GARLIC GINGER TOFU
This easy, braised tofu dish is great served with steamed rice and vegetables.
Provided by Syd
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
- Squeeze lime juice over tofu before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g
ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH
A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
- Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
- Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
- Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.
Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4
MUSHROOM MAPO TOFU
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by Ching-He Huang
Categories Dinner
Time 18m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium
GARLIC GINGER TOFU
From All Recipes. I don't think I would cook this for a full 30 minutes. Update: This works as written, but I think it would be easier to marinate the tofu in the ginger, garlic and soy sauce and then add it to a greased pan. Very tasty though.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a wok or skillet over medium heat.
- Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
- Cover, and continue cooking for 20 to 30 minutes.
- Squeeze lime juice over tofu before serving.
Nutrition Facts : Calories 131.2, Fat 10, SaturatedFat 1.4, Sodium 139.7, Carbohydrate 3.2, Fiber 1.3, Sugar 0.9, Protein 9.6
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- Cut block of tofu into thirds crosswise, then cut each piece crosswise again into 3 pieces (you should have 9 square-ish pieces). Pat dry with paper towels.
- Heat 2 Tbsp. vegetable oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and easily slides across surface of pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on second side, about 4 minutes. Transfer tofu to a plate, leaving oil in pan.
- Pour remaining 1 Tbsp. vegetable oil into skillet and heat over medium-high until shimmering. Add mushrooms to pan and cook, undisturbed, until crisp around the edges and browned underneath, about 4 minutes. Give mushrooms a toss and continue to cook, tossing often, until browned in most spots, about 4 minutes longer. Add tofu, celery, ginger, chile, soy sauce, and sesame oil to pan. Season lightly with salt and cook, tossing often, until celery is crisp-tender, about 3 minutes. Remove from heat and squeeze in lime juice. Scatter cilantro over and toss once more.
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- An aged vinegar made from black glutinous rice and malt, Chinkiang vinegar can be found at Asian markets.
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