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You know that sponge-like texture of fried tofu in some Asian dishes?
You get it by freezing and refreezing tofu.
Sound delicious. I often get a deep-fried tofu from an Asian supermarket around here, and i love the chewyness and how the cubes soak up the sauce. It sounds and looks as if i can reproduce that with any firm tofu just by putting it in the freezer. Definitely have to try this out!
https://i.pinimg.com/originals/49/c1/ea/49c1ea64e84ec987dc81396ce0142c2b.jpg
Easy instant pot lentil curry, has been a “clear out the produce” standby
https://www.budgetbytes.com/african-peanut-stew-vegan/
West African peanut stew, one of my favorites
Also look into doing steel cut oats in the slow cooker; I’m currently eating the second to last serving of a batch made last week, which was cooked with some dates and cocoa and flax, and to which I’ve added peanut butter and pumpkin seeds (and would add some wild blue berries, but I’m out)
Big recommend to the Minimalist Baker cooking recipes, I started using some of their super simple 10 ingredient 1 pot recipes and they’re really good and simple for a person like me who doesn’t really care aesthetically for food I just wanted it to be fuel and taste good. I’ve completely replaced my Chili recipe for their Vegan Chili recipe and haven’t looked back since. Other recommends are their potato and lentil soup, and vegan shepherds pie!
Chicken teriyaki hold the chicken
For the purposes of this recipe I’m going to suggest Soy Vay Veri Veri Teriyaki sauce because it’s in pretty much every supermarket rather than giving a teriyaki sauce recipe, those are out there and require some kind of exotic shit you probably can’t get in a standard American supermarket. Soy Vay beats the pants off of anything else you’ll find there.
Carrots, peas in pods, white or yellow onion, peppers of your chosen variety, broccoli if you want it, and THICC sliced mushrooms to give that kind of meaty kick. Cook to your desired doneness, although I highly recommend leaving everything with a little crunch and not doing the mushrooms to death so they still have a little bite to them. Add rice or noodles as desired. Toss in the sauce while cooking for the last couple minutes, don’t just throw it on at the end, that’s not the best for the flavor. Also toss the veggies with salt, pepper, onion and garlic powder, and MSG (HIGHLY RECOMMENDED) before putting the sauce in because veggies need seasoning and it’ll help things a lot. I don’t think red pepper flakes (those things you put on pizza) are really traditional but I like to throw those in just to give it a little spice.
I know this isn’t much of a formal recipe, I can give more specifics if needed but that is a great vegetarian dish that I love.
I’m just gonna throw in New Orleans red beans and rice here at the end without going into extreme detail, that’s some good stuff too. Rice and beans doesn’t have to be terrible.
