3 oz Boiled rice or pasta or 4 oz Potatoes 4 oz Smoked tofu or 6 oz soft Tofu or 6 oz cooked beans. 1 ts Vegetable oil. Vegetables or salad.
How To make Tofu with Rice.'s Videos
3 SAUCY TOFU RECIPES | Easy Vegan Orange, Ginger Sesame, Sweet & Spicy Tofu + HOW TO COOK TOFU
GET THE FULL RECIPES: ???? orange tofu: ❤️ ginger sesame tofu: (sorry no recipe for the sweet and spicy tofu on my blog ????)
???? MY COOKBOOK 'VEGAN ASIAN':
????????MORE TOFU RECIPES ON MY BLOG:
Hope you enjoy these 3 saucy tofu recipes that are so satisfying and flavourful! I love cooking with tofu because it absorbs flavour really well and is so versatile. I love these with some rice or noodles.
????OTHER TOFU RECIPES: CRISPY TOFU KATSU - STUFFED TOFU - TOFU WRAPPED IN NORI -
CRISPY TOFU BASE RECIPE 1 400g block extra firm tofu, pressed
For coating 2 tbsp cornstarch 1/2 tsp salt
Used for these recipes: Corn starch: Soy sauce: Sesame oil: Maple syrup: Gochujang: Rice vinegar: Tomato ketchup: Short-grain rice:
——————————————— #vegan #tofu #veganrecipes
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My kitchen essentials: Non-stick pan: NutriBullet: Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): Dumpling/Buns rolling pin: Cast Iron Pan: Tofu Press: Wooden chopsticks: Glass measuring cups: Food processor: Bamboo chopping boards: Reusable silicon lids:
Equipment I use: Camera I use to shoot videos: Camera I use to take photos: Tripod: Backdrops: Super handy reflectors:
Yes, tofu can taste good ????????
This GOCHUJANG Tofu Rice Bowl Will Change Your LIFE!
Gochujang Tofu Rice Bowl in 15 Minutes!
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Fried Rice with Tofu & Edamame | Sanjeev Kapoor Khazana
Check out this great recipe of Fried rice with Tofu & Edamame that simple yet tasty!
FRIED RICE WITH TOFU AND EDAMAME
Ingredients
2 cups cooked rice 100 grams tofu, cut into small cubes ½ cup shelled edamame beans + 3-4 edamame beans for garnishing 5 tablespoons oil 2 eggs Salt to taste 1 teaspoon crushed black peppercorns 5-6 garlic cloves, finely chopped 1 teaspoon chopped ginger ¼ cup corn kernels, boiled ¼ cup sliced spring onion greens 1 teaspoon soy sauce ½ red capsicum, finely chopped
Method
1. Heat two tablespoons oil in a non-stick wok. Break eggs into the pan, add salt and half the crushed black peppercorns and cook, stirring, till the eggs are scrambled. 2. Add two tablespoons oil to the same wok, add garlic and ginger and sauté. Add corn and sauté for minute. 3. Add tofu and sauté. Add half the spring onion greens and shelled edamame beans and toss. 4. Add rice and toss well. Add scrambled eggs, salt, remaining crushed black peppercorns, soy sauce and red capsicum and toss well. Cook for a minute. 5. Add the remaining spring onion greens and mix well. Slit open the edamame beans without cutting through.. 6. Heat remaining oil in a non-stick pan sauté the edamame beans for one to two minutes. 7. Garnish the rice with the edamame beans and serve hot.
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