TOFU WITH GINGER-CILANTRO SAUCE
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 8
Steps:
- Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallions. Blend until smooth; season with salt and pepper.
- Brush tofu with remaining 1 tablespoon oil; season with salt and pepper. Lightly brush grates with oil. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.
FOOD'S AMAZING CILANTRO TOFU SANDWICH
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
Provided by Martha Rose Shulman
Categories dinner, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
- Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
- Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
CHILE AND GINGER-FRIED TOFU SALAD WITH KALE
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Provided by Melissa Clark
Categories Tofu Soy Sauce Chile Pepper Kale Spinach Ginger Dinner Vegetarian
Number Of Ingredients 13
Steps:
- Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
- Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
- Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
- Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
- In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.
SPICY STIR-FRIED TOFU WITH CORN, GREEN BEANS AND CILANTRO
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provide a little heat.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
- Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 2 grams
GARLIC GINGER TOFU
This easy, braised tofu dish is great served with steamed rice and vegetables.
Provided by Syd
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
- Squeeze lime juice over tofu before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g
ASIAN NOODLES WITH GINGER-CILANTRO SAUCE
Categories Food Processor Ginger Herb Pasta Side Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.
TOFU WITH CILANTRO SAUCE
This dish, which can be served as a light entree or side dish, develops real zest from a sauce made with fresh cilantro and ginger root.
Provided by BerrySweet
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tofu into 4 thick slices. Place slices in a pot containing 3 cups cold water and the salt. Soak for 30 minutes, then slowly bring it almost to a boil, and cook without boiling for 5 minutes.
- While tofu is heating, prepare the sauce. Heat the canola oil in a skillet and add the ginger. Stir-fry for 1 minute, then add the cilantro, soy sauce and sugar. Cook for 1 minute over high heat.
- Remove tofu from heat, drain, carefully transfer to a warm serving dish, and spoon sauce over it.
- Suggested serving: Brown rice and steamed veggies.
Nutrition Facts : Calories 158.7, Fat 11.8, SaturatedFat 1.5, Sodium 2263.6, Carbohydrate 5.3, Fiber 1.3, Sugar 3.1, Protein 10.4
TOFU IN LIME GINGER SAUCE
I am often swayed into purchasing those Tofu and sauce combos at the supermarket and finally decided that the bold, sassy sauce/dressing packaged with the tofu is really all that I need to make this dish at home. This recipe from mealsforyou.com
Provided by northernmom
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary.
- Add next 4 ingredients and mix thoroughly. Transfer mixture to a shallow dish.
- Add tofu and toss to coat well.
- Cover and refrigerate 10 minutes.
- Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add tofu to skillet. Spread remaining marinade over tofu. Cover skillet tightly and cook over medium low heat 15 minutes until tofu is cooked throughout.
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