TOFU TSO'S FOR AVERAGE JOES
I can't stand tofu, but this stuff rocks. It actually tastes good, and my tofu-hating husband said it wasn't bad--which is great in my book. This tastes better to me than the chicken version. So, don't freak out about the deep frying...you'll live. It doesn't taste like flab, like tofu often does. Go on, give it a try!
Provided by BigFatMomma
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Open box of tofu carefully, and put tofu on cutting board.
- Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers--they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.
- Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.
- Cut the pieces into 3/4 inch cubes, about the size of dice.
- Beat the eggs and water together.
- Place cornstarch and bullion powder in another bowl, and stir together.
- Heat about 2-3 inches of oil to about 350 degrees.
- Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time--you don't want to change the temp of the oil too drastically by putting in too many, and you don't want them to stick together by crowding them.
- Fry until brown and crispy, about 2 minutes, depending.
- Drain in a colander.
- Repeat process until done.
- This can be done a couple of hours in advance, but don't seal the container while hot, because they'll get soggy.
- I just cover with a paper towel.
- Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)--I usually shake them together in a jar) Feel free to double sauce to taste--it works fine.
- Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.
- Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken--about 1 minute.
- Serve hot, over rice, preferably.
Nutrition Facts : Calories 248.8, Fat 6, SaturatedFat 1.5, Cholesterol 93, Sodium 802.9, Carbohydrate 35.6, Fiber 1.1, Sugar 10.3, Protein 11.8
TOFU SLOPPY JOES
My veggie version of an American favorite made with tofu. My boyfriend who recently turned vegetarian loved them and said the sauce was even better than store-bought. Hope you enjoy these tofu Sloppy Joes as much as we did! This recipe yields a lot of Sloppy Joe mix and is even better the next day. I serve these with a side of fresh corn on the cob and a salad.
Provided by Arci
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add diced onion. Cook until soft, 3 to 4 minutes. Add cumin and salt; saute until fragrant, about 2 minutes.
- Add tomato paste and break up in the skillet, 1 to 2 minutes. Add tomato sauce, ketchup, water, brown sugar, barbeque seasoning, mustard, hot sauce, and paprika. Bring to a boil; lower heat and simmer, covered, for 15 minutes. Set aside.
- Heat remaining 1 tablespoon olive oil in a separate pan over medium-high heat. When heated, add tofu and zucchini and cook, stirring occasionally, for 5 minutes. Add vegetarian crumbles and sauce mixture and bring to a low simmer. Cover and cook for an additional 10 minutes.
- Assemble Sloppy Joes on toasted buns.
Nutrition Facts : Calories 578 calories, Carbohydrate 92.2 g, Fat 15.2 g, Fiber 8.8 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 2006.8 mg, Sugar 21.5 g
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