Cilantro Ginger Tofu Toss Recipes

CILANTRO LIME GRILLED TOFU

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
• Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

TOFU WITH GINGER-CILANTRO SAUCE

Steps:

• Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallions. Blend until smooth; season with salt and pepper.
• Brush tofu with remaining 1 tablespoon oil; season with salt and pepper. Lightly brush grates with oil. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE

Steps:

• Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
• Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
• Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
• Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
• In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

SPICY STIR-FRIED TOFU WITH CORN, GREEN BEANS AND CILANTRO

Steps:

• Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
• Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

CUMIN TOFU STIR-FRY

Steps:

• Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.
• Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
• Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.
• Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it's hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.
• Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
• Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.

CILANTRO GINGER TOFU TOSS

Steps:

• Blend cilantro, tomato, peppers, ginger and lime juice in a food processor.
• In a large saucepan, lightly brown the tofu in the sesame oil over medium-high heat.
• Add milk, broccoli, eggplant, zucchini, salt and turmeric. Simmer 10-15min, stirring frequently at first until veggies settle down in the pan, until the veggies are tender.
• Stir in cilantro mixture and peas.
• Turn off heat, cover and let sit for at least 5 minutes.
• Serve with brown rice or noodles.