Author: tofuxpress

Categories
Easy Tofu Recipes Entrees

Thai Tofu

Thai Tofu

Pressed tofu infused with the flavors of Thailand


Write a review

Save Recipe
Print

Ingredients
  1. 2 Packages of FirmTofu
  2. 1 13 oz Can of Coconut Milk
  3. 1 8 oz Can of Tomato Sauce
  4. 1/2 C Chopped Tomato
  5. 1/2 C Chopped Sweet Red Pepper
  6. 1/4 C Chopped Parsley
  7. 1/4 C Chopped Cilantro
  8. 1 t Grated Ginger
  9. 1 T Chopped Lemon Grass
  10. 2 T Hot Peppers
  11. 1 T Chopped Kafir Lime Leaves (bruised)
Instructions
  1. Drain and press tofu in your TofuXpress for 4 hours.
  2. Over medium heat combine coconut milk, tomato sauce, tomatoes and red pepper.
  3. Let simmer for 10 minutes, stirring occasionally.
  4. Once it begins to thicken add the remaining ingredients to the pan and simmer for an additional 5 minutes, then serve over rice of noodles.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Grilled Teriyaki Tofu

Grilled Teriyaki Tofu

Grilled Teriyaki Tofu, a simple tofu recipe that’s great for the grill!


Write a review

Save Recipe
Print

Ingredients
  1. 1 block extra firm tofu
  2. 1 C Granny’s teriyaki sauce
Instructions
  1. Press out the water from the block of tofu with your TofuXpress then cut into 6 cutlets.
  2. Pour enough teriyaki sauce to cover the bottom of your TofuXpress and place tofu cutlets on top of the sauce. Pour more sauce over the tofu pieces, cover with marinating lid and refrigerate for about 1/2 hour then turn the tofu over.
  3. Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy. Watch closely so it does not burn. Set aside until ready to use.
  4. Grill the marinated tofu on both sides. Transfer to a plate and drizzle with syrupy teriyaki sauce and roasted sesame seeds.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Lemongrass Tofu Banh Mi

Lemongrass Tofu Banh Mi

Lemongrass Tofu Banh Mi vegan friendly and delish!


Write a review

Save Recipe
Print

Ingredients
  1. 14 ounce package extra firm tofu, pressed and cut into 10 slices
  2. 3 tablespoons soy sauce
  3. 2 1/2 teaspoons sesame oil
  4. 1 tablespoon canola oil
  5. 2 tablespoons minced lemongrass (about 3 bulbs)
  6. 2 medium cloves garlic, minced
  7. 2 baguettes
  8. cilantro
  9. do chua pickles
  10. sliced cucumbers, Japanese or English hothouse or other types with fewer seeds
Spread
  1. 2 tablespoons vegan mayonnaise
  2. 1 teaspoon sriracha hot sauce
Instructions
  1. Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.
  2. In a shallow dish place tofu slices in a single layer. Pour sauce over tofu, turning pieces to coat well. Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice. Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).
  3. Prepare your banh mi. Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha. Slather on both sides of the baguette. Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapenos.
Notes
  1. For more of Kiyo Miller’s recipes visit: http://www.mylilikoikitchen.com
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Appetizers Easy Tofu Recipes Entrees Side Dishes

Golden Stuffed Tofu

Golden Stuffed Tofu by @TofuXpress
Golden Stuffed Tofu by @TofuXpress

Golden Stuffed Tofu

Golden Tofu Pockets filled with Spinach, Onions and Mushrooms.


Write a review

Save Recipe
Print

Pockets
  1. 1 Large Brick of Tofu (Nasoya Brand Extra Firm)
  2. 1 C Panko Flakes
  3. Oil (for frying)
  4. Salt & Pepper (to taste)
Stuffing
  1. 1 C Chopped Sweet Onion
  2. 1 16 oz Package Frozen Spinach (defrosted)
  3. 1/4 C Chopped Mushrooms
  4. 3 T Parsley
  5. 1 t Cumin
  6. Remaining Panko Crumbs from Pockets
Instructions
  1. Press tofu in your TofuXpress for 4 hours, or overnight.
  2. Press thawed spinach in your TofuXpress (with the light tension spring) for 1/2 hour
For the Tofu Pockets
  1. Preheat a pan of oil (at least one inch thick) for frying
  2. Cut the tofu into squares or triangles, about one inch thick. Cut out the center of the tofu pieces to create the pockets for stuffing.
  3. Lightly coat each piece of tofu in the panko flakes and fry until they are golden brown.
  4. Set aside the cooked tofu on a plate of paper towels.
For the Stuffing
  1. Add the onion to a heated frying pan (with a little water to prevent sticking),and saute for 3-5 mins.
  2. Add the spinach and mushrooms and continue to saute for another 5 mins, stirring constantly.
  3. Once the mixture begins to cook and dry, stir in the panko flakes.
To Stuff the Pockets
  1. Let the spinach mixture cool.
  2. Fill each of your tofu cubes with the stuffing and serve with soy sauce or your favorite dipping sauce.
Notes
  1. Try stuffing the tofu pockets with your favorite vegetables.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
News

What to do When Your Family Hates Tofu

Do you avoid using tofu because you family says “it’s too mushy,” “there’s no flavor,” or “the texture is weird”?

