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Ingredients

• ✓ firm tofu
• soy sauce
• mirin
• rice vinegar
• sesame oil
• vegetable oil
• garlic
• ginger
• tomato
• red onion
• cilantro
• sesame seed

Instructions

1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE

Ingredients

• ✓ firm tofu
• green onion
• sesame oil
• soy sauce
• rice vinegar

Instructions

1. 1 Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

By Katrina Sherman Opgenorth

Ingredients

• ✓ firm tofu
• brown miso
• tahini
• onion
• carrot
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ firm tofu
• water
• vegetable bouillon
• scallion
• kale

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Ingredients

• ✓ firm tofu
• pita bread
• mayonnaise
• tahini
• tomato
• salt
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Ingredients

• ✓ firm tofu
• celery
• green onion
• mayonnaise
• soy sauce
• lemon juice

Instructions

1. 1 Drain tofu and freeze overnight. Thaw and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels and squeeze again. Crumble into a medium bowl.
2. 2 Add celery, green onion, mayonnaise, soy sauce, and lemon juice. Stir until well blended.

By Judy

Ingredients

• ✓ firm tofu
• cooking spray
• buffalo wing sauce
• swiss cheese
• honey-wheat tortilla
• tomato
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
3. 3 Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
4. 4 Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
5. 5 Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
6. 6 Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

By Jessica Shiotelis

Ingredients

• ✓ firm tofu
• salt
• black pepper
• cornstarch
• paprika
• thyme
• seasoned salt
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

Ingredients

• ✓ firm tofu
• canola oil
• sesame oil
• mushroom
• butter
• shallot
• water
• red miso paste
• chicken soup base
• ramen noodle
• green onion
• carrot

Instructions

1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
4. 4 Distribute mushrooms and tofu amongst 4 bowls.
5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Ingredients

• ✓ firm tofu
• cooking spray
• teriyaki sauce
• sesame seed
• garlic
• hot sauce
• white sugar
• romaine lettuce
• strawberry
• raspberry vinaigrette dressing

Instructions

1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Ingredients

• ✓ firm tofu
• sweet chili sauce
• soy sauce
• sesame oil
• garlic
• ginger
• snow pea
• red cabbage
• carrot
• peanut

Instructions

1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Ingredients

• ✓ firm tofu
• lemon juice
• soy sauce
• cornstarch
• bread crumb
• shallot
• green onion
• vegetable oil
• champagne vinegar
• white sugar
• chili oil
• mixed salad greens
• cucumber
• tomato

Instructions

1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Ingredients

• ✓ firm tofu
• pasta
• curry powder
• salt
• mayonnaise
• lemon juice
• apple
• raisin
• green onion
• carrot
• pine nut

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Ingredients

• ✓ firm tofu
• vegetable broth
• water
• egg white
• miso paste
• ginger
• sesame oil
• edamame
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• cayenne pepper
• nori
• white sugar

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ firm tofu
• cornstarch
• oil
• green onion
• hoisin sauce

Instructions

1. 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

By SMACPRODUCTIONS

Ingredients

• ✓ firm tofu
• vegetable broth
• shiitake mushroom
• miso paste
• soy sauce
• green onion

Instructions

1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Ingredients

• ✓ firm tofu
• green bean
• tahini
• white miso paste
• soy sauce
• white sugar
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
2. 2 Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
3. 3 Pour dressing over green beans and mix to combine.

By Diana71

Ingredients

• ✓ firm tofu
• canola oil
• shiitake mushroom
• chive
• garlic
• beef broth
• chicken broth
• white miso paste

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
2. 2 Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

By shannon

Ingredients

• ✓ firm tofu
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• white sugar
• salt
• shiitake mushroom
• bok choy
• udon noodle
• egg
• leek

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime

Ingredients

• ✓ firm tofu
• short-grain white rice
• water
• soy sauce
• honey
• garlic
• rice vinegar
• nori seaweed
• cucumber
• avocado
• carrot

Instructions

1. 1 In a large saucepan cover rice with water and let stand for 30 minutes.
2. 2 In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
3. 3 Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, combine cooked rice with rice vinegar.
4. 4 Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of rice evenly over nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
5. 5 Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.

