Rice Salad With Peanuts And Tofu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOFU SALAD



Tofu Salad image

This salad has tofu, snow peas, ginger and garlic!

Provided by JeanieMomof3

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet chili sauce
½ teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
½ (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts

Steps:

  • In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
  • Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
  • Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g

RICE SALAD WITH PEANUTS AND TOFU



Rice Salad With Peanuts and Tofu image

With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.

Provided by Martha Rose Shulman

Categories     lunch, quick, salads and dressings, appetizer, main course

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 24

1/2 cup red rice, soaked for 1 hour and drained
1 cup basmati or jasmine rice, rinsed
2 1/2 cups water
Salt to taste (I use about 3/4 teaspoon)
1/2 cup chopped cilantro
1/2 cup lightly toasted unsalted peanuts, chopped (about 2 ounces)
1 cup English peas, steamed for 5 minutes if using fresh, thawed if frozen
1 bunch green onions or, chopped, or 1/4 cup chopped chives
1 to 2 serrano chiles or bird chiles, minced
Romaine or leaf lettuce for the platter or plates
1 avocado, sliced, avocado for garnish (1 avocado)
Black sesame seeds for garnish
1/2 tablespoon minced ginger
2 tablespoons soy sauce, preferably tamari
1 14-ounce block of organic extra-firm tofu (find one that is not too dry)
1 garlic clove, minced
1/2 tablespoon minced shallot
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 teaspoon of cayenne
1 tablespoon honey or agave nectar
2 tablespoons plus 2 teaspoons fresh lime juice
3 tablespoons toasted peanut oil
3 tablespoons grapeseed grape seed oil or canola oil (use 6 tablespoons if toasted peanut oil is not available)
Chopped cilantro (whatever is left of the bunch you use for the salad) or cilantro sprigs

Steps:

  • Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
  • While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
  • In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
  • Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
  • Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
  • Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.

RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING



Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing image

Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 ounces thin rice noodles
1 tablespoon peanut oil, canola oil or rice bran oil
2 ounces firm tofu, sliced and blotted dry with paper towels
1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
2 Tbsp Minced Chives
1/4 cup minced cilantro
4 cups slivered romaine lettuce leaves (chiffonade)
1 ounce dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons seasoned rice vinegar
Salt to taste
1 small garlic clove, pureed
1/3 cup unrefined expeller-pressed or roasted peanut oil
2 tablespoons grapeseed oil
1/2 teaspoon Asian hot pepper oil

Steps:

  • Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
  • Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
  • Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
  • Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

TOFU AND NOODLE SALAD WITH PEANUT SAUCE



Tofu and Noodle Salad With Peanut Sauce image

This is just really yummy! A terrific after-work, summertime meal. I found this one in the Daily Herald and they attribute it to John Ash. I find the noodles, radish and pea shoots in my local Oriental grocery store. Prep time doesn't include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb firm tofu, drained
1/3 cup soy sauce
1/3 cup mirin (sweet rice wine)
2 teaspoons peeled and minced fresh ginger
8 ounces soba noodles or 8 ounces other thin noodles
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
2 cups fresh pea shoots
1 cup carrot, cut into fine matchstick shapes
3 tablespoons smooth peanut butter
1 teaspoon asian chili paste with garlic
3 tablespoons chicken broth or 3 tablespoons water
1/3 cup coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
1 -2 tablespoon soy sauce, to taste

Steps:

  • Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
  • Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
  • Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
  • Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
  • Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
  • For Vegetarian use the water not the chicken broth.

Nutrition Facts : Calories 439.2, Fat 15.4, SaturatedFat 5.9, Sodium 2299.7, Carbohydrate 58, Fiber 3.6, Sugar 7.5, Protein 24.8

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE



Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

More about "rice salad with peanuts and tofu recipes"

FRESH ASIAN SALAD WITH PEANUT TOFU/TEMPEH & RICE NOODLES ...
fresh-asian-salad-with-peanut-tofutempeh-rice-noodles image
2017-06-24  · To make the salad; To make the salad simply chop all the veg and add to a large bowl. Make the dressing by adding all the ingredients to a jar and stir or shake to …
From rebelrecipes.com
Estimated Reading Time 3 mins
See details


SPICY PEANUT TOFU LENTIL SALAD - SUNRISE SOYA
spicy-peanut-tofu-lentil-salad-sunrise-soya image
In a small bowl, mix peanut butter, rice wine vinegar, 15 mL (1 Tbsp) sriracha, soy sauce and olive oil together. Set aside. Drain tofu, lightly squeeze tofu to remove excess …
From sunrise-soya.com
Servings 2-4
Calories 417 per serving
See details


SZECHUAN-STYLE TOFU WITH PEANUTS RECIPE | MYRECIPES
2010-02-08  · Cook rice according to package directions, omitting salt and fat. Step 3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden. …
From myrecipes.com
4/5 (29)
Calories 389 per serving
  • Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
  • While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
See details


TOFU CUCUMBER SALAD WITH SPICY PEANUT DRESSING RECIPE ...
2017-09-21  · Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double …
From eatingwell.com
Ratings 1
Calories 167 per serving
Category Healthy Tofu Recipes
  • To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.
  • To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
  • To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
See details


