#tofumagic

A vegan take on Ma Po Tofu, a traditional Sichuan dish. Tender tofu cubes in a savory sauce with fermented black beans and chili paste are served over rice in this flavorful and spicy dish.

Ingredients: 1 block tofu, cubed. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 2 tablespoons fermented black beans, rinsed and chopped. 2 tablespoons chili bean paste. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 teaspoon sesame oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1/2 cup frozen peas. Cooked rice, for serving. Chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big skillet. Add the green onions, ginger, and garlic. Cook until aromatic. Add the chili bean paste and fermented black beans. Mix thoroughly. To coat the tofu cubes in the sauce, add them and stir gently. Add the sugar, sesame oil, soy sauce, and vegetable broth. Heat through to a simmer. When the sauce thickens, gradually add the cornstarch mixture while stirring continuously. Cook the frozen peas until they are thoroughly heated. Garnish with sesame seeds and chopped green onions and serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe creates a tasty and filling dish by combining the robust flavors of sambal and ginger with crispy tofu and tender air-fried bok choy.

Ingredients: 1 block tofu, pressed and cubed. 3 tablespoons sambal oelek. 2 tablespoons soy sauce. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 tablespoon sesame oil. 4 baby bok choy, halved. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a bowl, mix sambal oelek, soy sauce, grated ginger, minced garlic, and sesame oil. Add tofu cubes to the bowl and toss until well coated. Let marinate for 15-20 minutes. Preheat air fryer to 375F 190C. Meanwhile, lightly coat halved bok choy with olive oil and season with salt and pepper. Place marinated tofu cubes in the air fryer basket in a single layer. Cook for 15 minutes, shaking halfway through. In the last 5 minutes of cooking, add bok choy to the air fryer basket, cut side down. Once tofu is crispy and bok choy is tender and slightly charred, remove from air fryer. Serve hot, garnished with chopped green onions or sesame seeds if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

This tofu, veggie, and kimchi stir-fry is a flavorful and nutritious dish that comes together quickly. The combination of tofu, fresh vegetables, and tangy kimchi creates a harmonious blend of flavors and textures. It's perfect for a satisfying weeknight dinner.

Ingredients: 1 block tofu, pressed and cubed. 2 cups mixed vegetables such as bell peppers, broccoli, and snap peas. 1 cup kimchi, chopped. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame seeds, for garnish. 2 green onions, sliced, for garnish. Cooked rice, for serving.

Instructions: Heat the sesame oil in a big skillet or wok over medium heat. Add the cubed tofu and minced garlic. Cook for 5 to 7 minutes, or until tofu turns golden brown. Stir-fry the mixed vegetables for an additional three to five minutes, or until they are crisp-tender. Add the soy sauce, maple syrup, rice vinegar, and chopped kimchi and stir. Cook for a further two to three minutes, or until thoroughly heated. Serve hot with sliced green onions and sesame seeds on top of cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes