Golden Tofu Triangles With Rich Peanut Sauce Food

TOFU WITH PEANUT-GINGER SAUCE

Tofu With Peanut-Ginger Sauce image

from eatingwell.com Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.

Provided by webcontacts

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 tablespoons water
4 tablespoons smooth natural-style peanut butter
1 tablespoon rice vinegar (see Ingredient note) or 1 tablespoon white vinegar
2 teaspoons reduced sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 garlic cloves, minced
14 ounces extra firm tofu, preferably water-packed
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced

Steps:

To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Nutrition Facts : Calories 215.9, Fat 14.7, SaturatedFat 2.9, Sodium 131.3, Carbohydrate 11.6, Fiber 3.2, Sugar 5.9, Protein 14.3

TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS

Tofu Triangles in Creamy Nut Buttter Sauce with Scallions image

Provided by Deborah Madison

Categories Food Processor Nut Fry Vegetarian Tofu Vegan

Yield Serves 2 to 4

Number Of Ingredients 15

Ingredients

Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt

Steps:

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

SZECHWAN TOFU TRIANGLES IN TRIPLE PEPPER SAUCE

Szechwan Tofu Triangles in Triple Pepper Sauce image

This is one of the tastiest ways I have ever prepared tofu. It's a great and flavorful vegetarian dish hailing from Mollie Katzen's "The Enchanted Broccoli Forest." Mollie says: "I like to blanch the tofu triangles in simmering water for about 10 minutes ahead of time to really firm them up. Then I drain them thoroughly and proceed with the recipe. This step is optional, and can be done up to several days ahead of time. If youÕre not going to use the pre-cooked tofu within a few hours of boiling it, store it in a tightly covered container in the refrigerator."

Provided by hannahactually

Categories Soy/Tofu

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs very firm tofu
6 tablespoons canola oil
1/2 cup dry sherry
1/4 cup soy sauce
1 3/4 cups water
1/4 cup cider vinegar, plus
1 teaspoon cider vinegar
3 tablespoons honey or 3 tablespoons sugar
8 large garlic cloves, minced
1 tablespoon dry mustard
4 tablespoons cornstarch
3 cups chopped onions (1-inch chunks)
1 medium yellow bell pepper, in strips
1 medium red bell pepper, in strips
1 1/2 teaspoons salt
black pepper
crushed red pepper flakes
6 scallions, minced (include greens as well as whites)

Steps:

Cut the tofu into triangles about 1/2 inch thick and about 2 1/2 inches on the long side.
Heat 4 tablespoons of the oil in a wok or skillet over medium heat. When the oil is hot enough to bounce a bread crumb, add the tofu pieces and fry them on each side for a few minutesÐ until lightly crisp. Remove the tofu and drain on paper towels. (You may have to fry the tofu in batches.).
In a medium-sized saucepan, combine the sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Place the saucepan over medium heat and heat until just before the boiling point, then remove from heat Place the cornstarch in a small bowl and pour in a little of the hot liquid, whisking until it dissolves. Return this mixture to the saucepan, whisking as you pour. Set aside, leaving the whisk in there (youÕll need it again).
Heat the wok or skillet again. Add the remaining tablespoon or two of oil and the onion, and cook the onion over high heat for about 2 minutes. Add the bell peppers, salt, and black and red pepper to taste, and cook for only 1 to 2 minutes longer. Gently stir in the tofu triangles.
Whisk the sauce (from step 3) to recombine, and quickly pour it into the wok. Stir and cook over medium-high heat for about 5 to 8 minutes, or until the sauce is thick and everything is coated. Toss in the scallions at the very end, and serve hot, over rice.

Nutrition Facts :