Beancurd and Beansprout Spicy Salad

Marinade for tofu:

1/2 cup soy sauce

1/3 cup pineapple juice

1/4 brown sugar

1 tablespoon sriracha or other hot sauce

1 teaspoon minced garlic

1 teaspoon grated ginger

300 grams/10 ounces tofu, cut into thin rectangles, pressed and patted to dry

Canola oil for frying

1 cucumber, grated

1 red bell pepper, cut into fine strips
200 grams/7 ounces beansprouts
1 garlic clove, thinly sliced
1-2 green chilies, thinly sliced
Juice of 1 lime
125 grams/4 ounces shelled skinned peanuts, dry-roasted in a pan and then chopped
Handful of cilantro leaves, chopped

Mix together the marinade ingredients. Add the tofu and marinate for about 30 minutes (or longer if you want). When tofu is removed from marinade, reserve 3 tablespoons of the marinade for the dressing.

Heat oil in a pan either to pan-fry or to deep-fry the tofu. Fry until it is fairly crispy and browned. Allow tofu to cool.

Combine grated cucumber, bell pepper strips, and beansprouts in a salad bowl.

Using about a tablespoon of the frying oil, fry the garlic and chilies for a few minutes, until the garlic is slightly browned. Add the lime juice and the reserved 3 tablespoons of tofu marinade. Stir until the dressing ingredients are combined. Remove from heat.

Add the fried tofu to the salad. Add the dressing and mix. Sprinkle with the crushed peanuts and chopped cilantro leaves.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott, with some changes

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

For roasted brussels sprouts:
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
 
For baked tofu:
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
 
For spicy honey-sesame glaze:
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
 
Cooked basmati rice
 
For garnish:
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
 
Position your oven racks in the lower third and upper third of the oven.  Heat oven to 400 F.  Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking).
 
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.  Line a cutting board with a tea towel or paper towels, then arrange the tofu in an even layer on top.  Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
 
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
 
Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
 
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack.  Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
 
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
 
To assemble: Divide the rice onto four plates. Top each plate with Brussels sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
 
Serves 4.
 
From Cookie and Kate blog (glazed brussels sprouts adapted from Greens and Chocolate blog, tofu adapted from The Kitchn blog)
 
NOTES:  Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
 
Can substitute maple syrup for the honey.
 
This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten-free.

Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.

Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Caramelized Tofu with Brussels Sprouts

7-8 ounces extra-firm tofu cut into thin 1-inch segments
A couple pinches of fine-grain sea salt
A couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup peanuts, toasted and chopped
3 tablespoons natural cane sugar or brown sugar
1/2 pound brussels sprouts, washed and cut into 1/8-inch wide ribbons
 
Cook the tofu strips in large hot skillet with a bit of salt and a splash of oil.  Sauté until slightly golden, about 4 minutes.  Add the garlic and peanuts, and cook for another minute.  Stir in sugar.  Cook for another couple of minutes.  Remove from heat.  Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
 
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.  When the pan is nice and hot, stir in the shredded brussels sprouts.  Cook for 2-3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
 
Serves 4.
 
From 101Cookbooks.com

Autumn Ramen

1 pound mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about 1/2-inch thick
4 ounces Brussels sprouts (8 to 10), trimmed, and halved if large
2 tablespoons vegetable oil
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1 cup unflavored, good-quality soy milk
3 tablespoons light-colored miso paste
1 1/2 quarts Vegetarian Dashi

8 ounces dried or 12 ounces fresh Ramen Noodles
14 ounces firm tofu, blotted dry and cut into 3/4-inch cubes
1 cup tender sprouts, shoots, or microgreens

Heat oven to 425 F.

Drizzle the mushrooms and Brussels sprouts with oil and sprinkle with 1/2 teaspoon of the salt, the black pepper, and the red pepper flakes.  Toss until well-coated.  Roast in oven for 20 to 30 minutes, stirring periodically, until mushrooms and Brussels sprouts are tender and crispy around the edges.

In a large saucepan, combine the soy milk and miso.  Puree with an immersion blender until smooth.  Add the dashi to the saucepan.  Bring to a bare simmer.  Stir in the remaining 1/2 teaspoon salt, or add more to taste.

Meanwhile, bring a large saucepan of water to a boil and salt it generously.  Add the noodles, in a strainer basket or pasta insert if you have one, and cook until tender, usually about 4 to 7 minutes for dried, or 60 to 90 seconds for fresh.  Lift the noodles out, reserving the cooking water, and rinse the noodles thoroughly under cold running water to remove excess starch.  Quickly dunk them back into the cooking water to reheat.  Divide among bowls.

Divide the roasted mushrooms and Brussels sprouts and the tofu over the noodles.  Ladle the hot broth over each serving and top with sprouts.

