SPICY, CRISP TOFU ON MINT-AVOCADO SALAD
A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).
- In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
- Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
- In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
- Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.
Nutrition Facts : Calories 471 g, Fat 34 g, Fiber 7 g, Protein 19 g
AVOCADO AND WATERCRESS SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer No-Cook Picnic Low Carb Quick & Easy High Fiber Low Sodium Mother's Day Dinner Avocado Spring Summer Healthy Potluck Watercress Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
- Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
CRISPY FRIED TOFU SANDWICH
This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that's ready to soak up tons of flavor. It's a simple hack that will rocket your tofu game to the next level!
Provided by Food Network Kitchen
Categories main-dish
Time 9h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
- Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
- Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
- For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
- Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
- While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
- Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
- Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
- Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.
CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD
Make and share this Crisp Fried Tofu With Avocado Salsa & Watercress Salad recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
- For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
- Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.
WATERCRESS AND TOFU SALAD
This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well.
Provided by toninalani
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain tofu on paper towels in refrigerator for at least 1 hour.
- After tofu is drained, cut into 1" blocks.
- Heat pot of lightly salted water.
- Cut 2 inches off bottom of watercress and discard.
- Cut watercress into 3" pieces.
- When water comes to boil, add cut watercress and parboil for 30 seconds.
- Drain and cool in ice bath.
- Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
- Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
- Drizzle with Oriental Salad Dressing at time of serving.
EASY TOFU AND WATERCRESS SALAD
One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.
Provided by getinmybelly
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
- Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 840.5 mg, Sugar 4.4 g
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