Broiled Black Pepper Tofu Recipes

Steps:

• Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
• Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
• While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
• Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

Steps:

• Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
• Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
• Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

Steps:

• Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
• Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

Steps:

• Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a flameproof ceramic dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich.

Steps:

• Arrange fish in single layer on baking sheet. Set aside.
• In bowl, stir together mayonnaise, lemon rind, pepper and salt. Spread over fish.
• Broil until golden brown and flaky, about 10 minutes.
• Serve with lemon wedges to squeeze over top.

Steps:

• Cut the Tofu into cubes 3 x 2cm and toss in cornflour, shake off excess
• Heat enough groundnut oil in a frying pan to come 2 - 3 mm up the sides of the pan
• Fry the tofu in batches if necessary, turning them until they are golden brown, remove and drain on kitchen paper
• C;lean the pan and then add 1 tbsp of oil add the shallots, garlic and ginger. Saute over a low heat until the shallots are soft
• Add the soy sauces, pepper and sugar and stir, add the chillies to taste.
• Add the tofu and stir to heat through, stir in the spring onions
• Serve as a starter as part of a Chinese meal

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

Steps:

• To press the tofu, sandwich the tofu between two plates. Weigh the top.
• plate with a heavy book, and press for 30 minutes. Remove the weight and.
• top plate, and empty the water from the bottom plate. The tofu is now.
• ready.
• Preheat the broiler. Slice the pressed tofu into thirds lengthwise.
• Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade.
• Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each.
• side, until browned and crisp on the edges. Serve it straight from the oven.
• or make a tofu sandwich on toasted multigrain bread topped with your.
• favorite condiments.