STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES
Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
Provided by CYNTHEALIU
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
- In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g
CURRIED TOFU WITH RICE
Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.
Nutrition Facts :
SHEET PAN FRIED RICE WITH TOFU
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.
TOFU CHICKEN AND RICE
The heart healthy goodness of soy married comfort food and produced this yummy version of a classic dish.
Provided by Glori-B
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice tofu inot 1/2 inch chunks.
- Saute in oil for about 3 minutes. Add soy sauce, thyme, sage and poultry seasoning. Cook together about 3 minutes.
- Empty into bowl and set bowl aside.
- Dice onion. Add onion to frying pan along with 1 T olive oil.
- Dice stalk of celery and add to onion. Saute together until the onion turns translucent.
- Add garlic to cooking onion and celery. Add the tofu to the onion and celery.
- Shred carrots and add to the mix.
- Add water and boullion to mix. Return to simmer.
- Add rice. Let simmer until rice is tender (about 25 minutes) stirring occasionally.
Nutrition Facts : Calories 352.6, Fat 11.9, SaturatedFat 2, Sodium 303.1, Carbohydrate 49.1, Fiber 3.9, Sugar 3.8, Protein 13.8
RICE BOWLS WITH TOFU AND KIMCHI
They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
CHICKEN FRIED TOFU
Steps:
- Dice the tofu to your desired size.
- In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
- Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
- Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
- In a pan that's appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375. Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading. Cook until golden brown and edges are crispy. Rotate as needed.
- Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You'll love them! Note: These pair very well with BBQ sauce!
SESAME & HONEY TOFU WITH RICE NOODLES
This tasty tofu dish is full of fibre, iron, vitamin C and calcium. The perfect midweek health boost
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly - make sure you scrape up any bits that are stuck. Don't worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
- Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.
Nutrition Facts : Calories 297 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.22 milligram of sodium
FRIED RICE WITH CRISPY TOFU
This fried rice recipe is packed with flavor, and includes how to make the tastiest, crispiest fried tofu you have ever had. Topped with scallions and basil for a super fresh taste, you'll never want take-out again!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 19
Steps:
- To make the tofu, cut a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have pieces approximately 1" x .5")
- Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn out of the tofu.
- Place tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in cornstarch.
- Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat, and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side, and remove to a clean paper towel to drain. You will probably need to do two-three batches.
- To make the fried rice, in the same skillet as the tofu (or a wok), heat olive oil.
- Add garlic and ginger; saute for one minute or until fragrant.
- Crack eggs into skillet and stir to scramble, until just set.
- Add rice to skillet and stir to incorporate.
- Allow to sit undisturbed for a few minutes to brown. Using a thin metal spatula, flip rice over and allow to brown on other side.
- Add carrot, peas, corn, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu.
- Stir to incorporate, and allow to continue heating for a few minutes until all ingredients are warm.
- Top with scallions and basil, as well as sriracha if desired.
Nutrition Facts : Calories 512 kcal, Carbohydrate 59 g, Protein 19 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 556 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
TOFU AND BROCCOLI FRIED RICE
Fried rice is the perfect weeknight meal: It requires minimal prep, simple pantry condiments and basic vegetables. Not to mention, it comes together quickly. Here, otherwise mild tofu is transformed into savory bites when cooked in soy sauce infused with aromatics, absorbing all of the rich, sweet-salty flavor and bringing depth to the dish. The rice seasonings are kept simple and bright with garlic and ginger, which allows the vegetables to shine. Use any mix of leftover vegetables: Cabbage, bell peppers and mushrooms are all great alternatives.
Provided by Kay Chun
Categories weekday, weeknight, grains and rice, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
- In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
- Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
- Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.
More about "tofu chicken and rice food"
TOFU FRIED RICE RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (11)Total Time 45 minsServings 4Calories 472 per serving
- Meanwhile, cut tofu lengthwise into 3 pieces. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Add tofu and cook until well browned, about 4 minutes per side. Transfer to a cutting board and cut into bite-size pieces; set aside.
- Add remaining 1 tablespoon canola oil to skillet and heat over medium-high. Add Broccolini, carrot, and onion and cook, stirring frequently, until tender and carrot is lightly golden, 6 to 8 minutes. Stir together soy sauce, rice vinegar, and sesame oil in a small bowl. Add soy mixture and cooked rice to skillet and stir to combine, then add tofu. Cook until mixture is heated through, 2 to 3 minutes. Serve with sriracha.
QUICK AND EASY TOFU FRIED RICE RECIPE | JAMIE OLIVER RICE ...
