CRISPY TOFU

CRISPY TOFU

Ingredients:

• 1 block of firm or extra-firm tofu

• 2 tablespoons cornstarch or arrowroot powder

• 2 tablespoons soy sauce or tamari (for a gluten-free option)

• 1 tablespoon vegetable oil for frying

• Optional seasonings: garlic powder, onion powder, paprika, or any other spices you like

Instructions:

1. Drain the tofu: Remove the tofu from its packaging and drain any excess liquid. You can do this by wrapping the tofu block in paper towels or a clean kitchen towel and gently pressing down to absorb the moisture. You can also use a tofu press if you have one.

2. Cut the tofu: Slice the tofu block into cubes or rectangles, depending on your preference. Try to make the pieces evenly sized so they cook at the same rate.

3. Coat the tofu: In a shallow bowl or plate, combine the cornstarch or arrowroot powder with any desired seasonings. Dredge each tofu piece in the mixture, making sure to coat all sides evenly.

4. Heat the oil: In a large non-stick skillet or frying pan, heat the vegetable oil over medium-high heat until hot but not smoking.

5. Fry the tofu: Carefully add the coated tofu pieces to the hot oil, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to work in batches depending on the size of your pan.

6. Drain excess oil: Once the tofu is crispy and golden, transfer it to a plate lined with paper towels to drain any excess oil.

7. Serve: Serve the crispy tofu hot, with your favorite dipping sauce or as part of a larger meal.

TOFU NOODLE SOUP 

Ingredients:

• 1 block of firm tofu, drained and cubed

• 4 cups vegetable broth or vegetable stock

• 2 cups water

• 2 cloves garlic, minced

• 1 small onion, diced

• 1 carrot, sliced

• 1 stalk celery, sliced

• 1 cup sliced mushrooms (optional)

• 2 cups chopped leafy greens (such as spinach, kale, or bok choy)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 teaspoon grated ginger (optional)

• Salt and pepper to taste

• Cooked noodles of your choice (such as udon, rice noodles, or soba noodles)

• Optional toppings: sliced green onions, cilantro, sesame seeds, chili flakes, lime wedges

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the minced garlic and diced onion and sauté until fragrant and softened, about 2-3 minutes.

2. Add the vegetable broth, water, soy sauce or tamari, and grated ginger (if using) to the pot. Bring the broth to a simmer.

3. Once the broth is simmering, add the sliced carrots, celery, and mushrooms (if using) to the pot. Simmer for about 5-7 minutes, or until the vegetables are tender.

4. Add the cubed tofu and chopped leafy greens to the pot and simmer for another 2-3 minutes, until the tofu is heated through and the greens are wilted.

5. Stir in the rice vinegar or apple cider vinegar, and season the soup with salt and pepper to taste.

6. To serve, divide the cooked noodles among serving bowls and ladle the hot soup over the noodles.

7. Garnish each bowl with your choice of toppings, such as sliced green onions, cilantro, sesame seeds, chili flakes, or a squeeze of lime juice.

TOFU NOODLE BOWLS

Ingredients:

• 1 block of firm tofu, drained and cubed

• 8 oz noodles of your choice (such as udon, rice noodles, soba noodles, or spaghetti)

• 2 cups mixed vegetables, chopped (such as bell peppers, broccoli, carrots, snap peas, mushrooms, etc.)

• 2 tablespoons vegetable oil, divided

• Salt and pepper to taste

• Optional toppings: sliced green onions, sesame seeds, chopped peanuts, cilantro, lime wedges

For the sauce:

• 1/4 cup soy sauce or tamari

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon maple syrup or honey

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1 tablespoon cornstarch or arrowroot powder

• 1/4 cup water

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.

2. In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu to the skillet and season with salt and pepper. Cook the tofu, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

4. In the same skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the mixed vegetables to the skillet and stir-fry until tender-crisp, about 5-7 minutes.

5. Return the cooked noodles and tofu to the skillet with the vegetables. Pour the sauce over the noodles, tofu, and vegetables, and toss everything together until well coated. Cook for another 2-3 minutes, or until the sauce has thickened slightly and everything is heated through.

6. Divide the tofu noodle mixture among serving bowls. Garnish each bowl with your choice of toppings, such as sliced green onions, sesame seeds, chopped peanuts, cilantro, or lime wedges.