5 Spice Tofu Triangles

• 4 tsp Black Sesame Seeds
• 4 wide strips Orange Zest (sliced into long thin slivers; divided)
• 1 cup fresh Orange Juice (or orange juice with calcium)
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Toasted Seasame Oil
• 1 Teaspoon Soy Sauce (Use low sodium for healther recipie)
• 2 Teaspoon Brown Sugar
• 1/2 Teaspoon five spice powder
• 1 star anise
• 2 packages (14 oz ea) firm or extra firm tofu cut into 1 inch cubes.
• 2 green onions (scallions) chopped diagonally

1 - Toast Sesame seeds in a dry skillet about 5 minutes until fragrant.
2 - Plunge orange zest into a pot of boiling water. Simmer for 3 minutes, then drain.
3 - Bring Orange Juice, Vinegar, Sesame Oil, Soy Sauce, Brown Sugar, Five Spice, Star Anise, and half of the Orange Zest to a boil in a skillet over medium heat.
4 - Add Tofu, Reduce heat to medium-love and simmer 8 to 10 minutes or cook until all the liquid has evaporated. Then cook 5 minutes more to brown the tofu.
5 - Serve by adding green onions, orange zest and sesame seeds.

Teriyaki Tofu Triangle Stir Fry
(adapted from The Vegetarian Family Cookbook):

• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp toasted sesame oil
• 1/2 tbsp maple syrup
• 1 tsp rice vinegar
• 1/4 tsp grated ginger
• 8 oz firm tofu (I like Wildwood)
• 1/2 tbsp oil
• 1 spring onion, finely chopped
• 1 green garlic, sliced
• 6 oz mushrooms, sliced
• 2 cups broccoli florettes
• 1/2 tbsp soy sauce
• 5 asparagus spears
• cooked brown rice
• black sesame seeds to garnish

Prepare the marinade by whisking together the first 5 ingredients. Cut the tofu into triangles and marinade for 10+ minutes. In a non-stick skillet, fry the tofu in its marinade until brown on both sides. Set aside.

Heat oil in skillet and cook the onion for 3 minutes. Add the garlic, asparagus, mushrooms, broccoli, and soy sauce. Cover and cook for 5 minutes. Add the tofu triangles and cook 1 minute. Add the rice and cook one more minute.

Serve topped with black sesame seeds.

Crispy Five-Spice Tofu with Black Bean Relish

• 16 oz. extra-firm tofu, drained
• 2 Tbs. roasted sesame oil, divided
• 3 Tbs. fermented black beans, rinsed and chopped
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 Tbs. minced fresh ginger
• 2 Tbs. dry sherry or mirin (rice wine)
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. maple syrup
• 1 tsp. rice or cider vinegar
• 1/4 cup plus 1/2 tsp. cornstarch, divided
• 2 green onions, sliced (about 1/4 cup)
• 1 Tbs. five-spice powder

1. Place tofu on plate, and set second plate on top. Weight with heavy can, and drain 30 minutes.

2. Heat 1 Tbs. oil in skillet over medium heat. Add black beans, garlic and ginger, and sauté 1 minute. Stir in sherry, soy sauce, maple syrup and vinegar, and cook 1 minute. Mix 1/2 tsp. cornstarch with 1/2 cup water in bowl. Add to bean mixture, and cook 1 minute, or until thickened, stirring constantly. Fold in green onions, and transfer to bowl.

3. Slice tofu into thirds widthwise. Cut each slice into 4 triangles. Combine cornstarch and five-spice powder on large plate.

4. Heat remaining 1 Tbs. oil in skillet over medium-high heat. Dredge tofu triangles in cornstarch mixture. Cook 3 minutes on each side, or until browned and crispy. Transfer to serving plate, and drizzle with black bean sauce. Serve with steamed rice, if desired.

Mmm, looks delicious AB! Yum!

Palak is an Indian spinach dish that everyone knows from Palak Paneer, in which it is served with Indian cheese.


Palak is delicious on its own, but tofu does add nutrition as well as a whole new texture component. The key is to marinate the tofu briefly in miso-infused lemon juice, and its fresh tanginess paired very well with the smooth and spicy spinach sauce.





Warning in this dish is Asafoetida, also known as stinking gum, or hajupihka in Finnish, is a very pungent spice, and isn’t to everyone’s liking. Ff you’re unsure, use it sparingly and see if you like it - I think it’s worth a try. Maybe the best bet is to try and not smell your spices while you are frying them, because that’s when the asafoetida odours really can get you - then you probably won’t even notice which part of the delicious curry taste comes from that particular spice component.


This dish is usually made with chopped fresh tomatoes but in this addition where there is lemon juice that provides some of the fruitiness that would normally come from tomatoes but you can use both for best results.


The Tofu:

• 1 package of 8 oz firm tofu
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons brown rice miso

The Spinach Purée:

• 3 cups fresh spinach leaves
• 3 tablespoons peanut oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 3 tablespoons fresh ginger, minced
• 2 teaspoons dried curry leaves
• 1 teaspoon dried ground coriander
• 1 dried crushed chili
• 1/2 teaspoon cumin (jeera)
• 1/2 teaspoon turmeric
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing) - be careful!
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 dl water
• (1 tablespoon plain, unsweetened soy yogurt)

Prepare the tofu by pressing it and then cutting it in small squares not thicker than half a centimeter. Then pat the squares to get most of the moisture out. Now, mix the lemon juice with the miso paste, and place the marinade with the tofu in an air tight container and let them sit in the room temperature.

Now proceeded with the rest of the cooking.

