SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
TOFU OMELETTES WITH SOY DRESSING
Enjoy a tofu omelette for a balanced and low-calorie dinner. Serve with rice, broccoli and a drizzle of chilli dressing for an easy, flavourful midweek meal
Provided by Nadine Brown
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Put 50ml of the soy sauce and half the lime juice in a shallow dish. Crush in 2 garlic cloves. Slice the tofu into four equal squares and add to the marinade. Cover and leave to marinate in the fridge for at least 20 mins, turning halfway through.
- Meanwhile, fill a medium saucepan a quarter full with water, then put on a medium heat until it starts to simmer. Sit a colander over the pan, add the broccoli, cover and steam for 10 mins, or until tender. Meanwhile, grate the remaining garlic and the ginger into a small bowl. Stir in the remaining soy sauce and lime juice, the red chilli and honey. Set aside.
- Drain the tofu and thoroughly pat dry. Whisk the eggs in a bowl with a pinch of salt.
- Heat ½ tsp oil in a frying pan over a medium-high heat. Once hot, add a piece of the tofu to the pan and pour a quarter of the egg over it. Use a fish slice to push the egg towards the tofu - you should end up with a little eggy tofu square. Cook for 2-3 mins on each side until golden, carefully turning. Set aside, cover to keep warm and repeat with the remaining oil, tofu and egg.
- Cook the rice following pack instructions. Serve the tofu omelettes with the rice, broccoli and a drizzle of the chilli dressing.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
CREAMY TOFU DRESSING
Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!
Provided by Rita1652
Categories Salad Dressings
Time 5m
Yield 1 dressing for one large salad
Number Of Ingredients 9
Steps:
- Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
- Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
- Serve immediately on your favorite salad or grilled meat.
TOFU OMELET INDONESIA
From the Southeast Asia Cookbook. The program won't allow "fried shallot flakes" as an ingredient, so I had to phrase it "shallot flakes, fried." You can find fried shallot flakes in Asian markets, usually with either the vegebles or the spices and seasonings.
Provided by fluffernutter
Categories One Dish Meal
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
- Mash the tofu or chop very small.
- Combine tofu, eggs and salt in a bowl.
- Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.
- Top each with sprouts and chiles.
- Combine the soy sauce and vineger. Drizzle over the omelets.
- Garnish with peanuts, shallot flakes and parsley leaves.
Nutrition Facts : Calories 205.3, Fat 13.3, SaturatedFat 3, Cholesterol 282, Sodium 492.5, Carbohydrate 8.1, Fiber 1.4, Sugar 3.5, Protein 15
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