Spicy Tofu With Sesame And Five Spices Food

FIVE SPICE TOFU WITH SESAME NOODLES

Steps:

• Slice the block of tofu into 1/2-inch slabs. Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels, then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. Let the tofu drain for at least 15-30 minutes.
• Whisk together the hoisin, rice vinegar and five spice powder until combined. Set aside.
• Make the sesame noodles according to recipe instructions here.
• Remove the paper towels and slice the tofu into 1/2-inch cubes. Heat the oil in a large non-stick sauté pan over medium-high heat. Add the tofu and sauté for 8-10 minutes, flipping and tossing the tofu every 2 or so minutes, until it is crispy and browned. Remove pan from heat, add hoisin sauce, and toss until combined.
• Serve the sesame noodles topped with the tofu (plus any extra veggies you might like to add), sprinkled with toasted sesame seeds and thinly-sliced green onions for garnish. Enjoy!!

SPICY TOFU SALAD BOWL

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.

SPICY GRILLED TOFU

Steps:

• Place the tofu slices on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out the water.
• Place the tofu in a single layer in the bottom of a 13x9 glass baking dish.
• In a small bowl, whisk together the lime juice, maple syrup, tamari, chile paste, garlic, and pepper.
• Pour mixture over the tofu, stirring to coat all the slices.
• Cover the baking dish with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
• When the tofu is marinated and ready to cook: Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat.
• Place tofu slices on the grill. Reserve the marinade.
• Grill tofu 3 or 4 minutes on each side, or until the outside is browned and crisp.
• Return tofu to the baking dish and toss the slices with the reserved marinade.
• Serve immediately.

VEGETARIAN FIVE SPICE TOFU STIR-FRY

Steps:

• In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
• Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
• Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
• Add bok choy and mushrooms, stir-fry for 3 minutes.
• Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.

HOT AND SPICY TOFU

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)

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.