Ambersjapanstyletofumeal Recipes
AMBER'S JAPAN-STYLE TOFU MEAL
This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Suppers don't get much easier (or healthier) than this :)
Provided by White Rose Child
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture. Then slice into strips.
- Stir together the marinade ingredients in a shallow dish. Add the tofu strips, and flip gently (a wooden utensil works well) to coat. Let marinate for 20 minutes- 1 hour.
- Meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
- When the quinoa is cooked, you can also start steaming the beans and preparing the tofu:.
- Whisk everything for the sauce, EXCEPT the miso, in a small saucepan.
- Heat the oil in a frying pan over medium heat. Drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. Set aside.
- Add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. Quickly bring to a boil, whisking well to remove lumps of cornstarch. After it cooks for two minutes, remove from heat and stir in the miso.
- To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon sauce over top, and sprinkle with scallion and sprouts. Divvy up the beans on the side, and serve. Hope you enjoy!
Nutrition Facts : Calories 581.2, Fat 11.7, SaturatedFat 1.5, Sodium 634.8, Carbohydrate 99.2, Fiber 12.1, Sugar 2.7, Protein 24.7
JAPANESE-STYLE TOFU
From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!
Provided by COOKGIRl
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tofu into 4 rectangular pieces and remove the excess moisture by placing heavy pans directly on top of the tofu. Let stand about 20 minutes.
- Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
- Place the tofu on a serving platter.
- In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, ginger and water (or broth). Just before the mixture comes to a boil, whisk in the miso.
- Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
- Can be served hot or at room temperature.
Nutrition Facts : Calories 81.9, Fat 6.4, SaturatedFat 1, Sodium 311.4, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 5.4
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