Hawaiian Sticky Tofu Food

VEGAN CRISPY HAWAIIAN GARLIC TOFU

Vegan Crispy Hawaiian Garlic Tofu image

Crispy tofu and jalapenos tossed in a sweet and salty Hawaiian garlic sauce.

Provided by Lauren Hartmann

Time 35m

Number Of Ingredients 12

Ingredients

1 Block Extra firm tofu, pressed
1 Fresh jalapeno, sliced
1/4 C. All purpose flour
1/2 C. +1 tsp. Corn starch
1/2 tsp. Salt
1/4 C. Soy sauce
1/2 C. Pineapple juice
2 Tbsp. Agave syrup
3 Tbsp. + 1 tsp. Water
3 Cloves Garlic, chopped
1/2 tsp. Ginger, grated
Oil for frying

Steps:

Make sure you prep your tofu, by pressing it first, either in a tofu press, or by placing the tofu on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better, and you can even do it the day before or the morning of.
When ready to make the tofu, start with the sauce. In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low.
Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
While the sauce is simmering you can start making the tofu and jalapenos.
Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.

HAWAIIAN STICKY TOFU BY DR ANDREW WEIL

Hawaiian Sticky Tofu by Dr Andrew Weil image

from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"

Provided by Sarah Chana

Categories Soy/Tofu

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken)
6 tablespoons Japanese soy sauce or 6 tablespoons tamari
2 green onions, chopped
1 large garlic clove, peeled
1 teaspoon cornstarch
3/4 teaspoon agar, powder (this gives it that sticky quality)
1/2 cup hot water, plus
2 tablespoons hot water
1/4 cup maple syrup or 1/4 cup agave syrup
1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored)
1/2 teaspoon powdered ginger
1/2 teaspoon ground mustard powder
1 (14 -19 ounce) can unsweetened pineapple chunks, drained
1 large green peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each)

Steps:

Preheat the oven to 500 degrees F.
Quickly brown the tofu slices in a nonstick pan until browned on both sides.
Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
Add the pineapple and green pepper, then pour over the tofu in the pan.
Bake for 15 minutes.

Nutrition Facts : Calories 130, Fat 2.6, SaturatedFat 0.5, Sodium 1016.5, Carbohydrate 22.1, Fiber 2.3, Sugar 15.8, Protein 7.4

SIMPLE HAWAIIAN TOFU

Simple Hawaiian Tofu image

This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians.

Provided by Chef Hawaiian

Categories Lunch/Snacks

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 3

Ingredients

1 (12 ounce) package tofu (any brand will do)
1/2 bunch green onion, chopped
1/2 cup soy sauce (Aloha Shoyu Preferred)

Steps:

1. Cut tofu into half inch squares and place in a serving bowl.
2. Spread the green onions generously over the top of the tofu.
3. Pour the soy sauce evenly over all of the ingredients.
4. Mix all of the ingredients so that the soy sauce coats the
tofu.
5. Enjoy!

Nutrition Facts : Calories 156.6, Fat 6.4, SaturatedFat 0.9, Sodium 4040.3, Carbohydrate 9.3, Fiber 1.7, Sugar 3.1, Protein 19.3

HAWAIIAN STICKY TOFU

HAWAIIAN STICKY TOFU image

Categories Bean

Yield Servings

Number Of Ingredients 14

Ingredients

12-14 oz. extra-firm tofu (not silken), cut into 16 thin slices
Sauce:
6 tablespoons Japanese soy sauce or tamari
2 green onions
1 large clove garlic, peeled
1 teaspoon cornstarch
3/4 teaspoons agar powder (this gives it that sticky quality)
1/2 cup plus 2 tablespoons hot water
1/4 cup maple syrup or agave syrup
1 1/2 teaspoons vegetarian chicken-like broth powder
1/2 teaspoon powdered ginger
1/2 teaspoon ground mustard powder
14-19 oz. can unsweetened pineapple chunks, drained
1 large green or red bell pepper (or 1/2 of each), seeded and cut into squares

Steps:

1. Preheat the oven to 500 degrees F. Quickly brown the tofu slices in a nonstick pan until browned on both sides. Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan. 2. Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute. Add the pineapple and green pepper, then pour over the tofu in the pan. Bake for 15 minutes.

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