Sizzling Tofu Recipes

SIZZLING TOFU

Sizzling Tofu image

- a healthy mouth-watering tofu in a flavorful and rich Chinese char siu sauce with a spicy blend of jalapeno peppers and onions in a dish you'll surely love

Provided by Frenzy

Categories Soy/Tofu

Time 20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 pieces onions, diced
8 pieces jalapeno peppers, sliced
8 tablespoons char siu sauce
6 tablespoons hoisin sauce
6 tablespoons catsup
2 tablespoons stir-fry sauce
2 tablespoons soy sauce
500 g tofu, diced
1 1/4 cups water

Steps:

- In a casserole, combine the mixture of char siu sauce, hoisin sauce, stir-fry sauce, soy sauce and water. Set aside.
- In an oven toaster, toast the tofu in 20 minutes.
- Mix the mixture well and combine with onions, peppers and tofu.
- In a sizzling plate, sizzle the tofu in 2 minutes and serve hot.

Nutrition Facts : Calories 176.1, Fat 5.9, SaturatedFat 0.9, Cholesterol 0.7, Sodium 1270, Carbohydrate 23, Fiber 1.4, Sugar 14.4, Protein 10.7

TOFU WITH SIZZLING SCALLION OIL

Tofu With Sizzling Scallion Oil image

This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.

Provided by Kay Chun

Categories dinner, lunch, quick, beans, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
1/4 cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula

Steps:

Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

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