BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
CRISPY TOFU WITH SPICY PEANUT SAUCE
Make and share this Crispy Tofu With Spicy Peanut Sauce recipe from Food.com.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain tofu.
- Cut into 4 equal lengthwise slices.
- Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
- Gently pat tofu dry.
- Using large nonstick frying pan, heat oil over medium heat.
- Coat tofu with cornstarch.
- Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
- Drain on paper towel.
- Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
- Serve immediately.
Nutrition Facts : Calories 182.6, Fat 13.6, SaturatedFat 0.8, Sodium 2, Carbohydrate 14.9, Fiber 0.2, Sugar 0.1, Protein 0.1
SPICY PEANUT TOFU (PAN-FRIED)
Easy sauteed tofu with a spicy peanut sauce that takes under 30 minutes to make.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
- In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
- Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
- Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
- Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
- Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.
Nutrition Facts : ServingSize 4 tofu squares, Calories 278 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Sodium 831 mg, Fiber 3 g, Sugar 4 g
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
PAN SEARED TOFU WITH SPICY PEANUT SAUCE
Lay on a bed of organic spinach mixed with cucumber and the left over sauce. I just though of this, and its so good! Trust me, USE SPINACH! It goes with this.
Provided by Veganizedty
Categories Soy/Tofu
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
- Place in bowl and pour enough sauce to cover all of tofu.
- Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
- Heat small sauce pan to about medium.
- Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
- Prepare cucumber and spinach on plate, place cooked tofu in the center.
PAN-FRIED TOFU WITH SPICY PEANUT SAUCE
A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!
Provided by WaterMelon
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain tofu (i pressed gently between paper towels).
- Cut into bite-sized cubes.
- Toss with cornstarch, coating the cubes.
- Sprinkle a little salt and pepper.
- Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
- Fry the tofu cubes in batches, making sure all sides are lightly browned.
- Drain on paper towels, then sprinkle with salt and pepper if desired.
- Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
- Add peanut butter, stirring well.
- Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
- Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Nutrition Facts : Calories 190.8, Fat 9.4, SaturatedFat 2, Cholesterol 0.4, Sodium 349.4, Carbohydrate 15.2, Fiber 2.4, Sugar 2.5, Protein 14
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