TOFU IN SESAME OIL AND RICE VINEGAR
Provided by Moira Hodgson
Categories dinner, easy, lunch, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut the drained tofu into four three-eighths-inch slices. Mix the sesame oil, rice vinegar and tamari. Marinate the tofu, turning frequently, for one hour.
- With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu. Preheat coals of grill.
- Place the tofu on an open grill and cook for five minutes, turn and cook another eight minutes, until the outside is slightly crispy and brown.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 911 milligrams, Sugar 0 grams
CRISPY TOFU WITH MAPLE-SOY GLAZE
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Provided by Chris Morocco
Categories Bon Appétit Dinner Tofu Soy Sauce Maple Syrup Ginger Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Healthy Quick & Easy
Yield 2-4 servings
Number Of Ingredients 8
Steps:
- Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
- Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
- Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
- Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.
CELERY, SESAME, AND TOFU SALAD
Provided by Alexis Touchet
Categories Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Summer Healthy Low Cholesterol Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 side dish servings
Number Of Ingredients 8
Steps:
- Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
- Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.
GREEN PEPPER, HAM, AND TOFU SKIN WITH SESAME VINEGAR
This style of dish in Japan is called yasai okazu (vegetable side dish) perfect for eating with steamed white rice. It is very easy to make and provides very wonderful textural feel to your teeth. It's hard to describe it in English. In Japanese, it's called hagotae (to the teeth - like al dente feel to the Italians). This dish is great with steamed white rice. If you are a vegetarian, omit ham and increase tofu pockets (aka aburaage) to 4-5 slices. The taste of this dish is predominantly green pepper and sesame sauce and deleting ham does not affect the taste much.
Provided by Rinshinomori
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
- Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
- Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
- For Vegetables:.
- Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
- Using a moderately high heat, heat a frying pan and add oil and sesame oil.
- Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
- Saute for 5-6 minutes, stirring frequently.
- Add 1 T soy sauce and continue to saute for additional minute.
- Remove from heat and combine with sesame sauce and serve either warm or at room temperature.
Nutrition Facts : Calories 208.1, Fat 14.7, SaturatedFat 3, Cholesterol 14.7, Sodium 1036.6, Carbohydrate 14.1, Fiber 2.4, Sugar 8.7, Protein 6.5
SESAME GINGER TOFU AND VEGGIE STIR FRY
Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.
Provided by Spencer 2
Categories Low Cholesterol
Time 40m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
- While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
- In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
- Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
- Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.
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