CRISPY TOFU WITH MAPLE-SOY GLAZE
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Provided by Chris Morocco
Categories Bon Appétit Dinner Tofu Soy Sauce Maple Syrup Ginger Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Healthy Quick & Easy
Yield 2-4 servings
Number Of Ingredients 8
Steps:
- Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
- Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
- Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
- Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.
GLAZED TOFU WITH CHILE AND STAR ANISE
This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.
Provided by Yewande Komolafe
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the tofu blocks between paper towels and press gently to remove excess liquid.
- In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
- Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
- Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.
CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE
Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.
Provided by Kumquat the Cats fr
Categories Rice
Time 50m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
- While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
- Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
- Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.
SOY GLAZED TOFU AND ASPARAGUS
It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!
Provided by IHeartDogs
Categories One Dish Meal
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil and red pepper flakes in nonstick skillet or wok.
- Cut asparagus spears into 1 1/2 inch pieces.
- Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
- Add mushrooms and cook for 3 minutes.
- Add garlic, saute, stirring constantly, for 30 seconds.
- Mix sugar and soy sauce together in small bowl until combined and add to pan.
- Mix well to coat and stir-fry for 3-4 minutes.
- Asparagus should be crisp-tender at this point.
- Serve.
ASPARAGUS TOFU STIR-FRY
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
GREEN CURRY GLAZED TOFU
To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, curries, vegetables, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
- Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
- Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
- Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
- If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.
MAPLE GLAZED TOFU
A vegetarian alternative for ham; great for Easter, Christmas, etc.
Provided by doll
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g
CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE
Categories Quick & Easy Healthy
Number Of Ingredients 14
Steps:
- Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice. Nutritional Information Calories:296 (26% from fat) Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g) Protein:15.7g Carbohydrate:41g Fiber:4.9g Cholesterol:0.0mg Iron:3.7mg Sodium:913mg Calcium:126mg
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- Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
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