CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
CRISPY TOFU WITH GARLIC SAUCE (WITHOUT DEEP-FRYING)
A classic Hong Kong street food made in your kitchen. Learn the easiest way to make crispy tofu that tastes great-no deep-frying and marinating needed!
Provided by Maggie
Categories Appetizer
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
- Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
- When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
- Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
- Now you can use it in stir fries or serve the tofu with sauce.
- Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.
- Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.
- Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won't overcook in the residual heat.
- When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
- Serve immediately as a snack or appetizer.
Nutrition Facts : ServingSize 1 of the 4 servings, Calories 98 kcal, Carbohydrate 5.4 g, Protein 7.7 g, Fat 5.9 g, Sodium 463 mg, Fiber 1 g, Sugar 2.3 g
ULTIMATE BRAISED TOFU
Braised Tofu is an authentic Chinese restaurant dish that you can easily make at home. Using silken tofu, all it takes is a quick fry and then a transfer into a hot wok. That's the key to replicating that restaurant flavor at home.
Provided by Bill
Categories Tofu
Time 45m
Number Of Ingredients 18
Steps:
- Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
- In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
- Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
- Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
- In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
- Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
- Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
- Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 837 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHINESE MABO TOFU
A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!
Provided by poshpal
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix cornstarch and water in a small bowl; set aside.
- Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
- Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
- Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
CHINESE-STYLE TOFU "SAUCE"
Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!
Provided by Seebee
Categories Sauces
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a wok (or skillet/deep pan).
- Saute gingerroot, garlic, and red peppers for 2-3 minutes.
- Add mushrooms and onion whites and saute another 2-3 minutes.
- Add onion greens and tofu cubes and saute for a minute or so.
- Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
- Pour this mixture into the wok.
- Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
- Stir in the dissolved cornstarch, letting it simmer until it thickens.
- Serve hot with rice.
Nutrition Facts : Calories 249.2, Fat 15.6, SaturatedFat 2.2, Sodium 772.5, Carbohydrate 18.1, Fiber 2.7, Sugar 10.5, Protein 13.6
TOFU IN BLACK BEAN SAUCE
Tofu in black bean sauce is one of the most authentic Chinese tofu stir-fry recipes you can get. You'll need fermented black bean paste and shiitake mushrooms. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the oil in a wok until it starts sizzling.
- Fry the tofu cubes until they are browned on all sides and crispy.
- Add the mushrooms and spring onions and fry for 3 minutes.
- Pour in the sauce and fry for another 2 minutes.
- Serve immediately with steamed white rice.
Nutrition Facts : ServingSize 1 serving, Calories 313 calories, Sugar 8.8 g, Sodium 2477 mg, Fat 17.3 g, SaturatedFat 3.1 g, Carbohydrate 24.7 g, Fiber 6.9 g, Protein 20.6 g
FRIED TOFU RECIPE- EASY CHINESE STYLE)
This is my family's fried tofu recipe with minced meat. This recipe is unlikely a familiar dish for the non-Chinese, as you may not find this in the Chinese restaurants outside Asia.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Chop the onion and mince the garlic.
- Soak the dry shiitake mushroom until fully hydrated. Cut it into small pieces.
- Cut the tube of egg tofu disc shape, about 1cm thick.
- Deep fry the tofu until golden brown. Remove and drain on the kitchen paper towel.
- Add 3 tablespoons of oil to the pan.
- Saute the chopped onions and garlic until aromatic.
- Add the minced meat and stir-fry until it turns color.
- Add the mushroom and the seasoning. Cook over low heat until it starts to thicken.
- Spoon the minced meat mixture on the tofu as the topping.
- Sprinkle some chopped scallion and red chili on top to garnish.
Nutrition Facts : Calories 773 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 648 milligrams cholesterol, Fat 49 grams fat, Fiber 3 grams fiber, Protein 56 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 16 small bites, Sodium 1678 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE
I had this at the Asian grocery store 888 in Kansas City. It was very good. I never had fried tofu before; it was wicked good to me; this is simple but tasty.
Provided by Dienia B.
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Coat eggplant cubes in flour.
- Fry in oil 4 minutes.
- Add tofu; fry for 4 minutes until golden.
- Add black bean sauce to coat.
- Done.
CHINESE STYLE GROUND PORK AND TOFU
My grandmother's traditional recipe. This is what I cook when I want something quick and satisfying. It's my husband's favorite. If you like spicy Chinese food, you'll love this! Serve it over jasmine rice.
Provided by D. Morello
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook garlic in the olive oil over medium-high heat in a large saucepan until lightly browned and fragrant. Add the ground pork and brown, stirring frequently to break it up. Stir in the tofu, reduce the heat to medium, and cook to reheat, stirring occasionally, about three minutes. Season with black bean sauce, soy sauce, sherry, and green onions.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 7.1 g, Cholesterol 49 mg, Fat 21.3 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 5.5 g, Sodium 201.2 mg, Sugar 0.9 g
AUTHENTIC CHINESE STICKY TOFU
This Chinese sticy tofu is covered in the best easy Chinese umami sauce. It's packed with authentic flavors and is easily made in 15 minutes.
Provided by Shuang Shuang Liang
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, heat vegetable oil until shimmering. Add the white parts of the green onion, and saute until fragrant (30 - 45 seconds).
- Turn the heat to medium and add soy sauce, oyster sauce (optional), salt, sugar (optional), and 1 cup of water. Bring it to a boil.
- Cut the tofu into 1-inch cubes and add to the boiling sauce.
- Lower the heat to medium-low, close the lid, and cook for 10 minutes.
- Mix the arrowroot/corn starch with 2 tbs of water and pour into the tofu.
- Gently stir to mix the starch into the tofu.
- Cook for 1 - 2 min or until the sauce becomes sticky to preferred consistency.
- Stir in the green part of scallion and cilantro and serve.
Nutrition Facts : Calories 147 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 811 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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