From jamieoliver.com
Servings 2Total Time 10 minsCategory Healthy Dinner IdeasCalories 395 per serving
- Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.Push the rice to the sides of the pan, making a big well in the middle.
- Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds.
CHICKEN, TOFU AND RICE NOODLE STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 20 minsCategory MainsCalories 562 per serving
- 2 Spray a wok with oil and place over a high heat. Cook chicken in batches, tossing, for 2 minutes until golden. Remove chicken and keep warm.
- 3 Return wok to a high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add vegetables and tofu and stir-fry for 2 minutes. Add spring onions. Stir-fry for 2 more minutes until vegetables are tender. Return chicken to wok and add stir-fry sauce. Add reserved noodles. Toss to combine.
CHICKEN & TOFU NOODLE SOUP| JAMIE OLIVER SOUP RECIPES
From jamieoliver.com
Servings 2Total Time 1 hr 15 minsCategory MainsCalories 629 per serving
- Place a large pan over a medium–low heat with a good lug of groundnut oil, then fry the shallots, ginger and garlic for 5 minutes, or until soft.Add the chicken with 1 tablespoon of sesame oil and fry for a few minutes more.
TOFU "CHICKEN" TERIYAKI - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
5/5 (6)Calories 339 per servingCategory Main Course
- Slice your block or blocks of tofu into 3/4 to 1-inch thick slabs. Place on a tray and then leave to freeze at least overnight to harden. No need to press the tofu or squeeze out the liquid before freezing (because you’ll want the water inside the tofu to crystallise and create the amazing texture!)
- Heat a large non-stick pan or skillet over high heat. Add some oil. Once hot, place the slabs of tofu and leave to cook for 3 to 4 minutes on each side until lightly golden.
- I prepared some slice mushrooms, carrot, and cabbage to cook down in the sauce. I used the same pan as the tofu and simple added a bit of water to deglaze the pan then before adding some sliced enoki mushrooms and shiitake mushrooms. I added a bit more teriyaki sauce and cooked down the mushrooms.
- I served the tofu with rice and the vegetables, and then added poured more teriyaki sauce. Topped mine with sesame seeds and chopped scallions, too. Enjoy!
CHICKEN AND TOFU - LOLA KUSINERA
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Estimated Reading Time 7 mins
HOW TO MAKE TOFU TASTE LIKE CHICKEN (THE TOFU FREEZER …
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VEGAN ORANGE CHICKEN (TOFU) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
4.7/5 (3)Total Time 50 minsCategory MainsCalories 180 per serving
- Preheat the oven to 400° Line a large baking sheet (mine is 11x21) with parchment paper, spray evenly with cooking oil spray and set aside.
- press for 15 to 30 minutes: place tofu between layers of paper towel, add a heavy object on top (I usually use my cast iron frying pan)
- Add all the orange sauce ingredients (except orange zest) to a medium heavy bottomed sauce pot. Whisk together until the cornstarch is dissolved. Set aside to simmer later.
- Now add the batter ingredients to a medium bowl whisk together until smooth. Cube the tofu and add to the batter and gently toss together making sure the tofu is well coated, or dip individually.
CRISPY TOFU SUPER FOOD FRIED RICE - FRESH FIT KITCHEN
From freshfitkitchen.com
Estimated Reading Time 4 mins
- Cook Rice blend according to package instructions. I like to use a brown rice and quinoa blend by Minute Rice brand. While the rice is cooking , heat a large non stick skillet with 1/2 tbsp. of avocado oil. Make sure it's nice and hot. Make sure your tofu has been drained, cubed, and press it between paper towels. You want as much moisture as possible out of the tofu.
- When the rice is finished cooking, transfer it to a bowl and put it into the freezer. This will firm up the starch on the rice and keep things from getting mushy.
- In a large zip top bag, shake the tofu with the corn starch until it's evenly coated. Put it into the super hot pan. Make sure it's in a single layer.
- Allow the tofu to brown on both sides. Don't over stir it. You want to make sure it has as much contact with the pan as possible so it can brown.
CHICKEN AND TOFU NOODLE STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 20 minsCategory MainsCalories 399 per serving
- 1 Prepare rice noodles following packet directions. Set aside. Mix lime juice, soy sauce, sugar and chilli flakes. Stir to dissolve sugar. Set aside.
- 2 Place a large wok over a high heat and spray with oil. Cook chicken and then tofu, in batches if necessary, for 2-3 minutes or until golden and cooked through. Remove and set aside. Return wok to a high heat and spray with a little more oil.
