Dragon Tofu Recipes
DRAGON BOWL SAUCE
A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.
Provided by magpie diner
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
- Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
- Store any leftovers in a sealed glass jar in the fridge for up to 1 week.
Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4
DRAGON TOFU
A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes.
Provided by Sandi From CA
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4" squares or triangles. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat all surfaces. Let stand at room teperature for 20 minutes.
- Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips.
- Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry for 3 minutes.
- Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring ocasionally. Stir in spinach; remove from heat.
- Sprinkle with cashews if desired.
Nutrition Facts : Calories 238.8, Fat 13.4, SaturatedFat 2.6, Sodium 2087.3, Carbohydrate 14, Fiber 4.9, Sugar 5.4, Protein 21.8
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