chiptole sofritas

  • 1 poblano pepper or green bell pepper,kept whole
  • 3 tablespoons olive oil or avocado oil,divided
  • 1 medium yellow or red onion, finely chopped
  •  4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons ground cumin
  •  1 teaspoon Mexican oregano or regular oregano
  •  ½ teaspoon ancho chile powder
  • 1 ½ teaspoons kosher salt, divided
  •  A generous amount of freshly cracked black pepper
  •  1 (12 to 16-ounce) block of super firm tofu (also sold as high-protein tofu)*
  •  2 roma tomatoes, chopped
  •  1 chipotle pepper in adobo + 1/2 tablespoon adobo sauce**
  •  2 teaspoons red wine vinegar
  • ½ cup (120 mL) water
  • Lime juice to finish
  • Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.a. 
  • Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they’ve softened, about 5 minutes.
  • While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry.
  • Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
  • Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
  • Pour in the sauce and simmer for 5 minutes, stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
  • Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.

NOTES

* If super firm tofu is not available, use extra firm tofu. Crumble the tofu into small pieces but not as small as the super firm tofu: if you crumble really small, it will get mushy. Check out the reference photo in the FAQ section. Then, coat the tofu crumbles with 1 tablespoon cornstarch and ½ teaspoon kosher salt. Coating the tofu in cornstarch improves its texture quite a bit, giving it a slightly crisp coating and more chew, similar to Chipotle’s sofritas.

** Use ½ teaspoon adobo sauce for mild heat.

*** Want to save ~10 minutes? Cook the tofu in a separate pan while you cook the aromatics. 

Tofu and mushroom Jorim from nytimes

⅓ cup low-sodium soy sauce
5 garlic cloves, peeled and crushed
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons turbinado or light brown sugar
½ teaspoon black pepper
1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
Salt
Steamed rice and kimchi (optional), for serving


In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.

Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

Crispy Tofu With Balsamic Tomatoes melissa clark

  • 1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
  • 1 ½ teaspoons kosher salt (Diamond Crystal), plus more as needed
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • 3 tablespoons extra-virgin olive oil, plus more for finishing
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes, halved if large, kept whole if small
  • 1 large red onion, cut into 1/4-inch wedges (about 2 cups)
  • 3 garlic cloves, thinly sliced
  • 1 ½ teaspoons balsamic vinegar, plus more for finishing
  • ½ cup fresh cilantro or parsley leaves and tender stems, roughly chopped
  1. Heat oven to 400 degrees and line a sheet pan with parchment paper.
  2. Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  3. Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
  4. In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  5. In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  6. Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  7. To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

Green Curry Tofu

  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 tablespoons green curry paste 
  • 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
  • 3/4 cup veggie stock
  • 1/4 cup canned unsweetened coconut milk
  • 3 fresh or frozen kaffir lime leaves
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon palm or granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
  • 4 cups cooked jasmine or basmati rice, for serving
  • Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
  1. 1. Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
  2. 2. Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  3. 3. Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

General Tso’s Tofu

  • 1 pound snow peas, trimmed and halved crosswise 
  • 2 garlic cloves, sliced 
  • 2 teaspoons fresh ginger, grated and peeled 
  • 3 tablespoons light-brown sugar 
  • 2 tablespoons soy sauce 
  • 1/2 teaspoon red-pepper flakes 
  • 2 large egg whites 
  • Coarse salt and ground pepper 
  • 1 pkg exar firm tofu
  • 2 tablespoons vegetable oil, such as safflower 
  1. In a bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add tofu, and toss to coat. 
  2. 3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and tofu, and set aside (reserve skillet). 
  3. 4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Chinese Vegetarian Noodle Soup (中式素汤面) from omnivorescookbook.com

Tofu
  • 1/2 block (16 ounces / 450 g) extra firm tofu
  • 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
  • 1 tablespoon maple syrup (or agave nectar)
Soup
  • (3.5 ounces) 100 grams noodles (*Footnote 1)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 6 cups vegetable broth (or homemade Detox Vegetable Broth)
  • 2 cups (1/2 pound) mushrooms, sliced
  • 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
  • 2 green onion, chopped
  • 1 large piece ginger
  • 4 cup chopped kale
  • 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
  • Salt to taste
  • 2 teaspoons sesame oil
Serving options
  • Poached or boiled eggs
  • Chopped cilantro and chopped green onion for garnish
  • Pickled vegetables (zha cai) and fermented tofu
  • Homemade Chili Oil or Sriracha
  • Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
    2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.

Coconut Red Curry With Tofu from Melissa Clark

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tbsp chopped cilantro stems
  • 8 oz cremini mushrooms, quartered
  • ½ tsp sea salt, more to taste
  • 3 tbsp prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 tsp Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
  1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

 

Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Tofu Bánh Mì

  • 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
  • Salt
  • 1/3 cup cornstarch
  • carrots, peeled and shredded
  • 1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
  • Zest of 1 lime plus 1 tablespoon juice
  • tablespoon fish sauce
  • 1/4 cup mayonnaise
  • tablespoon Sriracha sauce
  • tablespoons grapeseed or other neutral oil
  • 48-inch baguettes or sub rolls, split lengthwise
  • 1/3 cup fresh cilantro leaves
  1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
  2. Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
  3. Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
  4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

 

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.