Excellent served with biscuits (or cornbread), greens (collards are my favorite), and vegetarian baked beans (or lima beans and corn cooked in butter with a little salt and pepper). In addition to being tasty right out of the oven, this makes an excellent lunch the next day (hot or cold), though you might have to hide some in advance if you want any left over! Keeps nicely in the fridge for up to a week (at least I think it will - it's never lasted that long in our house, even with only two people).
Perfect comfort food, and good for you too! Rice, veggies, and tofu smothered in delicious gravy - yum! This recipe comes from one of my favorite restaurants of all time, The Grit, in Athens, Georgia. If you are anywhere within a 100 mile radius of Athens, you simply *must* have a meal (or two or several) at The Grit! Alternatively, they also have a fabulous cookbook that is absolutely my favorite and most-used cookbook on my shelf.
Wow! This might be my new favorite fast food - it's really easy and quick to make, and incredibly tasty too! I found this recipe on the blog "What the Hell Does a Vegan Eat Anyway" (http://veganmenu.blogspot.com/).
We love this recipe and make it often! The "Core" and "WPA" note at the bottom refer to the Weight Watchers plan. If you do not follow the Weight Watchers plan, please disregard.
Most of us have a " Wok " but in some occasions they are used for the birds to give them a bathing pool made of a "wok", try to use your wok for this recipe and also forget plain tofu - let it bathe in ginger, rice wine and soy sauce, then taste the difference! Preparation Time 10 minutes Cooking Time 20 minutes
The original version of this dish calls for deep-frying the tofu. Pan-searing renders a healthier version that's just as delicious. This recipe earned our Test Kitchen' highest rating. (Cooking Light magazine 8-04)
Low carb Chinese favorite.