Noodles And Spinach With Tofu Recipes

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SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH



Spicy Rice Noodles With Crispy Tofu and Spinach image

Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 20

12 to 14 ounces firm tofu
1/2 to 1 teaspoon kosher salt
1 tablespoon peanut or vegetable oil
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon panko (Japanese bread crumbs)
1 tablespoon sesame seeds (optional)
8 ounces wide rice noodles
3 tablespoons sesame oil
3 tablespoons peanut oil
1 garlic clove, thinly sliced
1 (1-inch) piece of ginger, peeled and thinly sliced
1 1/2 teaspoons to 1 tablespoon red-pepper flakes, to taste
1 tablespoon sesame seeds, plus more for garnish (optional)
1 teaspoon kosher salt
1 cup roughly chopped basil, packed
3 large or 4 small scallions, roughly chopped
3 cups baby spinach, packed
1/2 lime
Toasted sesame oil, for drizzling (optional)

Steps:

  • Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
  • Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
  • Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
  • Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
  • While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
  • As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
  • Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
  • Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
  • Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams

NOODLES AND SPINACH WITH TOFU



Noodles and Spinach With Tofu image

A little different than some of the other recipes I've read, so I posted. This came from the Buffalo News and is my favorite way to eat tofu. It's important to put the noodles in before the spinach or the spinach with soak up all the sauce. I always add some finely chopped onions to this recipe because I like them, but iIll post the original. It's high in mono and poly-unsaturated fats (good fats), has a bunch of fiber, is a vegan meal, and most importantly, super good! Even my parents, who hate tofu, love this.

Provided by Lindsay

Categories     One Dish Meal

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb whole wheat spaghetti, cooked
1 lb frozen or fresh steamed spinach
1 -1 1/2 lb firm tofu, cut into 3/4 inch cubes
2 -4 tablespoons sesame oil
2 -4 tablespoons soy sauce
2 -4 teaspoons minced garlic
2 tablespoons peanut butter
2 tablespoons tahini (ground sesame)
2 teaspoons sesame seeds

Steps:

  • For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds.
  • Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm.
  • Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through.
  • Add spinach and mix again. Heat and taste test for flavor.
  • Add tofu when spaghetti is hot, and sprinkle with with sesame seeds.
  • Toss and serve.

NOODLES WITH TOFU



Noodles with Tofu image

Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup seasoned rice vinegar
2 tablespoons low-sodium soy sauce
Kosher salt
1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
8 ounces sliced shiitake mushrooms (about 4 cups)
Freshly ground pepper
1 10- to 12-ounce package Chinese egg noodles
1 bunch broccolini, trimmed and cut into 2-inch pieces
1 tablespoon toasted sesame oil
2 cups bean sprouts
2 scallions, thinly sliced

Steps:

  • Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
  • Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
  • Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

Nutrition Facts : Calories 500 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 450 milligrams, Carbohydrate 68 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

SPINACH DUMPLINGS WITH TOFU AND RICE NOODLES



Spinach Dumplings With Tofu and Rice Noodles image

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

Provided by Jason Wang

Categories     Lunar New Year     Boil     Spinach     Peanut Free     Dairy Free     Sesame     Sesame Oil     Tofu     Vegetarian     Appetizer     Lunch     Dinner

Yield Makes about 60 dumplings

Number Of Ingredients 19

Spinach dumpling skin dough:
10 ounces (280 g) spinach
¼ teaspoon salt
4 cups (500 g) all-purpose flour or high-gluten flour, plus more for dusting
Tools: Cheesecloth; Thin, evenly cylindrical rolling pin, roughly 1½ inches (4 cm) in diameter
Spinach dumpling filling:
½ carrot, peeled and sliced lengthwise into ½-inch (12 mm) thick strips, about 2 ounces (60 g)
1 green onion, trimmed and finely chopped
3 tablespoons (45 ml) toasted sesame oil
4 Shanghai baby bok choy, root ends removed, about 3 ounces (90 g)
Spinach left over from making dumpling skins or 10 ounces (280 g) fresh spinach, finely chopped, mixed with ¼ teaspoon salt
2 ounces (60 g) rice vermicelli noodles, soaked in hot water for 5 minutes, drained, and coarsely chopped
2 ounces (60 g) fried tofu, finely chopped
1-inch (2.5 cm) piece fresh ginger, peeled and finely chopped
1 teaspoon salt
¼ teaspoon white pepper powder
1 tablespoon vegetable oil
½ teaspoon Sichuan peppercorns
1 egg

Steps:

  • Spinach dumpling skin dough:
  • Wash the spinach well. Drain and pat dry. Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree. Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml). Put aside the drained spinach for the filling.
  • In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
  • Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough. You may not use all the liquid. Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
  • After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let rest for another 10 minutes. You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
  • Cover with a damp cloth or plastic wrap while you prep your fillings.
  • Do Ahead: The dumpling skins are best used day of, but if you can't make the dumplings right away, it's best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking. Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.
  • Spinach dumpling filling:
  • Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.
  • Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to the ice water. Once cooled, squeeze the bok choy between your hands or in a dishcloth to drain it of all water.
  • Finely chop the carrot and bok choy, then add them to a bowl and combine with the reserved spinach.
  • Add the vermicelli noodles, fried tofu, ginger, green onion in sesame oil, salt, and white pepper powder to the bowl of vegetables and mix to combine by stirring in one direction to promote better cohesion of the filling.
  • Set a small pan over low heat and add the vegetable oil. Add the Sichuan peppercorns and fry until fragrant, about 8 minutes. Carefully strain and discard the peppercorns and pour the infused oil into the bowl of dumpling filling. Stir to combine.
  • Allow the filling to cool slightly, then crack in the egg and mix in one direction to combine.
  • Do Ahead: Store in an airtight container in the fridge until ready to use, up to 3 days, or freeze for up to 3 months.
  • Roll out your dumpling skins:
  • Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.
  • On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough. (Note: You can also rip pieces off by hand, but it requires a certain experience, accuracy, and speed. Cutting with a knife is definitely easier.)
  • Sprinkle a little flour on the board or work surface to prevent sticking (but don't go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.
  • Hold a small cylindrical roller with your dominant hand. With your other hand, hold the piece of dough by the edge. From the opposite edge, gently roll the piece of dough with your roller toward the center and then back, then turn the dough slightly and roll again toward the center and back. Repeat this several times until the dough becomes an almost-perfect circle, 2½ to 3 inches (6 to 7.5 cm) in diameter. The idea is to roll the dough out evenly from the sides so it is smooth and round, with the center slightly thicker than the edges (around 1⁄8 inch/3 mm thick overall).
  • Repeat this process for all pieces of dough and use immediately in folding dumplings.
  • Wrap the dumplings:
  • Prep a tray or a plate by sprinkling flour on the bottom to prevent sticking.
  • Put a dumpling skin on the palm of your hand.
  • Use a spoon (or chopsticks) to scoop 1 to 2 tablespoons of your filling mixture into the middle of the skin. Fold the skin in half so the two sides meet and can be pressed into each other to bind. Squeeze the rest of the sides together as well. Make sure the sides are pressed fully into each other to avoid the dumplings breaking, and avoid any filling touching the edges, as the oil in the filling could prevent the sides from sticking properly. (Note: If you're using store-bought skins, wet the rim of the wrapper with a little bit of water to help the edges seal. The goal is to maximize the amount of filling in your dumpling, but not put so much that the dumpling breaks or cannot be pressed together.)
  • Place the finished dumplings in your prepared tray or plate, being careful to space them apart so they don't stick.
  • Do Ahead: These are best cooked and eaten fresh, but you can also place the entire tray of folded dumplings in the freezer, covered carefully with plastic wrap. Once the dumplings are frozen solid, transfer them to an airtight zip-top bag and freeze for up to 3 months.
  • Boil dumplings:
  • Bring a large pot of water to a simmer, with the water on the verge of boiling. Right before the water boils, gently add the dumplings-this timing is crucial to prevent cracking. Keep the dumplings moving so they don't stick. When the water comes up to a boil again, add ½ cup (120 ml) cold water and stir. Repeat two more times. Once it comes up to a boil the fourth time, the dumplings should be floating and ready to eat, but if you're nervous, go ahead and cut one open to check. The entire process should take 10 minutes. Fish out the dumplings with a slotted spoon and serve with dumpling sauce, chili oil, sesame oil, and roasted sesame seeds.

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

LIGHT SPINACH PASTA WITH TOFU



Light Spinach Pasta With Tofu image

A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

Provided by directions

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups fresh spinach
3 ounces pasta (any shape)
3 ounces firm tofu, cubed
1 large onion
3 garlic cloves, chopped
1 tablespoon oil
red pepper powder
salt

Steps:

  • Boil pasta according to package directions but only till its almost done.
  • Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
  • Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
  • In a large non stick skillet, heat oil.
  • When oil gets hot, add the chopped garlic.
  • When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
  • Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
  • At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
  • Let it simmer.
  • Add salt.
  • When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
  • I don't add cheese, but can also do the last step in the oven with mozzarella on top.
  • I like this hot and cold--tastes good every way.

Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3

MISO UDON NOODLES WITH SPINACH AND TOFU



Miso Udon Noodles with Spinach and Tofu image

Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.

