NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Tofu Stackup

3.5 by 8 people
9,372 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 30 mins

Tofu Stackup

Ingredients

Directions

  1. In a large saucepan cook corn, covered, in boiling salted water for 7 minutes. Drain.
  2. Meanwhile, slice each block of tofu horizontally into four slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.
  3. In a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet. Add sweet pepper and green tomatoes to remaining oil in skillet; cook about 3 minutes until tomatoes are heated through and lightly browned and pepper slices are crisp-tender.
  4. Cut corn from cobs. Place one slice of tofu on each of four serving plates. Top with half of the corn, pepper slices, and tomato slices. Top with remaining tofu slices and remaining corn, pepper, and tomatoes. Serve with lime wedges and fresh cilantro leaves, if desired.

Nutrition Facts (Tofu Stackup)

    Per serving:
  • 306 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 382 mg sodium,
  • 28 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...