#fresh tofu

[believing-is-seeing]

Fresh Soy Milk, fresh tofu and fresh sugar cane juice.

👏🤩🥳

Thịnh An Kitchen and Tofu, Tampa, FL

November 2023

[loveformybelly]

Udon noodles with red bell pepper, pok choy and tofu in sesame paste peanut butter soy sauce dressing. Easy, quick and delicious!

[greenelight]

mason's   hot   take   :   pho   is   way   better   than   ramen :/

[snarp]

Maybe I can just drink misc Instant Broths until my body remembers how to repair itself and fixes whatever. There's a nutrient in there

[sparkspropaganda]

my coworker keeps giving me recipes orally and my memory isn't retaining them. She keeps adding ingredients and I never have time to write it down LOL

[wasabi-ribs]

no shoyu in the pantry... no shoyu in the fridge... how can i even call myself nikkei

[coffeeshib]

Did you end up adopting that cute dog a couple months back

yes, that cute dog +1 here's bean & cookie 🥺

[vegan-nom-noms]

Vegan Khao Soi Thai

[nest-being]

all the best things in life are bound to hurt a little bit (extra crunchy bahn mi roll when you take that first bite)

[loveformybelly]

Vegan bolognese spaghetti with sauteed eggplant on top! Really delicious! 😍

[wisterianwoman]

Vegan Pho with Crispy Tofu

Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.

Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables. Cravings have a way of leading us down unexpected culinary paths, don’t they? As I found myself yearning for something entirely outside my usual palate, a distant memory surfaced – the tantalizing aroma of…

[mirillel]

Not to be dramatic or anything but this might just be the best thing I've made in a hot minute! Star of the show is baked shredded tofu with an orange juice glaze :)

[smilewidritz]

ASIAN RECIPE

Asian recipes are renowned for their diverse flavors, vibrant colors, and rich cultural heritage. From the fragrant curries of India to the delicate sushi of Japan, Asian cuisine offers a delightful array of tastes that captivate the senses. The use of fresh herbs, spices, and a harmonious blend of sweet, sour, salty, and umami flavors defines the essence of Asian cooking. Each region boasts its unique culinary traditions, with staple ingredients like rice, noodles, and tofu taking center stage in many dishes.

[askwhatsforlunch]

Smoked Tofu Lentil and Carrot Salad (Vegan)

Mum returned from the doctor last week with a long list of food restrictions. No meat besides poultry, and only a few fishes, no seafood, no dairy, and most importantly, nothing acidic. We’ve mostly adopted a vegetarian/vegan diet in consequence. At dinner, that is, as we don’t share our lunches. We’re used to meatless cooking; but cooking without lemon or vinegar is rather a challenge, I find. But you know me, I like a challenge! Thus, I was very pleased when this Smoked Tofu Lentil and Carrot Salad turned out to be delicious, and beautifully dressed! Happy Tuesday!

Ingredients (serves 2):

100 grams/3.5 ounces plain soy yoghurt

1 cup green Puy lentils

2 carrots, rinsed

1/4 large red onion

1 litre/1 quart water

1 teaspoon coarse sea salt

a dozen leaves fresh mint

2 fluffy springs Garden Parsley

1 teaspoon Dijon Mustard

1 tablespoon olive oil

1/2 teaspoon freshly cracked black pepper

2 tablespoons olive oil

100 grams smoked tofu

Sit a small funnel over a glass and line it with a coffee filter. Spoon soy yoghurt into the coffee filter, and let it drain, in the refrigerator, a couple of hours.

Spoon the green lentils into a large saucepan. Slice the carrots, and stir them in. Peel the red onion quarter, and add it to the saucepan, too. Stir in the water and coarse sea salt. Bring to the boil.

Once boiling, reduce heat to low, and half cover with a lid. Simmer, until lentils are just tender, about 20 to 25 minutes. Drain, saving a tablespoon of the cooking liquid, and let cool completely. Set aside.

Spoon drained soy yoghurt into serving salad bowl. 

Finely chop mint and Garden Parsley, and add to the yoghurt, along with Dijon Mustard, black pepper, and reserved cooking liquid. Give a good stir until well-combined.

Remove red onion quarters from the lentils and carrots, and stir them into the dressing, tossing them well, to coat. Chill in the refrigerator, until serving time.

Just before serving, heat olive oil in a small frying pan, over medium-high heat. 

Pat smoked tofu dry, and cut into cubes. Add to the pan, and fry, coating in oil, until golden brown.

Scatter smoked tofu onto the lentils.

Serve Smoked Tofu Lentil and Carrot Salad immediately.

[robinsnest2111]

:^(

hate when it's less about "what would taste good rn?" and more about "not feeling like eating at all but there's lots of perishables and I gotta decide which will give me the least amount of nausea"

[fieriframes]

[So cachapa's being made. Let's grill the tofu.]