Almond Butter Cold Tofu

A delicious silky cold tofu block served with aromatic sweet and sour garlic-almond butter topping. Sprinkle some cut green onion, red chilli bits, and roasted sesame seeds for a more appealing and delicious presentation.

I serve this cold tofu dish as an appetizer to my plant-based meal as lunch on a hot day🍚😋

Eatnuf almond butter and cashew nut butter are made with 100% nut without the addition of salt, sugar and oil. This original nut butter made it easier to be added to our daily cooking, or just as a healthier bread spread. More information can be found at the end of this recipe😊

Ingredients

150g block tofu

Almond Butter Topping 

2 tbsp smooth almond butter

1/2 to 1 tsp soya sauce

20g raw sugar

1 tsp chopped garlic

1 tsp chopped coriander

juice from 1 green lime

a few drops sesame oil

-taste can be adjusted to your preference

Toppings/Garnish

1 tbsp cut spring onion

1 tsp cut red chilli

1/2 to 1 tsp roasted sesame seeds 

Directions

1. Mix all the ingredients under the "Almond Butter Topping" into a thick and sticky paste.

2. Invert the cold tofu block onto a plate. Drain away the excess water. Cut the tofu into 3 to 4 portions.

3. Apply the almond butter topping over the top of the tofu. Sprinkle spring onion, cut red chilli and roasted sesame seeds over.

4. Sprinkle excess green onion near the base of the tofu as garnishing.

5. Serve and enjoy immediately 😋

Thank you Nelson of Eatnuf for the complimentary bottles of almond butter and cashew butters 💓😊

Korean Spicy Tofu 韩式甜辣豆干

A very appetising Korean side dish which I learned from RasaMalaysia Korean Spicy Tofu shared on Pinterest. Very simple ingredients and steps, yet it's a very delicious vegetarian dish 😋

Servings: 2 to 3 persons

Ingredients:

220g organic firm bean cake/tofu/tau kwa
Some fine salt

2 cloves garlic
1 stalk spring onion

2~3 tsp sesame oil
8g low-salt light soya sauce, 2 tsp
8g rice wine 花雕酒, 2 tsp
1 heap tsp Korean red pepper paste
15~20g raw sugar

2 tsp roasted sesame seeds

Directions:

1. Rinse firm soya bean cake/tofu/tau kwa and cut into 3 portions. Let the soya bean cake stands on a rack to drain away the excess liquid. I let the soya bean cake stood for about 30 minutes.

2. While waiting, chop the garlic into fine bits, Separate the spring onion into two parts - the green leaf and the white stem. Cut the spring onion into fine bits.

3. Mix light soya sauce, rice wine and korean red pepper paste in a small bowl and set aside.

4. Pat dry the soya bean cake over a paper kitchen towel, and rub some fine salt over the upper and lower faces of the soya bean cake.

5. Pan fried both faces of the soya bean cake till golden over medium hot olive oil. I used a sheet of parchment paper to save the time from washing the sticky pan later 😉

6. Transfer the soya bean cakes to a plate. Pour about 2 to 3 tsp of sesame oil into the pan and heat up at low temperature.

Pan fry the garlic till golden before adding the white spring onion stem. Wait for the spring onion to become fragrant.

Pour the sauce mixture from Step 3 into the pan,

followed by the raw sugar.

When the sauce starts to bubble, add about 1 tps of roasted sesame seeds to the sauce. Continue to heat at low temperature till the sauce thickens.

7. Turn off the heat, return the soya bean cake to the pan, and coat evenly with the sauce.

8. Garnish with cut green spring onion and more roasted sesame seeds. Serve with warm rice 😋

Pan-fried Garlic Tofu in Sweet & Sour Sauce

A very appetizing vegetarian dish with garlic-flavoured pan-fried tofu serve with fruits and vegetable in sweet and sour sauce. The Dancing Chef Sweet & Sour Sauce makes the preparation of the dish easier without having to search, measure and mix the sauce ingredients together. All the essential sauce ingredients are found in the packet. Open the packet and you are ready to cook the Asia popular Sweet & Sour dish like a breeze :)

The plain flavour of the tofu has been made interesting with the flavour of the garlic as well as the fruits and vegetables, and the sweet and sour sauce :)

Ingredients

1 box organic pressed tofu, about 300g
1 beaten egg
2 tbsp all purpose flour
1/2 tbsp rice flour
pinch of salt

3 cloves garlic, chopped
1 tbsp diced Japanese cucumber
1/2 bulb onion, cut into wedges
3 cherry tomatoes, cut into halves
2 tbsp cut pineapple
1 packet Dancing Chef Sweet & Sour Sauce
A few drops of sesame oil, optional

Garnishing

garlic crisp
Some coriander leaves
Cut red chilli

Directions

1. Get ready the ingredients.

2. Cut pressed tofu into quarters, and soak in salt water for about 30 minutes.

3. Saute chopped garlic in about 2 tbsp olive oil till golden.

Save the garlic crisps in a small container for garnishing at the end.

3. Drain away the salt water, and pat dry the pressed tofu.
Mix the all purpose flour, rice flour and pinch of salt together.

Coat the pressed tofu with the flour mixture,

followed by a coat of beaten egg.

Pan-fry the pressed tofu in the fragrant garlic oil at medium heat.

Turning the pressed tofu to pan-fry all the faces till golden. Transfer the tofu to a dish and set aside.

4. Fry the onion to translucent using the same pot and oil.

Add in the diced cucumber and pineapple. Stir fry the ingredients for about 2 to 3 minutes.

5. Pour in the Dancing Chef Sweet & Sour sauce,

followed by 60 ml of water and bring to a boil.
You can add in extra sugar if you prefer it sweeter.

Finally stir in the tomatoes and add in a few drops of sesame oil.

Arrange the fried tofu in a plate, garnish the tofu with garlic crisps, coriander leaves, and cut red chilli. Serve by pouring the gravy over . Enjoy :)