YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
TOHU THOKE
This "tofu" comes together fast; it's essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons of flavor. As an untraditional addition, you could also add corn and diced tomatoes for a fresh summer meal.
Provided by Francis Lam
Categories salads and dressings, appetizer
Time 1h
Yield 4-6 servings as an appetizer or light meal
Number Of Ingredients 18
Steps:
- Make the chickpea ''tofu.'' In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter. (Pass through a strainer if it's lumpy.) Let rest 10 minutes.
- Pour half the mixture into a deep-sided sauté pan, and place over medium heat. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula. When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes. Stir in the oil. Turn heat to high, and stir, until the mixture steams, 1 more minute. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
- Let cool until firm enough to slice, and cut into bite-size strips. (This is best served at room temperature the day it's made; it gets stiffer after refrigeration.) Dress just before serving.
- Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.
- Combine the tamarind liquid with the salt, Sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, Sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.
- Make the salad. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile. Top with crispy shallots and garlic, and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams
BERMESE SQUASH AND TOFU STEW
Make ahead up to 2 days. For Causal fall or winter entertaining from Entertaining for a Veggie Planet by Didi Emmons.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cube the squash unpeeled into 1 inch cubes. Use the small skinny chiles.
- In small saucepan, bring 4 cups water to boil. Add peas and simmer until tender but not mushy. About 35 minutes. Drain and set aside.
- Wrap tofu in dishtowel or paper towels and press. Cube into 1/2 inch cubes. Salt liberally.
- In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes. Use spatula and turn tofu and onion once or twice.
- Add garlic, ginger, chilies, coriander and cumin and saute for 2 minutes.
- Stir in squash, salt and water. Cover and cook for 10 minutes or until squash is tender.
- Add the peas, tomatoes, tamarind pulp and heat through. Season to taste. Transfer to seving dish and garnish with cilantro or mint.
Nutrition Facts : Calories 369.6, Fat 12.8, SaturatedFat 1.6, Sodium 613, Carbohydrate 45.9, Fiber 15.8, Sugar 13.5, Protein 22.9
BURMESE TOFU FRITTERS (TOHU JAW)
Serve these Burmese-inspired fritters with a garlic dipping sauce as a starter, canapé or simple snack. They're crispy on the outside and soft and fluffy on the inside
Provided by Mimi Aye
Categories Side dish, Snack, Starter
Time 1h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Mix all the ingredients for the dipping sauce in a bowl. Cover and set aside.
- Oil a 15 x 20cm casserole dish. Put the flour, salt, bouillon powder, turmeric, baking powder and 350ml water in a large bowl and whisk thoroughly. Cover and leave somewhere cool for 2 hrs, whisking occasionally.
- Pour 250ml boiling water into a large saucepan over a high heat. Add the oil, then pour in the flour mixture and stir slowly with a large spoon. Reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.
- Drain away any excess liquid, wrap the tofu in kitchen paper and place back in the dish. At this point, you can cover and chill for up to 48 hrs until needed.
- When you're ready to fry the fritters, unwrap the tofu and slice it into 5 x 3 x 1cm rectangles.
- Heat a wok or deep-fat fryer with 5cm of oil (no more than one-third full) until you can feel waves of heat when you hold your hand 10cm above the fryer. Gently lower 3 or 4 tofu rectangles into the hot oil - they should start to sizzle almost at once. Fry for 3 mins until golden, then flip gently and fry for a further 3 mins. Remove with a slotted spoon and drain in a colander set over a dish to catch excess oil. Repeat with the next batch.
- When you've fried all the tofu fritters, tip them back into the hot oil and fry for a further 4-5 mins for extra crispness. Drain the tofu fritters on plenty of kitchen paper and serve with the garlic dipping sauce or a sweet chilli sauce.
Nutrition Facts : Calories 227 calories, Fat 16 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.9 milligram of sodium
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