Barbecue Tofu With Cajun Rice Recipes

TOFU AND RICE WITH SCALLION OIL

Tofu and Rice with Scallion Oil image

The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You'll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.

Provided by Food Network Kitchen

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 6

Ingredients

One 16-ounce block firm tofu
6 scallions, cut into thin slices (about 1 1/4 cups)
4 1/2 teaspoons fish sauce
3/4 teaspoon sugar
Neutral oil, such as canola or coconut oil, for the scallion oil and frying
Steamed rice, for serving

Steps:

Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.

CAJUN TOFU

Cajun Tofu image

This was inspired by a recent trip to New Orleans. I wanted something vegetarian, but with Cajun taste & this is what I came up with. It's easy enough for a weeknight dinner, but tastes like you've been cooking a while. You can serve it over rice, pasta or, if you want to be really southern, grits.

Provided by Jeri Roth Lande

Categories Soy/Tofu

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons onion powder
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1 tablespoon chili powder
1 tablespoon celery seed
5 tablespoons paprika
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 tablespoons garlic, chopped
1 red pepper, sliced
1 stalk celery, chopped
1 (29 ounce) can tomato sauce
1 bay leaf
3 (14 ounce) packages extra firm tofu, cut into medium size chunks
hot sauce

Steps:

Mix the first 9 ingredients to make a spice mix. Set aside.
Heat butter and olive oil in a large pot.
Add onion and saute until starting to brown.
Add garlic and 3 Tbsp of the spice mix.
Stir and cook a couple minutes.
Add pepper and celery and cook a couple more minutes.
Add tomato sauce, bay leaf and tofu.
Mix well.
Bring to a boil and then simmer 10 minute.
Add hot sauce to taste.

Nutrition Facts : Calories 319.8, Fat 18.6, SaturatedFat 5.1, Cholesterol 10.2, Sodium 3126.3, Carbohydrate 26.8, Fiber 9.1, Sugar 10.4, Protein 20.6

TOFU & VEGETABLE SKEWERS RECIPE BY TASTY

Tofu & Vegetable Skewers Recipe by Tasty image

Here's what you need: water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, sriracha, black pepper, firm tofu, pepper, onion, zucchini, wooden skewers

Provided by Merle O'Neal

Categories Dinner

Time 30m

Yield 4 skewers

Number Of Ingredients 13

Ingredients

½ cup water
¼ cup maple syrup
3 tablespoons soy sauce
2 tablespoons BBQ sauce
1 tablespoon oil
1 tablespoon garlic powder
1 tablespoon sriracha
1 teaspoon black pepper
15 oz firm tofu, or extra firm tofu
pepper
onion
zucchini
4 wooden skewers

Steps:

Soak wooden skewers in a shallow dish filled with water to prevent burning.
Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes.
Slice tofu into 9-12 cubes and set aside
Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir.
Place tofu in the marinade and refrigerate for at least 1 hour.
Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens.
Assemble skewers, alternating between tofu and veggies.
Heat a pan or grill and cook each skewer for 3-4 minutes per side.
Enjoy!

Nutrition Facts : Calories 187 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 11 grams, Sugar 13 grams

N'AWLINS BBQ "SHRIMP" A.K.A. CAJUN TOFU

N'awlins BBQ

This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!

Provided by isispleiades

Categories Onions

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 28

Ingredients

2 (12 1/3 ounce) boxes extra-firm silken tofu
2 tablespoons Old Bay Seasoning
1 teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons olive oil
2 onions
2 carrots
3 celery ribs
1 red bell pepper
1 green bell pepper
3 minced garlic cloves (or more)
2 tablespoons fresh parsley
8 roma tomatoes
2 zucchini (or other summer squash)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon dried onion
3/4 teaspoon paprika
3/4 teaspoon black pepper
1/4 teaspoon dried sage
1/2 teaspoon cayenne (or more) (optional)
1/3 cup molasses
1/4 cup apple cider vinegar
2 lemons

Steps:

Tofu Preparation: Cut open the boxes of tofu and slice in half lengthwise. Then slice crosswise into 1/3 to 1/2 inch strips. Lay out the strips on parchment or plastic-film covered baking dish. Cover tofu and freeze overnight or up to a week ahead. The longer you let it freeze the more shrimp like the tofu texture will become. Remove tofu from freezer 1 to 2 hours before cook time. Transfer the slices to a dry kitchen towel or some paper towels to allow it to defrost. When defrosted, use towel to gently blot up any remaining moisture. Liberally sprinkle each side of the tofu with the soy sauce, the "Old Bay" and 1 teaspoon Cayenne. Allow to marinate which prepping the rest of the ingredients.
Veggie Prep Work: Dice onions. Dice carrots, celery, and bell pepper. Mince parsley and separate tablespoons. De-seed tomatoes and chop. Chop zucchini. Quarter and de-seed lemons.
Cajun Spices: Mix dried spices, except the extra cayenne.(You may also use about 1 to 2 tablespoons commercial SALT-FREE spice mix.).
Cooking: In a large skillet or wok heat the olive oil on low. Sweat the onions on low heat till soft but not yet translucent (about 10 min.) Add carrots, celery, and bell peppers to skillet and continue to sweat till peppers and carrots are soft (about 10 min.) Add garlic and half the parsley, tomatoes, zucchini, 1/2 to 3/4 of the dry spices, molasses and vinegar to skillet. Squeeze the lemon chunks then add them to the skillet too. Simmer till the tomatoes and zucchini soften and the sauce thickens up a bit (about 10 min.) Add tofu gently stir and simmer 5 minutes.Taste sauce for heat and spiciness, add the cayenne if you really like it hot or more dried spices for boldness. If you add more spice simmer a minute or two more.
Garnish with remaining parsley and served over rice, potatoes, or with toast.

Nutrition Facts : Calories 179.4, Fat 5.7, SaturatedFat 0.9, Sodium 345.2, Carbohydrate 25.1, Fiber 3.9, Sugar 15.2, Protein 9.3

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