STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
TOFU POPPERS
I was in a vocational school program when i met this nice korean that intruduced me to tofu. it looked like nuggets to me so i tried it...omg im glad i did!!! once he told me it was tofu i'm now hooked. you can add anything to this and its still great. he wouldn't give me the recipe so i just kept playing with it till i got it!!!, now i will share it with you....enjoy!!!
Provided by biggmamaCC
Categories Crab
Time 15m
Yield 20-40 NUGGETS, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- open tofu packages drain the liquid and pad dry, making sure to squeeze aa much water as u can out of it.
- in a bowl, mash and mix together all ingredients till it looks like lumpy cookie dough.
- once oil is hot, drop in tablespoons in hot grease. try not to over crowd the pan or pot, because they will stick together.
- once browned drain on paper towels and enjoy!
- optional: These are great with duck sauce, you can buy some or use those many packets you have from take out -- yummy!
- vegetarian version: Omit the meat and add red and green peppers finely chopped.
Nutrition Facts : Calories 217.9, Fat 10.4, SaturatedFat 2, Cholesterol 216.2, Sodium 179.8, Carbohydrate 4.7, Fiber 0.7, Sugar 1.9, Protein 28.2
TOFU WITH BELL PEPPERS
I got this out of a vegetarian cookbook I got years ago. This is one tofu recipe that even people who do not like tofu love!! My kids even love it!! I serve it over some Jasmin rice, and it gets devoured. If you want more sauce for the rice, double the amount of sauce you make).
Provided by nickie409
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tofu into bite sized cubes. Place in a bowl.
- Mix together the garlic, soy sauce, and sweet chili sauce. Drizzle over the tofu and coat. Let it sit for at least 30 minute.
- Heat the oil in a large pan. Add the onion and cook over high heat until brown and almost crispy (you can crisp them if you want). Remove them from the pan with a slotted spoon and let drain on paper towels.
- Remove the pan from the heat (it WILL spit at you if you do not). Add the tofu. You can return it to the heat once it has stopped spitting and cook for about 5 minute Remove all but 1 tbs of oil (I usually do not have to remove any oil), and all of the tofu.
- Add the bell pepper and cook for 2-3 minutes or until soft. Turn down heat and let cool for a bit so the sauce does not spit on you. Return the tofu, onions, and leftover sauce to pan. Heat through.
Nutrition Facts : Calories 281.2, Fat 24.1, SaturatedFat 3.8, Sodium 2023.1, Carbohydrate 8.1, Fiber 2, Sugar 3, Protein 11.3
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