SOY GLAZED TOFU AND ASPARAGUS
It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!
Provided by IHeartDogs
Categories One Dish Meal
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil and red pepper flakes in nonstick skillet or wok.
- Cut asparagus spears into 1 1/2 inch pieces.
- Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
- Add mushrooms and cook for 3 minutes.
- Add garlic, saute, stirring constantly, for 30 seconds.
- Mix sugar and soy sauce together in small bowl until combined and add to pan.
- Mix well to coat and stir-fry for 3-4 minutes.
- Asparagus should be crisp-tender at this point.
- Serve.
SOY-GLAZED TOFU WITH ASPARAGUS AND MUSHROOMS
Steps:
- Heat sesame oil and red pepper flakes in nonstick skillet or wok. Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes. Add mushrooms and cook for 3 minutes. Add garlic, saute, stirring constantly, for 30 seconds. Mix sugar and soy sauce together in small bowl until combined and add to pan. Mix well to coat and stir-fry for 3-4 minutes. Asparagus should be crisp-tender at this point..
CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE
Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.
Provided by Kumquat the Cats fr
Categories Rice
Time 50m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
- While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
- Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
- Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.
CRISPY TOFU WITH SWEET & TANGY GLAZE
This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well.
Provided by asiaford1
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the tofu into desired size, about 3/8" thick.
- Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
- Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
- When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
- Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
- Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
- Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.
Nutrition Facts : Calories 286.2, Fat 19.8, SaturatedFat 2.1, Sodium 1854, Carbohydrate 17.3, Fiber 2.3, Sugar 12.3, Protein 13.3
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
SESAME ASPARAGUS AND TOFU
Tofu is the star of this healthy recipe with a sesame-infused sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together 1 tablespoon soy sauce, mustard, sesame oil, vinegar, and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender, 1 to 2 minutes. Transfer to a colander, and rinse under cold water. Set aside.
- Pour sesame seeds onto a small plate. Place remaining 2 tablespoons soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 seconds. Remove a baton; dip one side in sesame seeds. Transfer to a clean plate. Repeat with remaining batons.
- Heat a large saute pan over medium-high heat. Coat with cooking spray. Arrange tofu, with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.
- In a large bowl, toss the asparagus in vinaigrette. Divide the asparagus and tofu among four plates, and drizzle with any remaining vinaigrette. Serve.
Nutrition Facts : Calories 99 g, Fat 6 g, Fiber 1 g, Protein 8 g, Sodium 167 g
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