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Tofu

Explore 64 recipes, 1 article, 13 videos, and more

Tofu with Bok Choy

Ingredients
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons peeled, finely chopped ginger
  • 2 tablespoons sugar
  • 2 teaspoons toasted sesame oil
  • 1 pound baby bok choy, halved lengthwise
  • 2 tablespoons vegetable oil
  • 1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • Coarsely chopped cilantro, for serving
  • Scallions thinly sliced, for serving
  • 1 serrano pepper, thinly sliced crosswise, for serving
  • Steamed white rice, for serving
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Tofu Stir-Fry

Time:45 mins
Ingredients
  • 1 pound firm tofu
  • 2 tablespoons reduced-sodium soy sauce, plus more for serving
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered
  • 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
  • 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
  • 1/4 pound snow peas, trimmed
  • 5 paper-thin slices fresh ginger
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
  • Lime wedges, for serving
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Vegetable-Rice Bowl with Miso Dressing

Ingredients
  • 1 piece (1 inch) peeled fresh ginger, coarsely chopped (about 2 teaspoons)
  • 1 cup dried red adzuki beans
  • 2 tablespoons dried arame or wakame (seaweed)
  • 2 tablespoons plus 2 teaspoons white miso paste
  • Sea salt or coarse salt
  • 1 medium daikon radish, peeled and finely grated (about 1/2 cup)
  • 2 cups short-grain brown rice
  • 1/4 cup low-sodium tamari soy sauce
  • 2 teaspoons ume plum vinegar
  • 1/2 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 8 umeboshi plums, halved and pitted
  • Gomashio (seasoning of toasted sesame seeds and sea salt)
  • 14 ounces firm tofu, cut into 1/2-inch-thick triangles
  • 1/4 pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large
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Carrot-Ginger Dressing

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Savory Stuffed Sweet Potatoes

Ingredients
  • 4 large round sweet potatoes, (10 to 12 ounces each)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, minced
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon coarse salt
  • 1/4 teaspoon crushed red pepper, flakes
  • 4 ounces Tuscan kale, trimmed and thinly sliced (about 2 1/4 cups)
  • 4 ounces firm tofu, cut into 1/2-inch cubes
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Protein-Packed Breakfast Scramble

Time:10 mins
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Tofu Chocolate Mousse

Time:40 mins
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Crispy Sesame Tofu

Time:35 mins
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Tofu Stir-Fry with Noodles

Time:30 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • Coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
  • 2 garlic cloves, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoon smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • Leftover spaghetti from Tomato-Garlic Spaghetti
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Warm Tofu

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