Tasty Veggy Recipes

Ingredients:
1 lb firm tofu
fresh garlic and onion
1 lb pasta, penne or rotini
4 medium carrots
2 stalks broccoli
1 cup fresh green beans, pepper, or celery
2 – 4 Tbsp olive oil
tomato sauce or pesto
Fresh or dried basil and oregano
add to the marinade as you wish :Fresh ground pepper, dried ginger, cumin, cayenne or black pepper

Method:

• Put a large pot of salted water on to boil
• Slice the tofu in 1/2 X 1″ pieces
• Let tofu sit for a few minutes
• Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
• Optional: add 1 Tbsp minced garlic or half an onion, chopped, to the oil
• Add the tofu, fry 5 minutes each side, turning with a spatula (that’s the fun part)
• Prep the veggies and place in a steamer basket over boiling water
• Cover & steam for 5 – 10 minutes, until just tender
• Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
• Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
• Add the veggies & tofu, and mix gently
• Serve hot sprinkled with Parmesan or mozzarella cheese, or fresh basil

Ingredients:

• 3 1/2 tablespoons red or barley misu
• 3 honey teaspoons 
• 7 ounce deep-fried tofu, cut into 1/2- inch strips
• 1 1/2 teaspoons minced garlic
• 1 large onion, thinly sliced
• 1/2 cup stock or water
• 2 teaspoons sake or white wine
• 2 tablespoon oil
• 5 green peppers, cut lengthwise into sixths

Method:

Combine the first five ingredients in a saucepan and bring to a boil. Cover and simmer for 5 minutes, then remove from heat. Heat a skillet and coat with the oil. Add garlic and sauté for 30 seconds.

Increase heat to high, add green peppers and onion, and sauté for 3 minutes more. Add deep-fried tofu and any remaining cooking broth, then cook, stirring constantly, for 1 minute.

Ingredients:
2/3 cup Water
2 tbsp Dry sherry
2 tbsp Reduced-sodium soy sauce
4 tsp Cornstarch
1 tsp Grd ginger
1/4 tsp Crushed red pepper
Nonstick spray coating
2 cl Garlic, minced
3 cup Broccoli, cut into bite-size pieces
1/2 cup Onion, cut into wedges
1 cup Fresh bean sprouts
1 lb Tofu, fresh (bean curd) cut into 1/2″ pieces
1 1/3 cup Cooked brown rice, hot

Method:
For sauce, stir together water, sherry, soy sauce, cornstarch,ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds.
Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push vegetables from the center of the wok or skillet.
Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute.
Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.