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1/1 Photo of Tofu Hoisin With Broccoli, Red Pepper and Walnuts
This recipe takes a little more prep time than most of my other recipes but it's so delicious I don't mind. This is adapted from a recipe in Jeanne Lemlin's "Vegetarian Pleasures." I modified it so it is more in keeping with our Nutritarian eating style. To shorten prep time, you can use frozen broccoli and jarred garlic. You can serve it over whole grain rice if you wish. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.
Units: US | Metric
Serving Size: 1 (266 g)
Servings Per Recipe: 4