Tofu Scampi Recipes

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

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.

Steps:

• Preheat oven to 400 degrees. Press tofu by placing it on a plate covered with 3 layers of paper towels. Cover the tofu with 3 more layers of paper towels and put a weight on top. (I use a large can from the cupboard.) Press it for 30-60 minutes, changing paper towels if needed. Then pat the tofu dry and slice into 1-inch cubes.
• Place 2 tablespoons of the oil in a shallow dish. Place the cornstarch in a separate dish. Toss tofu in oil, covering all sides, then roll in cornstarch. Put tofu in one layer on a baking sheet.
• Bake for 20-25 minutes, or until crispy with a browned exterior. Be careful not to overcook the tofu or it will be tough.
• Start the spinach about 10 minutes after tofu goes in the oven. Brown spinach lightly (2-3 minutes) in a little bit of olive oil, then cover and cook over low heat, adding 1 tablespoon water, for 3 minutes.
• Saute the mushrooms in 2 tablespoons of oil for 5 minutes. Add the garlic and basil. Cook briefly on medium heat just until the garlic is golden brown. Remove from heat, stir in lemon juice, and cover to keep warm. When tofu has finished cooking, serve it over the braised spinach.

Steps:

• Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
• In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
• Prepare the remaining sauce ingredients and set them near the stove.
• Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
• Reduce the heat to medium-low, then stir in the soy sauce and sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partly cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
• Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
• Stir in the scallions, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns to seed a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oiliness is normal. Makes about 2 1/2 cups. (You can also cool completely then refrigerate in an airtight container for up to 3 days.)
• Prepare the spaghetti: Fill a large pot about halfway with water and add no more than 1 tablespoon of salt to lightly season. Bring to a boil over high heat, then add the spaghetti and boil until al dente according to package instructions. Ladle out about 3/4 cup of the pasta cooking water, then drain the spaghetti. Briefly rinse to remove some of the starch and shake to expel excess water.
• In the same pot (or a clean large skillet, if you wish), warm the tofu sauce and 1/3 cup of the reserved pasta cooking water over medium heat. When hot and bubbling, add the spaghetti to the sauce. Use tongs to stir and coat the strands. Stir in extra pasta water by the tablespoon for a creamier, silkier finish, if desired.
• When satisfied, stir in the scallion and cook very briefly until just softened. Divide the pasta among plates or shallow bowls and serve topped with the cheese and the remaining ground peppercorns.

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.