Asian Style Savory Baked Tofu Food
ASIAN TOFU
This tasty Asian tofu was the first meatless recipe my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. -Emily Steers, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SWEET AND SAVORY SAUTéED OR BAKED TOFU
This is a family favorite that I make regularly. It can be sautéed or baked and is a great accompaniment to Asian-style noodle or rice dishes.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch dice.
- To sauté, slowly heat the oil, honey, and soy sauce together in a wide skillet, stirring together as they heat. Add the tofu and stir quickly to coat with the liquid. Sauté over medium-high heat until golden-brown and crisp on most sides, about 10 minutes, and serve.
- To bake, preheat the oven to 400°F. Combine the oil, honey, and soy sauce in a mixing bowl and stir together. Stir in the tofu to coat with the sauce. Bake in a shallow, foil-lined baking pan, stirring occasionally, until the tofu is golden brown and the liquid has been absorbed, 30 to 40 minutes, and serve.
- Sweet and Savory Sautéed or Baked Tofu (this page)
- Chinese-Style Vegetable Fried Rice (page 94)
- or
- Asian Sesame-Soy Noodles (page 85)
- Crisp raw bell pepper strips and carrot and celery sticks
- Calories: 138
- Total Fat: 8g
- Protein: 9g
- Carbohydrate: 7g
- Cholesterol: 0mg
- Sodium: 511mg
BAKED TOFU
I eat this regularly, usually on a salad with some fresh mushrooms or rice noodles or whatever you want. This tofu is good, even my absolute meat lover husband likes it, good texture and flavor!
Provided by Lenore Spirit
Categories Low Cholesterol
Time 1h5m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
- Preheat oven to 400.
- Slice block in half from left to right so you have two pieces the same as the original block's width and length.
- Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
- Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
- Bake for 40 minutes, flip halfway through and rebaste if desired.
Nutrition Facts : Calories 198.7, Fat 10, SaturatedFat 2, Sodium 1682.5, Carbohydrate 10.8, Fiber 2.8, Sugar 2, Protein 20.9
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