1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
2 cups snow peas, trimmed, cut into 2-inch pieces
1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
1 tablespoon mirin (we used Sun Luck Mirin)
1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)
Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).
*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.
Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).
This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !
This recipe came from “Vegan Yum Yum”.
We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.
1/3 cup olive oil (we used Colavita extra-virgin olive oil)
1/3 cup fresh lemon juice
2 garlic cloves, crushed
1 teaspoon salt (we used table salt)
1/2 teaspoon dried oregano
Slice the tofu into 1/2-inch cubes* and put the cubes in a shallow container (we used a 2-cup container). Add the remaining ingredients to the container, tossing to combine and to make sure all of the tofu is coated in the marinade.
Place the container in the fridge for 30 minutes, turning the tofu after 15 minutes. Once the 30 minutes has passed, the tofu is ready to be taken out of the marinade and used in recipes ! If you have leftovers, just put the tofu back in the marinade, covering it tightly and leaving it in the fridge for up to 3 days.
*We cut the tofu into 1/2-inch wide slabs before pressing and draining it. We then cut it into 1/2-inch cubes afterwards.
This tofeta was scrumptious ! The lemon and oregano tastes so good together in this that we could easily just snack on the tofu, no recipes calling for feta necessary ! The texture surprisingly reminded us of room temp. Monterey Jack cheese. We needed a recipe to try this out with so we chose the Chipotle-Lime Cauliflower Tacos (the recipe called for using feta or queso fresco). The tofeta tasted fantastic with it ! We hope you enjoy this as much as we did !
This recipe came from “vegan on the cheap”.
We weren’t paid in any form to promote Colavita or “vegan on the cheap”.
1 pound firm or extra-firm tofu, drained* (we used firm tofu)
½ teaspoon turmeric
1 teaspoon paprika (we used smoked paprika)
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon sea salt
2 to 3 handfuls baby spinach (about 2 cups) (we went with the 2 cup measurement)
1/3 cup nutritional yeast
Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, toss in the minced shallot, stirring for a minute. Add the mushrooms and garlic to the skillet, continuing to stir constantly for another minute.
Take the tofu and crumble it into the skillet (the tofu should be crumbled into a small or medium size). Once all the crumbled tofu is in the skillet, add the following ingredients to the skillet, stirring until the tofu is coated in these ingredients: paprika, turmeric, thyme , cumin, Italian seasoning, red pepper flakes, and the salt.
Continue stirring for another 5 to 10 minutes or until the tofu has reached your desired texture.
Add the spinach into the skillet, stirring just long enough for the spinach to get wilted (they say this will take between 2 to 3 minutes). Turn the heat off and add in the nutritional yeast, stirring until it’s equally distributed throughout the dish. Serve immediately.
*When you drain your tofu, make sure to leave a little bit more water in the tofu than you normally would. This extra water is supposed to help the tofu absorb the flavors from the herbs, spices and seasoning.
This is going in our favorites, it tasted that good ! You definitely get some heat in this but you also taste a cheesy flavor in this thanks to the nutritional yeast. This was filling, delicious and will definitely be something we make again in the future for breakfast ! Hope y’all will enjoy this as much as we did !
This recipe came from the cookbook “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook.
Zest of 1 medium orange (we got 2 teaspoons of zest from our orange)
2 tablespoons orange juice
3 tablespoons lemon juice
½ cup rice wine vinegar
3 tablespoons light soy sauce (we used reduced-sodium soy sauce)
¾ cup brown sugar (we used light brown sugar)
¼ teaspoon red pepper flakes
½ teaspoon grated ginger
1 clove garlic, crushed (we used a big garlic clove)
2 tablespoons cornstarch
½ cup flour (we used all-purpose flour)
1 teaspoon salt (we used table salt)
½ teaspoon black pepper (we used freshly ground black pepper)
1 (16-ounce) package firm tofu, drained and cut into 1″ pieces (we used a 14-ounce package and cut them into 3/4″ pieces)
Oil (for frying) (we used peanut oil)
2 green onions, chopped on the diagonal
Add the following ingredients to a medium saucepan, stirring to combine: 1 cup water, orange zest, orange juice, lemon juice, vinegar, soy sauce, brown sugar, pepper flakes, ginger, and garlic. Turn the heat up high enough so that the mixture comes to a boil, stirring occasionally during that time.
Whisk the cornstarch and remaining water together in a small bowl, pouring the mixture into the saucepan afterwards. Once the sauce is boiling again, turn the heat down to medium-low and let it cook for 5 minutes* or until the sauce has thickened, taking the saucepan off the heat afterwards.
Take a shallow dish out and mix the flour, salt, and pepper together in it. Add the tofu to the dish, tossing to coat.
Pour around two tablespoons (we used 3) of oil into a large sauté pan, setting the heat to medium-high. Cook the tofu in batches, making sure each batch is golden and very crispy before taking it out and placing it on a paper towel-lined plate.
Once all the tofu’s been cooked, add it and the green onions** to the sauce, tossing the tofu to coat, serving immediately.
Supposed to serve 4 but only made 2 servings for us.
*We lost track of how long we cooked our sauce but we know that it reduced down to 2 cups.
**We never mixed the green onions into the sauce, we just sprinkled the green onions over the tofu afterwards.
This orange sauce tastes so good you’ll want to drink it up ! The tofu does lose it’s crispiness after tossing it in the sauce but you still get a little bite from the green onion. If you’re not a fan of green onions, you can omit them and still love eating this dish thanks to the sauce. The orange sauce is sweet, tangy, a little spicy and you can still taste the orange even with all the other ingredients combined. We enjoyed the sauce so much, we’re already thinking of other possible ways to use it !
