CRISPY TOFU BROCCOLI STIR FRY
This crispy tofu broccoli stir fry is fast and easy, and I'm showing you how its possible to make crispy tofu at home without deep frying it. This vegetarian recipe makes just enough sauce to coat the tofu and broccoli so that they don't get soggy and still retain a crunch. Isn't that the real pleasure of eating a good stir fry?
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 17
Steps:
- Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
- Whisk together all the ingredients for the sauce and set aside.
- Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
- Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.
Nutrition Facts : Calories 539 kcal, Sugar 12 g, Sodium 914 mg, Fat 13 g, SaturatedFat 5 g, Carbohydrate 84 g, Fiber 10 g, Protein 26 g, Cholesterol 1 mg, ServingSize 1 serving
CRISPY BAKED TOFU WITH BROCCOLI
This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!
Provided by Jennifer Farley
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you'll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
- Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
- Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
- On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
- Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.
Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1159 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
SKILLET BROCCOLI SPAGHETTI
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
- To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
- Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.
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SESAME TOFU WITH BROCCOLI RECIPE | BON APPéTIT
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4.4/5 (218)Published 2021-02-07Servings 4
- Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
- Cut 1 large head of broccoli (about 1 lb.) into small 1" florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼" thick. Finely chop 1 scallion and set aside for serving.
- To make the sauce, scrape skin from one 1" piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
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