PAN FRIED TOFU AND BELL PEPPERS
Pan Fried Tofu with rainbow Bell Peppers is a quick, easy, vegan and gluten free tofu recipe. I cooked tofu to make it crispy and then added bell peppers and few spices to elevate the taste. This is my way of adding, healthy yet scrumptious vegan side dish to any main course. Ask me, I can enjoy a bowl full of this delicious, aromatic and protein rich side anytime of the day. If you prefer, mix it with plain rice or eat on side with some grilled meat for lunch/dinner. Quick Tip - Use Paper Towels to remove extra moisture from Tofu. This reduces the cooking time and also, water does not sputter when you add Tofu to preheated pan. It you do not have turmeric, just use red pepper powder, salt and crushed black pepper. Believe me it will still taste amazing. Just do not forget to add lemon juice (this is key ingredient here).
Provided by Savita
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Dice tofu into small 1/2 inch squares and pat dry with paper towel to remove water. I used firm Tofu for this recipe. Also dice bell peppers into similar size and set aside.
- Heat 1 tbsp oil in pan, add tofu and fry till tofu is light brown from all sides. Now add bell peppers and stir fry for 5 minutes or till bell peppers are little soft.
- Now add red pepper powder, turmeric (or curry powder if using), salt and stir to coat tofu and vegetables. Cook for 2 minutes for flavor to marry.
- Add lemon juice and remove pan from heat. Garnish with some fresh chopped cilantro and serve hot with your choice of rice or as snack.
PERFECT PAN FRIED TOFU
Here's how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.
Provided by Sonja Overhiser
Categories Main Dish
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Cut the tofu into large cubes (about 1.5″ x 2″) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches kosher salt.
- Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
- Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
- Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook an 2 minutes, then flip the and cook another 2 minutes, until the color is darkened. Serve immediately.
Nutrition Facts : Calories 196 calories, Sugar 0.6 g, Sodium 7 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 8 g, Cholesterol 0 mg
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
PAN-FRIED TOFU
Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.
Provided by KES115
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Slice tofu into 1/4-inch slabs.
- Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
- Roll tofu slices in the nutritional yeast mixture until evenly coated.
- Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.
Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS
Provided by Rozanne Gold
Categories Wok Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Peanut Tofu Spinach Bell Pepper Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
STIR-FRIED TOFU, PEPPERS & BROCCOLI
Make and share this Stir-Fried Tofu, Peppers & Broccoli recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut the tofu into 1/2-inch chunks.
- In a glass bowl large enough to hold the tofu, mix the soy sauce, vinegar, ginger, 1 clove of the chopped garlic, sugar and red pepper flakes.
- Add the tofu and mix gently.
- Set aside for 10 minutes to marinate.
- In a large saute pan or wok, heat the oil until hot.
- Add the remaining clove of chopped garlic and saute for 30 seconds.
- Add the broccoli and red pepper and cook, tossing the vegetables, for 3 minutes.
- Add the tofu and marinade and cook until heated through.
- Serve with steamed rice or cooked chinese noodles.
Nutrition Facts : Calories 371.8, Fat 13.9, SaturatedFat 2.4, Sodium 1220.7, Carbohydrate 46.9, Fiber 17.7, Sugar 13.7, Protein 28.8
TOFU WITH BELL PEPPERS
I got this out of a vegetarian cookbook I got years ago. This is one tofu recipe that even people who do not like tofu love!! My kids even love it!! I serve it over some Jasmin rice, and it gets devoured. If you want more sauce for the rice, double the amount of sauce you make).
Provided by nickie409
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tofu into bite sized cubes. Place in a bowl.
- Mix together the garlic, soy sauce, and sweet chili sauce. Drizzle over the tofu and coat. Let it sit for at least 30 minute.
- Heat the oil in a large pan. Add the onion and cook over high heat until brown and almost crispy (you can crisp them if you want). Remove them from the pan with a slotted spoon and let drain on paper towels.
- Remove the pan from the heat (it WILL spit at you if you do not). Add the tofu. You can return it to the heat once it has stopped spitting and cook for about 5 minute Remove all but 1 tbs of oil (I usually do not have to remove any oil), and all of the tofu.
- Add the bell pepper and cook for 2-3 minutes or until soft. Turn down heat and let cool for a bit so the sauce does not spit on you. Return the tofu, onions, and leftover sauce to pan. Heat through.
Nutrition Facts : Calories 281.2, Fat 24.1, SaturatedFat 3.8, Sodium 2023.1, Carbohydrate 8.1, Fiber 2, Sugar 3, Protein 11.3
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SZECHUAN TOFU AND PEPPERS - LORD BYRON'S KITCHEN
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4.7/5 (3)Category Main CourseServings 6Total Time 1 hr 50 mins
- Start by making the sauce. In a small saucepan, add all of the sauce ingredients and whisk together.
- Over medium heat, bring the sauce mixture to a low boil. When slightly bubbling, remove from heat and set aside.
- Next, coat the tofu pieces in the cornstarch by adding them to a bowl and lightly tossing them with your fingertips. Be careful to not break up the tofu pieces.
- Over medium-high heat, add the olive oil to a large skillet and add the tofu bites gently - allow the excess cornstarch to fall off the tofu bites before adding them to the skillet.
TOFU BELL PEPPER STIR FRY | LIVING LOU
From livinglou.com
4/5 (41)Total Time 40 minsCategory Main CourseCalories 233 per serving
- Drain tofu and wrap in paper towel. Place something heavy on top (I use a cast iron skillet), and let sit for about 15 minutes. Once pressed, cut into 1" cubes.
- Meanwhile in a medium bowl, whisk soy sauce with hoisin, sugar and sesame oil. Toss with pressed and cubed tofu, and allow to marinate for 15 minutes, tossing occasionally to coat tofu. Remove tofu from marinate (reserve remaining marinade for the vegetables).
- Heat 1 tbsp of canola oil in a wok or a large frying pan over medium-high heat. Add tofu, and cook, stirring frequently until tofu starts to caramelize and turn a deep brown, about 3 minutes. Remove from pan and set aside.
- Add remaining canola oil, onion and bell peppers. Cook, stirring constantly, until onion starts to brown and bell peppers have a few char marks on them. About 3 minutes. Vegetables should be a vibrant red and still have some crunch.
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