SILKEN TOFU AND CARROT WITH SOY-GINGER SAUCE
Categories Ginger Appetizer Quick & Easy Tofu Carrot Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- In a small bowl stir together soy sauce, vinegar, gingerroot, and sugar until sugar is dissolved. Peel and finely grate carrot. Carefully drain and halve tofu. Put tofu on 2 plates and spoon sauce over it. Top tofu with carrot and scallion.
SOY AND GINGER GLAZED TOFU
I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.
Provided by Hey Jude
Categories Lunch/Snacks
Time 46m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
- Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
- You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!
Nutrition Facts : Calories 72, Fat 5, SaturatedFat 0.9, Sodium 108.5, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 5.7
SILKEN TOFU WITH CHIVES JAPANESE STYLE
This is a Japanese style recipe which includes Silken Tofu, a good quality soy sauce, Chinese Garlic Chives (Nira) and Seaweed (Nori)... for a nice light and healthy lunch.
Provided by SkipperSy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu.
- Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up ¾ cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or sauté them in a little oil briefly to make them a little softer.
- Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well.
- Enjoy.
Nutrition Facts : Calories 189.1, Fat 10.3, SaturatedFat 1.4, Sodium 3027.1, Carbohydrate 9.2, Fiber 0.6, Sugar 3.7, Protein 15.9
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
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HONEY-SOY GLAZED TOFU WITH CARROT-GINGER SAUCE
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5/5 (3)Total Time 30 minsCategory EntreeCalories 203 per serving
- Cook carrots in a small saucepan of boiling water for 10 minutes; drain and transfer to a blender. Add rice vinegar, sesame oil, 1 Tbsp. of the soy sauce, ginger, and 2 Tbsp. water; blend until smooth. Set aside.
- Heat vegetable (or canola) oil in a large nonstick skillet over medium-high. Add tofu; cook, undisturbed, 3 minutes, until golden brown. Flip and cook an additional 3 minutes.
- Combine remaining 2 Tbsp. soy sauce, honey, garlic, and 1 Tbsp. water in a small bowl; stir with a whisk. Pour mixture into pan with tofu; cook an additional 3 minutes, flipping tofu occasionally, until most of sauce has been absorbed and tofu is caramelized.
- To assemble, add a slick of carrot-ginger sauce to each of 4 plates. Top evenly with tofu slices and garnish with green onion and sesame seeds. Serve with vegetable and/or grain of choice.
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