14 oz. Jenny’s Extra Firm Tofu
1½ tbsp. vegetable oil
½ yellow onion, coarsely chopped
¾ to 1½ tsp. salt
1½ tsp. hot garlic chili sauce
¾ red bell pepper, 1” pieces
3 tsp. light soy sauce
¾ tsp. brown sugar
¾ tsp. black bean sauce (optional)
Garnish with cilantro or chopped green onion (optional)

Step 1
Rinse tofu with water and pat dry.
Step 2
Cut tofu into cubes.
Step 3
Heat vegetable oil on medium-high heat.
Step 4
Add onion and red pepper and stir fry 1 minute.
Step 5
Add hot garlic chili sauce and black bean sauce, light soy sauce and sugar.
Step 6
Stir fry another 3-4 minutes or until tofu is warm.
Step 7
Garnish with cilantro or chopped green onion.

8 oz. Jenny’s Tofu Noodles
16 pieces baby carrots
4 stalks celery
2 stems green onion
1 head mustard greens or squash
2 tbsp. extra light olive oil
½ tsp. granulated sugar
½ to 1 tsp. salt

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

14 oz. Jenny’s Extra Firm Tofu
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
3 tbsp. soy sauce (optional)
½ tsp. salt
A few ideas for vegetables; green onion, bell pepper and cabbage.

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