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Asian Tofu recipes

Ingredients: Metric Units
2 lbs. firm tofu, frozen
1 lg. onion, diced
2 cloves garlic
2 Tbsp. vegetable oil
4 c. canned kidney beans
3 c. tomatoes
1-3 Tbsp. chili powder
1 tsp. cumin
1 Tbsp. vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
Cayenne/Tobasco to taste

freeze tofu by draining, store in ziplock.
Vegetarians love chili too - this comes together quickly, so invite some veggie types over for the big game.

Yield: 8 servings

Thaw tofu, press out water, crumble. Sauté onion, and minced garlic in oil until the onions are transparent. Add crumbled tofu, sauté 3 min. Transfer tofu-onion mixture to a large stockpot and stir in beans and tomatoes. Add spices: chili powder, cumin, sugar, salt, and pepper. Stir in vinegar. Simmer 1 hour to allow flavors to blend. Before serving, add your favorite hot sauce to taste.
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Contributed on: and modified on Friday February 22nd, 2008