VIETNAMESE RICE NOODLE SALAD WITH HOISIN GLAZED TOFU ...
2018-04-23  · Whisk the vinegar, soy sauce, vegetable oil, sugar, ginger and garlic together in small bowl. Place the noodles into a bowl and add the cabbage, carrots, cucumber, cilantro, mint and scallions. …
From connoisseurusveg.com
5/5 (3)
Total Time 22 mins
Category Salad
Calories 486 per serving
  • Bring a medium pot of water to a boil. Remove it from heat, add the noodles and submerge them. Soak the noodles until tender, about 3 minutes (or refer to the package directions).
See details


SPICY PEANUT TOFU BOWLS RECIPE - PINCH OF YUM
2019-11-18  · Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil …
From pinchofyum.com
Reviews 39
Calories 548 per serving
Category Dinner
  • Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.
See details


FORBIDDEN RICE SALAD WITH CURRY TOFU - ALIVE MAGAZINE
2021-05-07  · Toss dressing with rice salad and then scatter on tofu cubes. Make ahead: This salad holds up very well in the fridge for up to 4 days. To serve, simply scoop salad into a serving bowl. …
From alive.com
Cuisine Asian
Total Time 55 mins
Category Salad
Calories 576 per serving
  • In medium saucepan, place rice, 2 cups (500 mL) water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender and water has absorbed, about 30 minutes. Let sit, covered, for 5 minutes and then gently fluff with fork. Spread rice out on rimmed baking sheet and let cool.
  • Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more paper towels. Place another cutting board or other flat object on top, and press gently to extract excess liquid from tofu. Turn tofu block on its side and slice in half lengthwise. Season both sides with curry powder and salt.
  • In skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. When cool enough to handle, slice tofu into 1 in (2.5 cm) cubes.
  • In large bowl, toss together rice, red pepper, carrot, mango, green onions, peanuts, and coconut ribbons. In small bowl, whisk together 1 Tbsp (15 m) oil, soy sauce, lime juice, sesame oil, chili sauce, honey, ginger, and garlic. Toss dressing with rice salad and then scatter on tofu cubes. Make ahead: This salad holds up very well in the fridge for up to 4 days. To serve, simply scoop salad into a serving bowl. However, to keep peanuts and coconut ribbons crunchy, you can add these just before serving instead of mixing them into the salad beforehand.
See details


SPICY PEANUT TOFU BOWL WITH COCONUT FORBIDDEN RICE ...
2016-06-15  · For the Tofu: Preheat the oven to 350F (180C). Slice the tofu into 1" cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out. Meanwhile, in a …
From vanillaandbean.com
5/5 (2)
Total Time 55 mins
Category Dinner, Lunch
Calories 698 per serving
  • In a medium sauce pan, add the rice, coconut milk, water and salt. Bring to a boil, cover and turn heat to low. Cook for 40 minutes with lid on. Start checked at about 35 minutes to make sure the rice is not sticking. If it is, give it a stir and put the lid back on. Remove from heat and let stand, covered, for 10 minutes.
  • Preheat the oven to 350F (180C). Slice the tofu into 1" cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.
  • Slice the bok choy, lengthwise, in half. In a nonstick pan, add 1 Tbs of sesame oil, swirl it around in the pan and heat until shimmering. Place the bok choy in the pan, flat side down. Cook for 2 minutes, flip, sprinkle with salt and pepper. Add 2 Tbs water to the pan and put a lid on for about 30 seconds to wilt the bok choy. Remove from heat and keep warm.
  • Divide the rice, tofu and bok choy between bowls and garnish with cashews, lime wedges and basil. Refrigerate leftovers in a covered container for up to three days.
See details


CRISPY BAKED PEANUT TOFU | MINIMALIST BAKER RECIPES
2014-06-05  · Crispy Peanut Tofu & Cauliflower Rice Stir-Fry. GF VG V DF. Jump to Recipe. One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu …
From minimalistbaker.com
Ratings 319
Calories 525 per serving
Category Entree
  • If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
  • Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
  • In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for heat, or tamari for saltiness.
See details


VERMICELLI, RICE CUBES & TOFU SALAD WITH PEANUT DRESSING ...
2020-08-10  · Ketoprak is another Indonesian salad recipe that tastes just as delicious as the infamous Gado-gado.So, what is Ketoprak? It is basically a vegetarian meal that consists of vermicelli, steamed rice cubes (ketupat or lontong), tofu, cucumber, bean sprout that tops off with peanut dressing, sweet soy sauce, fried shallot and chips/crackers.
From piggyout.com
Estimated Reading Time 4 mins
See details


VEGAN THAI CHOPPED SALAD - RUNNING ON REAL FOOD

From runningonrealfood.com
5/5 (7)
Total Time 30 mins
Category Salad
Published 2020-09-15
See details


RICE SALAD WITH PEANUTS AND TOFU- TFRECIPES
rice salad with peanuts and tofu With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice.
From tfrecipes.com
See details


