THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
HAWAIIAN STICKY TOFU BY DR ANDREW WEIL
from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"
Provided by Sarah Chana
Categories Soy/Tofu
Time 38m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F.
- Quickly brown the tofu slices in a nonstick pan until browned on both sides.
- Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
- Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
- Add the pineapple and green pepper, then pour over the tofu in the pan.
- Bake for 15 minutes.
Nutrition Facts : Calories 130, Fat 2.6, SaturatedFat 0.5, Sodium 1016.5, Carbohydrate 22.1, Fiber 2.3, Sugar 15.8, Protein 7.4
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SIMPLE HAWAIIAN TOFU
This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians.
Provided by Chef Hawaiian
Categories Lunch/Snacks
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- 1. Cut tofu into half inch squares and place in a serving bowl.
- 2. Spread the green onions generously over the top of the tofu.
- 3. Pour the soy sauce evenly over all of the ingredients.
- 4. Mix all of the ingredients so that the soy sauce coats the
- tofu.
- 5. Enjoy!
Nutrition Facts : Calories 156.6, Fat 6.4, SaturatedFat 0.9, Sodium 4040.3, Carbohydrate 9.3, Fiber 1.7, Sugar 3.1, Protein 19.3
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- Make sure you prep your tofu, by pressing it first, either in a tofu press, or by placing the tofu on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better, and you can even do it the day before or the morning of.
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- Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
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