RECIPES
Get the most out the fresh tofu products from Phoenix Bean when you try one of these tasty recipes.
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Phoenix Bean
Spicy Tofu Stir Fry
Ingredients:
10 oz. Phoenix Bean fried extra firm tofu
1 tablespoon vegetable oil
¼ yellow onion, coarsely chopped
½ to 1 tsp. salt
1 tsp. hot garlic chili sauce
½ red bell pepper, 1” pieces
2 tsp. light soy sauce
½ tsp. brown sugar
½ tsp. black bean sauce (optional)
Cilantro or chopped green onion for garnish (optional)
Directions:
- Open the bag of tofu and rinse it in water; pat dry.
- Cut tofu into six cubes per slice.
- Heat vegetable oil on medium-high heat.
- Add onion and red pepper and stir fry 1 minute.
- Add hot garlic chili sauce and black bean sauce, light soy sauce and sugar.
- Stir fry another 3-4 minutes or until tofu is warm.
- Garnish with cilantro and/or onion; serve warm.
NOTE: For a spicier dish, triple the amount of hot garlic chili sauce. |
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Phoenix Tofu Noodle Salad for Four
(Recipe from Grandma Yang) |
Ingredients: |
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8 oz. bag Phoenix Bean tofu noodles
16 pieces baby carrots
4 stalks celery
2 stems green onion
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1 head mustard greens or squash
2 tablespoons extra light olive oil
½ teaspoon granulated sugar
½ to 1 teaspoon salt
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Directions:
- Open the bag of noodles and rinse in water; let dry.
- Cut noodles to 2-inch lengths.
- Cut baby carrots, celery, green onions and mustard greens or squash into thin slices.
- In a bowl, mix dressing ingredients (olive oil, sugar, salt).
- Add noodles and toss.
- Adjust the saltiness to your taste.
- Cover the bowl and serve at room temperature.
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Phoenix Turmeric-Ginger Tofu Stir Fry |
Ingredients: |
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1 red pepper, sliced
3 tsp. minced ginger
1 clove garlic, minced
2 tbsp. olive oil (optional)
¼ cup water
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1 tbsp. turmeric powder or corn starch
14 oz. bag of Phoenix Bean fresh extra firm tofu
3 tbsp. soy sauce (optional)
½ tsp. salt
vegetables such as sliced green onion, bell pepper, cabbage, etc.
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Directions:
- Sauté the minced pepper, ginger, and garlic in the olive oil for 2-3 minutes over medium heat.
- Add the water, stirring until well combined.
- Add tofu and cook, stirring frequently until heated through, about 6 minutes.
- Add the soy sauce and salt and stir fry for 1 minute. Transfer to a bowl.
- (Optional) Add vegetables to the skillet and stir fry until the vegetables are tender but crisp, about 3 minutes.
- Stir in the turmeric and simmer over low heat until tofu and vegetables are ready.
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Phoenix Tofu Cheese
(recipe based on tofufortwo.net) |
Ingredients: |
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1 tsp. soy sauce
2 tsp. brown rice wine vinegar
½ to 1 tsp. salt
½ tsp. granulated sugar
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2 tsp. lime juice
2 cloves garlic, crushed (optional)
14 oz. Phoenix Bean extra firm tofu (1 bag)
1 tbsp. canola oil
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Directions:
- Do not press water out of the tofu.
- Mix all marinade ingredients except the oil (soy sauce, vinegar, salt, sugar, lime juice, garlic) in a bowl.
- Squeeze tofu with clean hands so it becomes grainy.
- Mash the tofu and spices for a few minutes until they are all incorporated.
- Squeeze the mixture between fingers to make it smooth.
- Mix in the oil with a fork.
- Adjust the saltiness.
- Cover the container with a lid.
- Refrigerate overnight.
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