Provided by bolshevik

Categories     Everyday Cooking     Vegetarian     Main Dishes     Asian

Time 25m

Yield 2

Number Of Ingredients 13

1 (7 ounce) package dried udon noodles
1 tablespoon salted butter
1 tablespoon miso paste
1 teaspoon sesame oil
1 teaspoon honey
1 clove garlic, finely chopped
1 cup cubed tofu
½ cup water
3 cups fresh spinach
3 stalks green onions, minced
1 tablespoon soy sauce
1 dash Sriracha sauce, or to taste
¼ teaspoon sesame seeds, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
  • Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
  • Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
  • Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 68.1 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 2.7 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 1481.3 mg, Sugar 5 g

TOFU & SPINACH CANNELLONI



Tofu & spinach cannelloni image

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 10

2 tbsp olive oil
1 onion , chopped
3 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
50g pine nuts , roughly chopped
400g bag spinach
pinch grated nutmeg
349g pack silken tofu
300g pack fresh lasagne sheets
4 tbsp fresh breadcrumbs

Steps:

  • Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
  • Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
  • Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
  • Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.65 milligram of sodium

RICE NOODLES AND TOFU IN PEANUT SAUCE



Rice Noodles and Tofu in Peanut Sauce image

Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.

Provided by Mindy Hermann, RDN

Categories     Noodle     Tofu     Bell Pepper     Peanut Butter     Soy Sauce     Vinegar     Lime     Spinach     Cilantro     Peanut     Vegetarian     Crohn's & Colitis     Crohn's

Yield 6-8 servings

Number Of Ingredients 14

3 Tbsp. peanut or vegetable oil
1 (14-16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks
2 medium bell peppers, seeds and ribs removed, sliced into thin strips
8 oz. flat wide brown or white rice noodles
1/4 cup smooth natural peanut butter
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
2 Tbsp. brown sugar
1 Tbsp. fish sauce
2 Tbsp. fresh lime juice
4 oz. baby spinach
1/4 cup cilantro leaves
1/4 cup roasted salted peanuts, chopped
Lime wedges (for serving)

Steps:

  • Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
  • Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
  • Meanwhile, cook noodles according to package directions.
  • Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
  • Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

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RICE NOODLES WITH SPINACH AND TOFU RECIPE | EAT SMARTER USA
Add spinach, scallions, and noodles and sauté for 1 to 2 minutes. Season with remaining soy sauce and divide onto 4 plates. Then place the tofu …
From eatsmarter.com
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NOODLES WITH SPINACH AND TOFU – GILVERDI
350 grams thoroughly rinsed spinach, coarsely chopped; 1 package noodles, cooked according to the instructions; Utensils: tablespoon; knife; Cutting Board; glass; bowl; Wok / wide pan; Instructions: Cut the tofu into 2 cm cubes. Mix the sauces, sesame oil, ginger and garlic in a bowl together with the tofu cubes. Soak for at least 3 hours and ...
From gilverdi.com
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SPINACH AND TOFU DIP - RICARDO CUISINE
Preparation. In a large skillet over medium heat, lightly brown the onion and garlic in the oil. Add the spinach and cook until wilted. Add the oregano. Transfer to a sieve and press to extract as much water as possible. Let cool. In a food processor, purée the tofu until smooth. Add the spinach mixture and pulse a few times until the mixture ...
From ricardocuisine.com
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SPINACH NOODLES: EASY HOMEMADE RECIPE - THE WOKS OF LIFE
2020-05-30 You should have 60 grams (about 2 cups packed). Add the baby spinach and water to a blender or food processor. Blend at high speed until completely smooth. Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
From thewoksoflife.com
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GARLICKY TOFU WITH SPINACH OVER PASTA RECIPE - VEGETARIAN TIMES
Warm pasta sauce in pot over medium-low heat. Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm. Add spinach to same skillet.
From vegetariantimes.com
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NOODLES WITH CARROTS, SPINACH, AND CABBAGE MINT - DELISH
2015-06-02 Drain and transfer to a large serving bowl. Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine. In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard ...
From delish.com
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TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES - MINIMALIST BAKER
2021-03-31 Instructions. TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate. SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time.
From minimalistbaker.com
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HOMEMADE RAVIOLI WITH TOFU AND SPINACH - OH MY VEGGIES
2018-12-27 STEP 2: To make the filling, add the spinach, tofu and onion to a non-stick frying pan. Sauté for 2-3 minutes until the onion softens, then add the black pepper and tamari, stirring briefly to mix everything together. STEP 3: Roll out the dough into a thin roughly square layer, about ⅛-1/4 inch in thickness.
From ohmyveggies.com
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CREAMY PASTA W/ MUSHROOM, SPINACH AND TOFU - GOOD EATINGS
2 servings of pasta, such as fusilli or penne. 1 tbsp rapeseed oil. 1 onion. 2 garlic cloves. 250 g Mushrooms. 200 g Smoked tofu. 2 tsp dried basil. 0,5 tsp garlic powder, optional. A pinch of chili flakes. 1 tbsp tomato puré. 250 ml vegan cream. 1 tsp vegetable stock powder. 100 g baby spinach. Salt and black pepper, to taste
From goodeatings.com
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UDON NOODLES WITH TOFU AND SPINACH IN PEPPER SAUCE
Udon Noodles with Tofu and Spinach in Pepper Sauce The perfect udon noodles with tofu and spinach in pepper sauce recipe with a picture and simple step-by-step instructions. 2 handfuls baby spinach270 g udon noodles200 g tofu1 tablespoon sesame seedssome sesame oilFor the sauce:50 ml water6 tablespoon soy sauce3 tablespoon rice vinegar2 tablespoon cornstarch1 …
From bosskitchen.com
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VEGETARIAN LASAGNA WITH TOFU AND SPINACH | RICARDO
Lasagna. With the rack in the middle position, preheat the oven to 375°F (190°C). In a 13 x 9-inch (33 x 23 cm) baking dish, spread out 1 cup (250 ml) of the sauce. Cover with one row of noodles. Top with half of the spinach filling and cover with 1 cup (250 ml) of sauce. Sprinkle with ½ cup (50 g) of caciocavallo. Cover with a row of noodles.
From ricardocuisine.com
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RECIPES WITH SPINACH AND TOFU - CREATE THE MOST AMAZING DISHES
Ham And Cheese Egg Casserole Recipes Easy Agedashi Tofu Recipe Easy Easy Vegetarian Breakfast Recipes
From recipeshappy.com
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SESAME TOFU WITH SPINACH AND RICE NOODLES IN GINGER BROTH
2015-05-06 Place the tofu triangles in the marinade for 20 minutes, turning once. Meanwhile, combine vegetable broth, remaining soy sauce, remaining rice vinegar, ginger, 4 cloves smashed garlic and chili garlic sauce in a saucepan. Bring to a boil, reduce heat to medium-low and simmer 20 minutes. Combine sesame seeds and black pepper on a plate.
From fromachefskitchen.com
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SPINACH, TOFU AND EGG PASTA PIE RECIPE - SIMPLE CHINESE FOOD
The leek and egg pie is simple and easy to make. In fact, the pie made by replacing the leeks with spinach is also delicious, but if the spinach and tofu are together, the spinach must be blanched to remove the oxalic acid inside, so that it is healthy to eat.
From simplechinesefood.com
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RECIPES WITH TOFU AND SPINACH - CREATE THE MOST AMAZING DISHES
Easy Homemade Cream Of Chicken Soup Recipe Easy Pork Steak Recipes Oven Easy Clafoutis Recipe
From recipeshappy.com
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JAPANESE TOFU RECIPE | CARROT, SPINACH, AND SHIRATAKI NOODLES …
Prepare a large pot of boiling water and blanch the carrots and shirataki for about a minute and 30 seconds. Once cooked, scoop the carrots and shirataki noodles into a …
From alldayieat.com
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CREAMY SPINACH PASTA WITH TOFU SHIRATAKI NOODLES RECIPE
-microwave noodles for 1 minute to remove any more moisture - set aside noodles-In blender or food processor, mix cream cheese and 1/2 the spinach, pushing flyaway spinach in to be mixed.-add almond milk, and more spinach-repeat adding almond milk and spinach to get a consistent smooth creamy texture - add garlic and spices and mix well.
From recipes.sparkpeople.com
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RECIPES WITH SPINACH AND TOFU : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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10 BEST VEGAN PASTA WITH TOFU RECIPES | YUMMLY
firm tofu, sugar, lasagna noodles, lemon juice, powdered garlic and 6 more Vegan Lasagna SarahCarracher nutritional yeast, kosher salt, freshly ground black pepper, lemon juice and 5 …
From yummly.com
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SPINACH AND TOFU RECIPES - THERESCIPES.INFO
Spinach, Tofu and Sesame Stir-Fry Recipe - NYT Cooking new cooking.nytimes.com. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the...
From therecipes.info
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SOBA NOODLES WITH MUSHROOM, SPINACH AND TOFU – EAT WELL
Bring to a boil. 3. Stir in spinach a handful at a time, stirring after each addition until wilted. Stir in tofu, then turn off heat under pan. Season to taste with pepper. 4. Drop soba noodles into boiling water; cook until al dente, about 5 minutes. Drain in a colander and rinse with cool water to remove excess starch.
From canolaeatwell.com
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Top Asked Questions

How to cook tofu and spinach stir fry?
Preparation Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok.
How do you cook tofu with spinach and nutmeg?
Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly. Heat oven to 200C/180C fan/gas 6.
How to cook ramen noodles with spinach?
Directions 1 Bring a large pot of lightly salted water to a boil. ... 2 While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. ... 3 Stir spinach mixture into the noodles; season with salt and pepper.
How do you cook tofu in the oven?
Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top). Cut the tofu into ½-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.

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