Hot And Sour Seared Tofu With Sugar Snap Peas Recipes

HOT AND SOUR SEARED TOFU WITH SNAP PEAS

Steps:

• Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
• Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
• Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
• Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
• Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

HOT AND SOUR SEARED TOFU WITH SNAP PEAS

Steps:

• Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
• Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
• Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
• Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
• Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

HOT AND SOUR SEARED TOFU WITH SUGAR SNAP PEAS

Steps:

• Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further. Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey. Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry. Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary. Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

HOT AND SOUR TOFU SOUP

Steps:

• Stir vinegar and cornstarch together in a bowl.
• Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
• Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

HOT AND SOUR TOFU SOUP

Steps:

• Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
• Add water, vegetable stock, and soy sauce.
• Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
• Blend cornstarch with 3 tablespoons water.
• In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
• Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
• Again cover, and cook for about 5 minutes or until thick and bubbly.
• Turn off the heat.
• Adjust salt and pepper to taste, serve immediately.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

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.

HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)

Steps:

• Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.