Braised Tofu With Kumara Sweet Potato Mash Recipes

ULTIMATE BRAISED TOFU

Steps:

• Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
• In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
• Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
• Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
• In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
• Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
• Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
• Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.

SHEET-PAN CRISP TOFU AND SWEET POTATOES

Steps:

• Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
• In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
• On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
• Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
• Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
• To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

MISO ROASTED TOFU WITH SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
• Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
• Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

BRAISED TOFU WITH KUMARA (SWEET POTATO) MASH

Steps:

• To make mash: Preheat the oven to 390°F Prick each sweet potato with a fork several times and wrap in foil. Bake in the hot oven for 30-45 minutes until soft. Remove the foil and add to a large bowl. Add yogurt or cream, maple syrup, and salt to taste. Mash and stir until well combined. Serve warm.
• Combine cornstarch, powdered stock, paprika, cayenne, and a little salt and pepper to taste in a shallow bowl. Toss the cubed tofu in this mixture until well coated on all sides.
• Heat 1 tsp of vegetable oil in a large fry pan. Add the cubed tofu and a good sweet of lemon juice. Toss over medium heat for 2-3 minutes, browning pieces on all sides.
• Add cherry tomatoes, raisins, and remaining juice from one lemon. Continue to cook over medium heat, adding 1-2 tbsp of stock at a time, allowing the stock to reduce before adding more. The cornstarch will begin to create a thick gravy-like sauce as you add stock. Continue to cook until all the stock is added, the tofu is nicely browned, and the cherry tomatoes are soft and wilted.
• Just before serving, toss the baby spinach with the tofu mixture and combine well. Serve the braised tofu on top of the kumara mash and accompanied with brown rice, if desired.

BRAISED TOFU IN SPICY PEANUT SAUCE

Steps:

• Heat oil in a pan.
• Sear tofu steaks over high heat for about 2 minutes per side. Set aside.
• In the same pan, sauté ginger, lemongrass, jalapenos, and shallots for about 2 minutes.
• Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil.
• Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking.
• Serve with the braising sauce and garnish with chives.

KUMARA (SWEET POTATO) AND GINGER MASH

Steps:

• Boil the kumara in salted water until tender, then drain well.
• Mash with the ginger, brown sugar and butter.
• Season with salt and pepper and serve immediately, or keep warm until serving.