon, 31 Mar 2008 01:20:50 -0400

a cheaper alternative than buying it from the groceries. Got this from watching happyingodslove's video. Preparation time does not include overnight soaking. Serving size is a guess. -- posted by Pneuma

Asian-Style Three Bean Salad

Thu, 03 Apr 2008 15:12:24 -0400

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger. -- posted by ~Jen~

Saag Tofu

Thu, 17 Apr 2008 16:51:09 -0400

This is a wonderfully easy recipe. With the yogurt and garam masala, the dish has a nice spice, but is not spicy-hot. I used 1 cup of fat-free plain yogurt. I highly recommend it for an easy weeknight meal. Serve it with rice. -- posted by Reddyrat

Basic Marinated and Baked Tofu

Wed, 23 Apr 2008 23:40:19 -0400

This is good by itself or for use in recipes that call for chicken. -- posted by mliss29

Sizzling Tofu

Fri, 25 Apr 2008 19:06:59 -0400

- a healthy mouth-watering tofu in a flavorful and rich Chinese char siu sauce with a spicy blend of jalapeno peppers and onions in a dish youll surely love -- posted by Frenzy

Simple Miso Soup

Sun, 25 May 2008 03:24:06 -0400

This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size. -- posted by ChefChanteuse

Vegetarian Wonton Dumplings

Wed, 28 May 2008 16:48:25 -0400

This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them. -- posted by Dreamer in Ontario

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Panko and Herb Crusted Baked Tofu

Tue, 10 Jun 2008 01:41:37 -0400

A delicious blend of herbs mixed with delicate Japenese Panko crumbs. Tofu tip drain extra firm tofu by wrapping in several paper towles and squeezing gently. -- posted by chef stephathena

Grilled Tofu and Sauteed Asian Greens

Fri, 13 Jun 2008 19:50:06 -0400

This yummy and healthy vegetarian recipe is from Gourmet Magazine (Oct. 2003). -- posted by blucoat

Vegetarian Sinigang (Filipino Tamarind or Sour Soup)

Fri, 11 Jul 2008 02:46:43 -0400

So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice. -- posted by MC Baker

Soft Tofu With Chilli & Spring Onion

Thu, 24 Jul 2008 02:47:48 -0400

I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja. -- posted by Sommelier to boot

Sesame Tofu Stir-Fry over Rice

Thu, 31 Jul 2008 02:32:55 -0400

Cooking Light -- posted by dicentra

Stir-Fried Orange-Ginger Tofu

Thu, 31 Jul 2008 02:35:13 -0400

Cooking Light -- posted by dicentra

Amber's Japan-Style Tofu Meal

Fri, 08 Aug 2008 19:10:28 -0400

This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Just my personal take on things. Sounds long and complicated, but the truth is, suppers don't get much easier (or healthier) than this! -- posted by White Rose Child

Japanese Take-Out Miso Soup

Sun, 10 Aug 2008 02:40:03 -0400

If you eat at a Japanese restaurant, you will probably be served miso soup to start your meal. At its base is dashi, a simple soup stock flavored with kelp and dried bonita flakes (a type of tuna). Ichiban dashi is fundamental to Japanese cooking. Ichiban means "first" in Japanese and Ichiban dashi is the stock that results from the first brewing of the ingredients. It's used in clear soups. The first dashi can then be used again, adding more kelp for a second brewed stock that is considered a less refined version of Ichiban dashi. Miso, a salty, fermented paste made of soybeans, is also added. One of the few different varietied of miso available, we've chosen sweet white miso for this recipe. It's less salty than other types. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Vegetable Stir-Fry With Tofu

Tue, 12 Aug 2008 01:52:41 -0400

Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice. -- posted by Chef Tweaker

Thai-Style Tofu Ww in Microwave

Sun, 17 Aug 2008 23:56:35 -0400

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce. -- posted by KateL

Mapo Tofu

Thu, 04 Sep 2008 13:17:26 -0400

From About.com: Chinese Food A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish. -- posted by Nado2003

Thai Red Coconut Curry

Thu, 04 Sep 2008 21:27:43 -0400

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes. -- posted by flirtyfunchick

Tempuna Salad

Fri, 19 Sep 2008 18:32:21 -0400

A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as Javanese meat. -- posted by Sharon123