This recipe came from “Vegan Junk Food”.
We weren’t paid in any form to promote “Vegan Junk Food”.
1 Fresno chile, thinly sliced (we used two serrano peppers)
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. mirin (we measured out 2 tablespoons after mixing together 2 tablespoons of unseasoned rice vinegar and 1 teaspoon of sugar)
2 Tbsp. Sriracha or gochujang (Korean hot pepper paste) (we used sriracha)
2 Tbsps. unseasoned rice vinegar
2 tsp. toasted sesame oil
1 tsp. finely grated fresh ginger
Take a paper plate out and cover the plate with paper towels. Spread out the tofu slices across the paper towels so that they’re on a single layer, placing additional paper towels over the top of the tofu. Take your hands* and press down on the tofu, hard enough to press water out of the tofu but not so hard that you make the tofu fall apart.
Take a large skillet out (we used a nonstick skillet but when possible, the original recipe suggests using a cast-iron skillet) and pour the vegetable oil in. Once the oil’s hot, lay the tofu slices down in the skillet for somewhere between seven to ten minutes or however long it takes for your tofu to get browned (it took us somewhere between 7 to 8 minutes), flipping the tofu once during that time. Once the browning’s complete, remove the tofu from the skillet and put it on a plate where it can cool off.
While the tofu’s cooling down, take a medium-sized mixing bowl out and add the remaining ingredients to it, stirring to combine.
Now that the tofu’s cooled down, crumble** the tofu until it’s been broken into small pieces and place it in the mixing bowl with the sauce, stirring the tofu until it’s fully coated in the sauce.
*We placed another cutting board on top of paper towel-covered tofu and placed enough heavy books on top to press the water out of the tofu.
**We decided to just cut the tofu into small cubes rather than crumble it.
This is a flavor game-changer for tofu. Mommy said “this is some freaking delicious shit !”. Don’t get us wrong, the texture still won’t make you believe it’s crumbled meat but it tastes so good that you just don’t care ! There’s a lot of sauce that doesn’t get absorbed by the tofu but honestly, that sauce tasted so good we would’ve been happy to just drink it as is ! This would be great on a salad, mixed in with pasta, used in a sandwich, etc. We hope you love it as much as we did !
2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
1 yellow onion, finely chopped
2 cups thinly sliced carrots
2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
2 cups trimmed and halved green beans
¼ cup chopped fresh cilantro
2 Tbsp. toasted sesame seeds
1 lime, sliced into wedges for garnish
1 cup low-sodium vegetable broth, warmed
3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
4 cloves garlic, minced
1 tsp. peeled and minced ginger
1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
½ tsp. sesame oil (we used toasted sesame oil)
1/8 tsp. ground black pepper (we used fresh ground black pepper)
1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)
Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.
*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.
**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.
This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !
This recipe came from Clean Eating magazine.
We weren’t paid in any form to promote Clean Eating.
16 oz. refrigerated extra-firm water-packed tofu, drained
3 Tbsp. water
2 Tbsp. hoisin sauce (we used this recipe for hoisin sauce)
1 Tbsp. soy sauce or tamari sauce (we used reduced-sodium soy sauce)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (optional) (we used ½ tsp.)
2 Tbsp. vegetable oil
3 cloves garlic, thinly sliced
8 oz. green beans, trimmed and halved lengthwise, and/or snow pea pods, trimmed (we used green beans)
Hot cooked rice or rice noodles (we used brown rice)
Take your tofu and cut it lengthwise into four 1-inch slices. Place the slices between double layers of paper towels, weighing the tofu down (we placed a cutting board over the tofu and then placed enough books on it to press the tofu down) for 10 minutes*. Once the tofu is pressed, cut the slices into 1-inch cubes.
While the tofu is being pressed, take a small mixing bowl out and add the following ingredients to it, stirring to combine: water, hoisin sauce, soy sauce, ginger and crushed red pepper.
Take a 12-inch skillet and pour one tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot, add the tofu into the skillet in a single layer and leave it to cook (no stirring) for 4 to 5 minutes or until it starts to brown (we cooked ours for 4 minutes). Flip the tofu and let it cook without moving for another 4 to 5 minutes or until the tofu looks browned on all sides (it took less than 4 minutes for the other side to get browned). Take the tofu out of the skillet and place it on a plate for the time being.
Pour the remaining oil into the skillet, tossing the garlic into the skillet once the oil’s hot. Stir the garlic around constantly for 30 seconds, adding the green beans in afterwards. Stir the mixture occasionally** for 4 minutes or until the green beans are nearly tender (4 minutes did the job for us). Add the tofu back into the skillet, pouring the sauce in afterwards. Bring the sauce to a boil, stirring so the tofu and green beans get coated in the sauce. Serve immediately with the rice and lime wedges.
*We didn’t measure how long it took to get all the water pressed out of the tofu and we changed out the paper towels when they’d get too wet.
**We didn’t want the garlic to burn so we stirred the green bean and garlic mixture constantly.
We thought this dish tasted good straight from the skillet but it tasted even better once we squeezed some lime juice over it. We think the dish could be improved by doubling the sauce though. It’s just our preference, but we think the green beans would’ve been even better if they’d been halved across rather than lengthwise. Even though there’s a few little tweaks we’d make to this, this is something we’re definitely going to enjoy having again !
We got this recipe from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.