Laquered Tofu Triangles With Green Beans And Cashews Recipes

Steps:

• Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

Steps:

• Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
• Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
• Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
• Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

Steps:

• 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
• 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
• 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
• 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
• 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

Steps:

• Cut the tofu into triangles about 1/2 inch thick and about 2 1/2 inches on the long side.
• Heat 4 tablespoons of the oil in a wok or skillet over medium heat. When the oil is hot enough to bounce a bread crumb, add the tofu pieces and fry them on each side for a few minutesÐ until lightly crisp. Remove the tofu and drain on paper towels. (You may have to fry the tofu in batches.).
• In a medium-sized saucepan, combine the sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Place the saucepan over medium heat and heat until just before the boiling point, then remove from heat Place the cornstarch in a small bowl and pour in a little of the hot liquid, whisking until it dissolves. Return this mixture to the saucepan, whisking as you pour. Set aside, leaving the whisk in there (youÕll need it again).
• Heat the wok or skillet again. Add the remaining tablespoon or two of oil and the onion, and cook the onion over high heat for about 2 minutes. Add the bell peppers, salt, and black and red pepper to taste, and cook for only 1 to 2 minutes longer. Gently stir in the tofu triangles.
• Whisk the sauce (from step 3) to recombine, and quickly pour it into the wok. Stir and cook over medium-high heat for about 5 to 8 minutes, or until the sauce is thick and everything is coated. Toss in the scallions at the very end, and serve hot, over rice.

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
• Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
• Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
• Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.