Recipes for Unopened Refrigerated Tofu

Ingredients

• 1 package of expired unopened refrigerated tofu
• 2 cups of mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of cornstarch
• 1/4 cup of water
• Cooking oil for stir-frying
• Salt and pepper to taste

Instructions

1. Drain and press the tofu to remove excess moisture. Cut it into cubes.
2. In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water. Set aside.
3. Heat some cooking oil in a large skillet or wok over medium-high heat.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add the mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
6. Push the vegetables to one side of the skillet and add the tofu cubes to the other side.
7. Cook the tofu for 3-4 minutes, flipping occasionally, until golden brown.
8. Pour the sauce mixture over the tofu and vegetables. Stir well to coat everything evenly.
9. Continue cooking for another 2 minutes until the sauce thickens.
10. Season with salt and pepper to taste.
11. Serve hot with steamed rice or noodles.
12. Enjoy!

Ingredients

• 1 package of expired unopened refrigerated tofu
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• 2 tablespoons of nutritional yeast
• 1 teaspoon of turmeric
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• Cooking oil for sautéing
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Drain and press the tofu to remove excess moisture. Crumble it into small pieces.
2. Heat some cooking oil in a skillet over medium heat.
3. Add diced onion and bell pepper. Sauté until softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add crumbled tofu to the skillet and stir well to combine with the vegetables.
6. In a small bowl, mix together nutritional yeast, turmeric, cumin, paprika, salt, and pepper.
7. Sprinkle the seasoning mixture over the tofu and vegetables. Stir well to evenly coat everything.
8. Continue cooking for 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
9. Taste and adjust seasoning if needed.
10. Garnish with fresh parsley or cilantro if desired.
11. Serve hot with toast or as a filling for breakfast burritos.
12. Enjoy!

Ingredients

• 1 package of unopened refrigerated tofu
• 2 cups sliced mushrooms
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves of garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Drain the tofu and cut it into cubes.
2. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth.
3. Heat vegetable oil in a large pan or wok over medium heat.
4. Add garlic, onion, and bell pepper to the pan and stir-fry for 2-3 minutes.
5. Add mushrooms and tofu cubes to the pan and cook for another 3-4 minutes, until mushrooms are tender.
6. Pour the sauce mixture over the tofu and vegetables, stirring well to coat everything.
7. Continue cooking for another 2-3 minutes, until the sauce thickens and coats the stir-fry.
8. Season with salt and pepper to taste.
9. Serve the tofu and mushroom stir-fry hot with steamed rice or noodles.

Ingredients

• 1 package of unopened refrigerated tofu
• 2 cups of vegetable broth
• 1 cup of diced carrots
• 1 cup of sliced mushrooms
• 1 cup of chopped spinach
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• Salt and pepper to taste

Instructions

1. Remove the tofu from the package and drain any liquid. Cut the tofu into small cubes.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and cook until fragrant.
3. Add the diced carrots and sliced mushrooms to the pot. Cook for 5 minutes, or until the vegetables start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Add the chopped spinach and tofu cubes to the pot. Cook for an additional 5 minutes, or until the spinach wilts and the tofu is heated through.
6. Stir in the soy sauce, and season with salt and pepper to taste.
7. Serve hot and enjoy!