Archive for category Tofu

Garlic Tofu with Snow Peas

Here’s What You Need: 

1 package (19 oz.) regular tofu
non-stick cooking spray
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a handful of snow peas, trimmed
3 tablespoons low sodium soy sauce, preferably Kikkoman
black pepper to taste

Here’s How: 

Drain Tofu and place tofu in two layers of paper towel to drain excess water in it for at least 20 minutes. Cut into bite size pieces.

Spay skillet with a non-stick cooking spray  over  medium high heat. Fry tofu until it becomes light brown on all sides. Scoop out tofu and set aside.

Using the same skillet heat olive oil and saute garlic for 2 minutes or until it becomes light golden brown. Add the snow peas and stir-fry for 2 minutes then add the fried tofu, soy sauce and continue stir-frying until the tofu has absorb some of the soy sauce. Season with black pepper. Serve hot.


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Asian Noodle Salad with Sesame Tofu

Here’s What You Need:


1 box of Thin Spaghetti noodles

2 medium carrots, peeled and sliced into thin, 2-inch sticks

1 cups frozen edamame, thawed and shelled

1 bunch scallions, chopped (about 3-4 stalks)

1/2 cup fresh cilantro, finely chopped

5 tablespoons lite soy sauce

2 tablespoon honey

2 teaspoon rice vinegar

1/3 cup sesame seeds

3-4 tablespoon oil

1 (14-ounce) block regular tofu, drained


1/4 cup lite soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoons honey

2 teaspoons peeled and grated fresh ginger

1 garlic clove, minced

1/2 teaspoon red pepper flakes

salt and pepper to taste

Here’s How:

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top face up, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.

2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, edamame, scallions, and cilantro, and toss once more.

3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 more minute. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.

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