Miso Soup Recipe

• 4 cups water
• 1 tbsp. shredded nori or  wakame seaweed
• 1/3 cup miso
• 3 green onions (scallions), chopped
• 1/2 block firm tofu, cut into 1-inch cubes
• Dash soy sauce (optional, omit for a gluten-free soup)

How to Make It

1. Bring water to a slow simmer and add seaweed. Allow the seaweed to simmer for at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have, so keep that in mind.
2. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup.

1. That's it! Making miso soup is so easy because the fantastic flavor from the miso does all the work for you. Enjoy your vegetarian and vegan miso soup. 
2. 
   

Makes 4 servings.

Nutrition Facts:
One serving provides approximately:
Calories: 91, Calories from Fat: 32
Total Fat: 3.5g, 5%, Saturated Fat: 0.5g, 3%
Cholesterol: 0mg, 0%
Sodium: 882mg, 37%
Total Carbohydrates: 8.6g, 3%
Dietary Fiber: 1.6g, 6%
Sugars: 2.1g, Protein: 6.8g, Vitamin A 3%, Vitamin C 4%, Calcium 5%, Iron 8%, based on a 2000 calorie diet

For Thai Sweet Chili Sauce:
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar (brown/white)
• 1 tsp sea salt
• 1 1/2 tbs corn starch + 2 tbs water (making a corn starch slurry)
• 1 tbs ketchup • 8 bird's eye chilies, chopped
• 6-8 cloves of garlic, chopped
🤤
Making the sauce:

1. Combine all the ingredients (except for the slurry) in a sauce pan and bring to a boil, turn the heat to medium-low and simmer for 7 minutes before adding corn starch slurry. 
2. Mix well and transfer the sauce to a container, leave to cool.
🌱
Spring rolls: 👇
• 8 vegan spring roll wrappers • 100 g carrot, thinly sliced into strips
• 50 g mushrooms, chopped
• 100 g leek, chopped
• 300 g cabbage
• 1 tsp sea salt
• 1 tbs light soy sauce
• 1 tbs coconut oil + more coconut oil for frying 😍
Instructions:

1. Stir fry leek with coconut oil for about 20 seconds on medium heat before adding carrot and cabbage, season with salt. (Salt will help squeeze out moisture) 
2. Continue to stir fry until the vegetables begin to soften. (5-6 minutes) 
3. Add chopped mushroom and soy sauce. Stir fry until the liquid from vegetables has evaporated. This could take about 3-5 minutes. 
4. Transfer the filling to a plate or a bowl where you let it cool before begin wrapping. 
5. Once the filling is ready, wrap it up like shown in video. I use Sweet Chili Sauce instead of egg wash, for an apparent reason. 
6. After that, fry the spring rolls in hot oil or bake at 375 for about 15-20 minutes or until golden brown. Serve with Sweet Chili Sauce.

General Tso’s Tofu

 

Battered and Fried Tofu

1-14oz container of firm or extra firm tofu, press and diced into large squares
1/2 cup corn startch
oil for frying (about 1/4 inch in pan)
salt and pepper

The Sauce

4 garlic cloves, minced
2 teaspoons of minced fresh ginger
2 tablespoons of brown sugar
2 tablespoons soy sauce
1/2 teaspoon of red pepper flakes (or more if you are adventurous)
1 tablespoon corn starch
1/2 cup cold water

The Lieutenants

Brown rice
Broccoli – barely steamed so it’s still crisp

Preparation:

Start your rice. The rest of the recipe probably takes about 30 minutes tops, if making brown rice, you might have some time to kill.

Pre-heat your oil over medium heat until a droplet of water sizzled immediately.

Slice the tofu into half inch thick strips. From there I cut into squares, but any shape works. Mix corn starch with a generous pinch of salt and pepper. Take each tofu square and coat in corn starch. Put into oil. It will take about 3-5 minutes on each side depending on how hot your oil is. It could take longer, but your oil is probably too hot if it takes less time!

