Gingered Garlic Tofu Food

GARLIC GINGER TOFU

Garlic Ginger Tofu image

This easy, braised tofu dish is great served with steamed rice and vegetables.

Provided by Syd

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Steps:

Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g

GARLIC GINGER TOFU

Garlic Ginger Tofu image

From All Recipes. I don't think I would cook this for a full 30 minutes. Update: This works as written, but I think it would be easier to marinate the tofu in the ginger, garlic and soy sauce and then add it to a greased pan. Very tasty though.

Provided by dicentra

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1 lime
1 tablespoon tamari
2 lbs firm tofu

Steps:

Heat oil in a wok or skillet over medium heat.
Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 131.2, Fat 10, SaturatedFat 1.4, Sodium 139.7, Carbohydrate 3.2, Fiber 1.3, Sugar 0.9, Protein 9.6

GARLIC GINGER TOFU

Garlic Ginger Tofu image

A versatile tofu recipe that can be used for sandwiches or in any of your favorite plant-based dishes!

Provided by Dr. Rosane Oliveira

Yield 8

Number Of Ingredients 13

Ingredients

2 16-ounce packages of extra firm tofu
1 cup water
1/2 cup tamari, 50% reduced sodium
1/4 cup rice vinegar
2 tablespoons maple syrup
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 teaspoon crushed red pepper
Whole grain bread, toasted
2-3 slices Miyoko's Aged Smoked English Farmhouse Cashew Milk Cheese, thinly sliced
1/2 avocado, small, smashed
3-4 strips Garlic Ginger Tofu
Crunchy clover sprouts or tangy clover and broccoli sprouts

Steps:

Press each tofu block for 90 minutes. Slice pressed tofu to desired shape.
Combine all ingredients in a glass container or zip lock bag, big enough to fit the tofu.
Leave the tofu in the marinade for a few hours or overnight.
Remove the tofu from the marinade and bake it at 400F for 30-35 minutes, then flip them and bake for another 15-20 minutes or until dark brown.

SESAME GINGER TOFU AND VEGGIE STIR FRY

Sesame Ginger Tofu and Veggie Stir Fry image

Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.

Provided by Spencer 2

Categories Low Cholesterol

Time 40m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 14

Ingredients

14 ounces extra firm tofu
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 1/2 cups chopped chopped green beans
1 cup sliced carrot
1 tablespoon sesame oil
1 1/2 tablespoons grated ginger or 1/2 tablespoon ginger powder
1 1/2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes, to taste
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame seeds

Steps:

Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.

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Place corn starch in a shallow bowl. Lightly coat every side of each piece of tofu, shaking off any excess, and then place on wax paper or a plate …
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Slice tofu width-wise into 7 square pieces, approximately ½ inch width. * Use paper towels to gently press each slice to remove excess liquid. Press down firmly but be careful not to apply too much pressure or the tofu will crumble. You will need to use multiple paper towels because the tofu holds onto a lot of liquid. After squeezing the water out of all the pieces, cut each square in half.Alternative method: [before slicing the block] Wrap the tofu in paper towels or a dish cloth. Place a plate (or place a cutting board onto the tofu block), then put a heavy weight on top of the plate (it can be canned goods, cast iron pan, books etc). Let the tofu drain for at least 30 minutes. You may have to change the towels once or twice. When it is done being pressed, cut into slices.
Place corn starch in a shallow bowl. Lightly coat every side of each piece of tofu, shaking off any excess, and then place on wax paper or a plate until ready to cook.
Heat a large pan over medium heat. Once hot, add the sesame oil. The sesame oil should just be enough to barely coat the bottom of the pan. As I place a piece of tofu in the pan I usually will run each piece through the sesame oil because it helps it crisp.
Once the oil is hot add the tofu pieces. When the tofu pieces start to become golden brown flip them. Then brown the other side. Depending on the size of your pan you may have to cook in batches. Be sure there is a light coating of sesame oil for the second batch.

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