Savannah's Best Marinated Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too."

Ingredients

• 1/2 cup cooking wine
• 1 tablespoon olive oil
• 2 tablespoons dark soy sauce

• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

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18.36

Vegetable and Tofu Stir-fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BANSREEPARIKH

"This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like."

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger root, finely chopped
• 1 (16 ounce) package tofu, drained and cut into cubes
• 1/2 cup water
• 4 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch dissolved in

• 2 tablespoons water
• 1 carrot, peeled and sliced
• 1 green bell pepper, seeded and cut into strips
• 1 cup baby corn, drained and cut into pieces
• 1 small head bok choy, chopped
• 2 cups fresh mushrooms, chopped
• 1 1/4 cups bean sprouts
• 1 cup bamboo shoots, drained and chopped
• 1/2 teaspoon crushed red pepper
• 2 medium green onions, thinly sliced diagonally

Directions

1. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
2. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
3. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

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11.17

Lime-Curry Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:kprzy

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce."

Ingredients

• 2 tablespoons peanut oil
• 1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
• 1 tablespoon minced fresh ginger root
• 2 tablespoons red curry paste
• 1 pound zucchini, diced
• 1 red bell pepper, diced

• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 (14 ounce) can coconut milk
• 1/2 cup chopped fresh basil

Directions

1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

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13.31

Wicked Garlic Tofu Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LittleGreyKitten

"Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain."

Ingredients

• 1 tablespoon olive oil
• 1 (14 ounce) package firm tofu, drained and cubed
• 1 (16 ounce) package frozen broccoli, carrots and cauliflower

• 1/4 cup oyster sauce
• 6 cloves garlic, crushed or to taste
• 1/3 cup chicken broth

Directions

1. Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
2. Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

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20.14

Nepalese Scrambled Eggs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melanie Booth

"The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat."

Ingredients

• 2 tablespoons ghee (clarified butter)
• 2 small red onions, thinly sliced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 pinch ground cayenne pepper

• 1 tablespoon curry paste
• 2 tablespoons butter
• 6 eggs, lightly beaten
• 3 tablespoons fresh cilantro, chopped

Directions

1. Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
2. In a separate skillet, melt the butter over medium-low heat. Pour in the eggs; cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh cilantro.

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19.50

Soba with Toasted Sesame Seed Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jessica

"Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

Ingredients

• 1/2 cup sesame seeds
• 8 ounces dried soba noodles
• 2 tablespoons balsamic vinegar
• 1 tablespoon white sugar
• 2 1/2 tablespoons soy sauce

• 1 clove garlic, minced
• 1 teaspoon dark sesame oil
• 5 green onions, chopped
• 3 cups broccoli florets

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
4. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

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15.33

Teriyaki Wraps - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carly

"Teriyaki rice and veggie wraps."

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 small yellow squash, chopped

• 1 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 4 (10 inch) whole wheat tortillas

Directions

1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.

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18.25

Orange Beef-Style Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JACKSKELLINGTON

"When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!"

Ingredients

• 1/4 cup vegetable oil for frying
• 1/4 cup cornstarch
• 1 (16 ounce) package firm tofu, drained and cut into strips
• 2 tablespoons soy sauce
• 1/2 cup orange juice
• 1/4 cup warm water

• 1 tablespoon sugar
• 1 teaspoon chili paste
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 2 carrots, sliced

Directions

1. Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

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14.46

Egg Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Krista B

"Quick and easy."

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil

• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.

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16.23

Spinach, Red Lentil, and Bean Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CURRYLOVINVEGGIE

"A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan."

Ingredients

• 1 cup red lentils
• 1/4 cup tomato puree
• 1/2 (8 ounce) container plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon ground dried turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 2 tablespoons vegetable oil

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, grated
• 4 cups loosely packed fresh spinach, coarsely chopped
• 2 tomatoes, chopped
• 4 sprigs fresh cilantro, chopped
• 1 (15.5 ounce) can mixed beans, rinsed and drained

Directions

1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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12.44

Owen's Veggie Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dell

"Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish."

Ingredients

• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 3 tablespoons vegetable oil
• 1 carrot, sliced

• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2/3 cup fresh corn kernels
• 1 clove crushed garlic
• 4 green onions, sliced
• 1 1/3 cups bean sprouts

Directions

1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

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11.43

Vegetarian Phad Thai - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SKLIMCZAK

"This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side."

