CRISPY TOFU BROCCOLI STIR FRY
This crispy tofu broccoli stir fry is fast and easy, and I'm showing you how its possible to make crispy tofu at home without deep frying it. This vegetarian recipe makes just enough sauce to coat the tofu and broccoli so that they don't get soggy and still retain a crunch. Isn't that the real pleasure of eating a good stir fry?
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 17
Steps:
- Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
- Whisk together all the ingredients for the sauce and set aside.
- Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
- Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.
Nutrition Facts : Calories 539 kcal, Sugar 12 g, Sodium 914 mg, Fat 13 g, SaturatedFat 5 g, Carbohydrate 84 g, Fiber 10 g, Protein 26 g, Cholesterol 1 mg, ServingSize 1 serving
VEGAN RICE NOODLES WITH CRISPY TOFU AND MUSHROOMS
Vegan rice noodles with crispy pan-fried tofu, shiitake mushrooms, edamame and a spicy, umami sesame glaze. Such a flavorful one-pan dinner!
Provided by Lexi
Categories Dinner
Time 50m
Number Of Ingredients 16
Steps:
- Remove tofu from packaging, drain excess liquid and pat dry. Wrap in a clean dish towel or a few sheets of paper towel and set something heavy (like a skillet or a few cookbooks) on top. Let set for about 30 minutes (the longer, the better), then slice into evenly-sized cubes.
- Whisk together all ingredients for marinade/sauce until well combined.
- Pour 3 tbsp of marinade liquid over the tofu and reserve the rest for later. Toss lightly to evenly coat tofu, then let marinade for at least 30 minutes.
- Heat fry pan to medium. If desired, coat with a thin layer of oil, then add tofu. Cook for a few minutes on each side, stirring often and monitoring heat to prevent burning. Once the tofu is browned and slightly crispy, transfer to plate and set aside.
- In the same pan, pour in remaining sauce/marinade, along with scallions. Bring to a simmer and cook for 3 minutes. Add sliced mushrooms, stir well to coat, and continue cooking for 5-7 minutes.
- Meanwhile, cook rice noodles according to package directions.
- Add edamame, sesame seeds, cilantro and cooked noodles to skillet, stirring or tossing to coat evenly. Add in cooked tofu. Serve topped with more fresh herbs, sesame seeds and red pepper flakes.
Nutrition Facts : Calories 564 calories, Sugar 6.6 g, Sodium 430.5 mg, Fat 28.6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 59.8 g, Fiber 5.2 g, Protein 16.6 g, Cholesterol 0 mg
SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
- Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
- Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
- Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
- While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
- As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
- Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
- Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
- Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams
30-MINUTE SPICY SAMBAL NOODLES WITH PAN-FRIED TOFU
The amount of sambal oelek you want to use depends on your desired level of spice. If you can't handle much spice, I'd recommend 1 or 2 tablespoons of sambal oelek. If you like spice, use 3 to 4 tablespoons. Feel free to add more or less. You can also substitute the brown sugar with other types of sweeteners, such as coconut sugar, maple syrup, or honey (if you're not vegan).
Provided by Lisa Lin
Time 30m
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/2-inch slices. Then, cut them in half to get 2 smaller rectangles. Finally, take each rectangle and slice them diagonally to get small tofu triangles.
- Heat a large nonstick pan with 2 tablespoons of oil over medium-high heat. Add the tofu to the pan. If all the tofu doesn't fit inside the pan, fry the tofu in 2 batches. Sprinkle a pinch of salt over the tofu.
- Pan fry the tofu for 3 to 4 minutes, until the bottoms are golden brown. Then, flip over the tofu and pan fry the other side for another 3 minutes.
- Turn off the heat and leave the tofu in the pan and set aside.
- While you pan fry the tofu, start cooking the noodles. In a large saucepan, bring 2 quarts of water to boil. Add the rice noodles and cook them according to the package directions (I cooked mine for 5 to 6 minutes). Stir the noodles frequently to keep them from sticking together. This is particularly important when you first add the noodles to the saucepan.
- Once the noodles are cooked, drain the noodles and rinse them under cold water (see note 3).
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook them for about 2 to 3 minutes, until they soften. Next, add the minced garlic and ginger, and cook them for 30 seconds to 1 minute, until fragrant.
- Add the tomato sauce, sambal oelek, brown sugar, salt, and coriander (if using) to the skillet. Stir to combine. Cover the skillet with the lid, and let the sauce cook for 5 to 6 minutes.
- Uncover the skillet, add the coconut milk, and stir to combine.
- Scoop out 1/3 cup of the sauce and toss it with the tofu.
- Add the rice noodles to the remaining sauce and toss to coat the noodles with the sauce. Turn off the heat.
- Serve the noodles with the tofu. Garnish with sliced scallions, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 583 kcal, Carbohydrate 70.4 g, Protein 20 g, Fat 24.4 g, SaturatedFat 5.3 g, Sodium 1017 mg, Fiber 5 g, Sugar 9 g
THE BEST SPICY & CRISPY TOFU BITES
This delicious crispy tofu recipe takes less than 30 minutes to make, and it will make you fall in love with tofu.
Provided by Linda & Alex
Categories Entree Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk the ½ cup tamari or soy sauce, ¼ cup water, 2 tbsp lime juice, 1 tbsp chili garlic sauce (see note), and 2 tsp maple syrup together until fully combined.
- Place the tofu in a tofu press, or on a plate between paper towels with something heavy on top, and press for at least 15 minutes to remove the excess water. The less water in the tofu the better the texture.
- Slice the tofu into cubes. See the photos in the content above.
- In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until all sides are coated in the starch.
- In a wok or a cast-iron skillet, heat the ¼ cup of vegetable oil on high heat. When the oil is hot (add a bit of extra starch from the bowl to the pan, if it sizzles, it's ready), add the tofu evenly in the pan. Use a metal spatula to turn the tofu often. You want all sided to get crispy and brown. Add a tablespoon of extra oil if needed.
- After about 10 minutes, the tofu should have a lightly browned and crispy crust. Now add half of the chili garlic sauce and use the spatula to gently toss the tofu to coat all sides in the sauce. If you're not stir-frying vegetables, use all of the sauce for the tofu, otherwise, use half of the sauce for the vegetables.
- If you're going to stir fry vegetables, remove the tofu from the pan and add another tablespoon of oil and cook the veggies. When they're done, coat them in the other half of the sauce and add the tofu back to the pan to heat it.
- Preheat the oven to 425˚F (218˚C)
- In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until coated on all sides.
- Spread the tofu on a parchment lined baking sheet and spray a light layer of oil on top.
- Bake for 10 minutes and turn the tofu. Bake for another 10 minutes and evenly drizzle half of the chili sauce on the tofu and carefully toss to coat all sides. Bake for another 10 minutes, or until the tofu is crispy.
- Use the other half of the sauce to coat stir-fried vegetables or for dipping the tofu bites.
- ENJOY!
Nutrition Facts : ServingSize 4 oz, Calories 257 kcal, Carbohydrate 34 g, Protein 2 g, Fat 14 g, SaturatedFat 11 g, Sodium 1272 mg, Fiber 1 g, Sugar 5 g
SPICY SESAME-PEANUT NOODLES WITH ZUCCHINI AND CRISPY TOFU
Rice noodles and spiralized zucchini noodles swimming in a peanuty-tahini sauce and topped with golden-brown, caramelized and crunchy tofu! Garnish with peanuts, sesame seeds, green onions, and cilantro and get to eating! Great served warm or cold.
Provided by Amanda
Categories Pasta & Noodles
Number Of Ingredients 16
Steps:
- Combine the peanut butter, tahini, sesame oil, soy sauce, rice wine vinegar, sambal oelek, sugar, garlic, and ginger in the bowl of a food processor and process until smooth and combined.
- Place the rice noodles in a medium mixing bowl and cover with lukewarm water. Allow to soften for 15 to 20 minutes; once softened, drain and rinse in cold water.
- Press the excess moisture out of your tofu cubes and pat the outside dry. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons of peanut or vegetable oil and add the tofu. Sear on each side until lightly golden brown. Reduce the heat to medium and add about 1/2 cup of the sauce, stirring to coat the tofu. Cook for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and coats the tofu. Remove from the skillet, including all of the browned bits in the skillet. Add the remaining sauce, the drained noodles and the zucchini noodles, tossing to coat. Heat over medium-low heat until the sauce and zucchini are warmed through. Add enough water to reach your desired consistency; start with 1/3 cup and continue working your way up until it's saucy. Serve the noodles topped with the tofu, sesame seeds, green onions, chopped peanuts and cilantro.
NOODLES AND SPINACH WITH TOFU
A little different than some of the other recipes I've read, so I posted. This came from the Buffalo News and is my favorite way to eat tofu. It's important to put the noodles in before the spinach or the spinach with soak up all the sauce. I always add some finely chopped onions to this recipe because I like them, but iIll post the original. It's high in mono and poly-unsaturated fats (good fats), has a bunch of fiber, is a vegan meal, and most importantly, super good! Even my parents, who hate tofu, love this.
Provided by Lindsay
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds.
- Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm.
- Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through.
- Add spinach and mix again. Heat and taste test for flavor.
- Add tofu when spaghetti is hot, and sprinkle with with sesame seeds.
- Toss and serve.
SESAME & HONEY TOFU WITH RICE NOODLES
This tasty tofu dish is full of fibre, iron, vitamin C and calcium. The perfect midweek health boost
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly - make sure you scrape up any bits that are stuck. Don't worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
- Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.
Nutrition Facts : Calories 297 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.22 milligram of sodium
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
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- Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Cover with another baking sheet, then press the tofu by placing a heavy book or cast iron skillet on top. Set aside for 30 minutes.
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- Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
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