Broiled Tofu And Snow Peas Recipes

STIR-FRY TOFU

Steps:

• In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined, set aside.
• Heat a large pan on medium heat with oil and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside.
• Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.
• Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat.
• Stir in the snow peas and cook for 2 minutes.
• Add the fried tofu and the soy sauce mixture.
• Cover and allow it to steam for 2 minutes on medium-low heat.
• Add hoisin sauce and adjust the seasoning.
• Turn off the heat and add a touch of sesame oil.
• Serve with steamed Jasmine Rice.

BROILED TOFU AND SNOW PEAS

Steps:

• Heat broiler, with rack in top position. Cut tofu crosswise into thirds. In a small bowl, stir together ginger, soy sauce, honey, and 1/2 teaspoon oil. In another small bowl, toss together snow peas, scallion, pinch of red-pepper flakes, and 1/2 teaspoon oil; season with salt and pepper.
• On a rimmed baking sheet, arrange tofu in a single layer; drizzle with half the sauce. Broil tofu 2 minutes, then add vegetables and broil 1 minute more. Serve tofu and vegetables on rice and drizzle with remaining sauce.

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS

Steps:

• Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
• Remove from pan; keep warm.
• Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
• Add mushrooms; stir-fry 2 minutes.
• Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
• Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
• Serve warm over rice or noodles; or chilled.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

EASY SOY-GLAZED TOFU AND CARROTS

Steps:

• Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
• Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
• Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
• Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

SESAME-GRILLED SNOW PEAS

Steps:

• Whisk together first 6 ingredients in a small bowl until blended.
• Place snow peas in a foil packet.
• Pour rice wine vinegar mixture over snow peas; seal packet.
• Grill over medium heat 7 to 10 minutes or until tender.
• Sprinkle with toasted sesame seeds before serving.
• Serve immediately.
• Note: To quickly and easily toast sesame seeds, spread seeds in a single layer on a cookie sheet or jellyroll pan; place on grill or in a preheated 350 degree oven.
• Stir once or twice while watching closely so they don't overbrown.

EXTRA-FIRM TOFU WITH SNOW PEAS AND BEAN SPROUTS

Steps:

• Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.