PAN SEARED TOFU WITH SPICY PEANUT SAUCE
Lay on a bed of organic spinach mixed with cucumber and the left over sauce. I just though of this, and its so good! Trust me, USE SPINACH! It goes with this.
Provided by Veganizedty
Categories Soy/Tofu
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 4
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.
PAN-FRIED TOFU WITH SPICY PEANUT SAUCE
A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!
Provided by WaterMelon
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.8, Fat 9.4, SaturatedFat 2, Cholesterol 0.4, Sodium 349.4, Carbohydrate 15.2, Fiber 2.4, Sugar 2.5, Protein 14
PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
- 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
- 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
SPICY PEANUT TOFU (PAN-FRIED)
Easy sauteed tofu with a spicy peanut sauce that takes under 30 minutes to make.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4 tofu squares, Calories 278 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Sodium 831 mg, Fiber 3 g, Sugar 4 g
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
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TOFU STIR-FRY WITH SPICY PEANUT SAUCE RECIPE - EATINGWELL
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Category Healthy Bok Choy Stir Fry RecipesCalories 292 per servingTotal Time 30 mins
- Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.
- Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the 1/4 teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.
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