Tofu and Veggie Burger

Wed, 01 Oct 2008 01:28:15 -0400

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times. -- posted by KateL

Japanese Noodles With Bok Choy and Tofu

Mon, 13 Oct 2008 23:55:59 -0400

Bon Appetite. -- posted by dicentra

Rice Noodles With Tofu and Bok Choy

Tue, 14 Oct 2008 00:08:06 -0400

Cooking Light. -- posted by dicentra

Dwen Jang Gook

Tue, 14 Oct 2008 14:52:32 -0400

A traditional spicy Korean soup made with all veggies. -- posted by suk

Soba Noodle Salad With Vegetables and Tofu

Thu, 16 Oct 2008 22:21:51 -0400

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon. -- posted by dicentra

Miso Soup With Enoki Mushrooms

Fri, 17 Oct 2008 00:49:48 -0400

Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it. -- posted by dicentra

Edamame With Garlic and Red Chilies

Tue, 28 Oct 2008 00:25:19 -0400

A great appetizer, this recipe can be heated up by adding more red chili flakes. A great replacement for chips at a dinner party or while watching the game for those watching their carb intake. -- posted by Cooking on Lake Norman

Braised Soya Beans With Shiitake Mushrooms and Spinach

Tue, 28 Oct 2008 18:11:18 -0400

An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare. Requires beans to be soaked overnight. -- posted by Efimia

Thai Hot and Sour Soup

Wed, 29 Oct 2008 01:10:45 -0400

From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook. -- posted by dianegrapegrower

Glazed Tofu

Thu, 06 Nov 2008 22:29:23 -0500

Great in stir-fries, over rice or even in salads -- posted by TattooedMamaof2

Miso Sesame Noodle Salad

Sun, 23 Nov 2008 20:14:41 -0500

Vegetarian Times. They also suggest trying this with different sizes of rice noodles or with soba noodles. -- posted by dicentra

Easy Edamame Hummus

Tue, 25 Nov 2008 01:12:16 -0500

This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger". -- posted by blucoat

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Sesame Tofu Stir Fry

Mon, 01 Dec 2008 19:41:57 -0500

Cooking Light. March 2004. -- posted by dicentra

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

Izakaya Style Japanese Edamame - Soy Beans in Pod

Wed, 10 Dec 2008 20:07:32 -0500

This is so simple, I debated whether to submit this here, but it's something we enjoy with beer, sake, or good ol' soju. There are probably much better recipes out there than this, but this one works for us for now without compromising heart healthy needs versus salt and oil. Izakaya is a Japanese style pub and this is typical of something they would pull out while you are waiting for other orders. You can add anything to this and let your imagination fly! You can add miso, kochujang, tobandjan (hot red chile paste - not Indonesian or Malay), chopped kimchi, etc. -- posted by Rinshinomori

Tofu Curry

Mon, 15 Dec 2008 00:15:11 -0500

Simple sweet tofu curry made with coconut milk. -- posted by Chef #1053997

Edamame Soup

Thu, 25 Dec 2008 01:02:58 -0500

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts... -- posted by blucoat

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

Saag Tofu (Indian Tofu With Spinach)

Fri, 02 Jan 2009 23:40:13 -0500

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine". -- posted by blucoat

Sesame-Maple Roasted Tofu

Fri, 02 Jan 2009 23:42:45 -0500

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine". -- posted by blucoat

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Steamed Tofu With Fiery Sauce

Wed, 07 Jan 2009 19:20:48 -0500

Vegans and oriental food fans will enjoy this virtuous supper of steamed tofu with fiery chilli sauce. -- posted by English_Rose

Peking-Style Fried Bean Curd

Fri, 09 Jan 2009 19:15:48 -0500

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it. -- posted by Recipe Junkie

Tofu, Miso, Seaweed and Spinach Soup

Sun, 11 Jan 2009 20:57:28 -0500

Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness. -- posted by English_Rose

Miso-Glazed Tofu on Stilts (Dengaku)

Tue, 20 Jan 2009 18:10:16 -0500

Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for stilt. The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling. The recipe is from Steven Raichlen's TV show, "BBQ U". Tofu needs to be pressed for 1 hour. -- posted by blucoat

Easy Pho (Chicken or Tofu)

Thu, 22 Jan 2009 00:47:28 -0500

An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009). -- posted by blucoat

Crispy Tofu With Sweet & Tangy Glaze

Wed, 04 Feb 2009 11:46:33 -0500

This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well. -- posted by Chef #687512

Simple Hawaiian Tofu

Fri, 06 Feb 2009 15:19:21 -0500

This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians. -- posted by Chef Hawaiian

Ma Po Tofu With Spinach

Tue, 10 Feb 2009 15:18:51 -0500

Cubes of silken tofu simmered in a spicy sauce, with pork and spinach. This is my favorite, so I usually make a double recipe! -- posted by vitaminz

Vegan Saag Paneer

Sun, 22 Feb 2009 16:23:31 -0500

This is a Vegan version of an Indian favourite. Small cubes of Indian "cheese" (tofu) with a spicy green gravy. -- posted by Chef #662820

Superfoods Spicy Tofu Salad

Wed, 25 Feb 2009 11:51:27 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Dengaku

Sun, 01 Mar 2009 18:21:00 -0500

Japanese Fair Food -- posted by niibu_yaa

General Tsos Tofu

Thu, 12 Mar 2009 17:34:36 -0400

A vegan version of a favorite among Chinese take-out lovers. -- posted by Matteo.

