Type what you have

Ingredients

• ✓ extra-firm tofu
• cornstarch
• vegetable oil
• carrot
• edamame
• everything bagel seasoning
• soy sauce
• soy sauce
• brown sugar
• chili oil
• brown rice
• avocado
• furikake
• red pepper flakes

Instructions

1. 1 Place tofu 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; drain and discard the accumulated liquid.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5. 5 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 carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

Ingredients

• ✓ extra-firm tofu
• self-rising flour
• cornstarch
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Drain tofu, place on a plate, and stack heavy plates on top of tofu to drain any remaining moisture, about 15 minutes. Slice into 24 bite-sized pieces.
2. 2 Combine flour, cornstarch, salt, and pepper in a large resealable plastic bag. Toss tofu into the bag, seal, and shake to coat. Transfer tofu to a plate, shaking off any excess flour mixture.
3. 3 Pour oil into a skillet over medium-high heat until just smoking. Cook tofu in hot oil, turning often, until golden brown on all sides, about 5 minutes per side.

By Sufia

Ingredients

• ✓ extra-firm tofu
• olive oil
• leek
• celery
• red onion
• green onion
• jalapeno pepper
• basil
• rosemary
• green cabbage
• eggplant
• carrot
• garlic
• water
• tomato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
2. 2 Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

By melaelle

Ingredients

• ✓ extra-firm tofu
• sweet potato
• olive oil
• yellow onion
• pea
• curry powder
• brown sugar
• cumin
• cinnamon
• salt
• basil
• coconut milk
• red bell pepper
• green bell pepper
• yellow bell pepper
• cilantro

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 sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
2. 2 Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
3. 3 Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

By monsterclowngirl

Ingredients

• ✓ extra-firm tofu
• grapeseed oil
• potato
• celery
• carrot
• onion
• shiitake mushroom
• swiss chard
• garlic
• salt
• black pepper
• water
• bay leaf
• fusilli pasta
• tamari
• vegetable bouillon

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Ingredients

• ✓ extra-firm tofu
• salt
• vegetable oil

Instructions

1. 1 Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
2. 2 Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
3. 3 Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
4. 4 Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
5. 5 Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

By Sarah Dipity

Ingredients

• ✓ extra-firm tofu
• nutritional yeast
• all-purpose flour
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Drain and press tofu between paper towels until fairly dry. Slice tofu into strips or 1/2-inch cubes.
2. 2 Combine nutritional yeast, flour, garlic powder, salt, and pepper in a resealable plastic bag. Add tofu pieces in batches and gently shake until coated.
3. 3 Heat oil in a skillet over medium heat. Add tofu in batches and cook, turning to brown all sides, until golden brown and lightly crispy, 4 to 6 minutes. Drain on a plate lined with a paper towel to absorb excess oil.

By 5Tami2

Ingredients

• ✓ extra-firm tofu
• vegetable oil
• green onion
• soy sauce

Instructions

1. 1 Place tofu 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; drain and discard accumulated liquid.
2. 2 Cut tofu into 2x4-inch strips about 1/4-inch-thick.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook tofu strips in hot oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
4. 4 Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant and sizzling, 10 to 20 seconds. Spoon green onions over tofu while still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

By The Cow

Ingredients

• ✓ extra-firm tofu
• cornstarch
• rice milk
• panko bread crumb
• garlic powder
• paprika
• onion powder
• black pepper
• vegan buffalo wing sauce

Instructions

1. 1 Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours or overnight.
2. 2 Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
3. 3 While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
4. 4 Preheat an air fryer to 375 degrees F (190 degrees C).
5. 5 Place tofu into the bag with cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
6. 6 Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
7. 7 Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
8. 8 Place 1/3 cup Buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining Buffalo sauce over tofu and continue tossing to coat. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ extra-firm tofu
• cornstarch
• soy milk
• quinoa flake
• nutritional yeast
• oregano
• flat-leaf parsley
• sage
• rosemary
• black pepper

Instructions

1. 1 Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
4. 4 Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
5. 5 Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
6. 6 Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ extra-firm tofu
• soy sauce
• agave nectar
• mustard
• ginger
• sesame oil
• cayenne powder
• water
• quinoa
• sweet potato
• onion
• peanut oil

Instructions

1. 1 Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.
2. 2 Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.
3. 3 While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.
4. 4 Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.
5. 5 While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.
6. 6 Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.

By rebeccalm89

Ingredients

• ✓ extra-firm tofu
• olive oil
• salt
• black pepper
• green onion
• soy sauce
• sriracha hot sauce
• sesame oil
• chile-garlic sauce
• sesame seed
• garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned on top, 8 to 10 minutes.
4. 4 Meanwhile, make sauce: Stir together green onion, soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, and garlic in a small bowl.
5. 5 Spoon sauce over tofu slices. Continue baking until sauce is warmed, 3 to 5 minutes.

By aLLASMN

Ingredients

• ✓ extra-firm tofu
• water
• beef base
• hoisin sauce
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• extra-virgin olive oil
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ extra-firm tofu
• vegetable oil
• green onion
• garlic
• garlic scape
• fermented black bean
• oyster mushroom sauce
• water
• rice vinegar
• tamari sauce
• ginger
• shiitake mushroom
• spinach

Instructions

1. 1 Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.
2. 2 Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.

By CT Kelly

Ingredients

• ✓ extra-firm tofu
• coconut milk
• sweet soy sauce
• curry paste
• turmeric
• ginger
• vegan fish sauce substitute
• bamboo skewer
• peanut butter
• coconut milk
• chili-garlic sauce
• sweet soy sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ extra-firm tofu
• olive oil
• sesame oil
• water
• soy sauce
• garlic
• brown sugar
• cornstarch
• ancho chile pepper
• green onion
• cucumber
• carrot
• cabbage
• cilantro
• egg roll wrapper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu.
3. 3 Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy.
4. 4 Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray.
5. 5 Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

By bananaholic

Ingredients

• ✓ extra-firm tofu
• pineapple chunk
• coconut milk
• liquid aminos
• ginger
• red curry paste
• chili powder
• curry powder
• garlic
• cornstarch
• water
• basil
• jalapeno pepper
• bok choy
• spinach
• green onion
• mushroom
• anaheim chile pepper
• roma tomato
• salt

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Ingredients

• ✓ extra-firm tofu
• hoisin sauce
• soy sauce
• ginger root
• rice vinegar
• sriracha sauce
• sesame oil
• garlic
• grapeseed oil
• onion
• baby bella mushroom
• water chestnut
• bibb lettuce
• boston lettuce
• spring onion
• carrot

Instructions

1. 1 Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2. 2 Place tofu 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; drain and discard the accumulated liquid.
3. 3 Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4. 4 Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. 5 Serve with lettuce and garnish with green onions and carrots.

By CookingWithShelia