Tofu Fish Or Not Fish Recipes

FISH TOFU: SUPER EASY AND DELICIOUS RECIPE

Fish Tofu: Super Easy and Delicious Recipe image

Provided by Meredith James

Time 1h10m

Yield 2

Number Of Ingredients 12

Ingredients

500 g white fish fillet (halibut/cod/sole or other), cut into pieces
1 egg white
1 tsp cooking wine
1 tbsp corn starch
1 tsp ginger root, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tsp vegetable oil
Spring onion, chopped, to taste
1 red chilli pepper, chopped
Fresh lime, to serve
Fish sauce

Steps:

Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
Bring some water to boil in a steamer.
Rub a small heatproof bowl or glass tray with 1 Tbsp vegetable oil, and fill with the fish mixture. Place inside steamer and steam for 15 min.
Remove the fish tofu from steamer and set aside to cool.
Bring a frying pan to medium heat. Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan.
Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.

Nutrition Facts : ServingSize 2

STEAMED TOFU AND FISH

Steamed Tofu and Fish image

Make and share this Steamed Tofu and Fish recipe from Food.com.

Provided by WI Cheesehead

Categories Soy/Tofu

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
3 dried black mushrooms
0.5 (16 ounce) package soft tofu, drained
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

Steps:

For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
Prepare a stir-fry pan for steaming.
Cut tofu into 4 pieces and place in a heatproof dish.
Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
Arrange bok choy around outside of fish.
Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
Pour sauce over steamed fish and serve.

TOFU FISH (OR NOT-FISH)

Tofu Fish (Or Not-Fish) image

Super easy recipe that is great for vegetarians to join in a fish meal without looking like we're eating something too different. My fish-eating partner said it had a kind of white fish flavour that combined well with the crunchy coating.

Provided by HerbGal

Categories Soy/Tofu

Time 20m

Yield 8 fillets, 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g firm tofu
1 egg substitute, vegan egg replacer powder equivalent to 1 egg (or 1 tbsp arrowroot, 2 tbsp oil, 2 tbsp soy milk 1 tsp lecithin mix together till smooth)
2 tablespoons soy sauce
1/4 cup wheat germ or 1/4 cup flax seed meal
1/4 cup polenta
2 tablespoons nori, toasted and crumbled (seaweed)
1/4 teaspoon paprika
1/4 teaspoon dried herbs
1 teaspoon lemon pepper
1/4 cup frying oil

Steps:

Cut the tofu into ½ cm thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ/flax meal, polenta, nori, paprika, and herbs on a plate.
Heat the oil in a large frypan. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the polenta mixture. Fry the slices until golden brown on both sides. Place on absorbent paper. Sprinkle with extra lemon pepper and serve with tartare sauce.

Nutrition Facts : Calories 289.9, Fat 21.2, SaturatedFat 3.3, Sodium 525.2, Carbohydrate 12.8, Fiber 3, Sugar 1.2, Protein 16.1

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