Asian Style Garlic Tofu Food

ASIAN GARLIC TOFU

Steps:

• Press the tofu between kitchen towel to get rid of excess water and cut into 1 inch cubes.
• Mix the ingredients for the sauce in bowl.
• Pour the sauce over tofu cubes and let it rest for an hour.
• Heat sesame oil in a skillet.
• Transfer the tofu on to the skillet and arrange in a single layer.
• Cook for 3-4 minutes and then flip and cook for another 3-4 minutes.
• Add spring onion greens and cook for a minute.
• Sprinkle little water if the tofu is getting dry.
• Sprinkle red chilli flakes and roasted sesame seeds on top.
• Serve hot with rice.

SPICY GARLIC TOFU STIR FRY

Steps:

• Heat the oil in your wok over medium heat. Stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges.
• Add the ground pork, and stir-fry until browned, about 1-2 minutes. Increase the heat to high, and add the shallots. Cook for 1-2 minutes, until the shallots begin to turn translucent.
• Stir in the Shaoxing wine, hoisin sauce and spicy bean paste, and cook for an additional 30 seconds.
• Add the chicken stock, white pepper, sugar, and sesame oil. Bring the sauce to a simmer. Mix the cornstarch slurry, and pour into the sauce. Simmer for 30 seconds, until the sauce has thickened.
• Gently stir in the tofu cubes, and allow it to simmer for 1-2 minutes, stirring often. Stir in the scallions, and serve.

ASIAN GARLIC TOFU

Steps:

• Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
• In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
• Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
• Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
• Drizzle with sesame oil and remove from heat.
• Sprinkle with green onions and serve with rice.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

ASIAN TOFU

Steps:

• Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.

ASIAN-STYLE GARLIC TOFU

Steps:

• Remove excess moisture from the tofu by gently pressing it between towels. Then cut it into bite-sized cubes. (I cut mine about 3/4-inch.) Set aside.
• Make the sauce: Mince garlic. Then in a shallow pan (I use an 8"x8" glass baking dish) add the three ingredients for the garlic sauce. Stir to combine.
• Add tofu cubes to the sauce and gently toss until thoroughly coated. (*Optional: if you have time, cover and refrigerate to marinate for at least 30 minutes or a few hours.)
• When ready, cook the tofu: In a large skillet, heat sesame oil over medium heat.
• Once oil is hot, carefully add the marinated tofu (with any remaining sauce). Spread out the cubes in a single layer. Simmer and cook without stirring for 5-7 minutes or until lightly seared on one side. Flip, and cook for another 3-4 minutes.
• Meanwhile, slice green onions and add to the pan during the last 1-2 minutes of cooking. (Sometimes I add a little more hoisin or tamari if the pan becomes dry. The sauce should almost completely absorb into the tofu however.)
• Great served warm over brown rice (and garnished with sesame seeds or more green onions if desired).