Broiled Tofu And Snow Peas Food

TOFU & SNOW PEA STIR-FRY WITH PEANUT SAUCE

Steps:

• Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
• Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
• Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
• Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
• Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.

GLAZED SNOW PEAS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

BROILED TOFU AND SNOW PEAS

Steps:

• Heat broiler, with rack in top position. Cut tofu crosswise into thirds. In a small bowl, stir together ginger, soy sauce, honey, and 1/2 teaspoon oil. In another small bowl, toss together snow peas, scallion, pinch of red-pepper flakes, and 1/2 teaspoon oil; season with salt and pepper.
• On a rimmed baking sheet, arrange tofu in a single layer; drizzle with half the sauce. Broil tofu 2 minutes, then add vegetables and broil 1 minute more. Serve tofu and vegetables on rice and drizzle with remaining sauce.

SHERRY TOFU AND SNOW PEAS

Steps:

• Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
• In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
• Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
• Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
• In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
• Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
• Serve immediately with rice or noodles.

EASY SOY-GLAZED TOFU AND CARROTS

Steps:

• Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
• Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
• Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
• Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.