Try these 5 tips to get your family over its fear of tofu.

  1. Marinate it. Tofu loves a good quality marinade.  The longer you marinate your tofu the better the resulting flavor.
  2. Choose your firmness wisely. If you cut your tofu into strips, cubes, squares, steaks or triangles and want them to hold their form- use firm or extra firm tofu.  Only use soft or medium tofu when you want a smoother consistency, like jello or cottage cheese, in your dish.
  3. Make it crispy. Lightly coat pressed tofu in cornstarch after you marinate it and before your fry it for a super crispy supper.  Learn how in this video.
  4. Don’t just pan fry it.  Try broiling, baking, or grilling your marinated tofu for improved texture.
  5. Press your tofu! We can’t stress this one enough, and not just because we make a tofu press. Tofu acts like a sponge, and like a wet sponge, if it is too full of water it won’t absorb anything- including flavor. Your unpressed tofu may end up with a watery taste and a mushy texture. Pressing tofu removes the excess water and allows tofu to soak up flavors and marinades substantially better.
Categories
News

How to Grill Tofu

Everything Tastes Better with Grill Marks, Including Tofu

How to Grill Tofu @TofuXpress

Tofu is becoming more popular as people seek out healthy and earth friendly meal options, it’s not just for vegetarians anymore.  With that in mind, there is no better way to introduce your friends to benefits of the bean than by presenting them with a flavorful grilled tofu dish at a social gathering!

Grill tofu for a quick and easy way to create a flavor packed meal that breaks bland tofu stereotypes. Wow your friends at your next barbecue by jumping on the tofu bandwagon.

Check out these simple tips for grilling tofu:

  • Tofu will stick to the grill.  Oil the grill first or use foil.  
    Side note: Foil is also a great way to keep your grilled tofu separate from the meat for your stricter vegetarians.
  • Marinate your tofu first, the flavor of your tofu depends on it! Tofu can be marinated with something as basic as barbecue sauce. Just be sure it sits in the marinade for at least 1 hour before grilling, the longer the tofu marinates the better the flavor.
  • Press it! Always press your tofu before grilling, this will help the tofu cook faster, absorb more marinade, have better texture, and stick to the grill less.
  • Try adding pressed tofu to skewers with vegetables

How to grill tofu:

  1. Press your tofu with a TofuXpress the night before your gathering.

  2. In the morning, a few hours before you fire up the grill, cut the tofu into slabs and break out your best barbecue sauce. Cover the tofu with the sauce, or your favorite marinade, and let it sit until grilling time.

  3. Grill  tofu on a hot grill for 5-7 minutes per side (don’t forget to oil the grill first).

  4. Brush the tofu with more marinade halfway through cooking.

Or try this Simple Grilled Tofu Recipe.

Categories
News

What is a Pressed Salad?

raw portabellaBy now many of you have heard that you can use your TofuXpress to make pressed salads.  For those of you who may not know what a pressed salad is we are here to share the basics on and the benefits of pressed salads.

What is a Pressed Salad?

Pressed salads are very similar to traditional salads, the key separation is that the pressed salad components are compressed to change texture, increase flavor, and add health benefits.  These types of salads are common in Macrobiotic and Raw Food diets and have Japanese origins.

Benefits of Pressed Salads:

  • Pressing fruits and vegetables before eating them helps break down some of the hard to digest fibers, an action that would regularly be achieved by cooking the vegetables.
  • Pressing salads, rather than cooking, preserves and promotes enzymes, which are said to aid in digestion and promote a healthy immune system.  
  • Pressing over cooking also helps to maintain the coolness and crunch of a traditional salad.  
  • You may also notice that you end up needing less salad dressing. The act of pressing encourages a slight fermentation and allows more moisture to be released from the ingredients- resulting in a mingling of flavors and juices lightly coating the entire dish.

Pressed Salad Tips:

  • Chop ingredients into small strips to increase the benefits of pressing
  • Press the salads minimally for 1/2 hour but try not to exceed 3 hours of pressing
  • Use light vinaigrette dressings, or simply squeeze half of a lemon over the salad and lightly salt

Press foods like: spinach, cabbage, onions, celery, radishes, carrots, cucumbers, apples and pears in your TofuXpress with the light tension spring to enjoy the health benefits of pressed salads or to spice up your boring regular salad today.


Don’t forget to try some of our Pressed Salad Recipes:

 


Sources:
http://www.ehow.com/info_8186983_pressed-salads.html#ixzz2SoRhEid6
http://macrobiotic.about.com/od/salads/r/PressedSalad.htm

Categories
Easy Tofu Recipes Entrees

Tangy Summer Stew

Tangy Summer Stew


Write a review

Save Recipe
Print

Ingredients
  1. 1 Brick Tofu, Nasoya brand, Extra Firm
  2. 2 cups chopped Celery, 1 inch pieces
  3. 5 medium Tomatoes, coarsely chopped
  4. 1 medium White Onion, chopped
  5. 1 cup Vegetable Broth
  6. u00bc cup coarsely chopped fresh Parsley
  7. u00bc teaspoon ground Oregano
  8. 10 Kalamato Olives, pitted, and halved
  9. 1/2 teaspoon ground Sumac
  10. u00bd teaspoon ground Cumin
  11. u00bc teaspoon Sea Salt
Instructions
  1. Press Tofu in TofuXpress for a minimum of 2 hours.
  2. Using TofuXpress Xpress Cutter, cut Tofu into 24 even squares.
  3. Set aside.
  4. In a deep, large saucepan, heat to a soft boil, Broth, Tomato, Onion, Celery, Parsley, Olives, and Oregano. Simmer til vegetable mixture is reduced to approximately half its volume, and celery is soft, and tomatoes are cooked down, approximately 15-20 minutes.
  5. Add Tofu squares.
  6. Simmer for another 8-10 minutes to allow Tofu to absorb broth.
  7. Serve hot.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

Honey Mustard Kale Salad with Spicy Tofu

Honey Mustard Kale Salad and Spicy Tofu

Honey Mustard Kale Salad with Spicy Tofu


Write a review

Save Recipe
Print

Ingredients
  1. 1 brick Extra Firm Tofu, Nasoya brand
  2. 4 cups thinly sliced Kale, washed and dried
  3. 2 Granny Apples, sliced into matchbook strips
  4. 1 Shallot, minced
  5. 3 tablespoons Braggs Apple Cider Vinegar
  6. 4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu)
  7. 3 tablespoons Dijon Mustard (try Kozlik’s at Sur La Table)
  8. 2 tablespoons Honey (try Star Thistle Honey at Sur La Table)
  9. Zest of 1 Lemon
  10. 2 tablespoons 5 Spice Powder
  11. 1 teaspoon Kosher Salt
  12. 1 teaspoon ground Ginger
  13. 1 teaspoon ground Coriander
  14. u00bd teaspoon ground White Pepper
Instructions
  1. Press Tofu in TofuXpress for 2-3 hours, or overnight. Slice Tofu lengthwise, then place back into TofuXpress and using the TofuXpress cutter, cut brick into 24 even squares.
  2. In a medium size bowl, blend Five Spice Powder, Salt, Ginger, Coriander and Pepper. Add Tofu Squares and stir to coat evenly with spice rub.
  3. For the Salad- Toss Kale and Apples together in a large mixing bowl. Set aside.
  4. For the Honey Mustard Dressing- In a small mixing bowl, combine Shallot, Apple Cider Vinegar, 3 tablespoons Olive Oil, Dijon Mustard, Honey, and Lemon. Add to Salad and coat to evenly distribute. Set aside.
  5. Heat a skillet (preferably a ribbed fry pan to create skillet lines) on medium high heat. Brush pan with the remaining 1 tablespoon oil. Place Tofu squares into pan and sear. Flip when browned. When both sides are browned, remove from heat. Place atop Salad. Serve.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Appetizers Easy Tofu Recipes

OH – So – Easy – Blueberry Yogurt Spread (use Light Tension Spring #2 attachment)

This is a satisfying simple plate to serve as a different twist for breakfast or as an appetizer.

OH – So – Easy – Blueberry Yogurt Spread

This is a satisfying simple plate to serve as a different twist for breakfast or as an appetizer.


Write a review

Save Recipe
Print

Ingredients
  1. Here we used Dannon All natural Blueberry, 3.6 oz single servings. You can certainly use your favorite Soy Yogurt or Plain Yogurt and add fruit.
Instructions
  1. Line the TofuXpress Unit with TofuXpress Cheesecloth. Using the Light Tension Spring attachment (sold separately), press overnight. Pour off the whey or retain the whey for another recipe. Served here with Gluten-Free Melba Toasts.
  2. This is a satisfying simple plate to serve as a different twist for breakfast or as an appetizer.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/