This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.
1 (12- to 14-ounce) block of tofu (firm or extra firm)
1 lb of broccoli cut into florets
1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice (or orange juice)
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)
1 tablespoon sweet chili sauce or sriracha
Preheat over to 425.
Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.
Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.
Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.
I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.
In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.
1/2 lb pork belly, cut into 1/2-inch pieces
1 lb jar kimchi, drained, 1/4 c liquid reserved
1/2 onion, thinly sliced
8 oz shiitake mushrooms, thinly sliced
2 tbsp gochujang
1 tbsp gochugaru
1 bag baby spinach
One 14-ounce container silken tofu
Steamed short-grain rice, for serving
In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.
Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.
1 – 16 oz extra firm tofu, sliced into thin strips
8 oz shiitake Mushrooms, sliced thin
8 oz crimini Mushrooms, sliced thin
4 oz Pancetta, cubed
4 scallions, sliced thin
1 bag baby spinach
1/4 c stock – chicken or veggie
2 1/2 tsp soy sauce
2 tsp mirin
Chives sliced thin
Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.
Combine stock, soy sauce and mirin.
Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.
This one is a quick meal – just be sure to marinate your Tofu.
1 package of firm tofu, patted dry and cut into 8 pieces 1/2 c soy sauce 1/4 c sriracha sauce 1 jalapeño 1/3 c cilantro 6 cloves garlic 1 chuck of ginger, peeled Peanut oil 5 oz baby kale and spinach Olive oil Salt Scallions, sliced thin Jalapeño sliced thin Rice noodles cooked, drained and tossed with toasted sesame oil Roasted peanuts
Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.
In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.
Toss kale and spinach with a little olive oil abs salt.
Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.