BEST TOFU RECIPE -HOW TO MAKE RED-COOKED TOFU (红烧豆腐)
This is the best tofu recipe which can change your mind if you think tofu is tasteless and difficult to cook. It is called 红烧豆腐 (Hongshao tofu), which means 'red-cooked tofu' directly translated from those Chinese characters. It is called red-cooked because it involves the use of soy sauce (and in some cases chili oil) which turns it into a gorgeous reddish color.
Provided by KP Kwan
Categories Main
Time 50m
Number Of Ingredients 15
Steps:
- Cut and drain the tofu. Put the tofu in a tray, place a chopping board, and some heavy objects on top to press the excess water out.
- Cut the tofu into one-inch cubes. Coat with beaten egg and drain.
- Deep-fried the tofu until both sides are slightly brown (and become firm to handle)
- Saute ingredients B until aromatic. Add Ingredients C and the deep-fried tofu.Simmer for 30 minutes.
- Add 2 tsp of cornstarch (make a slurry with some water) and add to the tofu. Splash a tablespoon of Shaoxing wine. Turn off the heat and add the remaining green section of the scallion. Serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1322 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
AMAZING SIMPLE THAI TOFU
You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
Provided by ROSEGRABOWSKI
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g
ASIAN GARLIC TOFU
Asian Garlic Tofu is a vegetarian meal full of salty, sweet, and spicy flavor.
Provided by Christin Mahrlig
Categories Main Course
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 kcal, ServingSize 1 serving
ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
ASIAN STYLE SAVORY BAKED TOFU
This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
- Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
- Halfway through, you may dump the plate of water and flip the tofu block.
- To make marinade, simply whisk together the ingredients in a bowl.
- After tofu is pressed, cut the block into small cubes or triangles.
- Place pieces of tofu into baking dish, and cover with the marinade.
- The tofu can sit overnight in the marinade, or can be prepared right away.
- Preheat oven to 375 degrees.
- Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
- Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.
Nutrition Facts : Calories 133.4, Fat 10.4, SaturatedFat 1.7, Sodium 513.7, Carbohydrate 2.9, Fiber 0.9, Sugar 0.9, Protein 8
CRISPY ASIAN-GLAZED TOFU (5 INGREDIENTS)
Steps:
- Slice tofu width-wise into 6 slabs. Use a kitchen towel to gently press each slice to remove excess liquid; cut into 1-inch cubes.
- Combine hoisin, soy sauce, chili garlic sauce, and vinegar in a small bowl; stir with a whisk.
- Heat oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss and cook 5 extra minutes, tossing occasionally, to brown all sides. Add Asian glaze and cook 2 more minutes, stirring often, until tofu absorbs glaze and becomes caramelized. Remove from heat and serve.
ASIAN-STYLE GRILLED TOFU
This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.
Provided by MarissaB
Categories Soy/Tofu
Time 21m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
- Open package of tofu and drain.
- Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
- Repeat with second triangle to form six 1/2-inch thick triangular slices.
- Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
- Change paper toweling and repeat.
- Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
- Drain marinade into a small saucepan.
- Bring a large pot of water to boiling.
- Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
- Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
- Grill the tofu, about 2 minutes per side, until nicely marked and hot.
- Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
- Drain noodles and vegetables.
- Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
STIR-FRIED ASIAN TOFU
Steps:
- Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
More about "asian tofu food"
13 EASY ASIAN TOFU RECIPES FROM SAVORY TO SWEET - COOK ...
ASIAN BAKED TOFU RECIPE | VEGAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 7 mins
7 DIFFERENT TYPES OF TOFU AND HOW TO COOK WITH THEM
10 BEST ASIAN STYLE TOFU RECIPES | YUMMLY
TOFU - ASIAN FOOD NETWORK
From asianfoodnetwork.com
MARINATED TOFU - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Heat oil until there are small bubbles around the chopstick. Place the tofu slices in and fry over medium fire until golden brown. You can also use shallow fry for this step, taking a little bit longer time. Strain the oil.
