TOFU KIMCHI PIZZA (REALLY)
According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy.
Provided by Beanies mama
Categories Cheese
Time 2h15m
Yield 1 15 in pizza, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry ingredients (flour through salt) and set aside.
- Mix water and yeast and set aside for 5 min to proof.
- When yeast starts to get bubbly, mix in oil and the dry ingredient.
- Knead for about 10 minutes. The dough will be sticky.
- Cover and let it rise 2 hours or until doubled.
- Meanwhile, cook bacon and drain.
- Saute kimchi 3-5 mintutes and mix with bacon.
- When the dough is ready, roll it out on lightly floured surface.
- Put the dough on a baking pan.
- Brush with olive oil and layer kimchi, cheese, green onion, and pepper.
- Preheat oven at 350 and let it rest for 30 minutes.
- Bake for 15-18 minutes.
RICE BOWLS WITH TOFU AND KIMCHI
They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
KIMCHI PIZZA WITH BACON
Our chopped challenge this week was spicy, pungent kimchi. To up its family-friendliness, we mellowed out the spice with pureed pear and put it on a pizza. Chopped Basket Ingredient: kimchi
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 pizzas
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F and place a rack on the bottom shelf.
- Place 2 cups of the kimchi and the pear into the bowl of a food processor. Blend to a chunky puree.
- Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces.
- Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes.
- While the bacon is cooking, roll out the pizza dough. Cut a piece of parchment paper to fit the back of an inverted baking sheet. Place the baking sheet in the oven on the bottom shelf. Lightly dust the parchment with flour. Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper.
- Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain. Add the kimchi puree to the remaining bacon in the pan. Stir to combine. Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes. Stir in 1 teaspoon of the sesame oil. Season with salt and pepper.
- To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border. Sprinkle half of both cheeses over the kimchi sauce. Spread half of the chopped kimchi over the cheese. Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds.
- Carefully lift the parchment onto the heated baking sheet. Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Sprinkle with half of the reserved bacon and garnish with some sliced scallions.
- Repeat with the remaining ingredients to make 1 more pizza.
TOFU PIZZA
Make and share this Tofu Pizza recipe from Food.com.
Provided by ILuvRecipes
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pizza crust at 350 degrees for 10 to 15 minutes.
- Crumble tofu.
- Mix together tofu crumbles, tomato sauce, and Parmesan cheese.
- When crust is ready, evenly spread the tofu mixture on top.
- Sprinkle with green onion, mushrooms, and green pepper. Top with mozzarella cheese.
- Bake 10 to 15 minutes more until crust is done and cheese is melted.
Nutrition Facts : Calories 261.6, Fat 16, SaturatedFat 7.6, Cholesterol 38.7, Sodium 696, Carbohydrate 10, Fiber 2.8, Sugar 4.9, Protein 22.5
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