Do a quick steam of your broccoli making sure it is still crisp and not over done.

Next, let’s make the sauce. Combine 2 tablespoons corn starch with 1/2 cup cold water, whisk together. Add garlic, ginger, brown sugar, soy sauce, red pepper flakes and whisk again. Set aside.

When rice is almost done and tofu has browned, combine tofu and broccoli in sauce pan or wok. Add sauce and stir over medium heat. Sauce will quickly thicken — about 3-5 minutes. Serve on top rice.

Enjoy!

Thai Black Pepper and Garlic Tofu

Tofu and Seasoning

• 1 14-ounce package extra-firm tofu
• 1 tablespoon soy sauce or gluten-free tamari
• 2 tablespoons water
• 2 large cloves garlic pressed
• 1 teaspoon black pepper freshly ground
• 1 teaspoon rice vinegar

Vegetables

• 1 small onion halved and sliced into thin wedges
• 1 large bell pepper sliced
• 6 cloves garlic minced or pressed
• 3 ounces shiitake mushrooms sliced
• 8 ounces kale (about 1 bunch) stems removed and leaves thinly sliced
• 1 bunch asparagus trimmed and cut into 1 inch pieces
• additional broth or water as needed

Sauce

• 1 1/2 tablespoon soy sauce or gluten-free tamari
• 1/2 cup vegetable broth
• 1 teaspoon sriracha or other chile sauce or to taste
• 1/2-1 teaspoon black pepper freshly ground
• 2 teaspoons cornstarch

Instructions

1. Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)
2. Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.
3. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.
4. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

Recipe Notes

Use whatever green vegetables you like instead of the kale and asparagus. Bok choy and broccoli is a delicious combination.

Wrapping lumpia

Wrapping lumpia is definitely both an art and a science. The science part is as follows.

First of all, it’s usually very tricky to remove the lumpia wrappers from the frozen stack they come in. Madeline did we (us?) noobs a favor by buying wrappers individually wrapped in plastic. Environment, 0: Helen and Dawn: 1.

Next, place some filling in the center of a lumpia wrapper, about 3/4 of the way from the bottom edge.

Fold the upper edge over.

Crease the edges in and start to roll.

Dab some egg replacer mixed with water on the edges and press to seal.

Place lumpia seal side down on a flat surface and repeat. And repeat. And repeat. And repeat…

The art part is making sure that you roll up your lumpia in perfect, plump, cylindrical little cigars, not floppy, flaccid, flat, uhhh, little cigars Then you fry them up. Try not to burn them like this person did

 

Jasmine Rice with Tofu and Veggies

 (make 2 servings)

2 cups cooked Jasmine Rice
1/2 block firm tofu
1/4 cup shredded carrots
1/2 cup peas
1 cup broccoli
pepper
garlic powder
2 tbs cooking oil
4 tablespoons Island Soyaki (from Trader Joes) or favorite teriyaki sauce


Cut tofu into 1/2 inch cubes, and cover with pepper and garlic powder. Add any other seasonings you want as well. Place the 2 tbs of oil in pan, heat and add tofu. Grill tofu until light golden brown. Grill broccoli for 5 minutes. Mix rice, tofu, veggies and soyaki. Serve and enjoy!



These are my favorite veggies for this dish but add your own. The best part is the sauce. If you have access to Traders Joe's I suggest you pick up the Island Soyaki. You'll want to eat it on everything!

Mapo Tofu with Broccoli

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Yield: 3 - 4 servings

INGREDIENTS

20 oz. extra firm tofu, cut to ½ - ¾ inch cubes 
½ cup flour
2 stalks green onion, chopped
2 cups broccoli, chopped
1 tablespoon cornstarch
3 cups cooked rice (optional)
Oil for frying

SAUCE
¾ cup sweet chili sauce
2 teaspoons black bean garlic paste (Lee Kum Kee Black Bean Garlic Sauce recommended)
4 tablespoons soy sauce

DIRECTIONS

Step 1:   Put the cubed tofu on a paper towel to drain excess water. Mix flour and cornstarch together. Place cubes into the flour cornstarch mix to coat the tofu.

