Tofu Stir-fry
Needed:
- rice: either brown or white: 2 cups
- vegetables, any of these: green/red pepper, bok choy, broccoli, spinach, mushrooms, carrots, onions – cut up: 2 cups
- green onions, sliced: 3 tablespoons
- tofu, cut into cubes: 1 cup
- canola oil: 1 tablespoon
- minced ginger: ½ teaspoon
- soy sauce, for extra taste
Preparing:
#1 Get the vegetables and start frying them, along with the ginger and garlic, until they tender, in canola oil.
#2 Grab the previously cubed tofu and onions and fry them till they’re warm
#3 Add the soy sauce. Can be served just as it is or over rice. Bon appetite!
Miso Soup
Needed:
- water : 2 ¼ cups
- firm tofu, ¼ inch cubes: 2 ounces
- white miso: 1 tablespoon
- barley miso: 2 teaspoons
- chopped fresh spinach/bok choy: ½ cup
- scallion, finely chopped: 1
Preparing:
#1 Grab a medium saucepan and bring water to a boil.
#2 Set ½ cup of the boiling water aside.
#3 Get to the remaining water, add the tofu and lower the heat to medium. Cook after covering the pot – for one or two minutes.
#4 Add your bok choy or spinach and cook for another one to two minutes, this time on low heat – can also be removed when greens are tender.
#5 Remove it from heat.
#6 Blend in the barley miso and white miso with the previously put aside hot water.
#7 Combine everything, add your scallion and you’re done, it’s ready to be served.
Creamy Herb Miso Dressing
Needed:
- soy milk: ½ cup
- white miso: ¼ cup
- brown rice vinegar: ¼ cup
- onions, chopped: ¼ cup
- fresh chopped basil: 1 tablespoon
- fresh chopped tarragon: 1 tablespoon
- fresh chopped parsley: 1 tablespoon
- honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- coriander powder: 1 teaspoon
Preparation:
Use a blender for combining all of the dressing ingredients. Blend until they’re smooth. Cover the mixture and put it in the refrigerator for a minimum of four hours – this is to allow the flavors to develop. After this, take it out and serve it with any salad greens.
Tags: recipes, soy, soy recipes