Honey Walnut Tofu with Long Grain and Wild Rice Wallflour Girl
"Honey" Walnut Tofu Serves 4 as part of a meal. I 16-ounce block of extra-firm tofu 1 teaspoon olive oil 1/2 teaspoon sea salt. Sauce 3 tablespoons Vegenaise or other vegan mayonnaise 1 tablespoon agave nectar 1 tablespoon soy milk creamer 1 teaspoon lemon juice. Garnish Handful of raw walnuts
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Place in a bowl, and toss with the corn starch, making sure all the tofu is coated in corn starch. Now, heat the sesame oil on medium high in a wok or non stick skillet. Add the garlic and the tofu. Now saute the tofu. Cook on one side until it is nice and brown and crispy. About 2-4 minutes, reducing heat as needed.
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Honey Walnut Tofu Makes about 10 pieces. 1 block of medium-firm tofu rice flour or potato starch oil for deep frying. 1/2 cup mayonnaise or 1 egg 1 T lemon juice 1/2 cup vegetable oil such as Canola a pinch of salt. 1/4 cup honey 2 T sweetened condensed milk Candied walnuts cilantro, chopped for garnish
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Lock lid and set valve to sealed position. Cook on high pressure for 15 minutes, allowing a natural pressure release. One the valve drops, remove the lid and fluff with a fork/spoon. Dive in! If you're making 2 cups of rice adjust water (or veggie broth) to 2 + 1/2 cups. Cook time will remain the same.
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Preheat oven to 300 degrees. In a medium bowl, combine the walnuts, brown sugar, 2 teaspoons honey, canola oil and ½ teaspoon salt; toss to coat.
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Brush or spray the arranged tofu cubes with oil and sprinkle with salt. Bake the tofu until crispy and lightly golden brown, not need to toss half way, 30 to 35 minutes. While the tofu is baking make your honey mayo sauce. In a medium bowl, mix to combine mayo, honey, and salt. Once the tofu is out of the oven, toss in the sauce until fully coated.
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Bake until the broccoli is crisp and browned around the edges, 24 to 28 minutes. While the tofu and broccoli are cooking, in a bowl, stir together the mayonnaise, honey and a pinch of salt. Transfer the tofu pieces to a bowl, add the mayo mixture and toss until the tofu is thoroughly coated. Serve the tofu with the broccoli alongside, topping.
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Add a tablespoon of oil and pan-fry tofu cubes, flipping them after about 3 minutes until both all sides are golden brown. Remove from heat and set aside on a plate. In a small bowl, combine mayo, honey, and condensed milk. Pour over tofu and toss to coat. Toss walnuts into the same saucepan, then sprinkle sugar on top.
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Add cut tofu and fry for about 5 minutes on medium heat until golden. Flip over and fry the second side until golden. Add the honey and soy mix to the pan, and turn the heat down to low. Cook for another 15 minutes and then flip back to the first side. Cook for about 15 minutes more until most of the liquid had evaporated and the tofu is coated.
Honey Walnut Tofu Cream Cheese
Step 1: Cut your pressed tofu into 1/2-inch cubes. Step 2: Heat 1 tbsp of avocado oil in a large pan over medium-high heat. Add the tofu to the pan and cook, undisturbed, until the bottom side is lightly browned. Flip each cube of tofu and repeat until tofu is browned and crispy on all sides.
Honey Walnut Tofu Cream Cheese
Heat a large skillet over medium high heat, and add a teaspoon of the oil. Once the oil is hot, add the coated tofu and cook until golden on most of the edges, about 5 to 8 minutes. Remove the tofu from the skillet. Add 1 teaspoon of oil to the same skillet.
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In a separate pan over medium-low heat, begin warming the vegan butter. Once warmed, add in the minced garlic and sauté until fragrant. Add in the agave, salt, pepper, apple cider vinegar and soy sauce. Now increase the temperature to medium high so that it begins to boil. Stir in cooked tofu and coat thoroughly with the sauce.
Honey Walnut Tofu with Sesame Roasted Broccoli and Coconut Rice Two
In a small bowl whisk together the soy sauce, chili garlic paste, honey, and water. Set aside. Drain the skillet of any excess oil, leaving a little to sauté the garlic and ginger. Heat the skillet over medium heat again. Once heated, add the garlic and ginger and cook until fragrant about 30 seconds to a minute.
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Sprinkle 1 tablespoon of cornstarch over the cubes, making sure to coat each side of the tofu cubes. Season the cubes with onion powder and garlic powder. Heat the stainless steel pan. Once the pan is hot, heat 2 tablespoon canola oil. Place each cube in the oil. Let each side crisp for 3-5 minutes on each side.
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Sauté the garlic in the oil toss it with the tofu, for 15 seconds. Add the steamed broccoli to the skillet and toss the ingredients together. Stir the sauce, then drizzle it over the tofu and broccoli and toss to combine. Let the sauce thicken for 30-60 seconds before sprinkling with sesame seeds. Serve warm with rice.
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Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the tofu with a metal spatula.