Ingredients

• 1 pound dried rice noodles
• 2 tablespoons vegetable oil
• 4 eggs, beaten
• 2 tablespoons peanut oil
• 1 1/2 cups peanut butter
• 1/3 cup water
• 1/3 cup soy sauce
• 1 cup milk
• 1 1/4 cups brown sugar

• 1/3 cup lemon juice
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• cayenne pepper to taste
• 1 pound mung bean sprouts
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/2 cup chopped, unsalted dry-roasted peanuts
• 1 lime, cut into wedges

Directions

1. Submerge the rice noodles in a large bowl of hot water for about an hour.
2. Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
4. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

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21.41

Amazing Simple Thai Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ROSEGRABOWSKI

"You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice."

Ingredients

• 1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
• 1/3 cup chopped green onion
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon sesame oil
• 1 teaspoon soy sauce

• 2 teaspoons grated fresh ginger root
• 1/4 cup chunky peanut butter
• 3 tablespoons flaked coconut
• sesame seeds

Directions

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

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19.38

Sukhothai Pad Thai - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nan

"This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste."

Ingredients

• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• 1/2 cup vegetable oil
• 1 1/2 teaspoons minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu, cut into 1/2 inch strips

• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups ground peanuts
• 1 1/2 teaspoons ground, dried oriental radish
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges

Directions

1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. Serve with lime and bean sprouts on the side.

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13.56

Japanese Tamago Egg - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pokerman11

"Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets."

Ingredients

• 4 eggs
• 1/4 cup prepared dashi stock
• 1 tablespoon white sugar

• 1 teaspoon mirin (Japanese sweet wine)
• 1/2 teaspoon soy sauce
• 1/2 teaspoon vegetable oil, or more as needed

Directions

1. Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
2. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
4. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

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12.43

Lemon Coconut Thai-Inspired Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jennifermcham

"This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly."

Ingredients

• 1/2 (8 ounce) package spaghetti
• 1 cup coconut milk
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon white sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes

• 1/8 teaspoon ground black pepper
• 1 1/2 cups cooked shredded chicken
• 2 roma (plum) tomatoes, diced
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 green onions, chopped
• 1 (5 ounce) package arugula
• 1 lemon, zested

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

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15.09

Stir Fried Sesame Vegetables with Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dakota kelly

"In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor."

Ingredients

• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large red bell pepper, cut into 1 inch pieces

• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
2. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

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12.55

Thai Stuffed Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kaleas

"My first original recipe. A new approach at spicing up tofu. Easy for anyone, yet looks exotic enough for a dinner date. Has a delicate flavor related to Thai cuisine, yet uses basic ingredients most people have on hand. With this serving size, it will allow each person to get 4 pieces of stuffed tofu. Served with rice, it makes a pleasantly light meal. Serve along side a bed of rice on a plate. Drizzle with teriyaki sauce, being sure to decorate the sides of the plate. The sauce really complements the flavors of the stuffing! You can easily make it more filling by serving seared zucchini on the side and a nice, light wine. Be sure to add your own personal touches!"

Ingredients

• 2 (12 ounce) packages extra firm tofu
• 1/4 cup dried shiitake mushrooms
• 1 zucchini, coarsely chopped
• 1 onion, halved
• 3 cloves garlic
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 egg

• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger, or to taste
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1/4 cup shredded cabbage
• 1/4 cup vegetable oil, divided

Directions

1. Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside.
2. Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. Cut out woody stems and finely chop mushrooms.
3. Place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce. Fold shredded cabbage into the stuffing.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side. Remove tofu triangles and let cool until you can handle them.
5. With a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece.
6. Heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes. Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.

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21.28

Green Curry Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janet

"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"

Ingredients

• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3 tablespoons sesame oil
• 1 (14 ounce) package firm water-packed tofu, drained and cubed

• 1/4 teaspoon salt
• 1 (10 ounce) can coconut milk
• 2 tablespoons green curry paste

Directions

1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

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Sesame Asian Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kristy Ainslie

"Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce."

Ingredients

• 6 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 6 tablespoons soy sauce
• 6 tablespoons rice vinegar
• 1 tablespoon Thai chili sauce
• 3 tablespoons honey
• 8 ounces extra-firm tofu, cut into 1/4-inch cubes

• 1/2 (16 ounce) package linguine pasta
• 1 tablespoon sesame oil
• 8 ounces bean sprouts
• 8 ounces shredded carrots
• 1 green bell pepper, thinly sliced
• 8 green onions, halved lengthwise

Directions

1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.

Sesame Asian Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes
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