PANFRIED TOFU WITH ASIAN CARAMEL SAUCE
Categories Garlic Ginger Herb Soy Fry Vegetarian Dinner Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Drain tofu and fry shallots:
- Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
- Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.
- Make sauce:
- Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
- Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
- Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.
- Panfry tofu:
- Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
- Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.
TOFU IN A MILD ORIENTAL SAUCE
This is a revision of a recipe I got from a grocery store. The original recipe was a little too spicy for me. The sample I tasted made my mouth hot! This is a milder version of that recipe. It is quite tasty. If you don't want it real saucy, cut the sauce ingredients down. Prep time and cook time is approximate. I have also submitted the spicier version of this recipe.
Provided by AuntWoofieWoof
Categories Soy/Tofu
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tofu into 1/2 inch cubes and set aside.
- Mix the black bean garlic sauce, soy sauce and sesame oil together in a small bowl and set aside.
- Place a skillet or wok over high heat and heat until hot.
- Add the olive oil, swirling to cover bottom and sides of skillet or wok.
- Add the sauce mixture and cook, for 1 to 2 minutes.
- Add the tofu.
- Stir gently and cook until tofu is heated through and covered with the sauce.
TOFU WITH GARLIC MIRIN SAUCE
I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.
Provided by Tyson Hurt
Categories Soy/Tofu
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice tofu into 1/4 inch strips.
- Heat a non-stick skillet over medium-high heat, and add cooking oil.
- Fry tofu until light golden, making sure both sides are browned.
- Remove tofu to paper-towel lined plate.
- Stir all sauce ingredients in a small bowl, adding the sesame oil last.
- Pour mixture into skillet, and cook over medium-high heat until thickened.
- Return tofu to skillet, and toss to coat.
- Serve with steamed jasmine rice, or cooked soba noodles if desired.
PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE
Categories Garlic Ginger Vegetarian Quick & Easy Tofu Pan-Fry Vegan Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
- While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
- In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.
CHINESE-STYLE TOFU "SAUCE"
Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!
Provided by Seebee
Categories Sauces
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a wok (or skillet/deep pan).
- Saute gingerroot, garlic, and red peppers for 2-3 minutes.
- Add mushrooms and onion whites and saute another 2-3 minutes.
- Add onion greens and tofu cubes and saute for a minute or so.
- Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
- Pour this mixture into the wok.
- Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
- Stir in the dissolved cornstarch, letting it simmer until it thickens.
- Serve hot with rice.
Nutrition Facts : Calories 249.2, Fat 15.6, SaturatedFat 2.2, Sodium 772.5, Carbohydrate 18.1, Fiber 2.7, Sugar 10.5, Protein 13.6
ASIAN TOFU
This tasty Asian tofu was the first meatless recipe my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. -Emily Steers, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.
Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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