Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

Salad Dressing Ingredients:

• 1/2 c. salted cashew pieces
• Warm water
• 1/3 c. cilantro
• 1 TBSP red curry paste
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 3 TBSP rice wine vinegar
• 1 TBSP honey
• Salt, to taste
• 1/3 c. water

Salad Ingredients:

• 1 bunch cilantro (less 1/3 c. for the dressing above)
• 2 large romaine hearts, chopped
• Salt and pepper, to taste
• 1 avocado, diced
• 2 1/2 c. shelled edamame
• 1 1/2 c. shredded carrots
• 1 c. wonton strips or chow mein noodles
• Bunch of mint, chopped

Crispy Miso Lime Tofu Ingredients:

• 1 lime
• 2 TBSP soy sauce
• 2 TBSP water
• 1 TBSP white or yellow miso
• 1 TBSP rice wine vinegar
• 2 TBSP honey
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• 1 block of extra firm tofu
• 3 TBSP neutral oil

Directions:

1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

Thai Veggie Chopped Salad with Miso Lime Tofu:

Recipe adapted from Half Baked Harvest.

Ingredients:

• 1 package of extra firm tofu
• 2 TBSP + extra cornstarch
• 1 TBSP olive oil
• Salt, to taste
• 14-16 oz. wide rice noodles
• 2/3 c. soy sauce
• 1/2 c. sweet Thai chili sauce
• 1/4 c. sesame oil
• 1/4 c. rice wine vinegar
• 2 TBSP sushi ginger, chopped
• 1/2 c. water
• Chili flakes, to taste
• 8 oz. green beans or asparagus
• 2 TBSP butter
• 1 shallot, minced
• 2 bell peppers, thickly sliced
• 1 bunch of green onions, chopped
• 8 garlic cloves, minced
• Serve with basil or Thai basil, chopped and sesame seeds

Directions:

1. Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
2. Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
3. Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
4. Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
5. Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
6. Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
7. Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.

Garlic Tofu Drunken Noodles:

Recipe adapted from Pinch of Yum

Ingredients:

Filling:

• Olive oil
• One 14-oz. block extra firm tofu, minimally pressed to remove water
• 1 can of water chestnuts, chopped
• 2 c. cooked brown rice or quinoa
• Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
• Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

SOS Peanut Sauce:

• 1/2 c. teriyaki sauce
• Juice of 1 orange
• 1/4 c. peanut butter
• Squirt of Sriracha sauce

Spicy Mayo:

• 1/4 c. mayo
• 1 TBSP Sriracha, or to taste

Directions:

1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
3. Spicy mayo: Mix mayo and sriracha.
4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

This dish is perfect for a quick weekday dinner.

Recipe adapted from The Modern Proper.

Ingredients:

• 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
• 1/4 c. soy sauce
• 1/4 c. oyster sauce or hoisin sauce
• 1 TBSP rice vinegar
• 1 TBSP brown sugar, optional
• 1 tsp chili sauce like sambal or sriracha
• 1/4 c. water
• 4 cloves garlic, minced about 2 tsp
• 1 TBSP ginger paste
• 2 TBSP toasted sesame oil
• 1 small onion, large chop
• 1 sweet red pepper, large chop
• 6 oz. baby spinach
• 1 TBSP chili crisp
• 4-6 green onions, thinly sliced
• 1 tsp sesame seeds
• Top with fried egg, crispy tofu, or cooked chicken

Directions:

1. In a large pot of boiling water, cook noodles according to package; drain well.
2. In a small bowl, whisk together soy sauce through ginger paste.
3. In a large skillet, heat sesame over medium heat.
4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
6. Garnish with green onions and sesame seeds.
7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

Sesame Garlic Noodles:

Adapted from The Foodie Diaries.

Ingredients:

• 1/2 lb. spaghetti
• 1 block extra firm Tofu, pressed and cubed
• 1 TBSP cornstarch
• Salt to taste
• 2 TBSP avocado oil
• Onion, large chunks
• Red pepper, large chunks
• 6 garlic cloves, minced
• 1 TBSP ginger paste
• 1 TBSP sesame seeds
• 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
• 1/2 c. soy sauce
• 1/4 c. rice wine vinegar
• 2 TBSP chili paste
• 3 TBSP brown sugar
• 1 TBSP cornstarch mixed with 5 TBSP water
• 1/4 c. crushed peanuts
• 1 bunch of green onions, sliced

Directions:

1. Spaghetti: Cook spaghetti according to package and set aside.
2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
3. Veggies: Chop onion, red pepper, and garlic and set aside.
4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

Kung Pao Spaghetti with Tofu:

Recipe adapted from the Foodie Diaries.

Ingredients:

• 16 oz. super firm tofu, pressed
• Udon noodles (about 16 oz. of prepared heat and serve, such as Ka-Me)
• 1-2 TBSP oil
• 1 TBSP ginger paste
• 2-4 TBSP favorite curry paste
• 2-4 tsp. sugar
• 1 onion, sliced thick
• 1 c. red bell peppers, sliced thick
• 1 c. green beans, 1 inch pieces
• 1 can of coconut milk
• 3/4 can of water
• Basil, chiffonade

Directions:

1. Tofu: Prepare tofu as desired. Option: freeze, thaw, press, cube, sprinkle with 1 TBSP cornstarch and 1 TBSP of oil, and then saute in pan before making sauce (or you can bake at 450F until crispy).
2. Udon Noodles: Prepare according to package.
3. Veggies: Heat oil in a saute pan over medium heat; then add the onions, bell peppers, and green beans and saute until just crisp; then remove from the pan.
4. Curry: Add a bit more oil to the saute pan and then add the ginger paste and curry paste and saute until fragrant; then stir in the sugar. Then add the coconut milk; refill the can 3/4 of the way with water and add the water to the pan and simmer for 2-3 minutes. Then add the Udon noodles, veggies, and tofu, and toss to combine. Top with basil.

