LOVE AND LEMONS TOFU RECIPES

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LEMON TOFU STIR FRY - MIDWEEK MEAL RECIPES



Lemon tofu stir fry - midweek meal recipes image

You can replace the tofu with chicken, if you prefer, in this quick and simple lemon stir fry. For more stir fry recipes visit Goodhousekeeping.co.uk

Provided by The Good Housekeeping Cookery Team

Categories     dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

396 g

block firm tofu (not silken) - we used Cauldron

7 tbsp.

cornflour

3 tbsp.

rapeseed oil

bunch spring onions, sliced

5cm (2in) piece fresh root ginger, grated

2

garlic cloves, chopped

600 g

(1lb 5oz) stir-fry vegetable mix

2

juice 2 lemons

3 tbsp.

mirin or sweet sherry

11/2 tsp sugar

Steps:

  • Dry tofu well on kitchen paper. Cut into 2cm (3/4in) cubes, dry again. Coat tofu in 6tbsp of  the cornflour. Season.

    Heat half oil in a large wok or frying pan over medium heat. Fry tofu for 5-8min, turning, until golden. Remove to a board with a slotted spoon and cover with foil to keep warm.

    Add remaining oil to wok/pan and stir-fry spring onions, ginger, garlic and vegetables for 5min. Remove from heat.

TOFU BUDDHA BOWL WITH GINGER-SOY DRESSING | LEMONS + ANCHOVIES



Tofu Buddha Bowl with Ginger-Soy Dressing | Lemons + Anchovies image

Customize the ingredients in this Buddha Bowl to make it your own then top it with the zesty ginger-soy dressing. It's healthy and satisfying!

Provided by Lemons & Anchovies

Categories     Salad

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 2

Number Of Ingredients 17

**For the Salad***
1/2 block firm tofu (drained and grated using a box grater, using the largest hole)
Cooked barley (cook according to package directions. Feel free to use any grain: brown rice, quinoa, etc)
1 carrot (peeled and shaved into ribbons)
1 zucchini (peeled and shaved into ribbons)
Red cabbage (sliced thinly)
Mixed greens
Sliced avocado
1-2 teaspoons hoisin sauce for the barley (optional)
***For the Dressing***
2 tablespoons grated fresh ginger (I use a Microplane grater)
2 cloves garlic (minced)
5 tablespoons rice vinegar
2 tablespoons sweet soy sauce
1 tablespoon regular soy sauce
2 tablespoons sesame oil
1/4 cup + 2 tablespoons vegetable oil

Steps:

  • To prepare the dressing: Blend all the ingredients together until smooth. Set aside. (Makes 1 cup).
  • To prepare the salad: I like for the barley and tofu to be a bit warm when I serve them so I heat them up. The cooked barley can be served plain but I like to add a little flavor by tossing it in some hoisin sauce. Combine the hoisin sauce and barley in a bowl and set aside.
  • Assemble the mixed greens on a plate. Top with the red cabbage then the barley and tofu. Arrange the zucchini and carrot ribbons along the perimeter of the bowl. Drizzle with the dressing and serve.

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