SPINACH AND TOFU SALAD
Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
- Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
- While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
- Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
- Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
- To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
- Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
FRIED TOFU AND SPINACH SALAD
Make and share this Fried Tofu and Spinach Salad recipe from Food.com.
Provided by Sharon123
Categories Spinach
Time 16m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut tofu crosswise into eight 1/2-inch slices.
- In a 2-quart rectangular baking dish arrange slices in a single layer.
- Pour tamari sauce over tofu; turn slices to coat.
- Let stand for 15 minutes.
- Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
- Cover and blend or process until combined.
- With blender or processor running, add the 1/3 cup oil in a thin steady stream.
- Blend or process for 15 seconds more.
- Drain tofu, discarding tamari sauce.
- In a shallow dish combine cornmeal and sesame seeds.
- Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
- In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
- (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
- Pour the vinaigrette over spinach mixture; toss to coat.
- Divide among 4 dinner plates.
- Cut the tofu slices in half diagonally.
- Arrange the tofu over spinach mixture.
- If desired, sprinkle with additional sesame seeds.
- Makes 4 servings.
TOFU AND SPINACH SALAD SPICY MISO DRESSING
Steps:
- In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
- Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.
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.
FRIED TOFU AND GREENS
HIGH protein amazing. I put four tablespoons oil for the sake of the nutrition facts, but you should add as much as you want to make your tofu crispy,
Provided by robin g
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- to make marinade, mix tamari, garlic powder, and cayenne in a plate.
- slice tofu into medallions, and place in marinade. let sit, turning occasionally, for a minimum of twenty minutes, and as long as you like,.
- heat oil in pan over med-high heat.
- carefully place marinated tofu in pan, and fry until golden, crispy edges form.
- remove tofu. pour off excess oil if you feel there's too much left in the pan.
- remove to plate to rest, and drizzle with remaining marinade for extra spice, if desired.
- add garlic to pan and fry until it just begins to turn golden.
- quickly add chard and salt. it might be a good idea to chop the stems a little smaller than the leaves, so the cooking time is similar.
- cook until stems are tender, about 5-10 minutes
- place tofu on plate and top with greens.
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
AMAZING CRUNCHY TOFU SALAD
Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!
Provided by Alyssa
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
- Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
- Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
- Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 36.4 g, Fat 13.6 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 945.6 mg, Sugar 7.3 g
CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD
Make and share this Crisp Fried Tofu With Avocado Salsa & Watercress Salad recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
- For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
- Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.
PANFRIED TOFU WITH ROMANO-BEAN AND HERB SALAD
Provided by Kay Chun
Categories Salad Bean Egg Vegetarian Quick & Easy Dinner Lunch Tofu Pan-Fry Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
- Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
- Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
- Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
- Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
FRIED BLACK RICE WITH GINGER TOFU AND SPINACH
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
- Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
- Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.
Nutrition Facts : Calories 235 g, Fat 11 g, Fiber 3 g, Protein 11 g, Sodium 69 g
FRIED TOFU IN CURRY SAUCE
This recipe comes from a local Indian restaurant here in my hometown. You can substitute chicken or fish for the tofu.
Provided by Member 610488
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium-high heat and sauté tofu pieces until crispy and browned. Remove tofu from skillet and set aside.
- Sauté onion and green pepper until onion is translucent then add ginger and garlic. Cook for 2 to 3 min until fragrant, then stir in the curry powder.
- Return tofu to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt and pepper.and stir all together.
- Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 209.5, Fat 13.5, SaturatedFat 7.1, Sodium 317.1, Carbohydrate 15.1, Fiber 4.1, Sugar 7.4, Protein 11.7
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