To Hu Ang Swai Chei Grilled Tofu With Mango Slaw Recipes

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

Steps:

• For the Asiago and Walnut Pesto:
• Place all the ingredients in the bowl of a food processor. Pulse until smooth.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
• Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

Steps:

• Drain the tofu packages and remove the tofu.
• Slice the blocks horizontally so they are half their original height.
• Cut the rectangles diagonally into 2 triangles each.
• Set them on paper towels to drain while you prepare the marinade.
• Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
• Stir in 1 Tbs of olive oil.
• Dob the tops of the tofu with more paper towels.
• Arrange the tofu in a single layer in a large dish.
• Season with the cayenne pepper and 1/8 tsp salt.
• Mix the marinade well and pour it over the tofu.
• Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
• Make the salsa now if you have time.
• Peel the remaining grapefruit and oranges.
• Use a paring knife to remove the outer membrane.
• Work over a bowl to catch the juices, and cut between the membranes to release the segments.
• Repeat with the oranges.
• Halve each fruit segment.
• Add the diced bell pepper, red onion, and cilantro.
• Season with remaining 1/8 tsp of salt.
• Cover and refrigerate.
• When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
• Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
• Remove the tofu and add the spinach to the pan.
• Stir it around briefly so it just wilts, about 1-2 minutes.
• Arrange spinach in the center of 4 plates.
• Lay 2 triangles of tofu on top.
• Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Steps:

• Tofu
• Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
• Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
• Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
• Salsa
• Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
• Plantains and assembly
• Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
• Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
• Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
• Top tofu and plantains with scallions and serve with salsa and lime wedges.

Steps:

• Remove the excess moisture from the tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for 30 minutes.
• Cut the tofu into slabs about a 1/2 inch thick and two inches long.
• Sweet Simmered Miso: White and Red.
• Now you will make two types of sweet simmered miso, each one using one color of miso, a bit of sake, mirin, and sugar as described below.
• Taste the miso sauce as you prepare it, miso flavors will differ from company to company so you may need to add additional ingredients to account for differences in product or your own preferences.
• Put white miso, 1/4 cup sake, 1/4 cup mirin, and 2 Tbs sugar in a small saucepan and stir over a medium flame until well blended.
• When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes).
• Let cool.
• Repeat with the red miso and the remaining sake, mirin, and sugar.
• If you have any extra sauce, the plain sweet simmered miso can be refrigerated for up to a month.
• Citrus White Miso Sauce.
• The white miso sauce can be varied by taking 3/4 cup of the sweet simmered white miso and adding the finely grated citrus peel.
• Spinach White Miso Sauce.
• A variation of the white miso sauce is to take 1/3 cup of the sweet simmered red miso and adding 1/3 cup of lightly steamed and coarsely chopped spinach leaves and mix until well incorporated.
• Grilling (Broiling) the tofu and vegetables.
• Grill or broil the tofu and vegetables until they are lightly browned and cooked through to your liking.
• For the tofu, it's very convenient to broil this in the oven until it is slightly browned.
• For the grill, just before taking the tofu and vegetables off to serve, brush with the simmered miso sauce of your choosing and continue grilling until the miso is just browned and bubbling.
• For the broiler method, just before taking the tofu and vegetables out from the broiler, brush on the miso sauce of your choice and continue broiling until the top is bubbly and just browned.

Steps:

• Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
• Mix remaining ingredients in a small bowl.
• Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
• Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.

Steps:

• Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
• With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
• Blot the cut tofu dry between paper towels.
• In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
• Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
• Transfer spice mixture to a bowl and season with salt to taste.
• Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
• Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.