Tofumigas 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:

• Combine ingredients in a bowl or Tupperware container. You want the marinade to cover at least half way up the tofu.
• Toss well and let marinate for 30 minutes to 12 hours, tossing half way through.
• Heat frying pan on medium high with a little olive oil, place tofu in frying pan and fry until golden brown. Add more salt as desired.
• Or skewer and roast on the BBQ!
• That's it it's that easy, Enjoy!
• You can add 1/4 cup of marinade into your rice water when your making rice for the most delicious rice ever! Just substitute some of the regular water for the marinade.
• You can make a reduction with the left over marinade by heating it in a pan over medium heat until it becomes thicker. Adding a splash of white wine in half way through is tasty as well but not needed. This is also a tasty dipping sauce.
• So good with Greek salad, pitas, tzatziki etc.

Steps:

• Take your block of tofu and wrap it in several layers of paper towels.
• Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
• Slice the tofu into pieces about 1/2 an inch thick.
• Set tofu aside.
• If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
• If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
• Add oil to heated pan.
• Gently spread oil over the entire surface of the pan.
• Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
• Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
• The second side will only take about 4 minutes to cook.
• When they are evenly browned take them out of the pan and place them on paper towels to drain.
• These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

Steps:

• Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
• Spray a sauté pan with cooking spray and sauté onions until almost translucent.
• After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent.
• Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated.
• Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated.
• Serve in a bowl with a side of salsa, or serve with cheese on top for a heartier version.