easy tofu recipe

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

water

organic sugar

instant yeast

all purpose flour,

baking soda

salt

vegetable oil

sesame oil, divided

scallion, sliced

ginger,

garlic,

chinese 5 spice

soy sauce

shaoxing rice wine

oz firm tofu, pressed and sliced

cucumber, julienned

red pepper,

daikon radish, julienned

carrot, julienned

yellow pepper,

jalepenoes, sliced

rice vinegar

hoisin sauce

sesame seed

small rolling pin,

small squares parchment papers

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Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

https://vid.tasty.co/output/122241/landscape_480/1547081504

30-minute lemongrass coconut tofu noodle bowls make weeknight cooking feel effortless and indulgent. Skip the takeout this week in favor of these Asian-inspired, nutrient-packed bowls of bliss.

30-Minute Lemongrass Coconut Tofu Noodle Bowls

14-oz. block extra-firm tofu, drained

Tbsp. ginger

lemongrass paste*

garlic

honey

fish sauce

red pepper flakes

kosher salt

lime

coconut milk (divided)

baby bok choy

canola or coconut oil

cilantro leaves

Brown rice noodles

Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.

Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and 1/4 cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.

Heat oil in a large skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan.

Increase heat to medium-high and add tofu mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid reduces by half and tofu is lightly golden. Add remaining 3/4 cup coconut milk; cook 5 minutes.

To prepare, serve tofu mixture and bok choy over grain of choice. Garnish with fresh cilantro.

Eat your veggies with this flavorful Tofu Stir-Fry from Delish.com.

Tofu Stir-Fry

tbsp. low-sodium soy sauce

sesame oil

tsp. black pepper

cornstarch

extra-virgin olive oil, divided

Kosher salt

tbsp. ginger

string beans,

carrots,

broccoli,

red bell pepper,

green onions, thinly sliced

brown sugar

Yes, definitely trying to cut down on meat intake

No way, can't live without animal protein!

Delicious and easy recipe.  Thank you for the tofu tips - it turned out to be the best part!

Seriously the best recipe! My kids loved it and they usually wouldn’t touch tofu. They all asked for it on the meal rotation!

Super delicious!! I froze the tofu and did not defrost it before I put it in the boiling water - it only took about 20 minutes. I added more vegetables than the recipe called for and it still turned out great. My son can sometimes be a picky eater but he liked the tofu and got seconds.

was hopeful but this sauce was way too sweet. I was really surprised as to how  sweet this was. I was able to save this dish by rinsing off the sauce and throwing together a simple savory sauce.  If you like everything drowning in sweet go for it

This was absolutely amazing! Everyone in my family except for me hates tofu, but everyone ate every bite and I was even asked for the recipe! Will definitely be making again.

Delicious. Used baby cauliflower rather than string beans. Otherwise stuck to the recipe.  Highly recommend.

I made this today. Had to switch up some ingredients because I had different veggies on hand. Turned out very tasty but I didn't freeze the tofu. I already had it drained and cut up before I found this recipe.

Love this recipe! Great tips to prepare tofu.

Made this tonight. Absolutely deeelicious!

Made this for dinner tonight and it was delicious! I bought fresh tofu from the produce section of the grocery store and froze it. It took a while to defrost in the boiling water but held its shape well. My teen and young adult kids loved it and we all ate every bite. Will definitely make again.

The recipe needs to distinguish btwn frozen and fresh tofu.  Our fresh extra firm tofu broke into pieces immediately when placed in the boiling water.  I think the boiling water should only be for frozen tofu?

This recipe turned out great! I used fresh medium firm tofu and it turned out just a little soft but I loved the texture and taste.

https://streaming.hearstdigitalstudios.com/delish/5717fa01e694aa449689e240/mp4/General_Tso_s_Chicken_Stir_Fry_2_1461189145_4000_hd_v3.mp4

A mix of garlic and crushed red pepper flakes that get all sizzly together for about a minute, then soy sauce, hoisin, honey, and lime juice. The result is tangy and perfectly sweet. Battering the chicken in cornstarch and flour is a step you don't want to skip, too. It gives the chicken pieces so much texture—and the sauce will cling way easier. As for the stir-fry, use whatever vegetables you like. Once they hit the sauce, you won't be thinking about them anyway.

