BAKED TOFU
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
Provided by Ali
Time 35m
Number Of Ingredients 6
Steps:
- Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). 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. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
- Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
- Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
- Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
- Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
- And enjoy!
SIMPLE OVEN-ROASTED TOFU
This is a very easy and versatile recipe for oven-roasted tofu. Seasoned simply with olive oil, salt, pepper and a few pantry staple spices. Perfect for lunch, dinner, in salads or as a side.
Provided by Jonathan Melendez
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open tofu package and drain off the liquid. Place a few paper towels on a small baking sheet and lay the tofu block on top. Place a few more paper towels on top of the tofu, and then place a heavy cast iron skillet to press out the liquid. Alternatively you can also top with a plate and a few heavy cans to apply weight.
- Allow the tofu to press at room temperature for 30 minutes to ensure that a lot of that excess moisture is removed.
- Preheat oven to 400°F.
- Once the tofu has been fully pressed, remove the skillet and discard the paper towels. Slice the tofu into 1-inch cubes and transfer to a large bowl.
- Drizzle with olive oil and season with salt, pepper, granulated garlic, onion and chili powder. Gently toss to evenly combine. Transfer the tofu to a well greased baking sheet in a single layer.
- Roast for 15 minutes and then remove from the oven and flip the tofu over. Return to the oven and roast until golden brown and crispy, a further 15 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 145.5, Fat 11.6, SaturatedFat 1.9, Sodium 601.6, Carbohydrate 3.3, Fiber 1.4, Sugar 0.8, Protein 9.6
TOFU SUBS WITH ONIONS AND PEPPERS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
- Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
- Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
- Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.
Nutrition Facts : Calories 490 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 640 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 19 grams
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
TOFU BAKED WITH PEPPERS AND OLIVES
This is from Deborah Madisons Vegetarian Cooking for Everyone. Baked Tofu smothered with a fragrant stew of summer vegetables and sprinkled with Romano cheese. You can replace the mushrooms with artichoke hearts or asparagus. The sauce MAKES this dish so I often double it:-). It's also great used for pasta salad. This dish can easily be made vegan by omitting the cheese.
Provided by Aioli_Queen
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the tofu on a baking sheet and bake in a 450°F oven for about 20 minutes or until it firms and releases its liquid. Set aside.
- While the tofu is baking prepare the vegetables.
- Warm the olive oil in a large saute pan and add the onions, peppers, garlic, mushrooms and dried herbs. Saute until the onions start turning translucent and the peppers begin to soften, about 5 minutes. Add the parsley, olives, wine and salt and cook until the vegetables are coated in a syrupy sauce, about 8 minutes.
- While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.
- Place the vegetables in a large casserole dish and wiggle the tofu down into the vegetables. Pour the prepared sauce over the vegetables and tofu and sprinkle with the Romano cheese. Bake in a 400°F oven for about 25 minutes. Serve with rice or noodles and a green salad.
Nutrition Facts : Calories 332.5, Fat 21.4, SaturatedFat 5.2, Cholesterol 14.7, Sodium 1709.6, Carbohydrate 17.2, Fiber 4.7, Sugar 6.4, Protein 17.1
BAKED TOFU WITH BRAISED PEPPERS AND ONIONS
This is so tasty and healthy, and perfect for a Fall day. I have seen this recipe numerous places, including Vegetarian Times and a cook book I own. Not sure where it originated. I usually serve it with bread, but it would also be good with pasta, rice, or polenta.
Provided by Ameliahead
Categories Soy/Tofu
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
- In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
- Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
- Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
- Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
- Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
- Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
- Pour sauce over vegetables and tofu.
- Cover and bake until heated through, about 25 minutes. Serve hot.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 2, Sodium 692.3, Carbohydrate 15.3, Fiber 4, Sugar 6.4, Protein 11.9
STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves four
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
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