SPICY BAKED TOFU
This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!
Provided by Kiara Sexton
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
- Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
- Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g
SPICY BAKED MARINATED TOFU
Marinate tofu in a mix of rice vinegar, peanut butter, ketchup, garlic, and soy sauce, and discover that tofu really can be tasty! I've tried this recipe by first freezing and defrosting the tofu; it creates a nice texture.
Provided by Shelley W.
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
- Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
- Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread tofu onto a baking sheet in a single layer.
- Bake in preheated oven until slightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Fat 7.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 116.3 mg, Sugar 2 g
BAKED TOFU
Delicious warm or cold. A staple for every vegan kitchen!
Provided by Teri Rose Mibelli
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
SPICY TOFU MARINADE
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
Provided by Martha Rose Shulman
Categories easy, lunch, appetizer
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 1 gram
SPICY MARINATED TOFU
Make and share this Spicy Marinated Tofu recipe from Food.com.
Provided by 49flavours
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Press as much water as possible out of the tofu. Slice the tofu crosswise into 1/2" to 3/4" pieces or about 8 pieces.
- Combine all remaining ingredients in an 8 inch square baking dish and stir well.
- Place the tofu slices in the marinade. If the liquid does not completely cover the tofu, turn the pieces carefully at least once to make sure it is thoroughly coated.
- Refrigerate for 30 minutes to 1 hour.
- TO GRILL: Remove the tofu from the marinade and cook on a medium-hot grill, basting occasionally with the marinade. The tofu is done when it is golden brown, about 6-8 minutes per side. Rotate the tofu 45 degrees every 3 minutes to create crosshatch grill marks.
- TO BROIL: Remove the tofu from the marinade and place in a lightly oiled dish. Broil until the top is golden, about 5 to 7 minutes per side.
Nutrition Facts : Calories 117.8, Fat 8.3, SaturatedFat 1.5, Sodium 15.2, Carbohydrate 3.7, Fiber 1.5, Sugar 1.2, Protein 9.6
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