Steamed Tofu Balls With White Sauce Recipes

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Tofu and Bok Choy With Ginger-Tahini Sauce image

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories quick, weekday, weeknight, vegetables, main course

Time 20m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 pound baby bok choy, quartered lengthwise through the core
Kosher salt and black pepper
1 (14- to 16-ounce) package soft (not silken) tofu, drained and cut into 4 equal squares
6 tablespoons tahini
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
1 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup chopped scallions (from about 1 scallion), plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
Toasted white sesame seeds, for garnish

Steps:

In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

VEGAN TOFU BALLS

Vegan Tofu Balls image

These delicious meatball alternatives are great with pasta and tomato sauce. They are gluten-free and sugar-free and appropriate for the 21 day Quantum Wellness Cleanse. They are a bit fragile so be careful when removing them from the pan. This recipe is only slightly adapted from the Post Punk Kitchen website.

Provided by Ex-Pat Mama

Categories Soy/Tofu

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

300 g tofu, extra-firm
1 small onion, chopped fine
3 tablespoons soy sauce, gluten-free
3 tablespoons peanut butter, no sugar added is best
1/2 cup breadcrumbs, gluten-free
rice flour, to roll the balls in
oil, to fry the balls in

Steps:

Combine all ingredients except for the rice flour and oil. Mix thoroughly by hand. Don't use a mixer because the mixture will be too soft and gooey.
Roll the tofu balls in the rice flour and then fry until golden brown all over - about 5 minutes.

Nutrition Facts : Calories 123.2, Fat 6.4, SaturatedFat 1.2, Sodium 609.8, Carbohydrate 10.5, Fiber 1.3, Sugar 2.3, Protein 7.6

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) image

This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!

Provided by Michelle Chen

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
¾ pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Steps:

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 12.6 g, Cholesterol 51.2 mg, Fat 14.1 g, Fiber 1.5 g, Protein 27.3 g, SaturatedFat 2.1 g, Sodium 800.5 mg, Sugar 5.1 g

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