Tofu And Green Peas Food

TOFU AND GROUND PORK WITH PEAS

Steps:

• Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
• Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

VEGAN GLUTEN-FREE RED CURRY TOFU WITH VEGETABLES

Steps:

• Gather the ingredients.
• Like most vegan tofu recipes, this one will taste best if you press the tofu first.
• After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.
• In a medium-sized saucepan, combine the basil, vegetarian red curry paste, and coconut over medium-high heat, stirring well to mix curry paste.
• Add the remaining ingredients, including the sliced carrot, green peas, baby corn, and pressed and chopped tofu. Bring the mixture to a slow simmer.
• Cover the pot and allow your curry to cook for about 10-12 minutes or until the veggies are tender, but not overcooked.
• Serve your vegan Thai red curry over rice if desired. Or pair it with a whole grain, such as quinoa or kaniwa for the extra protein boost.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONION

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
• Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.