SILKEN TOFU RECIPES | BBC GOOD FOOD
Use up a block of silken tofu with our easy recipes. It's great for vegan breakfasts like smoothies and pancakes or dinners with noodles and rice.
Provided by Good Food team
Number Of Ingredients 1
TOFU RECIPES | BBC GOOD FOOD
Tofu makes a great veggie alternative in stir-fries, soups, curries and more. This soy-based staple is high in protein, adds a texture to meals and works well with spices
Provided by Good Food team
Number Of Ingredients 1
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MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 184 calories per serving
- Pour the stock into a pan and bring to the boil.
- Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
- Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
- Stir in the miso paste and a good splash of soy sauce to taste.
- Add the tofu and let it stand for a few minutes before serving.
TOFU AND KIMCHI STEW RECIPE | BON APPéTIT
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Reviews 4.8
- Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.
VEGAN PUMPKIN PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 5 hours 45 minutes
Category dessert
Calories 320 calorie per serving
- Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
SALT AND PEPPER TOFU RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Put the tofu between two pieces of kitchen paper and place a plate on top. Stand for about 10 minutes to press and remove excess moisture. Cut the tofu into 5cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil to 175C.
2. Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.
3. Heat a wok over medium heat and add about 1 tbsp of oil (I prefer to use fresh oil for this, but you can use the frying oil if you like). Add the garlic, chilli and spring onions and fry until fragrant, about 30 seconds. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate and serve.
Also try: Stir-fried cauliflower with Sichuan pepper
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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