Cooking - for a new lifestyle (Our Test Kitchen)

 54 Reviews 93% would make this recipe again Tofu marinated in a soy-ginger sauce, then baked. Marinade 20 min Preparation 10 min Cooking 15 min 250 calories per serving 300 g firm tofu, cut into 1,5 cm thick slices 1 1/2 tbsp soy sauce, low-sodium 2 tsp canola oil 2 tsp rice vinegar 1/2 tsp sesame seed oil 2 green onions/scallions, chopped 2 tsp Italian parsley, fresh, chopped 2 tsp gingerroot, grated 1 tbsp mango chutney [optional] Cut the tofu into 1,5 cm thick slices. Arrange the slices in a single layer in a baking dish. Combine the soy sauce, canola oil, rice vinegar, and sesame oil in a bowl. Chop the scallions and parsley, then add them to the mixture. Grate the ginger and add it to the bowl. Mix well, then pour the  marinade  over the tofu.  Marinate  about 20 min. Preheat the oven to 205°C/400°F. Bake the tofu in the  marinade  12-15 min. If tofu is too dry, add a small amount of water. Serve with chutney, if desired. Recommended side dish...

Tofu haters are going to go ew! yuck!  I didn't even try to serve it to Hal, the king of the tofu haters.  And it is his loss.  This chili was lovely and meaty and flavourful.  It also freezes very nicely (without the sour cream). 1 onions, finely chopped 2 cloves garlic, minced 1/2 dried chili peppers, minced 1 carrots, finely diced 1 stalk celery, finely diced 1/2 green peppers, finely diced 3 tbsp canola oil 1 tsp ground cumin 1 tbsp brown sugar 260 g firm tofu, finely diced 1 2/3 cup red beans (canned) 1 1/2 cup canned tomatoes (diced) 1/2 cup water approximately 1 pinch salt [optional] ground pepper to taste 2 tbsp fresh cilantro [optional] 1/3 cup Cheddar cheese, grated Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper. Heat the oil in a pan over medium heat. Sauté the onion and garlic ...

I made this soscuisine.com recipe up the other night. It is supposed to make 4 servings but it actually seems to be enough to feed a small banquet. Hal didn't like it, but Hal doesn't like zucchini or eggplant. I loved it. The recipe won't freeze well and I didn't want it to go to waste, so I took the leftover ratatouille and some red quinoa to Ladies Day Out. All the ladies seemed to enjoy it. So, here goes . . . 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, pressed 1 cup green beans, cut into 2 cm pieces 2 zucchini, diced into 1.5 cm squares 1 eggplant, small, diced into 1.5 cm squares 1 yellow or red pepper, cut into 1.5 cm squares 1 carrot, cut into 1.5 cm squares salt and pepper to taste 300 g firm tofu, cubed 1-1/4 cup canned diced tomatoes 1 tsp Herbs aux Provence 1/8 tsp cayenne pepper Heat oil over medium heat in a saucepan. Saute the crushed garlic and chopped onion, taking care not to burn. Cook 4-5 minutes until the onion ...

1 lb (454 g) firm tofu, drained 1/4 cup soy sauce 2 tbsp hoisin sauce 1 clove garlic, minced 1/2 tsp sesame oil 1/4 Asian chili paste or hot pepper sauce 2 tsp vegetable oil 2 cups sliced shitake mushroom caps or cremini mushrooms 1 green onion, sliced 1 tbsp gingerroot, minced 4 baby bok choy 1 sweet red pepper, diced 1/2 cup vegetable stock 1 pinch salt 1 pinch pepper Place tofu on large plate.  Cover with second plate and weigh down with 2 large, heavy cans.  Let stand for 10 minutes; drain.  Cut in half horizontally. Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste.  Add tofu; turn to coat.  (This can be done up to 8 hours in advance and refrigerated until you are ready to complete the meal.)  Bake in 350F oven, turning once, until golden, about 30 minutes. Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-h...