TOFU AND RICE WITH SCALLION OIL
The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You'll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.
Provided by Food Network Kitchen
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 6
Steps:
- Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
- Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
- Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
- Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
- Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.
TOFU WITH SIZZLING SCALLION OIL
This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.
Provided by Kay Chun
Categories dinner, lunch, quick, beans, main course
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
- In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
- Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
- Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.
TOFU AND SCALLIONS
An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.
Provided by Zeke Koch
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
- Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
- Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
- Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.
STIR-FRIED SPICY TOFU AND COD WITH SCALLIONS AND PEANUTS
From "This Can't Be Tofu!" by Deborah Madison. Can be made without fish for a vegetarian dish.
Provided by hannahactually
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut both the tofu and cod into pieces about 1.5 inches long and .5 inch thick. Place tofu in one bowl and cod in another.
- Divide next seven ingredients between the two bowls and toss gently. Take care not to break the tofu.
- Heat half of oil in a wide, ninstick skillet. When hot, add tofu and fry over medium-high heat until golden and crispy, 8-10 mninutes. Turn so that all surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return pan to the heat.
- Add remaining oil, add the peanuts and cod, and cook over high heat until cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges if desired.
Nutrition Facts : Calories 486.4, Fat 32.4, SaturatedFat 5, Cholesterol 48.7, Sodium 425.5, Carbohydrate 17.5, Fiber 6.3, Sugar 3.7, Protein 38.5
SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE
Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.
Provided by Mark Bittman
Categories quick
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
- Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.
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CANTONESE-STYLE STEAMED TOFU WITH GINGER & SCALLIONS
From thewoksoflife.com
5/5 (22)Total Time 25 minsCategory TofuCalories 134 per serving
- Prepare your silken tofu by cutting it in half lengthwise and then slicing it crosswise into ½-inch slices. Use your knife or cleaver to transfer each half of the cut tofu to a large heatproof rimmed plate or shallow bowl. The dish should be deep enough to hold the steaming liquid and sauce.
- Lay the tofu on the plate so the pieces are fanned out evenly, with as much tofu surface area exposed as possible. Sprinkle the salt evenly over the tofu.
- Next, steam the tofu. Add 4 cups of cold water to a wok, place the tofu on a steaming rack inside, and cover the wok.
- Turn on the heat to medium-high. The water should boil in about 7 minutes. After it has begun boiling, continue to steam for another 3 minutes––a total of 10 minutes.
BAKED OR FRIED CRISPY TOFU WITH SWEET SCALLION SAUCE …
From thefoodietakesflight.com
5/5 (3)Total Time 35 minsCategory Appetizer, Main Course, Sauces, Side DishCalories 375 per serving
- Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also op to use a tofu press. Slice the tofu into any shape you like but i sliced mine into rectangles.
- Heat oven or oven toaster to 350F. Brush the tofu with a little oil. Bake them for 35-40 minutes or until crisp. Flip halfway through cooking.
- In a bowl, place the brown sugar. Add in the warm water and stir until the sugar particles have dissolved. Add in the soy sauce and chopped scallions/onions. Mix well then enjoy as a dipping sauce!
WARM TOFU WITH SOY SAUCE, GINGER, AND SCALLION
From leitesculinaria.com
5/5 (2)Total Time 20 minsCategory AppetizersCalories 85 per serving
- To a saucepan, add 2 cups of water and the salt. Put the tofu cubes in the liquid and place over medium heat. When the water starts to boil, reduce the heat to low and simmer gently for 7 minutes.
- Meanwhile, in a small bowl, add the soy sauce, sugar, mirin, and 2 tablespoons of water, whisk until the sugar is dissolved.
- Divvy the tofu between plates, drizzle the sauce over the tofu, scatter the scallion and ginger on top, and serve.
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