Pan Seared Tofu In Orange Peanut Sauce Food

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

SPICY PEANUT TOFU (PAN-FRIED)

Steps:

• Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
• In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
• Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
• Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
• Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
• Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

BAKED TOFU IN THAI PEANUT SAUCE

Steps:

• Gather the ingredients.
• First, press your tofu .
• Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
• Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
• Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
• Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
• Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
• Serve and enjoy!

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

PAN SEARED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
• Place in bowl and pour enough sauce to cover all of tofu.
• Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
• Heat small sauce pan to about medium.
• Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
• Prepare cucumber and spinach on plate, place cooked tofu in the center.

CRISPY ORANGE TOFU

Steps:

• Press the tofu and then chop it into 1/2-inch cubes. (See notes for how to press tofu)
• Stir together the flax, water, cornstarch, and flour in a bowl until combined. Add the tofu (in batches works best) and thoroughly coat each piece. Use a fork to remove tofu pieces and gently tap on the bowl to remove excess batter. Add a tablespoon of additional water if the batter gets too thick.
• Place a skillet over medium to medium-high heat and add 1 tablespoon of vegetable oil. Place 2 to 3 sheets of paper towels on a plate on the counter near your skillet.
• Use tongs to place half of the batter-coated tofu in the heated oil. Allow space between each piece for all the sides to get browned. Cook the tofu on each side until browned. Place finished pieces of tofu on the paper towels to drain any excess oil.
• Add a little more oil to the pan and repeat with the remaining tofu.
• In a small bowl, stir together the orange coating ingredients.
• Return the tofu to the pan and add gently stir in the orange coating. Cook over medium heat until thickened, 1 to 2 minutes.
• Prepare the sticky orange sauce by combining all the ingredients in a medium microwave-safe bowl. Stir to combine. Heat in the microwave in 30-second increments until thickened. It shouldn't take very long. If it gets too thick, add a little hot water and stir to incorporate.
• Serve the tofu over brown rice with additional chopped green onions, sticky orange sauce, and sesame seeds. A side of steamed broccoli goes nicely with this dish too!

BAKED CRISPY TOFU & PEANUT SAUCE STIR FRY

Steps:

• Preheat oven to 450 degrees F. Grease a large baking sheet. Set aside.