This dish combines soft tofu and black fungus in a light soy-based sauce, creating a clean yet savory meal. Perfect for plant ...

Recipe: A classic spicy Chinese vegetable and tofu stir-fry is easy enough for teens to make By Nina Simonds Globe Correspondent, Updated September 1, 2020, 12:00 p.m.

Tofu is a super versatile ingredient that can be used in all sorts of yummy dishes. It’s great for everyone, whether you don’t eat meat or just want to try something new. In this list of the ...

Mushroom & Tofu Stir-Fry This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan.

Add remaining 1 tbsp peanut oil and bell pepper to skillet; stir-fry until pepper begins to blister, 3 to 5 minutes. Add mushrooms, ginger, orange zest and garlic; stir-fry 2 minutes.

Once the tofu has marinated, remove it and place it in a separate bowl. Toss with 2 tablespoons of cornstarch, then place the tofu on a lightly oiled baking pan. Bake in a preheated 425° oven for ...

Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Step 2 ...

I'm confident this recipe, my dear friends (vegetarians and meat-eaters alike), will be the gateway meal to your tofu obsession. This stir-fry is so easy to whip up — it's fail-proof — and ...

1. Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions ...