Related Searches: Marinated Tofu, Satay Tofu Stir Fry
... thinly sliced diagonally, 0.25 cup beef stock, 1 tbs sesame seeds toasted, 2 tbs soy sauce, 150 g hard tofu cubed, 330 g porterhouse steak fat trimmed, thinly sliced, 2 tsp cornflour, 2 tbs peanut oil, 400 g wholegrain ...
... , 1 red onion thinly sliced, 3 limes, 250 g rice stick noodles, 2 tbs salt reduced soy sauce, 500 g hard tofu cubed, 2 tbs water, 3 tsp vegetable oil, 1 egg, 2 garlic cloves crushed. Method: Place noodles into a large ...
... on tray and bake for 45 minutes, basting every 15 minutes with half of the reserved marinade, or until tofu is glazed and heated through. Meanwhile, heat remaining marinade in a small saucepan over medium-low heat for 2 ...
... , 0.33 cup diced water chestnuts, 2 tbs salt-reduced soy sauce, 0.33 cup crispy chilli oil. Method: Cut tofu into 16 even-sized cubes. Drain on paper towel for 10 minutes to remove excess moisture. Using a small sharp ...
... 130°C for 12 minutes for a medium-soft yolk. Cool, then peel eggs under cold water. Cut in half. Cut tofu in half, horizontally, then each half into 4 pieces to create 8 pieces in total. Whisk remaining egg in a shallow ...
... spice in a bowl. Heat 1.5cm oil in a large wok over high heat until surface shimmers. Gently coat half the tofu in spice flour and lower into hot oil with a slotted spoon. Shallow-fry for 2 minutes on each side or until ...
... chicken stock, 1 tbs Chinese cooking wine, 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp cornflour, 450 g firm tofu, 2 cup frozen sliced beans. Method: Place 2 1/2 cups water in a large saucepan and bring to the boil over ...
... but at least 10 min (overnight is fine too). Add some oil to a wok and heat on high heat. Add tofu cubes (be careful as it does splatter!) and let it cook without stirring for about 3min. Then stir occasionally. You want ...
... heat for 10 minutes, until reduced. Heat half the sesame oil in a large non-stick pan and cook the tofu for 6-8 minutes, stirring occasionally, until browned. Remove from the heat and pour over the reduced sauce. Heat ...
... soy, half of the lime juice, half of the sesame oil, half of the sriracha and add the garlic. Flip the tofu strips to coat with marinade and set aside for 20 minutes. Toss the cucumber and carrot in lime juice in a large ...
... -safe bowl. Cook, uncovered, on high for 14 minutes or until tender. Cover and set aside for 10 minutes. Spray tofu with oil and cook, in batches, in a non-stick frying pan over medium heat for 2 minutes on each side or ...
... . Divide rice amongst bowls. Finely shred carrot, quarter cucumber and thinly slice spring onion. Divide tofu, carrot, spinach, spring onion, cucumber and edamame amongst bowls to serve. Categories: Jan feb 2023 ...
... peeled, chopped, 4 cups vegetable stock, 1 tbs thyme fresh, chopped, 1 pinch salt, 1 pinch pepper, 0.5 block tofu patted dry, cut into bite-sized cubes, 1 tbs cornstarch. Method: Add 2 tbs of canola oil into a large pot ...
... thin wedges, 2 cloves garliccrushed, 200 g green beans halved, 1 small red capsicum sliced, 300 g Macro Organic classic tofu drained, 1 tbs kecap manis, 1 tbs soy sauce, 1 fresh long red chilli sliced, 0.3333 bunch basil ...
... pat dry with kitchen paper before cutting it into 20 equal-sized cubes. Set aside. Pour enough oil for deep-frying the tofu into a wok, and heat it to 190°C, or until a cube of bread dropped into the oil turns golden in ...
... pat it dry with kitchen paper before cutting it into 20 equal-sized cubes. Pour enough oil into the wok to deep-fry the tofu, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 ...
... and stir-fry for 10 seconds, then add the broccoli and sugar snap peas and stir-fry for 1 minute. Return the tofu to the pan and add the stock, chilli sauce, soy sauces, lime juice and sugar. Cook for 1 minute until the ...
... capsicum and garlic and cook for 4 minutes, stirring, or until just soft. Arrange lettuce, avocado, capsicum mixture, tofu and bacon on plates. Scatter over beans and serve with lemon wedges and extra hot sauce, if using ...
... -friendly vegetarian dinner. Ingredients: 1.5 cups Macro Organic jasmine rice, 400 g Macro Organic honey soy tofu, 2 tbs Macro Organic Spanish extra virgin olive oil, 450 g Macro Organic frozen broccoli florets thawed ...
... Macro Organic frozen cut green beans, 2 tbs Macro Organic Spanish extra virgin olive oil, 400 g Macro satay tofu, 200 g Macro Organic baby cucumbers halved lengthways, 4 Macro Organic spring onions thinly sliced, 1 Macro ...
... don't have to be on a plant-based diet to enjoy these delicious vegan wraps of sweet chilli-glazed tofu and crunchy vegetables encased in a soft tortilla. Ingredients: 1 small red onion thinly sliced into rounds, 0.33 ...
... vegetarian meal is ready in 20 minutes. Ingredients: 0.75 cup brown basmati rice, 900 g Macro firm classic tofu, 2 tbs Woolworths extra virgin olive oil, 45 g almonds lemon & herb dukkah, 350 g Woolworths kaleslaw kit ...
... takes on the smoky flavours of the marinade that makes this Japanese inspired skewer so delicious. Ingredients: 400 g tofu sliced into chunks, 1 tbs canola oil, 1.6 cup vegetable stock, 0.2 cup sake, 1 tbs brown sugar ...
... g wholewheat noodles, 4 medium spring onions sliced, tops reserved, 200 g spinach, 1 tbs soy sauce reduced salt. Method: Coat the tofu triangles with teriyaki sauce. Heat half of the oil in a large, deep pan and cook the ...
... Method: Place the porcini in a bowl, add 800ml of boiling water and set aside to steep for 25 minutes. Slice the tofu into thin strips and coat with sriracha sauce. Heat half of the oil in a large, deep pan and cook the ...
... . Method: Preheat oven to 240°C/ 220°C fan-forced. Line 2 large baking trays with baking paper. Drain tofu between paper towel or a clean tea towel for 15 minutes to remove excess moisture. Crumble into large chunks and ...
... cup salt-reduced gluten free vegetable stock, 2 tbs wholemeal flour, 227 g plant-based Tofurky chicken, 300 g classic tofu, 0.33 cup coconut flour, 3 sprigs thyme leaves stripped, 1 free range egg, 1 clove garlic crushed ...
... , 150 g snow peas sliced, 0.33 cup lime juice, 1 cup quinoa rinsed, 0.33 cup plain flour, 300 g firm tofu sliced, 1 egg whisked, 1 cup basil leaves, 3 tsp caster sugar, 0.25 cup vegetable oil, 2 long red chillies sliced ...
Try a fresh take on pizza for a quick and easy dinner. Naan bread is topped with satay sauce, tofu, kale and cheese for a fabulous twist on a takeaway favourite. Ingredients: 8 mini naan breads, 0.66 cup satay sauce, 2 ...
... 80 g snow peas trimmed, 1 tbs lime juice, 1 lime cut into wedges, 270 ml coconut milk, 200 g medium tofu drained, cut into 1cm-thick slices, vegetable oil, 1 tbs palm sugar. Method: Heat a wok over medium heat. Add curry ...
... into cubes. Heat 2 tbs olive oil in a non-stick frying pan over medium heat. Cook tofu, turning often, or until golden. Remove using a slotted spoon and drain on paper towel. Cook quinoa according to packet instructions ...
... a slotted spoon and reserve marinade. Heat oil in a small saucepan over medium-high heat. Cook one-third of the tofu in batches for 4 minutes or until golden on all sides. Remove to a plate lined with paper towel. Repeat ...
... : 1 cup Macro tri-colour quinoa rinsed, 350 g kaleslaw kit, 0.25 cup peanut oil, 500 g Macro classic tofu cut into 2cm pieces, 2 tbs Obento tonkatsu sauce, 2 Lebanese cucumbers roughly chopped, 1 long red chilli deseeded ...
... tbs salt-reduced soy sauce, 1 tbs maple syrup, 450 g firm tofu, 2 tbs cornflour, 0.5 tsp paprika, 2 tbs rice bran ... syrup in a small jug and whisk to combine. Pat tofu dry with a paper towels. Cut crossways into 16 slices ...
... laksa paste, 400 ml canned coconut milk, 200 g rice vermicelli noodles, 1 tbs fish sauce, 125 g fried tofu puff, 1 bunch bok choy halved lengthways, 2 tbs fried shallots, 0.25 bunch bunch coriander leaves picked. Method ...
... sliced, 300 g mixed stir-fry vegetables bag, 4 tbs soy sauce, 2 tbs lime juice. Method: In a large bowl, toss the cubed tofu with cornflour to coat. Heat 3 tablespoons of the oil in a large wok on a high heat and add the ...
... butter, coconut milk, soy sauce, ginger, lime juice and half the red chilli together in a medium bowl. Add the tofu and stir well to coat. Leave to marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes ...
... vinegar, 1 tsp honey, 2 tbs soy sauce, 500 g tofu sliced into 4 steaks, 2 tbs canola oil divided, 2 cloves ... -stick frying pan on a medium high heat and cook the tofu steaks for 2-3 minutes on each side, until crisp and ...
... belly cut into small cubes, 300 g napa cabbage kimchi finely chopped, include juice, 1 L fish stock, 2 soft tofu, 1 tsp sugar, 3 tbs Korean hot chilli pepper flakes, 2 eggs. Method: In a heavy bottomed pot under medium ...
... 2 tbs yeast and cook for 5 minutes. Stir in soy and glaze, then add tofu and stir well to coat. Cook for a further 5 minutes or until tofu is lightly browned. Add cherry tomatoes and canned tomatoes and bring to a simmer ...
... Swiss brown mushrooms, 1 bunch broccolini, 2 tbs red miso paste, Steamed rice and wasabi peas, 300 g Macro classic tofu, 1 garlic clove, 200 g edamame salad beans, 0.25 cup vegetable oil, 500 g Kent pumpkin. Method: Heat ...
... -safe bowl. Cook, uncovered, on high for 14 minutes or until tender. Cover and set aside for 10 minutes. Spray tofu and cook, in batches, in a non-stick frying pan over medium heat for 1-2 minutes on each side or until ...
... for 2 minutes or until wilted. Add turmeric and curry powder and cook for 1 minute or until fragrant. Add tofu, tamari and cooked quinoa, and stir to combine. Cook for 2 minutes or until heated through. Season well, then ...
... in 20 minutes and perfect for lunch or dinner. Ingredients: 1 tsp extra virgin olive oil, 200 g Macro satay tofu thickly sliced, 2 tbs light soy sauce, 150 g snow peas trimmed, 1 cup frozen edamame pods thawed, 500 g ...
... in 15 minutes, this quick and easy dish is the perfect meat free meal. Ingredients: 240 g noodles cooked, 140 g tofu drained and diced, 1 tbs sesame oil, 50 g snow peas, 1 small head bok choi shredded, 1 stalk spring ...
... add the garlic and cook for 1 minute. Remove from the pan and set aside. Add the remaining oil and grated tofu to the pan and cook for 8-10 minutes until browned and crisp. Stir in the mushrooms, spices, honey, chipotle ...
... , 3 tbs coriander fresh, chopped. Method: Heat the oil in a large pan on medium heat. Cook the onion and tofu for 5 minutes, add the carrots, mushrooms and cabbage and cook for 5 minutes. Stir in the garlic and chilli ...
... chopped. Method: Heat up a large non-stick pan to a medium heat and then add the sesame oil. Fry the tofu pieces for 10 minutes with the soy sauce while turning and remove from the pan once they start to brown. Add the ...
... 1 tsp peanuts. Method: Heat up a large non-stick pan to a medium heat and then add the peanut oil. Fry the tofu for 6 minutes while turning. Add the onion and garlic to the pan and continue to fry for a further 4 minutes ...
... and add the spring onions, chillies, ginger, garlic, peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then transfer to a plate. Heat the remaining oil and stir-fry the ...
... 2 tbs sesame oil, 0.25 cup salt-reduced soy sauce, 1 tbs sesame seeds toasted, 600 g Macro silken tofu chilled, drained. Method: Cut onion into 8cm lengths. Thinly slice each piece lengthways and place in a bowl of iced ...
... to secure. Remove ring and repeat this process to make 8 'burger buns'. Chill rice for 1 hour. Place tofu, onion, flour and egg in a food processor and process until mixture holds together. Add more flour if necessary ...
... to marinate for 1 hour. Heat the oil in a wok over high heat until the oil starts to shimmer. Add the tofu and stir-fry for 2-3 minutes until golden. Add the French beans and cook for a further 30 seconds. Garnish with ...
... , 0.25 cup lime juice, 0.33 cup thick Greek-style yoghurt, 270 ml coconut milk, 300 g Macro almost firm classic tofu, 230 g yellow curry paste, 2 tbs sultanas, 1 tbs vegetable oil, 2 cup medium grain white rice to serve ...
... for the sauce together and set aside. Add the oil to a large wok on a high heat and cook the tofu, spring onions, carrots and capsicums for 5 minutes to soften, then add the garlic and chilli paste, ginger and pineapple ...
... , 2 medium corn on the cob sliced in half. Method: Pre-heat the oven to 180°C/160°C fan-forced.Pat the tofu dry with a paper towel and score each steak with a knife. Drizzle a large baking tray with the oil and add the ...
... . Method: Whisk soy sauce, hoisin sauce, half the oil and the garlic and ginger together in a medium bowl. Add the tofu cubes to the bowl and coat well. Heat the remaining oil in a large non-stick pan on medium high heat ...
... , 600 g pork shoulder cut into small cubes, 4 tbs gochujang, 2 tsp sugar, 2.2 L water, 400 g firm tofu cut into cubes, 2 tbs soy sauce, 4 green onions finely chopped. Method: In a heavy bottomed pot, combine the kimchi ...
... laksa and simmer for 2 minutes. Stir in choy sum leaves, and remove from heat. Divide noodles and tofu between serving bowls. Ladle over laksa soup. Sprinkle with spring onion curls and serve with chilli and lime wedges ...
... shaking off excess. Heat 1/4 cup of the oil in a wok or deep frying pan over medium-high heat. Cook tofu for about 1 minute each side or until crisp and lightly golden. Transfer to a paper towel lined plate. Set aside ...
... capsicums, deseeded, 2 zucchini, 315 g Thai style salad kit, 2 satay tofu. Method: Preheat a barbecue or chargrill pan over medium-high heat. Thread tofu, capsicum and zucchini pieces onto 8 skewers. Cook skewers for 6-7 ...
... until combined. Add noodles, peas, rocket, carrot and onions and toss to coat. Serve salad topped with tofu and scattered with nori. Categories: High fibre; Asian; Low sugar; Quick and easy dinner; High protein; Noodle ...
... vegetable stock, 270 g dried ramen noodles, 4 whole dried shiitake mushrooms, 1 tbs miso paste, 250 g silken tofu diced, 4 eggs, 2 tsp oil, 1 cup frozen corn kernels, sriracha sauce. Method: Place dried mushrooms in a ...
... , for 2 minutes or until fragrant. Add coconut milk and 1 cup water, then bring to the boil. Add prawns and tofu, then cook for 4 minutes or until prawns are cooked through. Add snow peas and peas, then cook for 1 minute ...
... , sliced, 200 g shiitake mushrooms, 1 large carrot peeled and sliced into matchsticks, 3 spring onions sliced, 400 g tofu silken, 4 tbs miso paste, 2 tbs coriander fresh, chopped. Method: Bring the stock to the boil in a ...
... soy sauce. Method: Heat up a large non-stick pan to a medium heat and then add the sesame oil. Fry the tofu for 10 minutes while turning. Add the onion and garlic to the pan and continue to fry for a further 4 minutes ...
