Mushroom and Noodle Stir-Fry

Ingredients

• 8 ounces Japanese curly noodles or instant ramen
• 3/4 cup veggie stock
  
• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing or dry sherry
• 2 teaspoons Asian sesame oil
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 3 large garlic cloves, thinly sliced
• 2 large eggs, beaten
• 1 package firm tofu
  
• Kosher salt and freshly ground pepper
• 10 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 heads baby bok choy, sliced crosswise 1/4 inch thick

Directions

1. Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
2. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the tofu with salt and pepper. Add the tofu to the skillet and stir-fry over moderately high heat until browned, about 3 minutes. Transfer the tofu to the plate with the garlic and egg.
3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, tofu and any accumulated juices and cook, tossing until heated through, 1 minute. Transfer to bowls and serve.

Source

Fried Tofu with Spicy Ginger-Sesame Sauce

Ingredients

1. 2 1/2 tablespoons soy sauce
2. 1 tablespoon sugar
3. 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
4. 1 large garlic clove, very finely chopped
5. 1/2 tablespoon toasted sesame oil
6. 2 teaspoons finely grated fresh ginger
7. 1 teaspoon toasted sesame seeds
8. One 14-ounce container firm tofu
9. Vegetable oil, for frying
10. 1 scallion, thinly sliced
11. Steamed rice, for serving

Directions

1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

Source

Tofu, Green Beans, and Cashews

Ingredients (Yield: 4 servings)

• 2 teaspoons vegetable oil
• 1 package (9 oz.) frozen French cut green beans,
• thawed and drained
• 3 tablespoons Kikkoman Stir-Fry Sauce
• 1 teaspoon Oriental sesame oil
• 1/2 block tofu, drained and cut into 1/2-inch cubes
• 1/2 cup roasted cashews

Instructions

1. Heat oil in wok or large skillet over medium-high heat. Add green beans; stir-fry 3 minutes, or until beans are tender yet crisp.
2. Add stir-fry sauce and sesame oil. Reduce heat to medium; add tofu and cook, stirring, until beans and tofu are coated with sauce.
3. Add cashews and toss to combine.

Source

Tofu Stack Up

Ingredients

• 2 ears fresh sweet corn
• 2 12- to 16-oz. pkg. firm or extra firm tofu, drained
• 1/3 cup yellow cornmeal
• 2 tsp. chili powder
• 1/2 tsp. salt
• 3 to 4 Tbsp. olive oil
• 1 medium red sweet pepper, seeded and sliced
• 2 medium green tomatoes, sliced
• Lime wedges
• Fresh cilantro leaves (optional)

Directions

1. In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into 4 slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves. Makes 4 servings.

source

Lettuce wrap spring rolls

Ingredients
2 big Napa cabbage leaves
2 oz.pomegranate juice
8 oz.extra firm cubed tofu
2 oz.chopped mango
4 oz.chopped avocado
2 oz.pea sprouts
A few sprigs of cilantro
Salt and pepper

Directions
1. Blanch cabbage
2. Reduce pomegranate juice in saucepan on low, about 5 minutes, until syrupy.
3. In the center of each cabbage leaf, place tofu, mango, avocado, sprouts, and cilantro. Drizzle with pomegranate syrup and season with salt and pepper to taste. Roll leaves tightly.