PAN FRIED TOFU

PAN FRIED TOFU

Ingredients:

• 1 block of firm or extra-firm tofu

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

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil (for frying)

• Optional: garlic powder, ginger powder, chili flakes, or any other seasoning of your choice

Instructions:

1. Start by pressing the tofu to remove excess water. Place the block of tofu between two paper towels or clean kitchen towels, and then place a heavy object on top (like a cast-iron skillet or a couple of heavy books). Let it press for about 15-30 minutes. This step helps the tofu absorb flavors better and improves its texture when frying.

2. Once the tofu is pressed, cut it into cubes, slices, or triangles, depending on your preference.

3. In a shallow dish, mix together the soy sauce, sesame oil, and any additional seasonings you'd like to use.

4. Heat the vegetable oil in a large skillet over medium-high heat.

5. Dip each piece of tofu into the soy sauce mixture, making sure to coat it evenly.

6. Carefully place the tofu in the hot skillet, making sure not to overcrowd the pan. Fry the tofu for about 2-3 minutes on each side, or until golden brown and crispy.

7. Once the tofu is cooked to your desired crispiness, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

8. Serve the pan-fried tofu hot as a main dish, appetizer, or as a protein topping for salads, stir-fries, or noodles.

SHEET PAN LEMON TOFU AND BEANS

Ingredients:

• 1 block of extra-firm tofu, pressed and cut into cubes

• 1 can of white beans (such as cannellini or Great Northern beans), drained and rinsed

• 1 lemon, thinly sliced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Optional: red pepper flakes for heat, fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.

2. In a large mixing bowl, combine the tofu cubes, drained white beans, minced garlic, olive oil, dried thyme, salt, and pepper. Toss everything together until the tofu and beans are evenly coated with the seasonings.

3. Spread the tofu and bean mixture out in a single layer on the prepared baking sheet.

4. Arrange the lemon slices on top of the tofu and beans, tucking them in between the pieces.

5. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tofu is golden brown and slightly crispy around the edges.

6. Once cooked, remove the baking sheet from the oven and let the tofu and beans cool slightly before serving.

7. Garnish with red pepper flakes and fresh parsley if desired.

8. Serve the sheet pan lemon tofu and beans hot as a main dish or as a side dish alongside steamed vegetables or a fresh salad.

TOFU SOUP

Ingredients:

• 1 block of firm tofu, cubed

• 4 cups vegetable broth or water

• 2 cloves garlic, minced

• 1 small onion, diced

• 1 carrot, sliced

• 1 cup sliced mushrooms (such as shiitake or button mushrooms)

• 2 green onions, chopped

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• Salt and pepper to taste

• Optional: sliced chili pepper for heat, chopped cilantro for garnish

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the minced garlic and diced onion, sauté until fragrant and translucent.

2. Add the vegetable broth or water to the pot and bring it to a simmer.

3. Once simmering, add the sliced carrots and mushrooms to the pot. Let them cook for about 5-7 minutes until they begin to soften.

4. Add the cubed tofu to the pot and let it simmer for another 5 minutes to heat through.

5. Stir in the soy sauce and sesame oil. Taste the soup and adjust seasoning with salt and pepper as needed.

6. Finally, add the chopped green onions to the soup just before serving.

7. Optionally, garnish with sliced chili pepper for heat and chopped cilantro for freshness.

Enjoy your warm and comforting tofu soup!