Sauteed Walnut And 3 Grain Tofu Food
SPICY BRAISED TOFU
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it's dinner exactly when you need it: right now.
Provided by Christina Chaey
Categories Bon Appétit Dinner Lunch Braise Tofu Soy Sauce Green Onion/Scallion Ginger Sesame Oil Sesame Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Quick & Easy
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
- Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
- Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
- Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
- Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
- Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.
TOFU- AND WALNUT-STUFFED MUSHROOMS
Categories Mushroom Nut Soy Appetizer Bake Sauté Cocktail Party Low Fat Vegetarian Healthy Vegan Self Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free No Sugar Added Kosher
Yield Makes 12 mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.
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