BAKED TOFU WITH PEANUT SAUCE
Spicy tofu baked in a savory ginger-garlic peanut sauce. A great protein option to top Buddha bowls or rice vermicelli bowls - or simply with side of rice and steamed vegetables.
Provided by Sarah Sullivan
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Drain tofu. Wrap in a clean tea towel and weigh it down with a cutting board or other flat object. Allow to drain for 30 minutes, then cut into cubes (about 1″).
- Preheat oven to 350°F.
- Combine all ingredients for the peanut sauce in a mixing bowl. Toss tofu cubes in sauce to coat.
- Transfer tofu to a baking tray lined with parchment or a silicone baking mat. (Save the extra sauce left in the bowl.) Bake for 30-35 minutes until deep golden brown, rotating tray halfway through baking time.
- Optional: Combine the remaining sauce with 2 to 4 tablespoons of water in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until thickened. (We take this step to mellow out the flavor of raw garlic in the sauce.)
- Serve tofu with rice and steamed vegetables. Drizzle with extra peanut sauce if desired, or save the sauce for spring rolls or another dish.
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
TOFU WITH PEANUT-GINGER SAUCE
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Provided by Stacy Fraser
Categories Healthy Thai Vegetarian Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 11.3 g, Fat 13.9 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.3 g, Sodium 178.8 mg, Sugar 4.9 g
TOFU WITH PEANUT-GINGER SAUCE
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Categories Dinner
Time 25m
Yield 4 servings, generous 3/4 cup each
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 211 calories, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 12 g, Sodium 186 mg, Sugar 5 g
TOFU AND VEGGIES IN PEANUT SAUCE
Easy, quick, and tasty meal. A favorite in our household.
Provided by Anne Buchanan
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
- In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 24 g, Fat 29.9 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 5.4 g, Sodium 642 mg, Sugar 9.2 g
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
TOFU WITH PEANUT GINGER SAUCE
Golden crispy pan-fried tofu cubes served with an easy and delicious no-cook creamy peanut butter and ginger sauce. Serve with steamed rice or boiled soba noodles.
Provided by Anita Jacobson
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- Drain tofu: Drain tofu really well, pat dry with kitchen towel/paper towel, and cut into cubes.
- Fry tofu: Heat a little oil in a non-stick frying pan or well-seasoned cast-iron pan, fry tofu cubes until golden brown. Arrange on a serving plate.
- Prepare sauce: Whisk peanut butter, rice vinegar, soy sauce, coconut palm sugar, ginger juice, cayenne powder, and warm/hot water into a smooth sauce.
- Serve: Pour the sauce over the fried tofu cubes. Garnish with cilantro and/or scallions. Serve immediately.
GRILLED OR ROASTED TOFU SATAY
Steps:
- Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
- Prepare the grill or preheat the oven to 450 degrees.
- To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
- Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.
- Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
- Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.
BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
SPICY PEANUT TOFU (PAN-FRIED)
Easy sauteed tofu with a spicy peanut sauce that takes under 30 minutes to make.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
- In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
- Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
- Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
- Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
- Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.
Nutrition Facts : ServingSize 4 tofu squares, Calories 278 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Sodium 831 mg, Fiber 3 g, Sugar 4 g
TOFU STIR FRY WITH BROCCOLI AND BELL PEPPERS
This vegan Tofu Stir Fry is made with sautéd broccoli and peppers and mixed with a Ginger Peanut Sauce for a delicious, hearty, and healthy weeknight meal.
Provided by Sarah McMinn
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Cook the rice according to package instructions. While the rice is cooking, prepare the rest of the stir-fry.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Make the Thai Peanut Sauce and set aside. Cut the tofu into 1/2" cubes and place in a shallow dish. Pour 1/4 cup of the Thai Peanut Sauce over tofu, stirring to coat.
- Transfer the tofu to the prepared baking sheet and bake for 20 minutes, flipping after 10 minutes.