Mince the onions, ginger, and garlic, and heat the peanut oil in a skillet on medium-low heat.

Fry the onions in the skillet for 10 minutes, until they started to turn golden but not yet brown, and add ginger and garlic to the pan. This will take about a minute or so, you can turn up the heat a bit, and then added the rest of the spices (except salt and sugar); toast them for a minute or so, stirring all the time.

For your spinach make sure its rinsed well and then chopped the spinach leaves; add them to the pan. cook them until wilted, and moist. Then blend until there is a even puree.. Pour it back in the pan, added 1 1/2cup of water, the sugar and the salt, and let the mixture simmer on low heat for 15 minutes.

Add your tofu in the pan, reserving the marinade, and simmered the curry for another 10 minutes. Before serving, mix in the soy yogurt, adjusted the saltiness of the dish to your taste

Tofu Custard Tart with Fresh Fruit

• 1 12oz packages of silken lite firm tofu (drained)
• 1 cup confectioners sugar
• 1 vanilla bean
• 1 6oz prepared graham cracker crust
• 1 small mango, peeled, pitted, halved and thinly sliced
• 1 kiwi peeled and thinly sliced

1 place tofu and 10x sugar in a food processor, puree about three minutes until smooth.

2 Cut vanilla bean in half lengthwise, and scrape seeds into tofu mix. Pulse on high until blended.

3 Spread tofu mix in crust and arrange fruit.

Chill for two hours then serve

They all look pretty good Mia. However, I think "stinky tofu" tops them all. It's putrid, smells disgusting, and yet the tastiest tofu you could ever have. I think I'm gonna have some today

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Go Bears!

Tofu and Broccoli in Peanut Sauce

• 14 ounce package firm tofu, drained
• 1/4 cup natural peanut butter
• 1/4 cup vegetable broth
• 2 tablespoons hoisin sauce
• 2 tablespoons cider vinegar
• 1/4 teaspoon cayenne pepper sauce
• 1 tablespoon canola oil
• 2 green onions, chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 3/4 cup sliced red bell pepper
• 2 tablespoons water
• 1 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts

Place tofu onto 3 or 4 layers of paper towels and cover with a couple more. Place a heavy cutting board or pan on top to draw out more of the liquid from the tofu - set aside for about 20 minutes.

Cut into 1" cubes.

In a small bowl, whisk together broth, peanut butter, hoisin sauce, vinegar and pepper sauce.

In a large skillet, heat oil over medium-high. Add tofu and green onions - sauté until tofu is golden, about 3 to 5 minutes. Stir in garlic - cook until fragrant, about 30 seconds. Add broccoli and red pepper - cook for 1 minute. Stir in water - cover and steam until broccoli is crisp-tender, about 1 minute. Uncover and stir in peanut sauce - cook, stirring, to heat through, 1 minute. Sprinkle with bean sprouts, cilantro and peanuts to serve.

Makes about 4 servings.

Spicy Mumbai Potatoes

• 4 large russet potatoes, scrubbed and rinsed well
• 1 tablespoon plus 1 teaspoons olive oil, divided
• 1 cup finely minced leeks
• 1/2 teaspoon salt
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon turmeric
• 4 tablespoons water
• 1 cup fresh or frozen green peas
• 3/4 cup silken-firm tofu (we used the boxed Mori-Nu non-refrigerated), pureed
• 2 tablespoons chopped fresh cilantro

Preheat oven to 425

Prick each potato with a fork a few times - lightly coat the potatoes with 2 teaspoons of the olive oil (if desired, sprinkle some salt on too). Bake until tender, about 40 to 60 minutes depending on size. When they are done, remove and set aside to cool slightly. Reduce oven temperature to 350.

Meanwhile, heat remaining oil in a skillet over medium. Add the leeks - sauté until softened and beginning to lightly brown, about 6 minutes. Stir in ginger and garlic - cook until fragrant, about 1 minute. Season with coriander, cumin, black pepper and turmeric - cook for 2 more minutes. Stir in peas and water - cook just until peas are tender. Remove from heat and set aside.

Cut potatoes in half lengthwise and scoop out the potato, leaving a 1/4" shell. Mash the potato pulp with the tofu puree - stir in the leek mixture until well combined. Spoon the filling evenly between the potato shells.

Place stuffed shells on a baking sheet and place in the oven to bake until thoroughly heated through, about 15 to 20 minutes. Serve with a sprinkling of the cilantro.

Makes 4 servings.

Red Curry with Vegetables

• 14 ounce package extra-firm tofu, drained
• 1 tablespoon plus 1 teaspoon canola oil, divided
• 16 ounces sweet potato, cut into 1" cubes
• 14 ounce can light coconut milk
• 1/2 cup vegetable broth
• 2 teaspoons red Thai curry paste
• 8 ounces broccoli florets
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro

Cut tofu into 1" slices - place the cut tofu on several layers of paper towels and cover with additional paper towels. Place a cutting board or something heavy on top of tofu and let stand about 15 to 30 minutes to let some of the water come out.

In a large skillet, heat 2 teaspoons oil over medium-high. Add tofu and cook, stirring every 2 or 3 minutes, until browned all over, about 7 to 10 minutes. Transfer the tofu to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Stir in coconut milk, broth and curry paste. Bring to a boil, reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Stir in the tofu, broccoli and brown sugar - bring the mixture back to a simmer and cook, covered, stirring occasionally, until the broccoli is crisp-tender, about 2 to 4 minutes. Stir in lime juice and salt. Scatter with chopped cilantro once plated. We served this with brown jasmine rice to soak up the juices.

Makes about 4 servings.