... , 2 tsp cornflour, 2 tbs tomato purée. Method: Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over a high heat until golden. Remove from the heat and set aside. Add the remaining oil to the ...
... in hand. Ingredients: 2 L water, 10 tbs miso paste, 40 g dried wood ear mushrooms, 400 g extra-firm tofu cut into cubes, 800 g udon cooked to package instructions, 6 scallions finely sliced, 2 nori sheet cut into strips ...
... the wok and add the cashews; stir-fry for 30 seconds, or until lightly browned. Drain and set aside. Add the tofu and stir-fry until golden. Drain and set aside. Stir-fry the onion and carrots for 5 minutes, then add the ...
... 400 g butterbeans can, drained, 2 tsp smoked paprika, 3 tbs olive oil, 3 cloves garlic peeled, 400 g smoked tofu torn, 60 g green olives pitted, 1 medium lemon juiced and zested, 50 g almonds chopped, 3 tbs parsley fresh ...
... coriander fresh, chopped. Method: Heat the oil in a large non-stick pan on medium high heat and add the tofu. Cook for 5 minutes, tossing occasionally, until browned on all sides. Remove from the pan and set aside. Bring ...
A simple vegan breakfast frittata with a surprising spicy kick. Ingredients: 400 g tofu drained and sliced, 4 tbs soy milk, 1 tbs chilli flakes, 2 tsp cornstarch, 3 tbs nutritional yeast, 1 tsp turmeric, 1 tsp garlic ...
... onions cut into strips, 0.25 head Chinese leaf trimmed and finely shredded, 6 tbs salted peanuts. Method: Cut the tofu into 2.5 cm cubes, put in a bowl with 1 tablespoon of the soy sauce, the hoisin sauce, sesame oil ...
... honey, 2 kaffir lime leaves, 1 large handful torn Thai basil leaves, 1 handful toasted cashew nuts. Method: Drain the tofu and pat it dry with kitchen paper before cutting it into 5 cm cubes. Heat the oil in a wok over ...
... them in water with salt to remove the bitterness flavor. Rinse mustard greens, chop them into small pieces. Cut tofu and bamboo shoots into bite size pieces. Heat oil in a saucepan over the medium heat.Fry crushed garlic ...
... processor and pulse until roughly chopped. Transfer to bowl with breadcrumbs. Process remaining chickpeas with tofu, half the shallots, peanuts and parsley until well combined and smooth. Combine with breadcrumbs and ...
... a thick, creamy tomato and coconut sauce and is a healthy and easy option for weeknight dinners. Ingredients: 800 g tofu drained, dried and cut into cubes, 5 garlic peeled and minced, 1 onions peeled and diced, 2 tbs ...
... .8 cup vegetable stock, 400 g can coconut milk, 6 Kaffir lime leaves bruised, 200 g frozen peas, 300 g firm tofu diced, 2 tbs light soy sauce, 1 lime juice only, 1 tsp fresh coriander chopped, 1 red chilli finely chopped ...
... , 1 tbs olive oil, 3 tbs white chia seeds, 90 g vegan cheese, 1 pkt falafel mix, 600 g Macro silken tofu 2 packets, 225 g frozen corn kernels. Method: Preheat oven to 180°C. Line a 23cm round tin or ceramic dish with ...
... sauce, 1 lime, 1 tbs maple syrup. Method: Heat oil in a medium frying pan over medium-high heat. Add tofu and cook, turning, for 5 minutes or until browned. Transfer to a plate lined with paper towel. Meanwhile, to make ...
... arrange in tin perpendicular to the first set, draping over the sides. Layer 1/3 of the pumpkin, 1/2 of the tofu mixture, 1/2 of the onion and 1/2 of the spinach into prepared tin. Repeat with another layer of six pastry ...
... . Stir with a fork to separate. Drain. Heat 1 tsp of oil in a wok over a high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with a paper towel. Reheat wok and repeat with ...
Ingredients: 0.25 cup Kikkoman soy sauce, 2 cups brown rice cooked, 2 tbs rice vinegar, 250 g extra-firm tofu drained, pressed, 1 tsp sriracha, 1 tsp lime juice, 0.5 tsp ground ginger, 50 g spinach, 80 g edamame beans, 2 ...
