copycat trader joe’s banh mi noodle bowls

ingredients SRIRACHA TOFU 1 14-oz block tofu, pressed and drained 1 Tbsp cornstarch about 1/4 cup sriracha 2-4 Tbsp water pinch crushed red pepper flakes CREAMY JALAPEÑO-LIME DRESSING 1/2 cup mayonnaise (or vegannaise) 2-4 Tbsp water 1 Tbsp olive oil 1 Tbsp rice vinegar 1/2 Tbsp tamari or soy sauce 1/4 cup cilantro, packed 1-2... Continue Reading →


smothered tofu burritos

adapted from Moosewood. ingredients 3 Tbsp vegetable oil 3 garlic cloves, minced or pressed 1 fresh chile, minced, or ¼-½ teaspoon cayenne 2 medium onions, finely chopped (about 2 cups) 1 red or green bell pepper, diced 2 tsp paprika 1 Tbsp ground cumin 1 tsp ground coriander 1 tsp dried oregano ½ cup fresh... Continue Reading →

green curry with tofu

heavily adapted from Rasa Malaysia. ingredients 1 Tbsp oil 1/2 can green curry paste (Maesri is recommended, use less if you don't want it to be very spicy) 1/2 tofu block, cut into 1" cubes or triangles; pressed and baked or fried 1 can coconut milk 1 bell pepper, cut into strips 4 oz bamboo shoots 5 kaffir lime... Continue Reading →

fried rice

by Mark Bittman. time: 20 minutes with cooked rice ingredients 1 cup fresh or frozen peas, thawed 3 Tbsp neutral oil 1 medium onion, roughly chopped 1 bell pepper, cored, seeded, and roughly chopped 1 1/2 cups cubed firm tofu 1 Tbsp minced garlic, or to taste 1 Tbsp peeled and minced fresh ginger, or to... Continue Reading →

agedashi tofu

adapted from Just One Cookbook. ingredients 1 block soft tofu 4 Tbsp corn starch or rice flour 3-4 cups neutral flavor oil (vegetable, canola, etc.) SAUCE 1 cup kombu dashi 2 Tbsp soy sauce 2 Tbsp mirin OPTIONAL TOPPINGS 1 daikon radish (1 daikon = 2.5 cm) 1 green onion/scallion Bonito flakes (katsuobushi) Japanese seven spice (shichimi togarashi) method Wrap the tofu with 2-3 layers of... Continue Reading →

za’atar tofu with yogurt sauce

adapted from Rabbit and Wolves. ingredients TOFU 1 block extra firm tofu 1 Tbsp olive oil 1 Tbsp za'atar 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper YOGURT SAUCE 5 oz plain Greek yogurt 2 Tbsp chives, finely chopped 2 Tbsp parsley, chopped 1/2 tsp garlic powder 1 tsp honey or agave Juice of 1/2 a lemon Pinch of Salt and Pepper method Make the yogurt sauce by mixing all ingredients in a small bowl.... Continue Reading →

tofu saag paneer

adapted from nyt. ingredients 14 oz firm-extra firm tofu, cut into 1-inch cubes 2 Tbsp vegetable oil 1/4 cup coarsely chopped shallot or red onion 2 inches peeled fresh ginger, coarsely chopped 1 tsp cumin seeds 1/2 tsp fennel seeds 2 whole dried red chiles (e.g., Thai, cayenne, arbol) 1 Tbsp coriander seeds, ground salt... Continue Reading →

pra ram long song tofu

ingredients 1 block extra firm tofu, pressed and cut into 1-inch cubes 1-2 Tbsp coconut oil 5 oz spinach 1/2 cup coconut milk 1/4 cup peanut butter (more to taste) 2 cloves garlic, minced 1 Tbsp ginger, minced 1/4 tsp turmeric 1 Tbsp maple syrup 1 Tbsp soy sauce (gf if necessary) sriracha to taste... Continue Reading →

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