SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
SPICY TOFU SALAD BOWL
When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.
Provided by tamzie
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
- Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
A Melissa Clark recipe, as published in the NYTimes, 1/7/2014. Delicious! It's a keeper. I used Asian chile-garlic sauce instead of sriracha. Clark says, "This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need."
Provided by zeldaz51
Categories Asian
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
SPICY TOFU SALAD
Make and share this Spicy Tofu Salad recipe from Food.com.
Provided by Latchy
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1cm cubes.
- Cut onion in half then into fine slices.
- Cut carrot and pepper into fine strips.
- Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
- Cover and refrigerate for at least 3 hours.
- Serve salad sprinkled with peanuts.
- DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.
Nutrition Facts : Calories 131.6, Fat 6.2, SaturatedFat 0.9, Sodium 253.2, Carbohydrate 12.3, Fiber 1.5, Sugar 7.8, Protein 9.7
YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
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- Preheat the oven to 400°F. Drain the tofu and cut it into ½-inch-thick slices. Put a double layer of paper towels on a cutting board, add the tofu, then put another double layer of paper towels on top. Place another cutting board (or heavy pan) on top of this to weight it. Leave for 20 minutes to press out excess moisture.
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