- Add the dried tofu slices and all of the spices and seasonings expect honey. And then add water to cover the tofu slices. Let it simmer for 5 minutes.
SPICY KOREAN TOFU - RASA MALAYSIA
From rasamalaysia.com
- Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
- Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
CHINESE TOFU RECIPE WITH MUSHROOM ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
- Steam the tofu over boiling water for about five minutes. Place the tofu on the serving plate for a few minutes. Discard the water release from the tofu.
- Add a few cloves of garlic and saute until aromatic. Add the washed spinach and saute together with the garlic. Season with some salt and sugar.
CRISPY ASIAN BAKED TOFU - WHOLE FOOD BELLIES
From wholefoodbellies.com
- Drain the tofu. If you have a tofu press then press that tofu. If you don't, like me, then just wrap it in a paper towel, put it on a plate and place something heavy on top (i.e. a really heaving chopping board). Leave for 30 minutes to get rid of all the excess liquid
- Cut the tofu into cubes (think chicken nugget like) and place into a glass storage container with a lid
- Mix all the marinade ingredients together and pour over the tofu. Cover and pop in the fridge for at least 2 hours and up to 8. Give it a bit of a shake occasionally to redistribute the marinade
EASY VEGETARIAN TOFU PAD THAI - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
- Cook the rice noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside.
EASY ASIAN TOFU TACOS - EATING BIRD FOOD
From eatingbirdfood.com
- Prep tofu and prepare sauce by combining tamari, sesame oil and garlic powder in a large bowl. Toss tofu in sauce. Add to a rimmed baking sheet and bake tofu for 20 minutes, flipping around the 10 minute mark. Tofu should be golden and slightly crisp.
15 MINUTE HEALTHY ASIAN GARLIC TOFU RECIPE - WHISKAFFAIR
ASIAN TOFU SALAD, HIGH IN PROTEIN, LOW-CARB AND VEGAN ...
From hurrythefoodup.com
- Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!
ASIAN TOFU SALAD SANDWICHES {GF+V} - SHE LIKES FOOD
From shelikesfood.com
- Heat a large pan over medium heat. Drain the water from the tofu and pat dry. Pour olive oil into the hot pan and then crumble tofu in. Add liquid aminos, or soy sauce, and garlic powder. Cook over medium heat for about 10 – 15 minutes, or until tofu is light brown and crispy on the outside. Set aside.
- In a large bowl, add the cooked tofu, vegetables, and peanut sauce. Stir until all ingredients are combined.
HOW TO MAKE TOFU AT HOME | CHINA SICHUAN FOOD
From chinasichuanfood.com
- Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth. I blend the soy beans by three batches, each time with 1L water for blending and another 500 to 700ml to wash the pulp.
- Place a gauze on a strainer and then strain the soy milk. When the pulp is almost dry, add more water and wash the pulp. Squeeze the gauze bag forcefully to make sure all the liquid is squeezed.
- Bring the soy milk to a boil. Watch carefully since it overflows easily. Stir from time to time to avoid a burnt bottom(recommend simmer for 15 minutes for the consideration of trypsin inhibitor). Skin off the bubbles on the surface. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 80 degree C to 90 degree C. Stir from time to time during the heating to avoid sticky bottom.
MAPO TOFU - ASIAN FOOD NETWORK
From asianfoodnetwork.com
- Prepare stock. In a small bowl, add chicken stock, 2 tbsp cornstarch, 2 tbsp water, 1 tbsp soy sauce and 1 tbsp sugar to a small bowl. Stir to combine. Set aside.
- Fry spicy sauce. In a pan on medium heat, add 2 tbsp vegetable oil, ½ tbsp sesame oil, garlic, ginger and spring onions and fry until fragrant. Add 1 tsp fermented black beans, 3 tbsp Sichuan spicy bean paste and 1 tbsp Sichuan peppercorns and continue frying for 1 minute.
