Sides

Marinated Tofu Cubes​​​​​​​

marinated-tofu-cubes.jpg

Ingredients:

  • 1 pkg. (16 oz) LEASA Firm Tofu

  • 1 Cup vegetable oil

  • ½ tsp. minced garlic

  • 1 tsp. sesame seed oil

  • 1 ¼ tsp oyster flavored sauce

  • 1 green onion, chopped

  • ½ cup chicken or vegetable broth

Directions:

  1. Cut LEASA Tofu into one-inch cubes and drain.

  2. Deep Fry tofu cubes in hot vegetable oil until light golden brown. Remove from oil and set on paper towels to let oil drain.

  3. Pour 1 teaspoon vegetable oil onto hot skillet.

  4. Add ½ teaspoon minced garlic and stir well.

  5. Add LEASA Tofu cubes.

  6. Add 1 ½ teaspoon oyster flavored sauce and stir in well.

  7. Pour ½ cup chicken or vegetable broth into mixture.

  8. Simmer until boiling.

  9. Add chopped green onion and 1 teaspoon sesame seed oil.

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Roasted Cipolline Onions

roasted-cipolline-onions.jpg

Ingredients:

  • 1 quart of water

  • 2lbs LEASA Cipolline onions

  • 2 rosemary sprigs

  • ½ cup dry red wine

  • ¼ cup soy sauce

  • ¼ cup balsamic vinegar

  • 1 tbsp. olive oil

  • 1 tbsp. honey

Directions:

  1. Preheat oven to 475 degrees F.

  2. Bring water to a boil in a stockpot.

  3. Add onions and cook for 30 seconds.

  4. Drain water and set aside to cool.

  5. Peel outer layer of onions and arrange in a single layer in a jelly roll pan.

  6. Combine wine and next 4 ingredients (wine through honey), stirring with a whisk.

  7. Pour wine mixture over onions.

  8. Bake at 475 degrees F for 30 minutes, turning twice.

  9. Remove onions from pan with a slotted spoon.

  10. Preheat oven to 475 degrees F.

  11. Reduce heat to simmer for 3 minutes or until mixture is the consistency of a thin syrup.

  12. Pour mixtures over onions.

  13. Toss well to coat onions.

  14. Serve and Enjoy!

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Caramelized Shallots

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Ingredients:

  • 3 tbsp. butter

  • 1 lb. fresh LEASA shallots, peeled

  • ½ tbsp. sugar

  • ½ tbsp. red wine vinegar

  • ¼ tsp. salt

  • ¼ tsp fresh ground black pepper

  • 1 tbsp. chopped fresh flat leaf parsley

Directions:

  1. Preheat oven to 400 degrees F.

  2. In a 12 inch ovenproof skillet melt the butter.

  3. Add the shallots and sugar, tossing to coat.

  4. Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.

  5. Add the vinegar, salt and pepper and toss well.

  6. Place the skillet in the preheated oven and roast for 12-25 minutes, depending on the size of the shallots, until they are tender.

  7. Season to taste, sprinkle with parsley and serve.

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