Try Tofu YOLO

Posted by on May 3, 2013 in Tofu | 0 comments

Try Tofu YOLO



Long ago tofu cookery (for my family) was consigned to the silken variety disguised as dessert.

When MP and I switched the flip to eating mostly plants and whole foods, tofu seemed a-- go to choice for dinner-- now and again.



Hot and Sour Tofu Soup with its rich gingery broth led the way.

Instead of wincing at the thought of eating erasers—consider tofu as a meaty little nugget that morphs into a flavor and texture magnet.








Even though tofu can be baked or deep fried I prefer to use bold spices, ginger, and garlic to marinate or enhance a dry rub for the tofu.








Buy extra firm tofu packaged in water.  The most important step is to drain the tofu so the spices will coat the cubes insuring a pan fried exterior and a soft center.








Tofu is added to tender sauteed onions to brown.  Let them be.  If you mess with the tofu it will fall apart--unless you want it to be crumbled of course.








When the spices become aromatic and the tofu warmed through








tumble the cauliflower florets into the skillet.








Add the stock; cover and simmer until florets are tender.








Tomato wedges,








fleshy leaves of spinach and fresh noodles round out the subtle spiciness and textures.








Take the whole skillet of deliciousness to the table.








Add the magical touch of sliced banana, crunchy cashew, and cilantro.

Go only live once.

Curried Tofu with Cauliflower, Spinach and Noodles


  • 14-16 ounces extra firm tofu, drained and cut into
  • 1 inch cubes
  • 2 cloves garlic minced
  • 1 -2 Tablespoons fresh ginger, peeled and grated (to taste)
  • 1 teaspoon ground cumin
  • 2 teaspoons curry powder
  • 1 large onion, sliced
  • 1 Tablespoon coconut or canola oil
  • Kosher salt and pepper
  • (to taste)
  • 16 ounces small cauliflower florets, (1 medium head)
  • 1 cup vegetable stock
  • 6 ounces fresh Asian-style noodles (buckwheat soba)
  • 1 large tomato cut into
  • 8 wedges
  • 1(5-6 ounce) bag baby spinach
  • 1-2 teaspoons toasted
  • Sesame oil (to taste)
  • 1 banana sliced
  • ¼ cup chopped cashews
  • Chopped cilantro


  1. Cut tofu into 8 equal pieces; drain tofu between several sheets of paper towels. Let stand about 3o minutes. Cube tofu and place in a bowl with garlic, ginger, cumin and curry powder.
  2. Heat the oil in a wok or skillet over moderate heat. Add onion and sauté until softened, 2-3 minutes; season with salt and pepper. Add tofu cubes and cook until heated through. Add cauliflower and vegetable stock. Reduce to a simmer. Cover and cook until cauliflower is tender about 1o-15 minutes.
  3. Stir in tomato, spinach and noodles. Heat through gently, stirring uncovered until noodles are cooked, spinach is wilted and stock is evaporated. Drizzle sesame seed oil over vegetables. Garnish with sliced banana, chopped cashews and cilantr0.
  4. Serves 4
  5. © Copyright 2011 Peggy Barrett Lunde
  6. All Rights Reserved

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