SPICY BAKED TOFU
This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!
Provided by Kiara Sexton
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
- Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
- Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g
SPICY TOFU SALAD BOWL
When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.
Provided by tamzie
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
- Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g
SPICE-CRUSTED TOFU WITH KUMQUAT RADISH SALAD
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing
Provided by Jennifer Joyce
Categories Lunch, Main course, Side dish
Time 15m
Number Of Ingredients 16
Steps:
- Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
- In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
- When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
- When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 1.9 milligram of sodium
TOFU AND SPINACH SALAD SPICY MISO DRESSING
Steps:
- In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
- Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.
SPICY SQUASH AND TOFU SALAD
A warm winter salad with roasted veg and chilli tofu.
Provided by luciarotheray
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/gas 6.
- Dice the squash and tofu (about 2cm cubes), halve the tomatoes, peel and roughly chop the onion.
- Place all of the above in a roasting tray and drizzle with the oil. Sprinkle tofu with chilli flakes. Roast for about 20 minutes (until squash is tender).
- Wash and mix leaves, place a generous portion on each plate.
- Place roasted vegetables and tofu on the leaves, sprinkle with seeds.
- Add salad dressing if desired (something simple like olive oil and balsamic is best).
SPICY TOFU SALAD
Make and share this Spicy Tofu Salad recipe from Food.com.
Provided by Latchy
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1cm cubes.
- Cut onion in half then into fine slices.
- Cut carrot and pepper into fine strips.
- Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
- Cover and refrigerate for at least 3 hours.
- Serve salad sprinkled with peanuts.
- DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.
Nutrition Facts : Calories 131.6, Fat 6.2, SaturatedFat 0.9, Sodium 253.2, Carbohydrate 12.3, Fiber 1.5, Sugar 7.8, Protein 9.7
SPICY BUFFALO TOFU SALAD
Steps:
- Press the tofu dry.
- Dice the tofu into cubes.
- In a skillet, melt the coconut oil over medium heat.
- Add the tofu and cook until golden on all sides, about 5 minutes. Set aside.
- In a mixing bowl, whisk together the hot sauce, lime juice and raw honey.
- Add the hot tofu cubes and toss them in the sauce.
- Serve hot or at room temperature on a salad or with soba noodles.
- Enjoy!
Nutrition Facts : Calories 233 kcal, Carbohydrate 11 g, Protein 19 g, Fat 13 g, SaturatedFat 4 g, Sodium 191 mg, Fiber 0.1 g, Sugar 6 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)
From Jan 07 VT magazine. NOTE: the cabbage salad listed as an ingredient is actually kimchee. For some reason 'zaar would not let me list kimchee as an ingredient even under different spellings. I am posting the recipe as it appears in the magazine, but found that it was not terribly spicy and would make the following changes: double or triple the kimchee, and add some fresh grated ginger as well as red pepper flakes. Next time I will also cut back on the sesame oil or omit it, even though it adds a really great flavor it also is high in fat. The recipe warns you to check the label of the kimchee for fish sauce or anchovies, if you are vegetarian or don't like fish taste. Otherwise, we enjoyed this salad very much.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make tofu:.
- Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
- Toss tofu with sesame seeds and oil in a large bowl until well coated.
- Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
- To make salad:.
- Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
- Serve immediately or store up to two days in refrigerator.
Nutrition Facts : Calories 282.1, Fat 18.6, SaturatedFat 2.9, Sodium 68, Carbohydrate 18.6, Fiber 7.3, Sugar 8.3, Protein 15.7
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