SWEET HOT TOFU
From Cooking Light (March 2005). This can easily be made vegetarian or vegan with a few minor adjustments. I am not sure how long the boil in bag rice takes to cook (I use either long grain white or brown rice instead), so the cooking time may need to be adjusted a little.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions, omitting salt and fat.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu, and sauté 5 minutes or until lightly browned.
- Remove from skillet and set aside.
- Combine broth and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
- Add ginger, garlic, and onions to pan; sauté 30 seconds.
- Stir in broth mixture; cook 1 minute or until thickened, stirring constantly.
- Add tofu to pan; cook 30 seconds, stirring gently to coat.
- Place rice on 4 plates and top with tofu.
Nutrition Facts : Calories 181.6, Fat 3.5, SaturatedFat 0.4, Cholesterol 0.5, Sodium 350.7, Carbohydrate 31.1, Fiber 1.1, Sugar 6.2, Protein 2.7
HOT HONEY TOFU FOR TWO
This vegetarian twist on the famous Nashville hot chicken is much quicker, and similarly tasty. The key to getting the tofu nice and crispy is to resist the urge to move it around while it cooks. Allow it to form a crust before flipping, then let it cook undisturbed again until the other side is browned. Drizzle the finished tofu with homemade hot honey and serve with a refreshing salad. To make this a vegan dish, replace the honey with agave syrup.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces.
- Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.
- Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.
- Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.
- Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.
- Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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