- Heat peanut oil in a cast iron skillet over medium heat. Add onions and saute for 5 minutes, until translucent. Add bell peppers and broccoli and continue cooking for an additional 5 minutes, until vegetables are tender. Stir in the remaining peanut sauce and remove from heat
- To serve, evenly divide the rice onto 4 plates. Add stir-fried broccoli and peppers and baked tofu. Top with green onions, cilantro, and peanuts. Serve immediately.
Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 125 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE
This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.
Provided by casemnor
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
- Add vinegar, honey, soy sauce and red chili flakes.
- Set aside.
- In a wok, heat half the oil, half the ginger, and half the garlic.
- When hot, add tofu and stir fry for a few minutes.
- Add tofu to sauce and set aside.
- To wok add the rest of the oil, ginger, garlic, and onion.
- When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
- Add the soy sauce and stir fry until broccoli is just tender and bright green.
- Add sauce to broccoli and stir until everything is coated with sauce.
- Serve immediately over steamed rice.
- Top with lightly toasted chopped nuts and scallions.
BAKED TOFU IN THAI PEANUT SAUCE
Steps:
- Gather the ingredients.
- First, press your tofu .
- Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
- Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
- Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
- Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
- Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
- Serve and enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 303 mg, Sugar 13 g, Fat 21 g, ServingSize about 4 servings, UnsaturatedFat 0 g
TOFU WITH GINGER PEANUT SAUCE
Make and share this Tofu With Ginger Peanut Sauce recipe from Food.com.
Provided by Chef_Ania
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a bowl and set aside.
- Cut tofu into slices and brown them in the olive oil.
- Add mushrooms, onions, spinach, and sauce to the browned tofu and stir fry for a couple of minutes until mushrooms are spinach are done.
Nutrition Facts : Calories 215.9, Fat 14.7, SaturatedFat 2.9, Sodium 131.3, Carbohydrate 11.6, Fiber 3.2, Sugar 5.9, Protein 14.3
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5/5 (31)Category Main DishesServings 4-6Total Time 40 mins
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SPICY PEANUT TOFU STIR FRY - LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (36)Category DinnerServings 4Total Time 40 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.
- STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.
- SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!
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- While the tofu air fries, add peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, and hot water to a small bowl and stir to combine.
GLAZED TOFU BITES WITH PEANUTS AND GINGER - RICARDO
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5/5 (10)Category AppetizersServings 24Total Time 35 mins
- Place the tofu cubes in a large bowl and season with salt and pepper. Sprinkle with the flour and toss to coat. Shake to remove any excess flour. Set aside on a plate.
TOFU IN PEANUT SAUCE OR PEANUT BUTTER TOFU- DELICIOUS ...
From greenbowl2soul.com
4.7/5 (17)Total Time 30 minsCategory Main CourseCalories 312 per serving
- Put the tofu cubes in a bowl. Add 1 teaspoon sesame oil, salt, pepper, and garlic powder. Toss well. Bake in a pre-heated oven at 200 degrees Celsius for 12-15 minutes. Take out on a plate and keep aside.
- Put all the remaining ingredients, except water in a pot, mix and cook till peanut butter starts melting. Add water and allow to simmer for 2-3 minutes.
- Garnish with chopped spring onion, sesame seeds, and crushed peanuts. Serve hot with jasmine rice and grilled vegetables of your choice.
VEGAN THAI TOFU WITH PEANUT SAUCE (LOW CARB, EASY)| LE ...
From lepetiteats.com
4.8/5 (4)Total Time 40 minsCategory Main CourseCalories 450 per serving
- Add 2 tablespoons coconut oil to a saucepan over medium heat. Add ginger, chile (if using), garlic, lime zest, and red curry paste and cook for 1-2 minutes.
- Add vegetable broth, peanut butter, coconut milk, brown sugar, and soy sauce and whisk until smooth. Bring to a boil, then reduce to a simmer. Continue to cook for another 5 minutes or so, stirring frequently, until sauce has thickened slightly. Remove from heat and stir in lime juice.
