CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
CHINESE MABO TOFU
A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!
Provided by poshpal
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix cornstarch and water in a small bowl; set aside.
- Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
- Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
- Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g
CHINESE BOURBON TOFU
Derived from LinMarie's "Bourbon Chicken" recipe, this tofu, fried, cooked in sauce and served over rice, won't disappoint; at the moment its my favorite tofu recipe.
Provided by SAHS7930
Categories Lunch/Snacks
Time 1h10m
Yield 4 4 oz. servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into bite-sized pieces. Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl. Pour half of the mixture over the tofu and reserve the other half for later. Marinade tofu for at least 30 minutes.
- Drain any excess marinade from tofu (into your reserve marinade for later). Coat tofu pieces in flour. Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides. (Add more oil as needed, but cook it all out before proceeding).
- Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes. Serve over rice.
CHINESE BOURBON CHICKEN
I found this recipe on a website called BellaOnline. It's pretty straight-forward. I liked it 'cause it doesn't call for ketchup. If you want to make it even more interesting, chop up two Thai Chilies and add them when you're marinading the chicken. *To make garlic paste , roughly chop up however much garlic you want and pour some course salt on it, not too much though. Using the blunt side of a chef's knife, press down and drag the edge over the garlic/salt mixture. Continue until the garlic is a smooth paste consistency.
Provided by chef_matt85
Categories Chicken Breast
Time 6h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the chicken, cut into 1 inch pieces.
- In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
- Add the chicken, toss to coat evenly.
- Cover tightly and refrigerate over night.
- Remove the chicken from the marinade, do not discard the marinade, it will be used later.
- Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
- Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
- While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
- Keeping the heat on high, add the marinade to the pan and cook until it thickens.
- Remove from heat, serve over rice, garnished with roughly chopped cilantro.
Nutrition Facts : Calories 422.1, Fat 15, SaturatedFat 4.1, Cholesterol 92.8, Sodium 1446.7, Carbohydrate 38.6, Fiber 0.3, Sugar 35.7, Protein 32.9
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