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Tofu Tikka Masala

Mon, 23 Mar 2009 00:47:13 -0400

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose

Hot & Sour Soup With Ginger

Tue, 24 Mar 2009 18:12:20 -0400

There are a lot of Hot & Sour soups here on Recipezaar but I couldn't find one quite like this. It is from a Bon Appetit "Tastes of the world" cookbook I will be making it soon and will add to the introduction -- posted by Bergy

Soba Noodles

Sun, 29 Mar 2009 20:35:49 -0400

Recipe source: local newspaper -- posted by ellie_

Miso-Garlic Broiled Eggplant

Mon, 30 Mar 2009 17:38:21 -0400

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! -- posted by kittycatmom

Hoisin Tofu With Vegetables

Sun, 05 Apr 2009 02:13:24 -0400

My adaptation of a Weight Watchers recipe. The 30 minutes preparation time represents the time needed to press the tofu before cook, as the actual effort involved is minimal. Generous portions and big flavors for just 6 points. -- posted by justcallmetoni

Lemony Baked Tofu

Wed, 15 Apr 2009 02:01:34 -0400

Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook. -- posted by Sharon123

Japanese Mom's Tofu Stir-Fry

Mon, 20 Apr 2009 01:46:23 -0400

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper. -- posted by kittycatmom

Scrambled Tofu Pasta

Thu, 30 Apr 2009 14:45:44 -0400

This came about when I was preparing some scrambled tofu and remembered that I had a lot of cooked pasta in the fridge so I decided serve the tofu with pasta instead of bread toast. Amounts are approximate as I didn't measure, and cooking time doesn't include time for cooking the pasta. You can vary the recipe by adding other spices, herbs or vegetables; I just used what was at hand. -- posted by Goldcrest

Mu Shu Vegetables

Mon, 04 May 2009 14:35:06 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185 -- posted by Dreamer in Ontario

Tori No Mizutaki (Nagoya Style Chicken)

Wed, 20 May 2009 14:30:58 -0400

This recipe comes from a restaurant in Nagoya, Japan. Nagoya is known for its chicken cuisine, poultry-raising being a long established art there. -- posted by Celticevergreen

Clean Eating Edamame Salad

Tue, 26 May 2009 01:31:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution. -- posted by KateL

Clean Eating Wakame Brown Rice Salad With Tofu

Tue, 26 May 2009 01:31:33 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. -- posted by KateL

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Mini Tuna-Tofu-Miso Burgers

Thu, 18 Jun 2009 14:10:10 -0400

I found this on a blog called the Angry Dome. Posting for safe keeping. OAMC?? -- posted by dicentra

Bacon Wrapped Tofu

Wed, 24 Jun 2009 10:19:16 -0400

From Just Hungry. The two conflicting sides of my appetite... Together at last! Yum! -- posted by dicentra

Spicy Tofu Udon Noodle Bowl

Wed, 24 Jun 2009 15:38:59 -0400

Cooking Light, MARCH 2005. I love noodle bowls! -- posted by dicentra

Tofu With Red Curry Paste, Peas, and Yellow Tomatoes

Wed, 24 Jun 2009 15:40:02 -0400

Cooking Light, MAY 2000 -- posted by dicentra

Caramelized Tofu Goodness!

Fri, 26 Jun 2009 02:37:34 -0400

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit. -- posted by Sharon123

Asian Broth With Tofu and Rice

Sun, 28 Jun 2009 17:41:08 -0400

Cooking Light, JANUARY 2001 -- posted by dicentra

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Chef Mallory

Grilled Spicy Asian Tofu

Wed, 29 Jul 2009 17:13:50 -0400

This is really good - no leftovers, even carnivorous children went back for seconds. The marinade provides subtle heat while the teriyaki glaze is sweet & smoky. Serve with Asian Grilled Vegetables (search for the recipe) and steamed rice or udon noodles. I use Sriracha Sauce for the marinade - green top, rooster on the bottle - stuff is the best and HOT! I use Kikkoman "Takumi Collection Spicy Miso " Teriyaki sauce to baste. Really good.... -- posted by ChandraSoleil

Miso Tofu Sticks

Mon, 31 Aug 2009 11:28:20 -0400

from coking japanese. -- posted by kumiko_aki

Edamame Mushroom Soup

Mon, 02 Nov 2009 22:08:33 -0500

This is an adaption of a brand-new recipe that is on the stove now! I can't wait to have it for lunch, but will have to find some self-control and stop sipping at it first! The original, from this week's Taste section, calls for 1 cup of shrooms, which is not nearly enough for a shroom lover! Maybe just one more "tast". -- posted by Chef #1424799

Delectable Spicy, Sweet and Salty Tofu!

