3 Amazing Tofu Dishes

Hey Foodies! Here's my 3 amazing Tofu recipes that you'll love!

Tofu and Eggplant Binagoongan

Ingredients:

• 400g korean silken tofu (pressed, freezed and thawed for three cycles)
• 2 tbsp nutritional yeast
• 1/4 cup cornstarch
• 1 tsp garlic salt
• 1 tsp paprika
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1/4 cup oat milk
• air fry at 180°C for 10-15 minutes, flip halfway
• oil spray
• 5 cloves garlic
• 1 red onion
• 2 bell peppers
• 3 pcs tomatoes
• 2 medium eggplants
• 2 green chilies
• 2 tbsp cooking oil
• 3 tbsp vegan bagoong (vegan shirmp paste)
• 1/4 cup water
• season with salt and pepper to taste

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Tofu and Mushroom Adobo

• 400g silken tofu (freeze, thawed and pressed for 3 cycles)
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp oat milk
• 2 tbsp oil
• Air fry at 375°F for 12-15 minutes, flip halfway through
• 150g king oyster mushrooms

Air fry at 375°F for 8-10 minutes

• 1 head garlic
• 1 cup mushroom stock
• 1/4 cup cane vinegar
• 3 tbsp soy sauce
• 2-3 pcs dried laurel leaves
• 1/2 tbsp peppercorns
• 1 tbsp coco sugar

slurry 2 tbsp cornstarch + 1/4 cup water

cooking oil

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Vegan Tofu Satay

Ingredients:

• 3/4 cup coconut cream
• 2 tbsp coconut aminos
• 1 tsp curry powder
• 3 tsp turmeric powder
• 3 tsp garlic paste
• 3 tsp ginger paste
• 1 tbsp brown erythritol
• 2 tbsp vegetarian fish sauce
• 3 packs korean silken tofu (pressed, freezed and thawed for three cycles)

air fry at 180°C for 15-18 minutes, flip halfway

cooking spray

Peanut Sauce

• 1/4 cup creamy peanut butter
• 1 tbsp coconut aminos
• 1 tbsp lemon juice
• 1 tsp brown erythritol
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/4 cup water
• peanuts