Glazed Tofu Food
MAPLE GLAZED TOFU
A vegetarian alternative for ham; great for Easter, Christmas, etc.
Provided by doll
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g
GLAZED TOFU
This glazed tofu recipe made with honey and soy sauce is crazy simple yet spectacularly impressive. Crispy at the edges and easy as can be. Folks who already love tofu are swooning and it's wooing even avowed tofu haters.
Provided by Ratha Chaupoly and Ben Daitz
Categories Mains
Time 7h
Number Of Ingredients 11
Steps:
- Place the tofu in a resealable container so all the pieces lie flat in a single layer. In a medium bowl, whisk together the soy sauce, honey, sugar, ginger, garlic, cayenne, black pepper, and ground chile. Then pour enough of the sauce over the tofu to completely coat it. Cover and refrigerate the tofu for at least 6 hours or overnight. If you have any extra marinade, cover and refrigerate it, too.
- Remove the tofu from the marinade, reserving the marinade. Heat a nonstick skillet over low heat. Pour about 1/4 of the marinade in the skillet and, once it starts to sizzle, add about 1/2 the tofu, taking care not to crowd the skillet. Pour a little more marinade from the container into the skillet so the tofu is covered. Cook the tofu, occasionally spooning the marinade over the tofu, until it's nicely glazed and caramelized, 6 to 8 minutes. Carefully flip the tofu and cook on the other side, occasionally spooning marinade over the tofu, until it's warmed through, 4 to 6 minutes more. If a more robust flavor is desired, continue to cook the tofu until the glaze simmers and reduces slightly. Repeat with the remaining marinade and tofu.
- Divvy the tofu among plates, drizzle with the sesame oil, if desired, and serve alongside steamed rice.
Nutrition Facts : ServingSize 1 portion, Calories 615 kcal, Carbohydrate 121 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Sodium 3837 mg, Fiber 2 g, Sugar 111 g, UnsaturatedFat 7 g
GLAZED TOFU WITH CHILE AND STAR ANISE
This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.
Provided by Yewande Komolafe
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the tofu blocks between paper towels and press gently to remove excess liquid.
- In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
- Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
- Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.
EASY SOY-GLAZED TOFU AND CARROTS
This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
- With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
- Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
- Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
- Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.
Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g
SOY AND GINGER GLAZED TOFU
I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.
Provided by Hey Jude
Categories Lunch/Snacks
Time 46m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
- Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
- You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!
Nutrition Facts : Calories 72, Fat 5, SaturatedFat 0.9, Sodium 108.5, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 5.7
GLAZED TOFU MEATLOAF
My mom made this for our family when I was a kid using ground turkey. The tofu blends so nicely with the meat and the sauce. I like it juicy so I sometimes double the sauce.
Provided by Makanani Cobb-Adams
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
- In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape.
- In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard.
- Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.7 g, Cholesterol 90.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 628 mg, Sugar 3.5 g
CRISPY TOFU WITH SWEET & TANGY GLAZE
This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well.
Provided by asiaford1
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the tofu into desired size, about 3/8" thick.
- Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
- Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
- When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
- Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
- Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
- Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.
Nutrition Facts : Calories 286.2, Fat 19.8, SaturatedFat 2.1, Sodium 1854, Carbohydrate 17.3, Fiber 2.3, Sugar 12.3, Protein 13.3
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