Tue, 03 Nov 2009 14:23:21 -0500

The title says it all really. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Somen, Tofu and Vegetables in Miso Broth

Thu, 05 Nov 2009 02:33:18 -0500

This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead. -- posted by blueyedwineaux

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Warm Tofu With Spicy Garlic Sauce

Mon, 30 Nov 2009 00:09:04 -0500

This is gently simmered tofu topped with a stir together sauce, commonly called banchan. It would make a great vegetarian course served with rice.You will want to eat the sauce on everything! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Gaeng Khae(Spicy Thai Vegetable Soup)

Wed, 09 Dec 2009 22:12:18 -0500

This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice. -- posted by Sharon123

Braised Tofu in Caramel Sauce

Sun, 20 Dec 2009 14:58:11 -0500

Adapted from a recipe published in the 12/20/09 _New York Times_. -- posted by DrGaellon

Wilted Asian Greens

Mon, 28 Dec 2009 15:41:42 -0500

A Vegan offering that will satisfy every taste in the house. The Asian flair along with the healthy foundation of this recipe has made this a regular meal in our household. -- posted by ExecutiveCook

Miso-Marinated Tofu and Eggplant over Soba Noodles

Mon, 28 Dec 2009 23:54:32 -0500

Health, SEPTEMBER 2009 -- posted by dicentra

Teriyaki Tofu Steaks With Soba Noodles

Mon, 28 Dec 2009 23:54:53 -0500

Cooking Light, OCTOBER 2002 -- posted by dicentra

Orange Glazed Tofu Triangles With Sesame Rice

Mon, 28 Dec 2009 23:55:52 -0500

Cooking Light, JUNE 2007 -- posted by dicentra

Tofu Teriyaki Noodle Salad

Tue, 29 Dec 2009 00:06:38 -0500

Cooking Light. -- posted by dicentra

Tofu Lettuce Wraps

Tue, 05 Jan 2010 11:10:39 -0500

So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign! IMPORTANT: To prepare tofu to receive the marinade, it must be drained, then pressed (between two plates, with a weighted object on top) for about 30 minutes, flipping it over and draining the water off the plate halfway through. The more water you get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Chinese Bourbon Tofu

Tue, 05 Jan 2010 11:43:45 -0500

Derived from LinMarie's "Bourbon Chicken" recipe, this tofu, fried, cooked in sauce and served over rice, won't disappoint; at the moment its my favorite tofu recipe. IMPORTANT: To prepare the tofu to soak up the marinade, it must be drained and then pressed (between two plates with a weighted object on top) for about 30 minutes, flipping and draining off the water halfway through. The more water you can get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Linda's Hot and Sour Soup

Sat, 16 Jan 2010 18:29:37 -0500

A wonderful soup recipe that we have at a friend's house on Christmas eve. It's a group effort when we make all the chinese dishes that night, and I've either helped or been sort of tasked with making this recipe throughout the years. -- posted by *Kathy*

Mabo Tofu With Chinese Black Beans Sichuan Style

Thu, 21 Jan 2010 13:32:23 -0500

Tofu (Japanese name for Bean Curd, Chinese name dou fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste see notes below. -- posted by Skipper/Sy

Ginger Soba Noodles

Mon, 25 Jan 2010 11:40:26 -0500

This is a delicious cold salad inspired by the sesame noodles served at my favorite deli. It can be served as a side dish or a healthy, vegan main course. The 4 servings listed are for small main course portions. -- posted by ATouchofZing

Won Tons for Soup - Vegetarian

Mon, 01 Feb 2010 09:55:54 -0500

A vegan adaptation of a Cantonese-American favorite. Not hard to make but takes some time to stuff the wontons. Serve the wontons in a mild, low sodium vegetable broth (chicken flavor if possible). You can double or triple the wontons recipe, lay them out on a cookie sheet, and freeze them, then bag them and take them out to make soup in small quantities. The frozen wontons only take 1 or 2 minutes longer to cook than the fresh. -- posted by Shazzypupp

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