- Base Tofu Product (85)
- Course (86)
- Cuisine (80)
This flavorful hearty chilli is easy to put together, and certainly a crowd pleaser. Serve it over some cilantro rice, or use it as a dip with some tortilla chips.
2 12oz Hodo Firm Tofu, crumbled
1 yellow onion, diced fine
3 Tablesppons vegetable oil
2 cloves garlic
1 Tablespoon tomato paste
1 4oz tomatoes, canned, crushed
1/4 cup water
1 Tablespoon fajita spice mix
1 teaspoon sweet paprika
1 teaspoon cumin, ground
A pinch of cinnamon, ground
1 teaspoon oregano
Salt to taste
Heat olive oil in a small saute pan and sweat onion until translucent. Add garlic, saute another minute, then add tomato paste. Add dry spices and saute till fragrant. Add tomatoes, water and crumbled tofu, and cook until heated through and liquid is absorbed.
1 TBS black pepper, ground
1 TBS seasalt
2 TBS garlic powder
6 TBS sugar
1/4 cup water
2 Hodo Medium Tofu, cut into 1 inch cubes
Mix all ingredients together to make a thin slurry. Add tofu and gently toss to marinade 5 minutes. Drain.
Heat oil in fryer – 375F. Drop in tofu and fry till golden brown, about 5 minutes. Serve with Srirachup and vegan shallot aioli.
Hodo Medium Tofu can only be found at our FM stands in San Francisco and Palo Alto. You can substitute with our Firm Tofu.
Recipe credits: Duy Diep of Hodo Soy
Ma Lan Tou is a refreshing Shanghainese cold appetizer. In Shanghai, they use a vegetable called Indian Aster, but here substituted with Shungiku in Japanese or Tong Ho/Tong Hao in Cantonese/Mandarin.
1/4 cup light soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
3 Tablespoons sesame oil
1/2 bunch chrysanthemum Shungiku leaves, chopped
1/2 bunch flat leaf Italian parsley, stems removed, rough mince
1/2 bunch cilantro leaves, chopped
2 stalks green onions, green parts only, chopped
1 lb Hodo firm tofu, crumbled
Prepare the dressing. Whisk dressing ingredients together. Set aside.
Prepare the salad: Finely chop the herbs. Crumble and roughly mash tofu with a fork. Toss tofu and herbs with dressing. Let sit for 15 minutes before serving.
Credit: Flavor Explosions