Curry Udon Noodles:

Ingredients:

• 1 Italian eggplant, cut into 2-inch slices
• Salt
• 1 block extra firm tofu
• 2 heaping TBSP cornstarch, divided
• 2 shallots, diced
• 5 garlic cloves, minced
• 1 TBSP grated ginger
• 1 jalapeno, sliced
• Basil, chiffonade

Sauce:

• 6 TBSP oyster sauce
• 2 TBSP soy sauce
• 2 TBSP Hoisin sauce
• 2 TBSP brown sugar
• 1/2 c. vegetable or chicken stock
• 1 TBSP rice vinegar
• 2 tsp. sesame oil
• Serve over rice

Directions:

1. Slice eggplant and place on towel; liberally salt; after 15 minutes, turn the slices over and salt the other side; after 15 more minutes wipe eggplant dry and then cut into 1/4 – 1/2 inch chunks.
2. Chop the shallots, garlic, ginger, jalapeno, and basil and set aside.
3. In a small bowl, mix the sauce ingredients and set aside.
4. Pat the tofu dry and cut tofu into cubes; place tofu in a bowl and toss with 1 heaping TBSP of cornstarch.
5. Heat a large skillet on medium high heat; then add about 1 TBSP oil. Sear tofu until golden and crispy. Work in batches to prevent overcrowding; then transfer tofu to a paper towel lined plate.
6. Once the eggplants are wiped dry, place them in a bowl and toss with 1 heaping TBSP cornstarch and toss to coat.
7. Add some more oil to skillet and sear eggplant until it has an nice char on the flesh sides. Work in batches to prevent overcrowding. Remove to a plate.
8. Add a little more oil to the skillet and reduce to medium; then add the shallots and cook until lightly golden, about 3 minutes; then add the garlic, ginger, and jalapeno, and cook until soft and fragrant.
9. Add the eggplant and tofu back to the pan and saute for about 1 minute, then pour the sauce in and mix well. Turn the heat off and top with the basil. Serve over rice.

Stir Fry Eggplant Tofu:

This is a unique crispy tofu preparation. The shape of the tofu was reminiscent of chicken pieces.

Recipe from Pinch of Yum.

Ingredients:

Crispy Tofu:

• 1 block of extra firm tofu (high protein tofu works really well in this recipe, if you can find it!)
• 2 TBSP cornstarch
• 1 TBSP soy sauce
• 2 TBSP olive oil

Apricot Sauce:

• 1/3 c. apricot preserves
• 1 TBSP soy sauce
• 1–2 TBSP rice vinegar
• 1/2 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1–2 cloves garlic, grated 
• 1/4 tsp. salt + more to taste

Extras for Serving:

• Toasted sesame oil to taste (I like about 1-2 TBSP)
• Steamed green beans
• Green onions, chopped
• Cooked rice

Directions:

1. Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce.
2. In a bowl, whisk the sauce ingredients together. 
3. In an other bowl, take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat.
4. In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy – this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy.
5. While it’s browning, you can start up your rice and/or sides! 
6. Finally, add the sauce to the tofu and remove from heat – the pan will still be hot, so it’ll be sizzly and smell really good from the garlic. The sauce will coat the tofu right away.
7. Top with the sesame oil and green onions. Serve with rice and green beans, and finish with more salt and lots of black pepper to taste. The tender crunch of the beans with the steamy rice and sticky tofu! SO good.

Sesame Apricot Tofu:

Recipe adapted from Pinch of Yum.

Dressing/Sauce Ingredients:

3 garlic cloves
2 TBSP rice wine vinegar
1/4 c. brown sugar
1/4 c. fish sauce
1/3 c. lime juice
1/3 c. vegetable oil

Bowls:

Rice noodles or egg noodles
Basil, chopped
Cilantro, chopped
Mint, chopped
Jalapenos, chopped
Cucumbers, julienned
Carrots, julienned
Red bell peppers, julienned
Tofu, crispy baked
Mixed greens

Directions:

1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
2. VEG PREP: Chop the herbs and jalapenos, julienne cut the vegetables, prepare crispy baked tofu.
3. NOODLE PREP: Cook your noodles according to package. Run under cold water to stop the cooking. Transfer to large serving bowl.
4. BOWL PREP: Toss the noodles with the dressing and all the herbs and veggies; then add mixed greens to your bowl and top with the noodle mixture and tofu.

Vietnamese Spring Roll Bowl:

These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

Adapted from Pinch of Yum

Ingredients:

• 1 block of extra firm tofu, for Crispy Baked Tofu
• 1/2 c. teriyaki sauce, such as Soy Vay
• 1 c. uncooked white or brown rice
• 2 c. frozen shelled edamame
• 1 cucumber, chopped
• 1 avocado, chopped
• 1 jalapeno, chopped or sliced
• 1/2 c. crunchy fried onions
• Mixed lettuce
• Spicy mayo (see below) or Yum Yum Sauce (see below)
• Sriracha

Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

Directions:

1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
2. Rice: prepare rice according to package.
3. Edamame: prepare edamame according to package.
4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

Crunchy Tofu Roll Bowls: