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.
SPICY BRAISED TOFU
This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
- Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
- Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
- Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 48 g, Fat 25.5 g, Fiber 7.1 g, Protein 28.1 g, SaturatedFat 3.7 g, Sodium 955.8 mg, Sugar 1.9 g
BRAISED TOFU SICHUAN STYLE (家常豆腐)
Braised tofu tastes amazing when made in Sichuan style. Chewy outside and soft inside, the tofu has a spongy texture that helps to soak up all the flavour from the sauce.
Provided by Wei Guo
Categories Main Course
Time 16m
Number Of Ingredients 11
Steps:
- Slice the tofu into triangle pieces, about 2 cm (¾ inch) thick. Pat dry their surface with kitchen paper.
- Option 1: Shallow-frying: In a flat-bottomed wok or a frying pan (preferably a deep one as it'll be used for the braising step later), heat up oil enough to cover about half the thickness of the tofu. Test with the tip of a chopstick. If bubbles appear around it, the oil is hot enough. Gently slide in the tofu pieces one by one. Turn down the heat to medium and leave to fry. Flip over once the first side turns golden. When both sides are done, transfer to a plate lined with kitchen paper to absorb excess oil.
- Option 2: Air-frying: Preheat the air-fryer at 200°C/390°F for 3 mins. Spray a thin layer of oil over both sides of the tofu pieces. Then put them in a single layer over the crisper tray inside the air fryer (you might need to fry in two batches). Leave to fry for about 12 mins until they become golden (the time required may vary so check at 10 mins).
- Pour out most of the oil leaving just a little in the wok/pan (If the tofu is air-fried in the last step, add 2 tsp of oil to a wok/pan). Fry garlic and Sichuan chili bean paste over medium heat until fragrant.
- Add shiitake mushroom, the mushroom water, dark soy sauce and sugar. Bring it to a boil.
- Put in the fried tofu and chili pepper. Stir around then cover with a lid. Leave to braise over low heat for 2 mins. Add a little more water if needed.
- Pour in the starch water. Give everything a quick stir then garnish with scallions. Dish out and serve immediately.
- It takes very little time to cook this dish if you have fried tofu at hand. So I recommend you fry a big batch of tofu when time permits and store it in the fridge or freezer for later use.
- Fried tofu can be kept in the fridge for up to three days, or in the freezer for up to three months (defrost in the fridge before cooking).
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal
BRAISED TOFU IN SPICY PEANUT SAUCE
A tasty, substantial dish with many health benefits. Recent studies show that eating tofu lowers the risk of a number of age related diseases. Tofu contains high levels of isoflavones, one is called Genistein, that inhibits the growth of cancer cells because of it's antioxidant properties. Tofu is versatile as can be bought in different consistencies depending on the recipe, firm for grilling, soft for casseroles and silken for desserts.
Provided by hello
Categories Vegan
Time 25m
Yield 4 steaks
Number Of Ingredients 11
Steps:
- Heat oil in a pan.
- Sear tofu steaks over high heat for about 2 minutes per side. Set aside.
- In the same pan, sauté ginger, lemongrass, jalapenos, and shallots for about 2 minutes.
- Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil.
- Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking.
- Serve with the braising sauce and garnish with chives.
Nutrition Facts : Calories 301.8, Fat 24.9, SaturatedFat 7, Sodium 558.4, Carbohydrate 10.3, Fiber 1.3, Sugar 2.2, Protein 13.8
ULTIMATE BRAISED TOFU
Braised Tofu is an authentic Chinese restaurant dish that you can easily make at home. Using silken tofu, all it takes is a quick fry and then a transfer into a hot wok. That's the key to replicating that restaurant flavor at home.
Provided by Bill
Categories Tofu
Time 45m
Number Of Ingredients 18
Steps:
- Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
- In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
- Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
- Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
- In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
- Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
- Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
- Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 837 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MA PO TOFU (BRAISED SPICY PORK WITH TOFU)
This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!!
Provided by mlao77
Categories One Dish Meal
Time 35m
Yield 1 cup servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
- Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
- Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
- For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
- Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
- Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
- Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
- Serve over white rice and enjoy!
Nutrition Facts : Calories 514.3, Fat 32.7, SaturatedFat 10.3, Cholesterol 106.7, Sodium 541.2, Carbohydrate 10.6, Fiber 1.5, Sugar 4.5, Protein 39.5
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- 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.
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