By Anne Buchanan

Ingredients

• ✓ firm tofu
• miso paste
• soy sauce
• sesame oil
• sugar
• oyster sauce
• doubanjiang
• ginger
• garlic
• water
• cornstarch
• ground beef
• ground pork
• green onion

Instructions

1. 1 Drain tofu and wrap in paper towels; place in a microwave-safe bowl. Microwave for 2 minutes. Unwrap tofu and slice into 3/4-inch cubes.
2. 2 Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
3. 3 Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth; set aside.
4. 4 Combine miso paste mixture, remaining water, ground beef, and ground pork in a large microwave-safe bowl. Cover and microwave at 600W for 4 minutes. Drain liquid into cornstarch mixture; mix well.
5. 5 Carefully stir tofu, cornstarch mixture, and green onion into ground meat mixture. Cover and microwave until flavors combine, about 4 minutes.

By Pearl Ishizaki

Ingredients

• ✓ firm tofu
• dashi stock
• soy sauce
• mirin
• white sugar
• shirataki noodle
• canola oil
• beef top sirloin
• onion
• carrot
• celery
• mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine dashi, soy sauce, mirin, and sugar in a bowl; set aside.
3. 3 Soak noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again.
4. 4 Heat 2 tablespoons oil in a pot over medium heat. Add beef; cook and stir until no longer pink, 2 to 3 minutes. Transfer beef to a plate.
5. 5 Add remaining 1 tablespoon oil to the pot and heat over medium heat. Add onion, carrots, celery, and mushrooms; cook and stir until softened, about 4 minutes.
6. 6 Add dashi mixture, noodles, beef, tofu, and green onions; bring to a simmer.
7. 7 Remove from the heat and ladle hot sukiyaki into four bowls.

By Allrecipes

Ingredients

• ✓ firm tofu
• water
• soy sauce
• white sugar
• sake
• beef
• chinese cabbage
• yam noodle
• shiitake mushroom
• enoki mushroom
• green onion
• vegetable oil
• egg

Instructions

1. 1 Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.
2. 2 Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.
3. 3 Heat oil in an electric skillet or a large skillet set over a hot plate on the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushroom, and green onion; simmer until softened, about 5 minutes.
4. 4 Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
5. 5 Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.

By Brenda Sawyer Adamson

Ingredients

• ✓ firm tofu
• luncheon meat
• garlic
• ginger
• sake
• miso paste
• soy sauce
• white sugar
• vegetable oil
• egg
• cabbage
• onion
• carrot
• mushroom
• green onion

Instructions

1. 1 Wrap tofu in a paper towel; microwave for 1 minute. Squeeze extra water from tofu; wrap in a dry paper towel. Set aside to drain extra water, about 5 minutes. Remove paper towel; cut tofu into cubes.
2. 2 Combine luncheon meat, garlic, and ginger in a bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.
3. 3 Heat 2 teaspoons oil in a large skillet over medium heat. Add eggs; cook and stir until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Add tofu to the same skillet; cook and stir until browned on all sides, 5 to 10 minutes. Transfer tofu to the plate with eggs. Add luncheon meat mixture to the same skillet; cook and stir until cooked through and garlic is lightly browned, about 5 minutes.
4. 4 Heat remaining 2 teaspoons oil in a separate skillet over medium heat. Add cabbage, onion, carrots, and mushrooms; cook and stir until onion is translucent and cabbage is softened, 10 to 12 minutes.
5. 5 Add scrambled eggs, tofu, luncheon meat mixture, and sake mixture to cabbage mixture; stir to combine. Cook until heated through, about 1 minute. Garnish with green onion.

By Zhora Autumn

Ingredients

• ✓ firm tofu

Instructions

1. 1 Leave tofu in original package and place in freezer for 72 hours.
2. 2 Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid.
3. 3 Shred, dice, or slice tofu and include it in your favorite recipe.

By SILVERWOLF

Ingredients

• ✓ firm tofu
• grill seasoning
• olive oil

Instructions

1. 1 Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
2. 2 Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
3. 3 Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ firm tofu
• barbecue sauce
• bread crumb

Instructions

1. 1 Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
2. 2 Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
3. 3 Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
6. 6 Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

By btnymeg

Ingredients

• ✓ firm tofu
• sesame seed
• ginger
• soy sauce

Instructions

1. 1 Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
5. 5 Spread marinated tofu onto the prepared baking sheet.
6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Ingredients

• ✓ firm tofu
• lemon
• olive oil
• white vinegar
• salt

Instructions

1. 1 Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

By stefani

Ingredients

• ✓ firm tofu
• soy sauce
• olive oil
• garlic
• sesame oil

Instructions

1. 1 Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
2. 2 Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C).
4. 4 Place tofu in a single layer in the air fryer basket.
5. 5 Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.

By Bren