Stir fry is one of those delicious easy dishes where you can use anything in your fridge and freezer! Tofu broccoli stir fry is full of protein and healthy vegetables combined with a spicy, sweet, and tangy sauce that brings everything together.
1 block tofu
1/3 c egg whites
3 tbsp soy sauce
1 tsp agave
1 tsp sesame oil
1 tbsp ginger garlic paste
2-3 tbsp sambal olek
2 tsp sesame oil
3 c frozen broccoli
1 c frozen peas
1/2 c frozen corn
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp agave
Heat a wok with oil and chop the tofu. Throw the tofu in the pan, and once it has browned, add the soy sauce, agave, and sesame oil. Now set the tofu to the side and cook your egg whites through. Throw your egg whites to the side with the tofu.
Now add some more oil to the pan, and add your onions, zucchini, ginger garlic paste, and sambal olek to the pan. Let them cook for about 5 minutes, and add the frozen vegetables, soy sauces, agave, and lime. Cook until the vegetables are no longer frozen, and there is no water in the pan. This should be about 5-10 minutes.
Now add the tofu and egg white back into the pan, give it a toss, and it’s ready to serve!
Palak tofu is healthy, zingy, and full of fiber and protein; it is my version of palak paneer. Created out of a need for an economical paneer substitute, palak tofu is just as delicious. If you can find/make and afford paneer, you can use this recipe to make an amazing palak paneer, but palak tofu is fantastic and happens to be vegan!
1 bunch or 9 oz bag of palak/spinach
handful of coriander/cilantro
1 block tofu*
oil for cooking*
1 tsp jeera/cumin seeds
5-8 cloves garlic*
1 large red onion
1/2 bell pepper*
2 roma tomatoes
1 c water
salt to taste (about 1 1/2 tsp for me)
1 heaping tsp garam masala
Wash your palak and boil some water to blanch it. When blanching your palak, you only need to let it sit in the water for about 15 seconds or until it turns bright green. Once it is blanched, drain it and rinse with cold water to stop it from continuing to cook. Now blend your spinach and cilantro together; it may require a little water to blend properly which is ok.
Now, heat a pan over medium heat with the oil (I used butter, oops) and chop your garlic and tofu while it heats. Once the oil is hot, add the jeera and garlic and allow to turn light brown before adding the tofu. You’ll want to fry your tofu until it gets some color and add some salt as both add flavor.
While the tofu is cooking, chop your onions and tomatoes. Once the tofu is cooked to your liking, add the onions and let them turn translucent. Once the onions are translucent, add the tomatoes and let them soften. After they become fairly soft, smoosh the tomatoes on the side of the pan so they will break down into a paste faster. At this point, you can add your garam masala as well to let it cook a minute before adding the coriander/palak puree.
Add your coriander/palak puree to the pan after the tomatoes cook another 2-3 minutes and combine everything well. If the consistency is too think at this point, begin adding the cup of water until it reaches a consistency with which you’re happy. After your palak tofu is all combined, taste for seasoning, adjust, and let cook about 2 minutes before taking off the heat. The longer you cook everything, the darker your palak will become. So if you want it to remain bright green, keep your cooking time low. Time to enjoy!
*I encourage substituting paneer for tofu if you can, and it’s your thing. Also, use what you like or can eat! There is a lot of garlic in this recipe, and I think it works well. But adjust the garlic and jalepeno to your liking!
Ramen is delicious – especially miso ramen with some creaminess. That’s what I’m making on this stormy night, something warm and soupy. It has been my go-to ever since I became a vegetarian and chicken noodle soup went out the window, fast. At least to me, ramen is so much more complex and warming.
Leftover tofu from the Thai red curry (if you have any)*
1-2 medium boiled eggs left over from the egg curry*
2 tbsp red or dark miso
2 tsp ginger garlic paste*
1 tbsp chili flakes or sambal*
1/2 tsp dark soy*
1 1/2 c water or vegetable broth
2 tbsp vegetable bullion powder or paste
handful of fresh or packaged ramen noodles
evaporated milk or soy milk*
Heat a small pot over medium heat and add the miso and ginger garlic paste to combine and cook for a minute. Next, add the chili flakes and soy sauce until it becomes a thick creamy consistency. Don’t add salt at any point until the end if it isn’t salty enough for you, as the miso is quite salty in and of itself.
Now add your broth or water mixed with bullion and bring to a boil. Preferably, cook your noodles in your broth as I think this adds more flavor to them. The fresh ramen noodles only need to cook for 2-3 minutes and will be done, so you can add your tofu and eggs at the same time as the noodles.
However, the packed noodles will take longer, and you may need to add more water to make up for the water the noodles soak up. Then, add your tofu and eggs once the noodles are ready about 5-7 minutes later.
At this point, you can be done, but I like to add just a little splash of soy milk to make it silky smooth and creamy. Yum!
*All optional, but I highly recommend as the recipe won’t taste the same without them.
Please let me know what you think of the recipe, pics, everything in the comments, so I can work on making Panda Eats Food better! Thanks!
Thai red curry is one of those easy meals. Plus, you use whatever is in your fridge, so it’s a perfect end-of-the-week meal. Unfortunately, I haven’t made red curry paste myself yet, but a tub you by at an Asian market lasts me months, MONTHS. Not only will the tub last me months, but this curry will last you days possibly if you’re cooking for yourself, or maybe a couple nights for several people.
1 block tofu
1 tbsp sesame oil
1 tbsp ginger garlic paste
2 tbsp sambal olek*
2 tbsp dark soy sauce
2 tsp agave*
salt to taste
Ingredients for Curry
1/2 16 oz carton of mushrooms*
1 bell pepper*
1/3 c red curry paste
1 can coconut milk*
1/4 c frozen corn*
1/4 c frozen peas*
1 c frozen broccoli*
Recipe for Tofu
Preheat oven to 400 F, and combine all of the ingredients (except tofu) on a lined baking pan. Mix all the sauces together. Cut tofu into chunks, throw in the pan, and coat in the sauce. Place in oven for duration of cooking time for curry (approximately 30 minutes or until brown and crispy).
Recipe for Curry
Oil a skillet or wok and heat on high. Slice the onions and mushrooms, and add them to the pan. Let cook for 5 minutes while chopping the rest of the fresh vegetables. Add the fresh vegetables and cook for about 5 minutes.
Now add your red curry paste in the side of the pan and smash it into the side of the pan. Begin adding a little coconut milk at a time to the curry paste and mix the two until smooth. Incorporate the rest of the coconut milk if you haven’t already.
Cook for 3-5 minutes and chuck in the frozen veggies. If the curry appears too thick (mine did), add a little water until it reaches your desired consistency. Cook for around 3 minutes.
Retrieve your tofu from the oven, throw it in the curry, and squeeze the lime over everything. You’re done with a yummy and warm Thai red curry, so enjoy!
*Almost all the items here are optional. Substitute for vegetable or meat you find delicious!
**You can devour this curry as is, with rice, quinoa, or whatever you desire.