Lemongrass Curry with Broccoli and Tofu

12 (oz) firm tofu, cut into 1/2-inch cubes
2 large shallots, chopped (1 1/2 cups)
1 stalk lemongrass, inner core chopped (1 1/2 tbs)
1/2 serrano chile, chopped (1 tbs)
2 tsp chopped fresh ginger
2 cloves garlic, peeled
1 tbs vegetable oil
2 1/2 tsp curry powder
1/2 tsp ground turmeric
4 small carrots, peeled and sliced diagonally into 1/4-inch slices (1 1/4 cups)
1 (13.5 oz) can light coconut milk
3 cups broccoli florets
1 tomato, cut into thin wedges (1 1/4 cups)

1. Heat large nonstick skillet over medium heat. Add tofu, and cook 10 minutes, or until golden on all sides.

2. Pulse shallots, lemongrass, chile, ginger, and garlic in food processor until smooth paste forms.

3. Heat oil in pot over medium heat. Add shallot paste, and cook 5 minutes, or until starting to brown. Stir in curry powder, turmeric, carrots, coconut milk, and 11/2 cups water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato, and tofu; cook 5 minutes, or until broccoli is tender.

From Vegetarian Times

Stir-Fried Udon Noodles with Bok Choy

1 (8 oz) packages udon noodles, rinsed and drained
2 tbs olive oil
3 cloves garlic, thinly sliced
1 tsp minced fresh ginger
1/8 tsp red pepper flakes
1 medium carrot, cut into matchsticks (1/2 cup)
1 (8 oz) package Asian-flavored baked tofu, cut into matchsticks
1 medium head bok choy, cut into 1-inch pieces (3 cups)
2 tsp low-sodium soy sauce
2 tbs lemon juice

1. Cook udon noodles according to package directions. Drain.

2. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat. Add carrot, and stir-fry 2 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, and stir-fry 5 minutes, or until greens wilt. Fold in udon noodles and soy sauce, and cook 3 minutes. Sprinkle with lemon juice.

From Vegetarian Times

Sushi Rice Bowls with Tofu Teriyaki

Tofu Teriyaki:
1/4 cup mirin (rice wine), sake, or dry white wine
2 tbs low-sodium soy sauce or tamari
1 tbs natural sugar
1 tbs rice vinegar
2 tsp grated fresh ginger
1 tsp dark sesame oil
1 (14-16 oz) packages extra-firm tofu, drained and cubed

Sushi Rice:
1 1/2 cups short-grain brown rice
3 tbs rice vinegar
1 tbs natural sugar
1/4 tsp salt
2 sheets toasted nori, cut into short strips (3/4 cup), plus more for garnish
1 medium avocado, pitted, peeled, and finely diced
2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
1/2 cucumber, cut into matchsticks or coarsely grated (1/2 cup)
Toasted sesame seeds, optional
Thinly sliced green onions, optional
1. To make Tofu Teriyaki: Combine all ingredients except tofu in shallow container. Add tofu, and toss to coat. Marinate 10 to 15 minutes, stirring once or twice.

2. Meanwhile, to make Sushi Rice: Bring rice and 3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 30 minutes, or until all water is absorbed. (For a more tender grain, add 1/2 cup water and cook until absorbed.) Remove from heat.

3. Transfer rice to bowl, and stir in vinegar, sugar, and salt. Stir in nori, cover bowl, and set aside.

4. Heat large non-stick skillet over medium-high heat. Add tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.

5. To serve, divide Sushi Rice among six large soup bowls. Top with Tofu Teriyaki, avocado, carrots, and cucumber. Garnish with extra nori, sesame seeds, and green onions (if using).

From Vegetarian Times

General Tso’s Tofu

Crispy Tofu:
1 (16 oz) package firm tofu, drained
2 tsp low-sodium soy sauce
2 tsp rice vinegar
1 tsp mirin (rice wine)
1 tsp vegetable oil
1/2 tsp minced garlic
1/2 tsp grated fresh ginger
1 tbs cornstarch

1/2 cup low-sodium vegetable broth
2 tbs sugar
1 1/2 tbs low-sodium soy sauce
4 tsp mirin (rice wine)
2 tsp rice vinegar
2 tsp sesame oil
2 tsp cornstarch
1 1/2 tsp tomato paste
1/2 tsp sambal oelek chile paste, optional
2 tsp vegetable oil
4 green onions, green parts chopped (1/3 cup)
1 clove garlic, minced (1 tsp)
1/2 tsp grated fresh ginger

2 cups steamed broccoli
2 cups steamed brown or white rice

1. To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.

2. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)

3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

4. To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.

5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

From Vegetarian Times

Vegan Wasabi-Roasted Tofu

6 tbs sesame oil, divided
1/4 cup canola oil
1/4 cup rice wine vinegar
2 tbs gluten-free tamari sauce
1 tbs grated fresh ginger
1/2–1 tsp wasabi powder
1 pound firm tofu, drained and cut into 1-inch cubes
1 tbs cornstarch
2 cloves garlic, peeled and sliced
4 cups coarsely chopped bok choy, stems and leaves chopped separately
1 cup chopped maitake (hen-of-the-woods) or shiitake mushrooms
4 cups coarsely chopped napa cabbage

1. Preheat oven to 450°F, and line baking sheet with parchment paper. Whisk together 4 Tbs. sesame oil, canola oil, vinegar, tamari, ginger, and wasabi powder in large bowl. Add tofu, and toss to coat cubes in marinade.

2. Spread tofu in single layer on prepared baking sheet, and reserve marinade. Whisk cornstarch into reserved marinade, and set aside. Roast tofu cubes 10 minutes, or until bottoms are dark golden brown. Flip, and roast 5 minutes more, or until second sides are dark golden brown and cubes have puffed up.

3. Heat remaining 2 Tbs. sesame oil in wok over high heat. Add garlic, and cook 15 seconds, or until beginning to brown. Transfer garlic to plate.

4. Add bok choy stems and mushrooms, and stir-fry 3 minutes, or until wilted. Add bok choy leaves and cabbage, and stir-fry 3 minutes more. Add roasted tofu and reserved marinade; stir-fry 1 minute, or until sauce has thickened.

From Vegetarian Times

Sugar Snap and Snow Pea Stir-Fry

1 tbs low-sodium soy sauce
1 tbs toasted sesame oil
2 tsp cornstarch
1/4 tsp chile-garlic sauce, such as sambal oelek, optional
1 tbs vegetable oil
1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
1 small yellow bell pepper, thinly sliced (1 1/2 cups)
1 cup raw unsalted cashews
1 tbs grated fresh ginger
8 oz sugar snap peas
8 oz snow pea pods
8 green onions, cut into 1-inch pieces

1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.

2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

From Vegetarian Times