General Tso's Chicken Stir-Fry

Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.

Vegan Migas

canola oil ((or high-heat oil of choice), divided)

corn tortillas,

Salt, (to taste)

scallions, (white and green parts separated and finely chopped)

garlic cloves, (minced)

jalapeño pepper, (seeded and minced)

lime juice

cumin

nutritional yeast flakes

turmeric

tomato salsa

Black pepper, (to taste)

refried beans ((canned

Toppings, (such as cilantro, avocado,

Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.

Give the oil a minute to heat up, then add the tortilla pieces in a relatively even layer. Sprinkle them with a pinch of salt.

Cook the tortilla pieces for about 5 minutes, flipping them once or twice, until browned and crispy in spots.

Remove the tortilla strips from the skillet and transfer them to a plate.

Add the remaining tablespoon of oil to the skillet.

Give the oil a minute to heat up, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.

Add the crumbled tofu to the skillet and raise the heat to medium-high. Cook the tofu for about 5 minutes, flipping it occasionally with a spatula, until it begins to dry up and crisp in spots.

Add the soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Continue cooking and flipping the mixture for 3 or 4 minutes longer, until most of the liquid dries up.

Return the tortilla strips to the skillet and stir in the salsa. Continue cooking everything for about a minute, just to heat up the salsa.

Remove the skillet from heat and season the mixture with salt and pepper to taste. Adjust any other seasonings to your liking.

Divide the refried beans onto plates and top them with the tofu mixture. Sprinkle with scallions and any other toppings you like. Serve.

Easy marinated tofu, a super simple recipe that makes tofu tastes amazing. It's low in fat, high in protein and only requires 8 ingredients and 20 minutes.

Easy Marinated Tofu

oz firm tofu (340 g), cubed

water (60 ml)

apple cider vinegar

maple syrup

garlic powder

cayenne powder

tbsp extra virgin olive oil

Mix all the marinade ingredients in a mixing bowl (water, soy sauce, vinegar, syrup, garlic powder, and cayenne powder) until well combined. Add the tofu cubes and let them marinate, covered in the fridge for at least 15 minutes. If you let them marinate longer, they will have a more intense flavor.

Drain the tofu, but don&#8217;t discard the liquid. Set aside.

Heat the oil in a skillet, and sautée the tofu over medium-high heat until golden brown, stirring occasionally.

Add the marinade liquid to a bowl with the cornstarch and mix until well combined. Pour the sauce into the frying pan and cook until it thickens.

Serve immediately (I added some chopped chives on top, but it&#8217;s completely optional), or keep leftovers in an airtight container in the fridge for 5 to 7 days.

This is utterly delicious and so easy to make. I was looking for a simple recipe to make because I've never been a big fan of cooking. I added a little bit of diced ginger to give it a little extra zing and it was perfect! I was just wondering at what heat do you fry your tofu at? Wanted to make this again and was hoping to improve my cooking technique. Thanks!

I tried it and it was amazing.After marinating and pan frying it I added it to a French beans,baby carrot and pepper stirfry.suited me well cos I dont do gluten.

Super yum, I cooked this and added some beetroot noodles and carrot to the pan with the leftover marinade and it was a great filling meal

Such a quick and easy marinade for tofu - and so tasty! What is the nutritional information for the marinade alone? I've tried working out the calories minus the tofu but it doesn't seem to add up for me.

This flavor-packed vegan satay is made with skewered tofu cubes that are soaked in zesty lemongrass marinade, baked and served with luscious peanut dipping sauce!

Tofu Satay with Peanut Sauce

(4 inch) lemongrass stalk

shallot,

(1 inch) piece fresh ginger, (peeled)

full-fat coconut milk

sambal oelek, (or to taste)

peanut butter

ginger

garlic clove,

full fat coconut milk, (plus more as needed)

Cut a slit lengthwise down the lemongrass stalk, and then peel off the tough outer layer. Cut the inner stalk into 4 or 5 pieces, then place them into the bowl of a food processor fitted with an s-blade.

