SPICY LEMONGRASS TOFU
Make and share this Spicy Lemongrass Tofu recipe from Food.com.
Provided by gailanng
Categories Asian
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chili paste and lemongrass.
- Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
- Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds.
- Note: 1. Soft tofu produces a better 'bite', but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.
SPICY LEMONGRASS TOFU
Steps:
- Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
- Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
- Yield: 1 cup
SPICY TOFU AND LEMONGRASS STIR-FRY
Categories Wok Rice Vegetable Stir-Fry Low Fat Vegetarian Tofu Lemongrass Self
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.
SPICY LEMONGRASS TOFU
Provided by Mai Pham
Categories Onion Marinate Stir-Fry Vegetarian Lunar New Year Peanut Tofu Hot Pepper Lemongrass
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
SPICY TOFU AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside and keep warm.
- Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
- Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.
SPICY LEMONGRASS TOFU
The ingredient list may be lengthy, but this dish is very tasty and easy to prepare. From Pleasures of the Vietnamese Table by Mai Pham.
Provided by Pikake21
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl.
- Add the tofu cubes and turn to coat them evenly.
- Marinate for 30 minutes.
- Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
- Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
- Reduce the heat to low and cook until the onions are soft, about 3 minutes.
- Transfer to a plate and keep warm.
- Wipe the pan clean and heat the remaining oil over moderate heat.
- Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
- Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
- Add half the peanuts and all the pepper leaves.
- Remove from the heat and transfer to a serving plate.
- Garnish with the remaining peanuts and serve immediately with steamed rice.
Nutrition Facts : Calories 188.3, Fat 15.8, SaturatedFat 2.1, Sodium 526.5, Carbohydrate 7.2, Fiber 1.1, Sugar 2.8, Protein 6.7
SPICY TOFU STIR FRY
The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.
Provided by LMCski
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cube tofu into approximately 1 by 2 inch pieces.
- Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
- Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
- Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
- Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
- Put marinated tofu in pan, brown all sides.
- Remove tofu and set aside.
- Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
- Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
- Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
- Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
- Serve with rice.
Nutrition Facts : Calories 299, Fat 19, SaturatedFat 3, Sodium 2038.9, Carbohydrate 17, Fiber 4.8, Sugar 6.8, Protein 16.5
SPICY TOFU AND VEGETABLE STIR-FRY
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Provided by ellie_
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.
Nutrition Facts : Calories 257.2, Fat 10.3, SaturatedFat 1.7, Sodium 105.2, Carbohydrate 31.6, Fiber 5.1, Sugar 8.1, Protein 13.2
HOT AND SPICY TOFU AND BEEF
Szechuan-style stir-fried tofu with ground beef. You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes.
Provided by WaterMelon
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
- Sprinkle ground beef with salt and pepper.
- Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
- Add seasoned ground beef and continue to stir fry until browned.
- Add tofu and sauce, combine well. Let simmer 1-2mins.
- Add chilli flakes, if you like it really spicy!
- Add cornstarch mixture, stir fry until sauce thicken.
- Garnish with chopped scallion greens, and serve with jasmine rice.
Nutrition Facts : Calories 287.2, Fat 17.4, SaturatedFat 5.5, Cholesterol 51, Sodium 928.9, Carbohydrate 8.8, Fiber 1.8, Sugar 2.7, Protein 20.5
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LEMONGRASS TOFU RECIPE: A SPICY TASTE OF VIETNAM
From tofubud.com
5/5 (1)Estimated Reading Time 6 minsServings 4Total Time 45 mins
- Before you begin cooking, you need first to press and drain your block of firm tofu. We suggest placing the block of tofu inside a tofu press before leaving it to drain for 20 minutes. If you don't have a tofu press, then you can wrap your block of tofu in paper towels before pressing down firmly with a heavy kitchen object, such as a chopping board or cast iron wok. Again, leave your tofu to press and drain for at least 20 minutes to remove as much excess liquid as possible.
- At the same time, you will want to start preparing your rice, as this takes much longer to cook than your spicy lemongrass tofu. Bring a large pot of water to a boil and prepare your rice as per the packet's instructions.
- Once you've removed as much liquid as you can, you can chop your block of tofu into small, bite-sized cubes.
- Next, place a large skillet or wok onto the stovetop, and heat 2 tablespoons of avocado oil in the bottom of the pan. When the avocado oil is hot, place your tofu cubes into the oil and heat them for up to 3 minutes on each side.
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