CRISPY TOFU WITH VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.
Nutrition Facts : Calories 429, Fat 15 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 19 grams
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
CRISPY VEGETABLE CHIPS
A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
- Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
- Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
- Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
- Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.
Nutrition Facts : Calories 182.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 68.1, Carbohydrate 25, Fiber 5.6, Sugar 6.3, Protein 2.6
CRISPY VEGETABLES
Never underestimate the power of SHAKE 'N BAKE Coating Mix. A quick shake turns ordinary veggies into crispy dippers-perfect for dunking in ranch dressing!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
- Place on lightly greased shallow baking pan. Bake 20 min. or until golden brown.
- Serve as dippers with dressing.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
CRISPY VEGETABLES
Found this on the Kraft Website. Different way to serve veggies -- and no frying like other crispy veggie recipes! Easy to tweak to your own veggie likings...
Provided by iewe7726
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
- Place on lightly greased shallow baking pan.
- Bake 20 minute in preheated 425 degree oven or until golden brown.
- Serve with ranch dressing to dip inches.
Nutrition Facts : Calories 60.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 50.4, Carbohydrate 9.5, Fiber 2.2, Sugar 2.4, Protein 3.2
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Category Snacks-And-StartersCalories 767 per servingEstimated Reading Time 3 mins
- Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated.
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