Directions:

1. Open the bag of tofu and rinse it in water; pat dry.
2. Cut tofu into six cubes per slice.
3. Heat vegetable oil on medium-high heat.
4. Add onion and red pepper and stir fry 1 minute.
5. Add hot garlic chili sauce and black bean sauce, light soy sauce and sugar.
6. Stir fry another 3-4 minutes or until tofu is warm.
7. Garnish with cilantro and/or onion; serve warm.

NOTE: For a spicier dish, triple the amount of hot garlic chili sauce.

Phoenix Tofu Noodle Salad for Four

(Recipe from Grandma Yang)

Ingredients:

8 oz. bag Phoenix Bean tofu noodles
16 pieces baby carrots
4 stalks celery
2 stems green onion

1 head mustard greens or squash
2 tablespoons extra light olive oil
½ teaspoon granulated sugar
½ to 1 teaspoon salt

Directions:

1. Open the bag of noodles and rinse in water; let dry.
2. Cut noodles to 2-inch lengths.
3. Cut baby carrots, celery, green onions and mustard greens or squash into thin slices.
4. In a bowl, mix dressing ingredients (olive oil, sugar, salt).
5. Add noodles and toss.
6. Adjust the saltiness to your taste.
7. Cover the bowl and serve at room temperature.

Phoenix Turmeric-Ginger Tofu Stir Fry

Ingredients:

1 red pepper, sliced
3 tsp. minced ginger
1 clove garlic, minced
2 tbsp. olive oil (optional)
¼ cup water

1 tbsp. turmeric powder or corn starch
14 oz. bag of Phoenix Bean fresh extra firm tofu
3 tbsp. soy sauce (optional)
½ tsp. salt
vegetables such as sliced green onion, bell pepper, cabbage, etc.

Directions:

1. Sauté the minced pepper, ginger, and garlic in the olive oil for 2-3 minutes over medium heat.
2. Add the water, stirring until well combined.
3. Add tofu and cook, stirring frequently until heated through, about 6 minutes.
4. Add the soy sauce and salt and stir fry for 1 minute. Transfer to a bowl.
5. (Optional) Add vegetables to the skillet and stir fry until the vegetables are tender but crisp, about 3 minutes.
6. Stir in the turmeric and simmer over low heat until tofu and vegetables are ready.

Phoenix Tofu Cheese

(recipe based on tofufortwo.net)

Ingredients:

1 tsp. soy sauce
2 tsp. brown rice wine vinegar
½ to 1 tsp. salt
½ tsp. granulated sugar

2 tsp. lime juice
2 cloves garlic, crushed (optional)
14 oz. Phoenix Bean extra firm tofu (1 bag)
1 tbsp. canola oil

Directions:

1. Do not press water out of the tofu.
2. Mix all marinade ingredients except the oil (soy sauce, vinegar, salt, sugar, lime juice, garlic) in a bowl.
3. Squeeze tofu with clean hands so it becomes grainy.
4. Mash the tofu and spices for a few minutes until they are all incorporated.
5. Squeeze the mixture between fingers to make it smooth.
6. Mix in the oil with a fork.
7. Adjust the saltiness.
8. Cover the container with a lid.
9. Refrigerate overnight.