Fried Tofu In Curry Sauce Recipes

Steps:

• Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
• Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
• Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

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.

Steps:

• Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
• Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
• In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Cut tofu into 2x4-inch strips about 1/4-inch thick.
• Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
• Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

Steps:

• In a small saucepan, heat water over medium high heat. Once water begins to boil, add the tofu. This will rinse the frying oil off and bring the tofu to room temperature. Boil for 3-5 minutes.
• Remove tofu from the water and drain the saucepan. Place tofu on a towel to dry.
• Return the saucepan to the stove and add the vinegar, sugar, and salt to it. Simmer until it reaches a slightly syrupy consistency, stirring often.
• Remove from heat and add remaining ingrediants. Serve in a small dipping bowl alongside tofu.

Steps:

• Combine marinade ingredients in small bowl and stir until mixed well. Dice tofu into fingernail-sized pieces and add to marinade. Set aside.
• Preheat a thin based frying pan and add oil. Once oil begins to smoke, lessen heat and add sugar. Stir until sugar is dissolved and add onions. Increase heat and fry onions until they begin to soften and caramelise.
• Once onions are soft, add potatoes. Stir until potatoes are completely coated in oil. Fry further until potatoes are soft to the touch - they should be browned.
• Add tofu and marinade. Cook until both potatoes and tofu are soft and brown. Remove from heat and serve extremely hot with a side of naan bread and chutney.

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

Steps:

• Drain the Tofu and either put in a colander and weight down with a plate and tins or wrap in kitchen towel and place a plate over the top. The idea is to remove as much liquid as possible. Do this for 30 minutes.
• Add all the marinade ingredients together and allow to stand for 15 minutes.
• Slice the garlic as thinly as possible and fry in the vegetable oil turning frequently to make sure it does not burn. Do not throw the oil away.
• Unwrap the tofu and slice horizontally into 4 large slabs, then each slab into 4 giving a total of 16 squares.
• Place in a large shallow dish and pour over the marinade, leave to soak for fifteen minutes.
• Drain the tofu and place on kitchen towel, reheat the oil and add one piece of butter. When sizzling add the tofu cooking in one layer wherever possible (I use two pans).
• Cover and cook until the edges are brown and firm (about 5 - 8 mins each side).
• Pour in the marinade cook for 2 minutes or until the spring onions are tender.
• Serve four pieces of tofu per person garnishing with a piece of butter and the thickened sauce.

Steps:

• Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
• In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
• Warm oil in a large skillet over medium-high heat.
• Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.