Step 2:  Heat oil until hot (add a drop of water to the oil, it should platter when ready). Fry the coated tofu for 2 – 3 minutes until light brown and crispy. Set aside to cool.

Step 3:  For the sauce, mix together the sweet chili sauce, black bean garlic sauce and soy sauce. Set aside.

Step 4:  Lightly sauté, in a little bit of oil, the green onions and broccoli for about 4 – 5 minutes until the broccoli is tender but not soft. Cover and let steam for a few moments if necessary. Turn off the heat and add the tofu.

Step 5:   Stir in the sauce. Serve over rice.

Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

Healthier and more delicious than takeout.

Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

• Prep Time:5 minutes
• Cook Time:10 minutes
• Total Time:15 minutes
• Servings:1

 Ingredients

• 1 packet frozen brown rice
• 1/2 1 package firm tofu
• 2 cup chopped vegetables
• 1/4 cup seasame ginger dressing or tahini dressing

• STEP 1

  Cook rice in the microwave for 3 minutes, or follow instructions on package.

  

• STEP 2

  Cube tofu into 1-inch squares.

• STEP 3

  Microwave vegetables for 2-3 minutes, until tender.

• STEP 4

  On a skillet, heat 1/4 cup sesame ginger dressing. Add vegetables and tofu and mix to coat vegetables and tofu in sauce and heat tofu, about 3-4 minutes.

   

• STEP 5

  Place rice in a bowl or on a plate, and scoop vegetable and tofu mix onto rice. Add hot sauce or more sesame ginger dressing, if desired.

SINGAPORE NOODLES WITH CRISPY TOFU

SINGAPORE NOODLES WITH CRISPY TOFU

These Singapore Noodles with Crispy Tofu have a bold flavor and vibrant colors thanks to shredded vegetables and a bright curry sauce.

 Total Cost $7.98 recipe / $1.33 serving

 Prep Time 30 minutes

 Cook Time 15 minutes

 Total Time 45 minutes

 Servings   6

INGREDIENTS

CRISPY TOFU

• 14 oz firm or extra firm tofu $1.49
• Pinch of salt $0.02
• 2 Tbsp cornstarch $0.08
• 1.5 Tbsp cooking oil $0.03

STIR FRY SAUCE

• 1/4 cup soy sauce $0.20
• 1 Tbsp toasted sesame oil $0.33
• 1 Tbsp Sriracha $0.05
• 1 Tbsp rice vinegar $0.11
• 2 Tbsp mild curry powder* $0.30

STIR FRY

• 8 oz rice vermicelli or rice sticks $2.99
• 1.5 Tbsp cooking oil $0.03
• 2 cloves garlic $0.16
• 1 Tbsp grated fresh ginger $0.10
• 4 green onions, divided $0.20
• 9 oz bag shredded cabbage and carrots $1.99

INSTRUCTIONS

1. Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
2. While the tofu is pressing, prepare the stir fry sauce. In a small bowl, stir together the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
3. Place the rice noodles in a casserole dish or large bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or until soft. Drain the noodles in a colander and set them aside until needed.
4. Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over top and gently toss until the cubes are coated.
5. Heat a large skillet over medium heat. Once hot, add one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet.
6. While the tofu is cooking, mince the garlic and grate the ginger. Slice the green onions, separating the white ends from the green ends.
7. After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions. Sauté for about one minute, or just until they begin to soften.
8. Add the bag of shredded cabbage and carrots and continue to sauté for about one minute more. Only sauté the cabbage until it looks like it's just beginning to wilt.
9. Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is combined and coated with sauce. Turn off the heat and sprinkle the green ends of the green onions over top.

RECIPE NOTES

*The sauce is fairly spicy from the sriracha, so be aware that if you use spicy curry powder, the dish will be extremely spicy.