Salad Recipes Teriyaki Tofu Salad Teriyaki Tofu Salad : Makes 4 servings Prep Time: 10 mins Cook Time: 47 mins Ingredients : 1/3 cup low-sodium soy sauce 3 tablespoons plus 1 teaspoon rice vinegar 1 tablespoon sesame oil 1 tablespoon canola oil 2 tablespoons honey 1 tablespoon minced ginger 2 garlic cloves, minced 2 packets of “Ai” Momen firm tofu, cut into 6 slabs 3 tablespoons toasted sesame seeds 2 cups sugar snap peas 6 cups shredded cabbage 1 red bell pepper, thinly sliced 1 cup shredded carrot 1 cup chopped scallions Directions : 1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well. 2. Place “Ai: tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes 3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water. 4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu. Nutrition facts per serving: 358 calories, 20g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber Asian Crispy Tofu Salad Asian Crispy Tofu Salad : Makes 4 servings Prep Time: 10 mins Total Time: 40 mins Cook Time: 30 mins Ingredients : 1 ½ packets of “Ai” Momen Tofu (375 g) 50 ml soy sauce 1-2 scallion, sliced thin (white and green parts) 2 garlic cloves (smashed with back of knife or garlic press) 1 inch fresh ginger, sliced 1 tea spoon (5 ml) dried lemongrass (optional but recommended) or 1 table spoon (15 ml) fresh lemongrass (optional but recommended) 1 tea spoon (5 ml) sesame oil salt and pepper, to taste Directions : 1 Whisk all ingredients except for tofu in a 9x9 inch square baking dish. 2 Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel. 3 Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture. 4 Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully. 5 Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled. 1 tea spoon (5 ml) dried lemongrass (optional but recommended) or 1 table spoon (15 ml) fresh lemongrass (optional but recommended) Baked Greek Vegan Chicken Free Strip Salad Baked Greek Vegan Chicken-Free Strip Salad: Makes 4 servings Total Time: 1 hrs 30 mins Prep Time: 30 mins Cook Time: 1 hrs Ingredients : 350 g package vegan chicken, free strips 1 lemon, juice 60 ml olive oil 450 g lettuce 1 tomato, diced 1 cucumber, peeled and diced 1 onion, diced 60 g “Ai” Momen firm tofu, crumbled 60 ml black olives 450 g fresh baby spinach Directions : 1 Place Chicken-Free Strips in a baking dish 2 Sprinkle with spice mixture, Greek Seasoning Mix. 3 Mix together lemon juice and melted butter; pour over chicken. 4 Bake as directed on the Chicken-Free Strips package, basting occasionally, until done. 5 Toss lettuce, tomato, cucumber, onion, tofu, black olives, and fresh spinach. Cover with the cooked Chicken-Free Strips. 6 Mix lemon juice and oil and pour over salad. Cold Tofu Salad Cold Tofu Salad : Ingredients : 250 g “Ai” Kinu tofu, diced into 1 inch cubes 2 stalks green onions, minced 2 table spoons preserved mustard green, minced 1 tea spoon sesame oil 1-2 table spoon soy sauce Combine ingredients and serve cold. Fried Tofu and Spinach Salad Fried Tofu and Spinach Salad : Makes 4 servings Total Time: 16 mins Prep Time: 10 mins Cook Time: 6 mins Ingredients : 1 ½ packets of “Ai” Momen Tofu (375 g) 50 ml tamari soy sauce 75 ml rice vinegar 30 ml grated fresh ginger 2 table spoon of sugar syrup 1 tea spoon of dijon-style mustard Salt to taste 90 ml cooking oil 80 ml cornmeal 1 Table spoon sesame seeds, toasted 6 cups of torn spinach (1440 ml) 1 bunch watercress (about 1 1/2 cups) 250 ml sliced fresh button mushrooms 250 ml cherry tomatoes 1 medium red onion, halved lengthwise and thinly sliced Directions : 1 Cut tofu crosswise into eight 1/2-inch slices. 2 In a 2-quart rectangular baking dish arrange slices in a single layer. 3 Pour tamari sauce over tofu; turn slices to coat. 4 Let stand for 15 minutes. 5 Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt. 6 Cover and blend or process until combined. 7 With blender or processor running, add the 1/3 cup oil in a thin steady stream. 8 Blend or process for 15 seconds more 9 Drain tofu, discarding tamari sauce. 10 In a shallow dish combine cornmeal and sesame seeds. 11 Carefully dip tofu slices in cornmeal mixture to lightly coat both sides. 12 In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once. 13 (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion. 14 Pour the vinaigrette over spinach mixture; toss to coat. 15 Divide among 4 dinner plates. 16 Cut the tofu slices in half diagonally. 17 Arrange the tofu over spinach mixture. 18 If desired, sprinkle with additional sesame seeds. Appetizer Recipes Tofu Bites Tofu Bites : Ingredients : 250 g of “Ai” Momen firm tofu , drained and cut into 1/2-inch cubes 1 1/2 tbsp vegetable oil 1 tbsp dark sesame oil 2 tbsp low-sodium soy sauce 1 tbsp rice vinegar Directions : 1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally. 2. Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. 3. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally. Coat and Bake Tofu Coat & Bake Tofu : Ingredients : 250 g firm tofu, cut into 1/2-inch slices 100 g breadcrumbs 25 g cornmeal 1 tsp seasoning salt 1 tsp sugar 1/2 tsp black pepper 1/2 tsp cayenne pepper Directions : 1 Preheat oven to 400°F. 2 Mix all the dry ingredients in a medium sized plastic bag or in a bowl. 3 Pat dry the tofu on paper towel. 4 Place the slices or cubes inside a plastic bag and gently shake to coat tofu with the dry mixture. 5 Place on a greased baking sheet. 6 Lightly spray tofu with cooking oil spray. 7 Place in oven and bake for approximately 25-30 minutes until golden brown. 8 Serve with your favorite dip (i.e. bar-b-que sauce, ranch dressing, honey-mustard, etc.). Crisp Tofu Crudites and Sesame Ginger Dipping Sauce Crisp Tofu with Crudites and Sesame Ginger Dipping Sauce : FOR THE CRUDITES: 1/2 head green cabbage (500 g), cut into 1/2-inch-thick wedges 250 g green beans, trimmed, steamed until crisp-tender 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips FOR THE SAUCE: 5 teaspoons coarsely chopped peeled fresh ginger 1/4 cup tahini 5 teaspoons low-sodium tamari soy sauce 1 1/2 teaspoons honey 1 teaspoon toasted sesame oil 1 teaspoon rice vinegar FOR THE TOFU: 1 1/2 packages "Ai" Momen firm tofu, cut into 2 dozen pieces and pressed 1 tablespoon toasted sesame seeds 1/2 teaspoon toasted sesame oil 1/4 teaspoon coarse salt Directions : 1 Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth. 2 Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely. 3 To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day. Spinach Tofu Dip Spinach Tofu Dip : Ingredients : 2 scallions, coarsely chopped 1 clove garlic, peeled 300 g package frozen chopped spinach, thawed and squeezed dry 1 tsp cayenne pepper 125 g "Ai" Kinu tofu 30 ml lemon juice 1/2 tsp sesame oil 1 tbsp soy sauce Directions : 1 Combine all ingredients in blender and process until smooth. 2 Transfer to bowl and serve with raw vegetables. Tofu Fries With Gingered Ketchup Tofu Fries With Gingered Ketchup: Ingredients : 400 g “Ai” Momen firm tofu Fresh ginger (unpeeled) 1/5 tbsp ketchup Edible oil Cup rice flour Salt to taste Directions : 1 Cut tofu into batons about 1/2" thick and 3" long. Arrange on a non-terry dish towel or triple layer of paper towels set on a plate. Let drain 10 minutes, then blot dry. 2 Meanwhile, grate ginger with a Microplane, then press through a fine-mesh sieve into a bowl. Measure 1 tsp. juice into a small serving bowl and stir in ketchup. 3 Heat 1 in. oil in a large wok or wide, deep pot over high heat and insert a deep-fat thermometer. Meanwhile, blot moisture from tofu. When thermometer registers 325°, dredge tofu in flour to coat well. Shake off excess and set on a plate until oil reaches 360°. 4 Fry tofu 6 or 7 pieces at a time, gently stirring with chopsticks or a slotted spoon so they fry evenly and without sticking, 1 minute, or until crisp (they will still be white; it's fine if they get a little golden, but they'll burst if cooked too long). Return heat to 360° between batches and drain fries on paper towels. If any fries have softened, refry 15 seconds. Sprinkle with salt and serve immediately, with gingered ketchup. Main Course Broiled Tofu Tempeh Broiled Tofu or Tempeh : Ingredients : 250 g extra firm tofu or 1 package tempeh, pre steamed for 15 minutes 4 large mushrooms, chopped 4 clove garlic, chopped 125 ml light soy sauce 1 tbsp fresh chopped parsley Directions : 1 Spray a pyrex pie plate with oil. 2 . Put 1/4 of the soy in it. 3 Cut the tofu or tempeh into small bite size pieces and put in the pie plate. 4 Add the chopped mushrooms, garlic& ginger. 5 Sprinkle remaining 3 tbsp of soy on top. 6 Sprinkle with the parsley. 7 Broil 6" from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned. Sesame Tofu Sesame Tofu : Makes 2 servings Ingredients : 250 g "Ai" Momen Extra firm tofu 30 ml cornstarch, for dusting Edible Oil (for frying) 60 ml sesame seeds, lightly toasted 1 bunch scallion, trimmed and cut into 1-inch pieces Sauce: 3 tbsp ml honey 2 tbsp tamari soy sauce 1.5 tbsp finely minced gingerroot 1 tbsp sesame oil 1 tbsp rice wine vinegar 1 finely minced garlic cloves 1 tsp red chili pepper flakes Directions : 1 Wrap tofu with paper towels and place on a cutting board. 2 Put a heavy plate on top to press out liquid for approximately 20 minutes. 3 Stir sauce ingredients together in a saucepan. 4 Simmer sauce while you cook the tofu. 5 Dry drained tofu with paper towels and cube. 6 Dust very lightly with cornstarch. 7 Heat 1" oil in deep frying pan. 8 Fry tofu in 350 degree F oil until golden brown. 9 Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions. 10 Toss gently. 11 Serve remaining sauce for dipping or drizzled over vegetables. Thai tofu and squash curry Thai Tofu and Squash Curry : Makes 3 servings Ingredients : 250 g “Ai” Momen tofu firm 250 g butternut squash 1/2 tablespoon vegetable oil 1/2 onion, sliced 1 garlic cloves, minced 1 teaspoon Thai red curry paste 200 ml light coconut milk 1/4 cup vegetable stock 1 tablespoon soy sauce 1/2 tablespoon packed brown sugar 1/2 tablespoon fish sauce or 1/2 tablespoon soy sauce 1/4 teaspoon salt 1/2 sweet red pepper, thinly sliced 1/8 cup chopped fresh cilantro 1 tablespoon lime juice 1 tablespoon salted peanuts, chopped Directions : 1 Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. 2 Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside. 3 In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. 4 Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil. 5 Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes. 6 Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes. 7 Stir in cilantro and lime juice; sprinkle with peanuts. Tofu Banana Curry Tofu Banana Curry : Ingredients : 250 g of "Ai" Momen firm tofu, drained and cut into 3/4 inch cubes 150 ml coconut milk 3 large bananas or 4 medium bananas, split and cut into chunks 4 tbsp dried shredded coconut 120 ml sultanas or 118.29 ml raisins 30 ml curry powder 1 tsp cumin 1 tsp nutmeg 250 ml milk (or rice milk or soy milk for vegans) 1 medium onion, chopped White wine Directions : 1 Use bananas that are ripe but not mushy. 2 Saute the onion in a bit of white wine. 3 Heat the coconut milk over a medium-high flame. 4 Add the spices, coconut, and raisins and stir thoroughly. 5 Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce. 6 As soon as the tofu is hot this is ready to serve. 7 Heating and stirring beyond that point can turn this into a tasty mush. 8 Serve with basmati rice, with a side of nuts, raisins, and chutney. Desserts Almond Tofu Ice Cream with Honey Almond Tofu Ice Cream with Honey Swirl: Ingredients : 4 packets of “Ai” Kinu tofu 1/2 cup white sugar 1 teaspoon almond extract 1/3 cup honey Grated zest of 1 orange, for topping Directions : 1 In a blender, mix the tofu, sugar and almond extract until the tofu is smooth and the sugar has dissolved. Spin in the ice cream machine according to manufacturer's instructions, and when the ice cream holds soft peaks, scoop into a container, alternating scoops with liberal drizzles of honey. 2 Serve topped with fresh orange zest, and enjoy!. Chocolate Banana Tofu Mousse Chocolate Banana Tofu Mousse : Ingredients : 1/8 cup semi-sweet chocolate chips 600 g “Ai” Kinu tofu 4 bananas (large ripe, sliced) 1/8 tsp vanilla extract 3/8 tbsp light brown sugar tsp salt 1/8 tsp raspberry vinegar Directions : 1 Melt chocolate chips in a double boiler or in microwave. 2 Place tofu and banana chunks in blender or food processor and puree. 3 Add remaining banana in small batches and process until smooth. 4 Add vanilla, brown sugar, salt and vinegar and blend. 5 Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture. 6 Adjust brown sugar to taste. 7 Transfer to container and cover. 8 Chill at least 2 hours prior to serving. Tofu chocolate pudding Tofu chocolate pudding : Makes 3 servings Ingredients : 85 g semisweet chocolate chips 15 ml water 259 g "Ai" Momen firm tofu, drained 8 ml vanilla extract Directions : 1 Melt the chocolate with water in a heavy saucepan or double boiler. 2 In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!. Tofu Strawberry Dessert Tofu Strawberry Dessert : Makes 3 servings Ingredients : 500 g of “Ai” Kinu tofu (chilled mashed) 41/2 tbsp honey 2 tsp vanilla extract 15 strawberries (fresh cut vertically into halves) 1/4 cup hazelnuts (sliced) Directions : 1 In a large serving bowl combine the tofu, honey, and vanilla blending well with a fork. 2 Once well blended place strawberries on top and sprinkle with the nuts.