RECIPE: PERFECT GADO-GADO (HEALTHY INDONESIAN SALAD WITH ...
2021-11-29  · Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch. It's typically made with vegetables, protein (such as egg An Indonesian-inspired bowl made with brown rice, vegetables, and spicy peanut sauce. Incredibly customizable and perfect for a simple, basic yet ...
From caitlinmarceau.com
See details


EDAMAME TOFU CRUNCH SALAD WITH PEANUT VINAIGRETTE MEAL KIT ...
While the tofu and sweet potatoes roast, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with the
From makegoodfood.ca
See details


HAMPTON FARMS EXTRA CRUNCHY PEANUTS - ALL INFORMATION ...
Every bite is bursting with flavor in this container of Hampton Farms 40 Oz. Super Extra Large Extra Crunchy Salted Roasted Peanuts. These gourmet peanuts are roasted for maximum crunch and salted for maximum flavor. With no cholesterol, you'll be reaching for this healthy snack again and again.
From therecipes.info
See details


10 BEST BROWN RICE SALAD WITH PEANUTS RECIPES | YUMMLY
Brown Rice Salad with Peanuts Recipes 12,156 Recipes. Last updated Nov 03, 2021. This search takes into account your taste preferences. 12,156 suggested recipes. Best Summer Brown Rice Salad ABC Australia. pine nuts, sunflower seeds, roasted cashews, soy sauce, lemon juice and 8 more. Sweet Potato And Brown Rice Salad A Splash of Vanilla. grapeseed oil, balsamic vinegar, brown rice, chick …
From yummly.co.uk
See details


EASY VEGETARIAN SALADS RECIPES - LOVE AND LEMONS
19 Best Winter Salad Recipes. Veggie Power Bowl. How to Make Soft Boiled Eggs. Sesame Ginger Dressing. Forbidden Black Rice. Vegan Sushi . Miso Soup. 31 Easy Plant-Based Recipes. 33 Delicious Kale Recipes. 35 Best Vegan Appetizers. Steamed Dumplings. Almond Butter Cookies. Easy French Toast. Cinnamon Rolls. Roasted Vegetables. Rosemary Focaccia Bread. 17 Easy Cookie Recipes. …
From loveandlemons.com
See details


RICE SALAD WITH PEANUTS AND TOFU RECIPE | RECIPE IN 2021 ...
Feb 14, 2021 - With a little advance preparation, this spicy salad can be made in 30 minutes You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an …
From pinterest.com
See details


RICE SALAD WITH PEANUTS AND TOFU RECIPES
Rice Salad With Peanuts And Tofu Recipes TOFU RICE SALAD. Make and share this Tofu Rice Salad recipe from Food.com. Provided by Katzen. Categories Rice. Time 1h10m. Yield 6-8 serving(s) Number Of Ingredients 14. Ingredients; 1 (16 ounce) package extra firm tofu, cubed: 1/2 cup soy sauce: 6 garlic cloves, crushed : 1 tablespoon grated fresh ginger: 1/4 teaspoon cayenne pepper (optional) or …
From tfrecipes.com
See details


RICE SALAD: 10 HEALTHY AND EASY TO PREPARE RECIPES🥇
Vegan rice salad with vegetables and smoked tofu. To make yours tastier vegan rice salad you can choose smoked tofu or try in your city to make classic tofu with smoked paprika before using it as a condiment. Also add tomatoes, aubergines and courgettes. THU the recipe to follow. goblin. Brown rice salad with pesto. Instead of the classic white ...
From healthiergang.com
See details


SUSHI SALAD WITH TOFU & BROWN RICE BY PALLAVI KHAITAN ...
2021-12-01  · Cook the rice .Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool; Preheat the oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from ...
From traveldine.com
See details


RECIPES WITH KIMCHI AND TOFU - GO FOOD RECIPE
2021-10-31  · Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts . Reduce to a simmer, and cook over moderately low heat for 10 minutes. Recipes with kimchi and tofu. Add kimchi to the pot and stir. Serve topped with sautéed kimchi (kimchi bokum) or place kimchi in the center of the plate and arrange tofu. Store bought wrappers are dry so you will need to wet the edges to make the dough …
From gofoodrecipe.com
See details


ONE CHEF, ONE RECIPE: SUSHI SALAD WITH TOFU & BROWN RICE ...
2021-12-01  · Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes. Cook the rice .Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool; Preheat the oven to 400ºF. Line a baking sheet with parchment paper and ...
From traveldine.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make rice noodle salad with tofu?
Rice noodles, crisp veggies, a zippy soy ginger dressing and savory-sweet hoisin glazed tofu make this meal-worthy Vietnamese-inspired rice noodle salad absolutely irresistible. Cut tofu into ½ inch cubes (or desired shape). Coat a large, flat-bottomed skillet with oil and place it over medium heat.
How do you make spicy peanut sauce with tofu?
In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness. Add baked tofu to the peanut sauce and toss to coat.
What are some recipes with tofu and snow peas?
This salad has tofu, snow peas, ginger and garlic! In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Bring a pot of water to a boil.
How to cook tofu rice threads?
Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients. Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown.

Related Search