Vegan Kung Pao Tofu | Recipe by Mary’s Test Kitchen

For tofu 1 x 12oz extra firm tofu 1 tablespoon cornstarch cooking oil For stir-fry 5 dried red chilies 2 scallions 1 1/2 teaspoons crushed garlic (about 3 cloves) 1 teaspoon finely grated ginger (about 1" knob) For sauce 1/4 cup vegetable broth 1 tablespoon light soy sauce 1 tablespoon maple syrup 1 tablespoon Chinese black

Vegan Garlic Fries | Vegan Yellow Curry Noodles | Vegan Red Curry Lentil Soup

Vegan Garlic Fries Vegan Yellow Curry Noodles Vegan Red Curry Lentil Soup Ingredients Olives, capers, garlic, strawberries, medjool dates, Broccoli, 1 bag mix vegetables, potatoes, grapes, cherries, raspberries, blueberries, spinach, cucumbers, bananas, 1 watermelon, dried mulberries, jalapeño peppers, limes, 1 Bag fresh medium tomatoes, purple green and yellow onions, 5 bell peppers, 2 extra firm tofu,