15-MINUTE TOFU AND VEGETABLE STIR-FRY
Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
SOY-BRAISED FROZEN TOFU
Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu. (Vegan if made with vegetable stock.) Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/b1BAlE
Provided by DrGaellon
Categories Soy/Tofu
Time 8h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
- Run hot tap water over the frozen block until the cheesecloth can be removed. Put tofu in a large pot of boiling water for 15 minutes, until it softens.
- Bring stock, soy sauce, sake and mirin to a boil in a medium pot. Cut tofu into 1" cubes and add to simmering liquids. Simmer 25 minutes over medium-low heat, until the tofu has absorbed all but 1 tbsp of liquid. Sprinkle with sliced green onions before serving.
Nutrition Facts : Calories 106.7, Fat 3.9, SaturatedFat 0.7, Sodium 1515.8, Carbohydrate 4.5, Fiber 0.3, Sugar 1.2, Protein 9.9
QUICK AND EASY BRAISED TOFU (HONGSHAO DOFU)
This quick and easy braised tofu recipe (hongshao dofu) is authentic and is easily made vegetarian just by using vegetable stock and vegetarian oyster sauce.
Provided by Sarah
Categories Tofu
Time 20m
Number Of Ingredients 18
Steps:
- Mix cornstarch and water into a slurry in a small bowl and set aside. Drain the tofu of excess liquid and cut into ½ inch thick slices. Wash and slice your mushrooms. If you are using the dried mushrooms, wash about 4 of them, soak in hot water for an hour, and trim the stems for before slicing.
- Make a stock mixture by combining the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl.
- Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for about a minute. If you need more time to turn the tofu, reduce the heat to medium and take your time! Add the garlic to the wok.
- After another minute, add the stock mixture and the mushrooms. Return the heat to high if it's not already there. Give the wok a shake to prevent the tofu from sticking. When the mixture comes to a boil, lower the heat to medium, cover and let cook for about 5 minutes. Some of the liquid should evaporate.
- Remove the cover, turn the wok back up to high heat and add your vegetables. Gently toss them with the tofu, being careful not to break the tofu pieces. Quickly add the cornstarch slurry a little at a time to thicken the remaining liquid just enough to coat tofu and vegetables. If the sauce is too thick, just add more water or stock. If it's too thin, add more slurry. Give the dish a final toss, and serve immediately with some steamed rice.
Nutrition Facts : Calories 199 kcal, Carbohydrate 14 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 795 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
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