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This vegan sweet and sour tofu features crispy fried tofu cubes coated in a glossy, tangy sauce with bell pepper, onion, and ...
It's so satisfying. The crisp-chewy tofu is coated in a sauce that's savory and spicy with lots of texture from the chili ...
⅔ cup uncooked instant brown rice. ⅓ cup sweet chili sauce. 1 tablespoon low-sodium soy sauce. ... lime juice, minced garlic and water in a small bowl. Toss cooked tofu in sauce.
Turn your brown rice into protein when you add steamed tofu and spinach. Spinach cooks very quickly so it's best to have all the seasonings measured and on hand near the stove before you start ...
Stir the sauce again, then drizzle evenly over the tofu (careful, it will bubble up). Toss to coat the tofu. Transfer to a serving plate and garnish with 1 thinly sliced medium scallion if desired.
Brown Gravy Sauce. 1/2 cup flour and water paste 3 cups Swanson’s Chicken Broth 1 tablespoon garlic powder 1 tablespoon Worcestershire sauce 2 tablespoon apple cider vinegar ...
To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season.
Using a spoon, scoop out about a tablespoon from the tofu and add it to a mixing bowl. Peel, de-vein and chop shrimp and add to bowl with the tofu. Add 1/4 teaspoon salt and white pepper and mix.
Tofu is made from soybeans, which contain a flavonoid called isoflavones. They've been shown to reduce the risk of cancer, diabetes and heart disease.