Add the shallot, garlic, ginger, coconut milk, lime juice, soy sauce, brown sugar, sambal oelek and cumin to the food processor.

Blend everything until relatively smooth (it won&#x27;t get perfectly smooth), stopping to scrape down the sides of the bowl as needed.

Place the tofu into a shallow dish, then pour the marinade over it. Gently stir with a spoon to distribute the marinade.

Allow the tofu to marinate for at least 30 minutes at room temperature, or up to 24 hours (refrigerate if marinating longer than 2 hours).

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Skewer the tofu cubes, placing 4-5 pieces of tofu on each skewer.

Arrange the tofu skewers on the baking sheet and bake for about 50 minutes, gently turning halfway through, until the tofu dries up a bit and browns in spots.

To Make the Tofu Satay

Place all ingredients into a small bowl and whisk them together.

Taste-test and adjust any seasonings to your liking, and thin the mixture with as much coconut milk as you need to reach your desired consistency.

To Make the Peanut Sauce

Serve the tofu skewers with the peanut sauce on the side, for dipping. Garnish with accompaniments of choice, such as scallions, fresh mint, crushed peanuts, or cucumber slices.

To Serve

Chili garlic tofu is a simple Asian dish that can be served in the main course with rice and noodles or enjoyed as an appetizer. It gets ready in 20 minutes, needs a handful of ingredients, and tastes amazing.

Chili Garlic Tofu

tofu cubes (extra firm)

tbsp grated garlic

spring onion (keep the green and white part separated)

2.5 tbsp chili oil

tbsp vegetarian oyster sauce/ any other Asian stir fry sauce

cooking oil

black pepper

brown sugar (white sugar can also be used)

Salt

Put the tofu cubes in a large bowl. Add 1.5 tbsp of chili oil, garlic powder, and a pinch of salt. Toss until all the cubes get evenly coated. Bake in a pre-heated oven at 200°C for around 12-15 minutes.

In a bowl mix 1 tbsp chili oil, oyster sauce, soy sauce, salt, sugar, and pepper. Keep it aside.

Heat cooking oil in a pan. Add grated garlic and spring onion white. Saute for a few seconds and then add the sauce mixture. Cook for about a minute.

Add baked tofu cubes and spring onion green. Saute for about a minute and then switch off the gas.

Enjoy it as an appetizer or serve in the main course with a rice or noodle dish.

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

(300 grams) package soft silken tofu

tsp Gochugaru (Korean chili flakes) (or to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

garlic (minced)

onion

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

Sautéed veggies and southwestern spices are mixed up with a savory mix of blended tofu and seasonings to make this flavor-packed vegan frittata.

Top 26 easy tofu recipe recipes from across the web

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Top 26 easy tofu recipe recipes from across the web

The most viewed easy tofu recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tofu Bao Buns With Pickled Ve...

30-Minute Lemongrass Coconut Tofu N...

Tofu Stir-Fry

Vegan Migas

Easy Marinated Tofu

Tofu Satay with Peanut Sauce

Chili Garlic Tofu

5-Minute Silken Tofu (Soft Tofu)

Vegan Frittata with Tofu & Southwes...

Sweet and Sour Tofu Recipe (Vegan)

Savory Lemon & Herb Baked Tofu

Crispy Tofu

Air Fryer Tofu

The EASIEST Crispy Tofu Recipe

Smoked Tofu

Teriyaki Tofu

Shredded Tofu Bulgogi Rice Bowl

Easy Baked Tofu

Grilled Romaine with Buffalo Tofu a...

Garlic Pepper Tofu (Peeled Tofu Tec...

Air Fryer Sweet Chili Tofu

Filipino Style Tofu Steak (Tokwa Bi...

Tofu and Mixed Vegetable Rice Bowl

Sticky Garlic Butter Tofu (Vegan Re...

Steamed Silken Tofu with Soy Garlic...

Easy Baked Tofu

The most viewed easy tofu recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine