Spicy Tofu With Thai Slaw And Avocado On Multi Grain Bread Food

SPICY BAKED TOFU

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.

THAI SPICED TOFU

Steps:

• Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
• Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
• In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
• Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover.
• Serve with the green beans.

SPICY, CRISP TOFU ON MINT-AVOCADO SALAD

Steps:

• HOW TO PRESS TOFU: Lay cut tofu flat on baking sheet lined with a double layer of paper towels.
• Place two more clean towels on top of tofu and add another baking tray.
• Place a heavy skillet or another weight on top to press out excess liquid, 20 to 30 minutes.
• RECIPE DIRECTIONS: After pressing and draining the tofu, cut it in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make four rectangles. Cut each rectangle into two triangles. Press (see below for instructions.).
• In a large bowl, whisk together 1/2 teaspoon chili sauce, orange zest, orange juice and olive oil. Season the mixture with salt to taste. Set aside.
• Pour the remaining 1/3 cup chili sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chili sauce and then the panko, patting it on each piece to coat.
• In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
• Add lettuce leaves and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange two tofu triangles next to the avocado and serve immediately.

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.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!