Tofu With Tomatoes And Coriander Recipes

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
• Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

Steps:

• Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat pan. Toss in garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar, soy sauce and coriander. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds.
• Season with pepper or other seasonings to taste and serve hot.

Steps:

• Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds.
• Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain.
• Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok.
• Now add the garlic, Asian shallots, and chile to the wok and stir-fry for 1 minute, or until fragrant.
• Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down.
• Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
• Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu.
• Garnish with coriander (cilantro).

Steps:

• In a small bowl, stir together the yogurt, garlic and cumin. In a separate bowl combine the coriander seeds, curry, salt and pepper.
• In a very large nonstick skillet or sauté pan, heat the oil over medium-high heat. Meanwhile, dip the tofu into the yogurt mixture to lightly coat each side, then sprinkle each side with the curry mixture, dividing the seasoning evenly among all the tofu.
• Immediately place tofu in the hot pan and cook until just done, about 2½ minutes on each side. Serve with a light sprinkling of chopped mint.

Steps:

• Note: tomatoes should be 1/2 inch cubes, The chili peppers should be the small skinny ones. The tofu is waterpacked also called cotton. You want a brown crust. Silken ain't gonna hack it here. Divide the cauliflower into florets.
• Rice: In colander rinse 2 cups white basmati rice in cold running water for a minute or two to keep it from becoming sticky. Drain a few minutes.
• In med saucepan bring 2 2/3 cup water and scant 1 tsp kosher salt to boil. Add rice, cover and reduce to simmer. Cook for 15 minutes. Remove from heat, let stand covered for 10 minutes. Makes six cups rice.
• Press the tofu then cut into 1/2 inch cubes. In large well seasoned skillet heat 1 tbsp oil over med high. Add tofu and salt liberally. Fry until you get a dark golden crust on the bottom. NOTE make sure you press the tofu very well to get this. Also note silken is NOT going to do this. After it forms the golden crust flip it over with a spatula to do the other side. You are looking at 4 to 5 minutes per side. IF you do not press it properly, it will NOT brown no matter what you do. Transfer the browned tofu to a plate lined with paper towels.
• Add the remaining oil to skillet and add chilies, ginger, cumin, coreander and cook for 2 minutes stirring constantly.
• Add the cauliflower and 1/2 tsp kosher salt and stir fry florets until they are slightly browned about 3 to 4 minutes. Add the tomatoes and 1/2 cup water. Cover and reduce heat to low. Simmer until stems are just tender shaking the pan occasionally to keep vegetables from sticking. Cook about 10 minutes.
• Just before serving stir in tofu and heat through. Add the yogurt, cilantro and butter. Stir until heated through and season with salt to taste. Do NOT BOIL or the yogurt will curdle.
• Serve with the rice.
• Includes basic press time. The longer you press the better in this case.

Steps:

• Heat oven to 400 degrees and line a sheet pan with parchment paper.
• Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
• Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
• In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
• In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
• Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
• To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.

Steps:

• Drain the tofu, blot with a paper towel and cut into bite sized cubes.
• Mix the curry powder and half the lime juice in a large bowl. Add the tofu cubes and toss. Let marinate for a least an hour.
• Heat 2 oz of the oil in a skillet, add the tofu and cook over medium-high heat until brown. Then turn off heat, add the remaining lime juice and set aside.
• Heat the remaining oil in a skillet with the cumin seeds. When hot, add the onions and saute over high heat until they're lightly brown. Add the green peppers, garlic, ginger, cayenne, coriander and turmeric. Cook some more minutes until the peppers have softened somewhat.
• Add the tofu and tomatoes and cook until the tofu is heated through. Add the cilantro and serve.