Serves 4.

From Bowl by Lukas Volger, with a few changes

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Red Curry Wonton Soup with Zucchini Noodles

1 tablespoon canola or vegetable oil

1/2 cup diced onions

1 tablespoon minced ginger

2 cloves garlic, minced

1 or 2 Thai chilies, sliced (optional)

2 tablespoons red curry paste

2 teaspoons sugar (or maple syrup, honey or agave)

4 cups vegetable broth (or chicken broth)

1 teaspoon kosher salt

3/4 cup full-fat coconut milk

1 1/2 pounds zucchini, spiralized

Tofu wontons:

14 ounce package of firm tofu

1 tablespoon canola or vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 cup corn kernels

1/2 cup peas

2 scallions, sliced

1/2 teaspoon kosher salt

1/4 cup chopped Thai basil (or regular basil)

1 1/2 tablespoons soy sauce

35 to 40 square dumpling wrappers (medium thickness)

Garnish:

sliced scallions

Thai basil

Prepare the broth:

Heat the 1 tablespoon of oil in a pot. Add the onions and cook them for 2 to 3 minutes.  Next, add the minced ginger, garlic, and chilies (if using) and cook for about 30 seconds, stirring constantly.  Add the red curry paste and sugar and stir to combine.

Add the broth and 1 teaspoon salt, cover the pot, and bring the broth to boil.  Reduce the heat to a simmer and swirl in the coconut milk.  Let the broth simmer for about 10 minutes, covered.  Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.

Make the dumplings:

Drain the tofu and wrap the tofu around a layer of paper towels.  Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates.  Let it sit for 15 to 20 minutes.  Remove the paper towels and transfer the tofu to a bowl.

Using your hands, squeeze the tofu until you get a soft mush.  Set the tofu aside.

Heat 1 tablespoon of oil in a large pan.  Add the minced ginger and garlic and cook for 30 seconds, stirring constantly.  Add the corn, peas, scallions, and 1/2 teaspoon of salt to the pan, and cook for 2 to 3 minutes.  Remove the pan from heat.  Let the vegetables cool for 5 minutes

Add the vegetables, chopped basil, and soy sauce to the bowl with the tofu.  Stir to combine all the ingredients.  Taste to see if the filling has been seasoned to your liking.

Get your dumpling-making station set up.  Take the wrappers out of the packaging.  Have a small bowl filled with water, a large baking sheet, and 2 kitchen or linen towels ready.  The wrappers and the dumplings dry out pretty quickly.  Use one towel to cover the wrappers and another large towel to cover the finished dumplings.

Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers.  Spoon about 2 teaspoons to 1 tablespoon of filling into the center of the wrapper.  If you can fit more filling into the dumpling, great!  Seal the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape.  Press down on the sides to get rid of any air pockets and to make sure that the dumpling is sealed – you don’t want the filling to release while they’re cooking.

Lightly wet one of the base corners of the folded triangle, and fold the dumpling in half so that the other base corner overlaps the wet corner.  Repeat until you have all the dumplings filled.

Cook the dumplings & serve:

Bring the red curry broth to a simmer again.  Turn off the heat and add the zucchini noodles.  The noodles should soften in several minutes.

Bring a big pot of water to boil.  Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes.  All the dumplings should float to the top.  Transfer the cooked dumplings to the pot with the red curry broth.  Cook the remaining dumplings or freeze them.

Scoop the dumplings and zucchini noodles into bowls.  Ladle some broth over the dumplings and noodles.  Garnish with sliced scallions and more Thai basil, if desired.

Serves 4.

From HealthyNibblesandBits.com

Black Bean Tofu Tacos

1 1/4 pound (625 grams) ripe tomatoes, cored and cut horizontally
4 garlic cloves, unpeeled
1 jalapeno pepper
1 large white onion, thinly sliced
2 tablespoons olive oil
2 1/2 teaspoons oregano
1 1/4 teaspoon cumin seeds, lightly crushed
2 teaspoons unrefined cane sugar
1 teaspoon salt
2 to 2 1/2 cups (330 to 400 grams) cooked black beans
1/2 to 2/3 pound (300 grams) firm tofu, pressed dry and cut into 1/2-inch cubes
1 to 2 ripe avocados
8 small- or medium-sized whole wheat tortillas

Heat broiler with rack set 5 to 6 inches from the heat.  Set the tomatoes, skin side up, on a baking pan.  Broil until the tomatoes are slightly charred and the skins are wrinkled and peeling off, 3 to 5 minutes.  When cooled, pull off the skins.  Coarsely chop the tomatoes, saving the juice.