... frozen baby peas, 2 Italian tomatoes, 1.5 kg slightly firm tofu 3 packets. Method: Heat oil in a large saucepan over ... free; Peanut free; Pescatarian; Vegan; High protein; Tofu; High fibre; Dinner; Halal; Low fat; Winter; ...
... seasoning. Fluff up with a fork. Meanwhile, stir miso and honey together in a small bowl. Coat sweet potato and tofu using 2 tbs miso mixture and arrange in a single layer on tray. Bake for 10 minutes. Toss broccoli with ...
... of Hart & Soul Satay Curry recipe base and add the chilli sauce and soy. Stir well to combine. Add the cubed tofu and gently mix to coat it in the base mixture. Cook for 1-minute before adding the coconut milk and 2 tbs ...
... -forced. Heat up a 9 inch skillet or similar oven proof pan to a medium heat and then fry the onions, tofu and leeks in the chilli oil for 5 minutes. Place the rest of the ingredients in a food processor and blend until ...
... 5 cup pumpkin puree, 1 tbs curry powder, 1 tsp sugar, 0.5 tsp salt, 2 tbs tomato paste. Method: Cut the tofu into cubes. Soak them in hot salted water for a few minutes. Heat the coconut milk in a small pan. Whisk in the ...
... cooking oil, 1 tsp curry paste, 1 can coconut milk, 1 L vegetable broth, 2 tbs satay paste, 200 g satay tofu, 2 cup veggies, 180 g udon noodles, 1 handful fresh coriander, 1 handful peanuts, 1 tbs soy sauce, 1 tbs honey ...
... thinly sliced. Method: Heat 1 tbs of the oil in a large non-stick frying pan over medium-high heat. Cook tofu for 1 minute each side or until golden. Transfer to paper towel to drain. Combine flour, stock and egg in a ...
... stock, 1 tbs white miso paste, 150 g classic tofu drained, sliced, 0.5 small wombok cut into quarters, ... Bring to a simmer over medium heat. Meanwhile, arrange tofu, wombok, mushrooms, bok choy, carrot, onion batons ...
... until golden. Add garlic and cook for 1 minute. Transfer to a bowl. Heat remaining oil in wok on high. Cook tofu for 2-3 mins until browned. Transfer to a bowl with mushrooms. Add peanut butter and curry powder to pan on ...
... and ginger. Categories: Asian; Low sugar; Low salt; Spinach; Egg free; Soup; Peanut free; High protein; Dairy free; Tofu; High fibre; Low fat; Low saturated fat; Quick and easy dinner; Tree nut free; Sesame free; Mains ...
... chopped. Method: Blend all your paste ingredients until smooth and well blended and set to one side. Fry your diced tofu in a pot with the sesame oil for 3 minutes while turning. Add the rest of the vegetables and fry ...
... soy sauce, water, miso paste and dashi powder bring the soup up to a simmer for 10 minutes. Add the tofu, soba noodles and scallions to the pot to heat for 1 minute before pouring into bowls. Categories: Lunch; Dinner ...
... Add broccoli and carrot and cook for a further 2-3 minutes or until just tender. Add coconut milk, tofu and tamarind and stir until heated through. Ladle over the noodles and top with peas, coconut, coriander and chilli ...
... Ingredients: 2 cups wholemeal plain flour plus extra for dusting, 150 g dairy-free spread, 450 g firm tofu diced, 1 cup Woolworths unsweetened almond milk, 1 tbs cornflour, 2 tbs nutritional yeast flakes, 3 cloves garlic ...
... Heat vegetable oil in a large frying pan or wok over high heat. Add rice, Brussels sprouts, capsicum and tofu. Cook, tossing together, for 5 minutes. Toss in spring onion, sesame oil and seeds. Divide among bowls and top ...
... sliced, 225 g bamboo shoots drained, 1 tsp crushed dried chillies, 1 tbs red miso paste, 250 g block firm tofu cut into 8 slices, 1 tbs sweet chilli sauce. Method: Soak the wakame and mushrooms in 300ml warm water for ...
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