Friday, October 21, 2011

How to Cook Tofu

A while back we talked about tofu on a No Meat Monday post.
Is anyone still with me on this?
So I listed a Tofu Buying Guide and gave you a great recipe for tofu!  Well, the tofu-gods must have been smiling down on me, because just a few weeks later I received coupons in the mail from my favorite tofu company!
Nasoya has just come out with several new versions of their already amazing tofu!  Forbes and I rushed right out to redeem our coupons and snagged a container of the new Sprouted Tofu.

And then rushed right back home to create a tasty, seasonal stir-fry.
Nasoya organic Sprouted Super Firm Vacuum Pack tofu is made with organic sprouted whole soybeans and is an excellent source of protein & calcium.  What I loved about the product is the easy peel package and no pressing required!  Usually I will have to pull the tofu out hours before dinner to press and marinade.  This time we threw together a quick marinade and it was ready to cook in 30 minutes!

Sweet Potato Tofu Stirfry
serves 4

Prep time: 30 minutes
Cook time: 20 minutes

  • 2 cups cooked brown rice
  • 1 package Nasoya organic Sprouted Super Firm tofu
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Shoyu sauce (soy sauce)
  • 1 teaspoon red pepper flakes
  • 2 clove garlic, minced
  • 2 sweet potatoes, peeled and chopped
  • 1 cup frozen peas
  • 1 cup chopped carrots (about 2 large)
  • 1 cup baby spinach
  • salt and pepper to season
  1. Mix together vinegar, Shoyu sauce, red pepper flakes and minced garlic.
  2. Dice tofu into cubes, 1x1 inches
  3. In bowl or Tupperware pour marinade over tofu and set aside.  Marinade for 30 minutes or more, flipping or stirring half way through.
  4. While tofu is in marinade, heat large saute pan over medium heat.  Cook sweet potatoes and carrots for 10-15 minutes until begin to soften
  5. Add in peas and cook an additional 5 to 10 minutes until heated through.  Right before serving, add spinach into pan with 1 tablespoon water and saute until spinach is wilted.
  6. In smaller saute, cook marinaded tofu over medium heat.  Flip every 2-3 minutes, cooking each side until crispy.  After about 10 minutes cooking time add tofu to the vegetable pan, toss with any leftover marinade and serve over brown rice.
Thank you Nasoya for providing the tofu!  Now you can win some tofu as well!  Leave a comment about anything in the world and you will be entered to win!  Entries will be accepted until Saturday night.  Winner announced on Monday!

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