SESAME MARINATED TOFU WITH VEGETABLES
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 16
Steps:
- Press tofu: Slice tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off liquid, and pat tofu dry with paper towels.
- In a large shallow dish, combine mustard, sesame seeds, garlic, and soy sauce. Place tofu in dish, and turn once to coat evenly with marinade. Let marinate at least 20 minutes at room temperature while preparing ingredients for stir-fry.
- Heat a 12-inch nonstick saute pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to pan, swirling pan to coat. Add tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer tofu to a platter; cover loosely with aluminum foil to keep warm.
- In same pan or wok, heat remaining 2 teaspoons canola oil. Add ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until vegetables are crisp-tender and bright, about 7 minutes. Add soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately spooned over the tofu.
Nutrition Facts : Calories 191 g, Fat 10 g, Fiber 5 g, Protein 14 g, Sodium 655 g
MARINATED FRIED TOFU AND VEGETABLE SALAD WITH MESCLUN
Provided by Food Network
Yield 4 main course servings
Number Of Ingredients 14
Steps:
- Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.
- In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
- Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.
- Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.
15-MINUTE TOFU AND VEGETABLE STIR-FRY
Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
MARINATED TOFU
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the marinade and cook up crisp rather than mushy. It is delicious eaten as is or in sandwiches, salads, or stir-fries. Serve hot or cold.
Provided by Ellie Krieger
Categories Soy Side Bake Marinate Vegetarian Dinner Tofu Healthy Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Slice the tofu into 1/2-inch-thick slabs and lay the slices on top of paper towels. Use more paper towels (you'll probably need three) and firmly pat the tofu in order to remove as much of the water as possible. Cut the tofu into 3/4-inch cubes.
- 2. In a medium bowl, combine the soy sauce, orange juice, sesame oil, and canola oil. Add the tofu cubes and toss gently. Cover and let the tofu marinate in the refrigerator for at least 30 minutes, and up to 24 hours.
- 3. Preheat the oven to 450°F. Spray a large shallow baking dish with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, or until golden brown.
SESAME TOFU
Make and share this Sesame Tofu recipe from Food.com.
Provided by CardaMom
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube.
- Dust very lightly with cornstarch.
- Heat 1" oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve remaining sauce for dipping or drizzled over vegetables.
SESAME-CRUSTED TOFU WITH GINGERY NOODLES
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
GREEN TEA AND TAMARIND-MARINATED TOFU WITH VEGETABLES
Make and share this Green Tea and Tamarind-Marinated Tofu With Vegetables recipe from Food.com.
Provided by VegSocialWorker
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place garlic, ginger, tamarind sauce, rice vinegar and tea leaves in a container with a tight fitting lid. Add tofu cubes and toss well. Marinate all day or overnight, shaking the container occasionally to distribute the marinade.
- Heat the oil in a large skillet over medium-high heat. Drain the tofu and reserve the marinade. Add tofu and tamari to taste to hot oil and cook, stirring almost constantly for 5 to 7 minutes, or until tofu is very hot. Transfer to a bowl and set aside.
- Add additional oil to the hot skillet if needed, followed by the vegetables and remaining marinade. Again, season to taste with tamari. Cook for 5 to 7 minutes, stirring frequently, or until broccoli is crisp-tender and pan juices have evaporated. Return tofu to skillet and toss to combine. Drizzle with sesame oil and serve.
Nutrition Facts : Calories 112.8, Fat 7.5, SaturatedFat 1.3, Sodium 16.8, Carbohydrate 6.8, Fiber 1.4, Sugar 3.3, Protein 6.8
SESAME NOODLES WITH TOFU
Give tofu a go with this low-fat, filling recipe with an Asian influence
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 7m
Number Of Ingredients 8
Steps:
- Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
- Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
- Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium
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- To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
- Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
- To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
- To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
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