- 3 Add onions, stir-fry for 2 minutes. Add frozen vegetables and stir-fry for 2 more minutes. Add reserved noodles, chicken, tofu and combined sauces. Cook, tossing, for 1-2 minutes or until noodles are heated through and coated in sauce. Serve garnished with peanuts.
LOCAL-STYLE CHICKEN TOFU - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.6/5 (37)Estimated Reading Time 5 minsServings 3Total Time 20 mins
- First, prepare the chicken and tofu. Cut the chicken into bite sized pieces. Cut the tofu into 1-inch rectangles. Set aside.
- In a large saucepan, saute the onion, garlic, and ginger for a minute. Add the chicken and brown for 2 minutes. Then slide in the tofu.
- Add soy sauce, mirin, and ¼ cup water to the saucepan. Bring to a boil. Then turn the stove to low heat and put the lid on. Simmer for 10 minutes.
- Remove the lid, and turn the heat back to medium-high to let the broth/sauce reduce for 5 minutes.
TOFU FRIED RICE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (30)Calories 376 per serving
- While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
- While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.
TOFU MEXICAN RICE CASSEROLE RECIPE - BUILD YOUR BITE
From buildyourbite.com
4.7/5 (10)Total Time 55 minsCategory Main DishCalories 355 per serving
ONE-POT TERIYAKI TOFU AND RICE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 321 per serving
- In a large skillet with a tight-fitting lid, heat up olive oil over medium heat. Add cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly brown on all sides. Stir in the garlic and ginger and sauté for an additional 30 seconds.
- Add the rice along with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for 20 minutes, until all the water has absorbed and the rice is cooked all the way through.
- While the rice cooks, chop your vegetables. Combine the soy sauce, maple syrup, pineapple juice, and chili sauce in a liquid measuring cup. In a small bowl make a slurry with the tablespoon of cornstarch and 1/4 cup of water. Set aside.
- Once the rice is done, stir in the vegetables. Pour in the sauce over the rice mixture, stirring so that the rice/vegetable mixture is evenly hydrated. Add the cornstarch slurry and increase the heat to medium-high, bringing the sauce to a light boil. Boil, while stirring, until the sauce thickens. Remove from heat.
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Ratings 6Category Main CourseServings 4Total Time 30 mins
- Heat olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
TOFU FRIED RICE, TOFU RICE INDIAN STYLE | VAHREHVAH
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3.8/5 (33)Estimated Reading Time 3 minsServings 2Total Time 20 mins
- Now, add chopped capsicum, potatoes, saute for about a minutes put carrot, turmeric and saute it again till it’s 80% cooked.
BAMBOO SHOOT, CHICKEN AND FRIED TOFU MIXED RICE RECIPE ...
From thanksforthemeal.net
Servings 4Estimated Reading Time 2 mins
- Before starting, immerse the fried tofu in hot water for 10 minutes to get rid of the oil. Squeeze out excess water and slice into strips. If using canned bamboo shoots, boil for a minute or two and then rinse.
- Sauté the cubed chicken and fried tofu in oil. Add the sliced bamboo shoots, dashi stock, 2 tablespoons of soy sauce and 2 tablespoons of sake. Cook until all the liquid evaporates, roughly 10 minutes. Set aside.
- Place the rice in an electric rice cooker or large saucepan. Add the remaining soy sauce and sake, and salt. Place the piece of kelp on top. Add water and cook according to rice cooker directions or, if using a saucepan, until the water is fully absorbed. When the rice is done, remove kelp, add the chicken and vegetables and stir well. Cover and let sit a further 10 minutes before serving.
- Place in rice bowls and top with a generous amount of dried seaweed. Serve immediately. Clam soup makes a nice accompaniment.
TOFU CASSEROLE WITH CHEESY RICE - NAMELY MARLY
From namelymarly.com
5/5 (2)Total Time 1 hr 35 minsCategory Main CourseCalories 221 per serving
- Melt vegan butter in a medium skillet over medium heat and add gradually add the flour, stirring until smooth. Add the hot water and continue stirring until the mixture thickens. Add the yeast flakes, Bragg, and garlic powder and stir again until smooth. Finally, add the shredded vegan cheese and stir over medium heat until it melts.
- Pour half of the vegan cheese sauce over the rice and broccoli. Top with the baked tofu and then pour the remaining cheese sauce over the top (although you can reserve some if you prefer a little less sauce in your casserole).
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