Type what you have

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
• 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
• 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
• water
• basmati rice
• sesame oil
• salt
• coconut milk
• green curry paste

Instructions

1. 1 Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. 2 Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. 3 In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

By Janet

Ingredients

• ✓ firm tofu
• green onion
• olive oil
• sesame oil
• soy sauce
• ginger root
• peanut butter
• coconut
• sesame seed

Instructions

1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Ingredients

• ✓ firm tofu
• medium-chain triglyceride oil
• yellow curry paste
• onion
• soy sauce
• apple cider vinegar
• garlic
• zucchini
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice
• lime

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• ✓ firm tofu
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• lime
• soy sauce
• sugar
• chili paste
• vegetable oil
• garlic
• egg
• bean sprout
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED

Ingredients

• ✓ firm tofu
• rice vermicelli
• peanut oil
• egg
• garlic
• vegetable broth
• lime juice
• soy sauce
• sugar
• salt
• red chili flake
• peanut
• bean sprout
• green onion
• peanut
• lime

Instructions

1. 1 Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. 2 Heat peanut oil over medium heat in a large wok.
3. 3 Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. 4 Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. 5 Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. 6 Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. 7 Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. 8 Remove egg from the wok and set aside.
9. 9 Pour reserved peanut oil in the small bowl back into the wok.
10. 10 Toss garlic and drained noodles in wok until they are coated with oil.
11. 11 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. 12 Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. 13 Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. 14 Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

By Julia

Ingredients

• ✓ firm tofu
• rice noodle
• brown sugar
• soy sauce
• fish sauce
• tamarind paste
• vegetable oil
• chicken breast
• garlic
• shrimp paste
• egg
• spring onion
• peanut
• bean sprout
• lime

Instructions

1. 1 Soak rice noodles in a bowl of water for 15 minutes.
2. 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
3. 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
4. 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
5. 5 Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

By ChefJackie

Ingredients

• ✓ firm tofu
• lime
• bean sprout
• paprika
• chive
• radish
• peanut
• salt
• white sugar
• egg
• garlic
• vegetable oil
• rice noodle
• tamarind pulp
• soy sauce
• white vinegar
• white sugar

Instructions

1. 1 To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.
2. 2 To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. 3 Stir in pad thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. 4 Serve with lime and bean sprouts on the side.

By Christine L

Ingredients

• ✓ firm tofu
• lime
• chive
• bean sprout
• shrimp
• egg
• white pepper
• fish sauce
• tamarind paste
• white sugar
• chicken
• garlic
• shallot
• thai chile pepper
• peanut
• vegetable oil
• rice stick noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

By Bud W

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

Ingredients

• ✓ firm tofu
• brown sugar
• walnut
• maple syrup
• lemon juice

Instructions

1. 1 Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.

By Allrecipes Member

Ingredients

• ✓ firm tofu
• all-purpose flour
• vegetable oil
• sesame seed
• brown mustard

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian