Japanese Style Tofu Food

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JAPANESE-STYLE TOFU



Japanese-Style Tofu image

From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb firm tofu, drained
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
1 tablespoon tamari
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1/2 cup water or 1/2 cup vegetable broth
1 teaspoon miso (I used yellow miso)
1 scallion, sliced thinly
2 tablespoons fresh watercress leaves or 2 tablespoons fresh daikon sprouts
black sesame seed

Steps:

  • Cut the tofu into 4 rectangular pieces and remove the excess moisture by placing heavy pans directly on top of the tofu. Let stand about 20 minutes.
  • Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
  • Place the tofu on a serving platter.
  • In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, ginger and water (or broth). Just before the mixture comes to a boil, whisk in the miso.
  • Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
  • Can be served hot or at room temperature.

Nutrition Facts : Calories 81.9, Fat 6.4, SaturatedFat 1, Sodium 311.4, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 5.4

ASIAN-STYLE GRILLED TOFU



Asian-Style Grilled Tofu image

This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.

Provided by MarissaB

Categories     Soy/Tofu

Time 21m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup teriyaki sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 teaspoon ground ginger
1/2 teaspoon Splenda sugar substitute
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 (14 ounce) package extra firm tofu, drained
2 teaspoons oil
12 ounces fettuccine
8 ounces snow peas, strings removed
1 red pepper, cored,seeded & thinly sliced
1 onion, medium,halved & cut into half moons
1/2 cup vegetable broth
2 teaspoons cornstarch
1 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
  • Open package of tofu and drain.
  • Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
  • Repeat with second triangle to form six 1/2-inch thick triangular slices.
  • Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
  • Change paper toweling and repeat.
  • Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
  • Drain marinade into a small saucepan.
  • Bring a large pot of water to boiling.
  • Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
  • Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
  • Grill the tofu, about 2 minutes per side, until nicely marked and hot.
  • Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
  • Drain noodles and vegetables.
  • Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.

JAPANESE TERIYAKI TOFU



Japanese Teriyaki Tofu image

Great meatless teriyaki dinner. Use Tempeh in stead of tofu if you want.. I prefer Tempeh in this recipe.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 package extra firm tofu, cubed 1/2 inch cubes
1 cup onion, minced
2 cloves garlic, minced
1 teaspoon fresh ginger, peeled & minced
1 cup carrot, grated
1 cup daikon radish, diced 1/2 " cubes
1 tablespoon lite olive oil (or other veggie oil)
1 cup bell pepper, diced (red & green)
1 1/2 cups teriyaki sauce, ready prepared,thick style
1 cup snow peas, sliced on the diagonal
1 cup bean sprouts
2 tablespoons cilantro or 2 tablespoons regular parsley, chopped

Steps:

  • Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
  • Add peppers& tofu saute 3 minutes.
  • Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
  • Stir, cover,& simmer for 1 minute.
  • Serve with rice or noodles.

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