T his recipe will convert any (alleged) tofu haters in your household. In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, a ...

Add broccoli, bell pepper and mushrooms. Cook vegetables about 5 minutes. Add 1/4 cup chopped peanuts and remove from heat. Serve tofu, vegetables and sauce over rice. Garnish with additional chopped ...

Add the baby broccoli and the white and light green parts of ... Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Return the tofu to the wok along with the sesame seeds and stir-fry ...

Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in ...

In a separate medium bowl, toss the tofu with cornstarch and salt. Heat oil in a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add tofu and let it cook undisturbed ...

For chilly nights try this quick vegan ramen. It's gluten-free optional, and made with a comforting coconut and miso broth.