- Cook pork and tofu. Add minced pork to the pan. Use a spatula to break up any large clumps of meat when cooking. | For the tofu, look for packets labeled “Silken Tofu for frying”. This ensures that your tofu won’t fall apart as much when frying. Once the pork is fully cooked, add stock over the contents of the wok and bring to a boil to thicken the sauce, stirring thoroughly. Add silken tofu and toss contents of the wok. Be gentle with the spatula so as to not break the tofu further. Season with salt and sugar, then remove from heat.
TAKE-OUT AT HOME: 15 CHINESE-STYLE TOFU RECIPES! - ONE ...
From onegreenplanet.org
- Instant Pot General Tso’s Tofu. The combination of sweet and spicy is what makes General Tso’s Tofu a hit at Chinese restaurants across the country and around the world.
- Spicy Black Pepper Tofu. This Spicy Black Pepper Tofu is phenomenal not only in taste but visual appeal. Tofu is sautéed with shallots, fresh chili peppers, a healthy amount of garlic and ginger, and a special spice blend.
- Chinese Braised Tofu and Veggie Stir Fry. Braised tofu is a staple in Chinese cuisine. This Chinese Braised Tofu and Veggie Stir-Fry is basically deep fried tofu braised with different mushrooms and vegetables in a savory, starchy gravy.
STICKY ASIAN GARLIC TOFU - GOURMANDELLE
From gourmandelle.com
- Add tofu and toss to combine. Cover and refrigerate to marinate for about 30 minutes or overnight.
THE BEST CRISPY ASIAN BAKED TOFU RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
- Wrap the tofu in paper towels and place a heavy pan on top of it. Allow it to sit for 10 minutes. Repeat several times until you get the moisture out of the tofu. Cut into cubes.
- Mix together everything else and put it in a large zipper bag. Put the tofu in the marinade and allow to sit for a minimum of 2 hours but up to overnight.
ASIAN STYLE TOFU BURGER - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
- Remove excess liquid from tofu by placing it in a colander that is over a bowl to catch the water. Place a piece of plastic wrap on top of the tofu. Put something with a little weight on top of the tofu. You can also tightly wrap the tofu in paper towels or a kitchen towel to remove the excess liquid. Let sit for at least 2 hours.
- Squeeze any remaining water from the tofu and break it up into the smallest pieces you can into a medium sized bowl. (You want it to look like a bowl of rice or quinoa.)
ASIAN TOFU: DISCOVER THE BEST, MAKE YOUR OWN, AND COOK IT ...
From amazon.ca
Reviews 189Format HardcoverAuthor Andrea Nguyen
CHINESE TOFU DISHES, CHINESE TOFU, TOFU, CHINESE FOOD
From chinahighlights.com
OUR 10 BEST TOFU RECIPES | FOOD | THE GUARDIAN
From theguardian.com
AN INTRODUCTION TO TOFU IN CHINESE COOKING - OMNIVORE'S ...
From omnivorescookbook.com
TOFU: NUTRIENTS, BENEFITS, DOWNSIDES, AND MORE
From healthline.com
TOFU - WIKIPEDIA
From en.wikipedia.org
TOFU RECIPES | BBC GOOD FOOD
12 TOP-RATED JAPANESE TOFU RECIPES | ALLRECIPES
From allrecipes.com
HAKKA STYLE CHINESE STUFFED TOFU - THE WOKS OF LIFE
From thewoksoflife.com
HOMEMADE TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ASIAN MARINATED TOFU [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EVERYTHING YOU NEED TO KNOW ABOUT TOFU - THE SPRUCE EATS
From thespruceeats.com
TOFU: CHINESE BEAN CURD MEANING AND HEALTHY(HOW TO EAT)
From sonofchina.com
30 BEST TOFU RECIPES | RECIPES, DINNERS AND ... - FOOD COM
From foodnetwork.com
TOFU AND BEAN CURD - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST CHINESE SOFT TOFU RECIPES | YUMMLY
From yummly.com
HEALTHY CHINESE TOFU RECIPES | EATINGWELL
THE 20 BEST TOFU RECIPES - VEGAN HEAVEN
From veganheaven.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love