- Remove tofu from package and place over a few paper towels. Press on the tofu gently so that the paper towels soak up any excess liquid, replacing the paper towels as necessary until tofu feels mostly dry. Cut tofu into large cubes.
- Add 2 tablespoons coconut oil to a skillet and heat over medium-high heat. When the oil is shimmering, add tofu and pan fry until golden on all sides. This is much easier if using a non-stick or cast iron skillet. If using stainless steel wait until the tofu releases from the pan before browning the next side. Remove from heat, sprinkle with salt and set aside.
TOFU SATAY WITH PEANUT SAUCE - SIX HUNGRY FEET - RECIPES
From sixhungryfeet.com
4.5/5 (26)Category AppetizerCuisine Asian, ThaiCalories 59 per serving
- Drain any excess of water from the tofu by placing it in between two plates and adding something heavy like a can of tomatoes for example. Leave for at least 20 minutes. After this, you can freeze the tofu overnight, or use it straight away. Freezing the tofu overnight makes it more spongy and it will absorb the marinade and the peanut sauce a lot better.
- If you are freezing the tofu overnight, to unfreeze it place it under running warm water and they remove any excess of water from it by pressing it again.
- While the tofu is draining, mix in a small bowl the ingredients for the marinade: Soy sauce, maple syrup, coconut milk, sriracha, garlic powder and ginger powder. Combine all the ingredients until you have a uniform mixture.
TOFU STIR-FRY WITH VEGETABLES AND PEANUT SAUCE | THE ...
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CRISPY TOFU WITH SPICY PEANUT MARINADE - MY VEGETARIAN ROOTS
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Estimated Reading Time 2 mins
- Wrap tofu in couple of paper towels. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
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CRISPY TOFU SANDWICHES WITH GINGER PEANUT SAUCE RECIPE
From ohmyveggies.com
5/5 (1)Total Time 40 minsCategory Main Course, Side DishCalories 337 per serving
- Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
- Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
- Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.
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Total Time 35 mins
- Cut each tofu block in half lengthwise to make 4 (1 1/2-inch-thick) slabs. Wrap each slab with several layers of paper towels or kitchen towels. Let stand 10 minutes. Remove towels. Place tofu slabs on a rimmed baking sheet. Drizzle tofu with canola oil, and sprinkle with 2 tablespoons of the brown sugar, and 1 teaspoon of the salt.
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CRISPY TOFU WITH PEANUT SAUCE - MY DARLING VEGAN
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- Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
- In a small blender combine all the ingredients for the Peanut Ginger Sauce. Blend until smooth and set aside.
- In a large nonstick skillet, heat 1 tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once the oil is hot (it should sizzle when tofu hits the pan) add tofu and salt. Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides.
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TOFU WITH PEANUT SAUCE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
- DRAIN AND PRESS TOFU: You can cut tofu block in half horizontally for this step if you want. Wrap tofu block(s) in a couple of layers of paper towel (or a tea towel). Lay on counter. Place heavy pan or plate over it with cans or other heavy objects to weigh in down. Let sit for at least 20 minutes. 30-60 minutes even better. This will extract most of water from tofu.
- MAKE PEANUT SAUCE: While tofu is draining, combine all peanut sauce ingredients in a small bowl or measuring cup. Whish until smooth. Taste and adjust to how you like it.
- PREPARE TOFU: Cut tofu in cubes. For appetizers, use small cubes (1/2 inch). For main course, tofu can be in larger cubes or rectangles. Here's a video on how to cut tofu. Toss gently with 1/2 tsp kosher salt and 2 tsp cornstarch until lightly dusted all over.
- PAN FRY TOFU (Note 2 for baking instead): Heat non stick skillet to medium high. Add tofu cubes. Flip and shake pan as needed until all sides are lightly browned - about 12-15 minutes. If starting to burn, lower heat a bit.
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