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Thai Butternut Squash Soup |
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Ingredients
1 2/3 cup coconut milk
2 – 4 teaspoons of Thai red curry paste or to taste
1/2 teaspoon salt
2 cups vegetable stock
2 Kaffir lime leaves
1 medium butternut squash, chopped into cubes
A handful of fresh baby spinach
1 lime, cut into quarters for garnishing (optional)
Coriander for garnishing (optional)
1 block of firm tofu, pressed
1 tablespoon soy sauce
1 teaspoon Thai red curry paste or to taste
1 tablespoon of vegetable oil
Directions
Roast the butternut squash in a tablespoon of olive oil, until tender. When cool either puree or mash the squash.
In a medium sized pan, whisk together the coconut milk, curry paste, salt, vegetable stock, butternut squash, lime leaves and bring to a gentle simmer. Cook on medium heat covered for 15 minutes.
Meanwhile, prepare the tofu. In a bowl, mix together the curry paste, soy sauce and vegetable oil. Press excess water from tofu and then cut it into small cubes. Toss the cubes into the bowl making sure that the tofu cubes are coated. Heat a non-stick frying pan, add the tofu and cook turning the cubes over so that all sides are golden. When this is done, set aside.
Now stir in the baby spinach into the simmering coconut butternut squash soup and cook just until the spinach wilts. Add more salt to taste. |
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Tofu and Coconut Curry Soup |
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Ingredients
2 tablespoons canola oil
2 teaspoons minced garlic
1/4 cup red curry paste
1 tablespoon dark brown sugar
2 (13.5-ounce) cans light coconut milk
2 1/2 cups organic vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 cups thinly sliced carrot (about 4)
1 1/2 cups (1-inch) pieces green beans (8 ounces)
1 (14-ounce) package water-packed soft tofu, pressed and cut into (1-inch) cubes
3/4 cup fresh cilantro leaves
Preparation
Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
Submitted by Caryl Jordan |
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Sweet and Sour Tofu |
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Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, pressed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more. |
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Southwestern Tofu Scramble |
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Ingredients
3 teaspoons canola oil, divided
1 14-ounce package firm water-packed tofu, pressed and crumbled
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 small zucchini, diced
3/4 cup frozen corn, thawed (can also used canned or corn of cob depending on season)
4 scallions, sliced
1/2 cup shredded Monterey Jack cheese
1/2 cup prepared salsa
1/4 cup chopped fresh cilantro
Preparation
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro. |
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Asian Slaw with Tofu and Shiitake Mushrooms |
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1/4 cup reduced-sodium soy sauce
- 2 1/2 tablespoons lemon juice
- 1 teaspoon wasabi powder
- 1 clove garlic, minced
- 12 ounces firm silken tofu, pressed and cut into 1/2-inch cubes
- 4 cups lightly packed shredded napa cabbage
- 2 cups lightly packed shredded bok choy
- 2 tablespoons canola oil
- 2 cups sliced shiitake mushroom caps
- 2 teaspoons sesame oil
- Preparation
- Press tofu for 30 minutes. While pressing whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl. Drain water, cover and marinate in the refrigerator for 15 minutes.
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Place cabbage and bok choy in a large serving bowl.
Drain the tofu and cut into 1/2-ince cubes, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes.
- Spoon the tofu mixture over cabbage. Add the reserved marinade to the pan and bring to a boil, stirring. Pour the hot marinade over the salad and toss gently to coat. Serve immediately.
Submitted by Jonni J
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Comments
"The TofuXpress makes tofu so easy to handle and much more flavorful than it would be if we pressed it ourselves! We use it in our cooking classes whenever we prepare tofu and at home when we are cooking for ourselves!"
Spork Foods- Heather and Jenny Goldberg |
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The TofuXpress isn't
just for tofu...
You can also press water out of chopped spinach, sliced eggplant, cheese, pressed salads and more! |
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