Baked Tofu

Ingredients:

• 1 block extra firm tofu (14-16oz), drained and pressed
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 2 Tbsp starch, corn or potato

Preparations:

1. Preheat oven to 400F. Line a baking tray with parchment paper
2. Slice the tofu into 1x1x0.5in bites. Add the tofu to a large bowl.
3. Drizzle tofu with olive oil and soy sauce. Add starch .5 Tbsp at a time, tossing in between.
4. Arrange the tofu on the baking tray in a single layer. Bake for 15 minutes, flip, and bake for another 10-15 minutes, until edges are golden. 

Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Baked Tofu

Ingredients:

• 1 (16 ounce) package extra firm tofu
• 1/4 cup soy sauce
• 2 Tbsp maple syrup
• 2 Tbsp ketchup
• 1 Tbsp vinegar
• 1/2 tsp Sriracha
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp chipotle seasoning

Preparations:

1. Drain the tofu by wrapping it and several paper towels and letting it sit for at least half an hour. Then, slice tofu into 0.5x1x1 inch cubes. 
2. In a large tupperware, combine the other ingredients and stir. Gently, add the sliced tofu to the marinade in the tupperware. Let sit in the refrigerator overnight. 
3. Preheat the oven to 375F. Line a baking sheet with parchment paper. 
4. Spread the tofu, flat side down, on the parchment. Spoon remaining marinade onto the tofu, trying to minimize the amount that gets on the paper. 
5. Bake in the oven for 15 minutes. Remove from oven and flip the tofu, then bake an additional 15 minutes.

Pad Thai Soup

Ingredients:

• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 1 egg
• 8 oz extra firm tofu, diced in half inch cubes
• 4 cups vegetable broth
• 4 oz rice noodles (may also substitute any type of noodles)
• 3 Tbsp soy sauce
• 1/4 tsp sriracha
• 1 Tbsp vegetarian Worcestershire sauce
• 1/4 cup crushed roasted peanuts, optional
• 1/4 cup diced green onions, optional
• Crushed red peppers flakes, optional

Preparations:

1. In a large pot or dutch oven, heat the oil. Add the tofu and saute until gold brown, roughly 6-8 a side. Add the garlic and stir, cooking until fragrant. Add the egg and cook until softly scrabbled.
2. Add the broth, then add the noodles, soy, sriracha, worchestishire sauce, and peanuts. Cook until noodles have softened, about 5 minutes (or the recommended time on the packaging).
3.  Serve topped with peanuts, green onions and red chili flakes.