In a medium-size cast iron skillet set over medium heat, dry-roast the garlic and jalapeno, turning until the garlic skins are browned in spots, 5 to 7 minutes, and the pepper is blistered and soft, 10 to 15 minutes.  When cooled, peel the garlic and smash into a paste or coarsely chop.  Stem and seed the pepper, and coarsely chop it.

In the same pan over medium heat, saute the onion in the olive oil until very soft and lightly browned, 7 to 9 minutes.  Add the toasted garlic and pepper, and the oregano, cumin seeds, sugar, and salt to the onion.  Cook, stirring, for 1 minute.  Add the cooked beans and the chopped tomatoes with their juices.  Cook, stirring often, until the mixture begins to thicken slightly.  If you like, mash some of the beans in the pan.  

Fold in the tofu cubes and reduce the heat to medium-low.  Simmer the bean filling for a few minutes before serving.

Peel and mash the avocados.  To make tacos, warm the tortillas.  Spread a tablespoon or so of mashed avocado over each tortilla.  Top with the black bean filling and salsa to taste.  Roll up and eat.

Makes 8 tacos; serves 4.

From The Bold Vegetarian Chef by Ken Charney

Vegetarian Egg Drop Soup with Tofu and Spinach

8 cups plus 1 cup low-sodium vegetable stock

3 cups sliced shiitake mushrooms

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 14-ounce box firm tofu, drained, rinsed, cubed or cut into 1-inch by ½-inch strips

6 cups baby spinach, stems removed, roughly cut into ½-inch strips

1/4 cup cornstarch

7 large egg whites, or 4 large eggs, whisked

2 scallions, chopped into ¼-inch pieces

Bring 8 cups stock to boil in a large saucepan over high heat.  Add the mushrooms, salt, and pepper, and cook over medium heat until the mushrooms are completely cooked, shrunken, and soggy, 4 to 5 minutes.  Stir in the tofu and spinach and cook for until the spinach is completely wilted, 2 to 3 minutes.

Whisk remaining 1 cup stock and the cornstarch in a small bowl, then drizzle into the soup, whisking constantly.

Slowly stir the soup in a circle, to create a whirlpool, and carefully drizzle in the eggs, stirring constantly.  They will turn into shreds.

Cook for 1 minute, stirring constantly.  Serve hot, garnished with scallions.

From The Weiser Kitchen blog

Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop

Massaman Curry with Sweet Potato, Tofu, and Peanuts

1 large sweet potato (about 8 to 10 ounces), peeled and chopped into 1/2-inch cubes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce

Steam the potato over boiling water just until tender, about 5 to 6 minutes.  Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden.  Set both potato and tofu aside.

Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk.  Set the pot over medium-high heat.  Stir in the curry paste until blended and bring to a low boil.  Cook, stirring constantly, for 2 minutes.  Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth.  Cook for 2 minutes, stirring often.  Add the peanuts and sugar and stir until the sugar is dissolved and blended.  Add the soy sauce and cook for 30 seconds.  Remove from heat and stir in the fish sauce.

Serve with steamed rice.

Serves 4.


From True Thai by Victor Sodsook, with minor changes

Otsu Noodles

Sauce:
1/4 cup tahini
2 tablespoons tamari or other soy sauce
1 tablespoon sweet soy sauce or 2 teaspoons sugar
2 teaspoons rice vinegar
Juice and grated zest from half a lemon (or lime)
1-inch piece fresh ginger, peeled and grated
1 teaspoon sriracha or 1/2 teaspoon cayenne pepper
Freshly ground black pepper

Noodles:
9 ounces plain buckwheat soba noodles
2 tablespoons vegetable oil
8 ounces extra-firm tofu
1/3 cup toasted sesame seeds
1 English cucumber, cut into 1/2-inch cubes
2 scallions, white and light green parts only, thinly sliced
Flaky sea salt
Freshly ground black pepper

For the sauce:
Combine tahini, tamari, sweet soy sauce, vinegar, ginger, sriracha, and pepper, in a small bowl and whisk until smooth.

For the noodles:
Prepare the noodles according to the package directions, typically by boiling for about 4 minutes.  Rinse in cool water and drain.

Heat 2 tablespoons oil in a skillet over high heat. Slice the tofu into approximately 2x1x3/4-inch rectangles, dry thoroughly with a paper towel, and saute in a single layer until nicely browned onboth sides, about 5 minutes total.

Taste and adjust the sauce; thin with a little cool water if necessary to create a fairly liquid texture.

In a large bowl, toss together the noodles, sauce (reserving 2 tablespoons), sesame seeds (reserving 1 tablespoon), cucumber and tofu.  To serve, top with (in order) the reserved sauce, the scallions, the remaining sesame seeds, a few pinches of seasalt, and a grind of black pepper.

Serves 4.


From Herbivoracious by Michael Natkin, with minor changes