1.Tofu with mice pork

Ingredients

• 2 pieces of firm Tofu (Preferbly fresh Five Spice Tofu)
• 100g Mince pork
• 2 tsp Soya sauce
• 1 tbsp Miso paste
• 1 tsp Corn starch
• White pepper to taste

Directions

• First marinate the mince pork with soy sauce and miso paste and tiny bit of pepper then the corn starch.
• Cut the tofu into cubes, soak in water.
  Heat enough oil in the pan or wok, fry the mince pork until brown.
• Add in the tofu and some water so that the tofu will not stick on the pan. Stir for a while and then it is ready.
• *Please note that do not keep on stirring until the tofu become tiny pieces. Enjoy!

2.Memphis-style Barbecue Tofu

Ingredients

• 2 packages (15 oz) Extra-firm tofu ; pressed
• 1 tablespoon Butter ; (or vegan margarine)
• 1/4 cup Onion ; finely chopped
  1 bottle (12 oz) Catsup ;
• (choose a good-tasting brand, such as Henry's Grandma's Catsup, or use homemade)
• 1/4 cup Chili sauce ; (not the Thai kind; Heinz makes a decent brand)
• 3 tablespoons Brown sugar ; firmly packed
• 3 tablespoons Molasses
• 2 tablespoons Yellow mustard
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Vegetarian worcestshire sauce
• 1 tablespoon Liquid smoke
• 1 tablespoon Garlic powder ; (or granulated garlic)
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Chili powder
  dash Cayenne powder ; (or to taste)

Directions

• Preheat oven to 350 degrees.
• Cut one of the blocks of tofu into bite-sized cubes (about the size of dice), and crumble the other block of tofu into small chunks (bite-sized and smaller). Place the tofu in a lightly oiled baking dish (large enough so that you only have one layer). Cook until tofu is lightly browned and slightly chewy, tossing every 15 minutes or so (it should take about an hour or two to cook the tofu properly).
• While the tofu is cooking, prepare the sauce: In a saucepan, slowly saute the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer about 15 minutes. Taste, and adjust seasonings.
• Combine sauce and tofu in a baking dish, and bake at 350 degrees for 15 minutes (note that this is about how long it takes to bake biscuits to go with the barbecue tofu).

3.Teriyaki Tofu

Ingredients

• (a) 3OOgms Firm Tofu
• (b) 2 tbsp Soy Sauce
• 1 tbsp Fresh Ginger (Minced)
• 1 tbsp Vinegar or Lemon Juice
• 1 tsp Honey or Sweetener of Choice
• 1 Clove Garlic (Minced)
• 1 Small Onion (Diced Small)
• (c) 1/4 cup Unbleached White Flour
• 1/4 tsp Black Pepper

Directions

• Cut (a) into slices. Make a marinade of (b).
• Pour marinade over tofu slices and for 2 hours. Drain and keep marinade.
• Dip tofu slices in mixture of (c). Brown the floured slices in 2 tbsp oil.
• Add more oil if necessary, reduce heat.
• Pour in remainder of marinade, simmer 10 mins.

4.Tofu, rice and veggies

Ingredients

• 1 cup white Basmati rice (do not use instant rice)
• 1½ cups water
• 2 tablespoons Tamari or low-sodium soy sauce
• ½ Lb. low-fat firm tofu
  canola oil for frying
• ¼ cup Tamari or low-sodium soy
  sauce
• 2 tablespoons red wine vinegar
  small can sliced water chestnuts
• ½ cup sliced mushrooms
• ½ cup chopped red pepper
• ½ cup broccoli florets
• handful of snow pea pods (cut off tops& tails)
  　

Directions

• Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky.
• Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil-pour oil ¼" to ½" deep in frying pan. Cut the tofu into 5cm cubes and dip each into a mixture of red wine vinegar and Tamari soy sauce. Save the leftover marinade to stir fry the veggies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining veggies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel.
• Pour the oil out of the pan, leaving a light coating. Add the rice and 2 tablespoons Tamari soy sauce to the pan. Fry for 3-5 minutes, stirring continuously.
• Pour remaining marinade into wok, bring to medium high heat, and add water chestnuts. After 2 minutes add all other veggies. Stir fly until peppers and broccoli are tender.

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