CHILE AND GINGER-FRIED TOFU SALAD WITH KALE
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Provided by Melissa Clark
Categories Tofu Soy Sauce Chile Pepper Kale Spinach Ginger Dinner Vegetarian
Number Of Ingredients 13
Steps:
- Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
- Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
- Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
- Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
- In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.
TOFU SALAD
This salad has tofu, snow peas, ginger and garlic!
Provided by JeanieMomof3
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
- Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
- Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g
SMOKED SALMON AND TROUT WITH CHIVE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
- Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
- Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
- In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;
SILKEN TOFU WITH CHIVES JAPANESE STYLE
This is a Japanese style recipe which includes Silken Tofu, a good quality soy sauce, Chinese Garlic Chives (Nira) and Seaweed (Nori)... for a nice light and healthy lunch.
Provided by SkipperSy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu.
- Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up ¾ cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or sauté them in a little oil briefly to make them a little softer.
- Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well.
- Enjoy.
Nutrition Facts : Calories 189.1, Fat 10.3, SaturatedFat 1.4, Sodium 3027.1, Carbohydrate 9.2, Fiber 0.6, Sugar 3.7, Protein 15.9
CREAMY TOFU SALAD
Categories Salad Sandwich Vegetarian Kid-Friendly Quick & Easy Lunch Mayonnaise Tofu Celery Summer Healthy Chive Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
- While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
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5/5 (7)Total Time 1 hrCategory Salad, Side DishCalories 303 per serving
- Press the tofu for 20 minutes before you start. It's ideal if you use a tofu press but if you don't have a tofu press then stand the tofu on a plate, with another plate on top of it, and then stack something heavy on top of that like a heavy pot or some heavy books.
- Add the soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce to a bowl or measuring jug and whisk into a sauce (leave the cornstarch until later).
- When the tofu has finished pressing, cut it into cubes and place into a glass dish. Pour over the marinade sauce and turn over the cubes of tofu so that both sides are covered in marinade sauce. Place into the fridge and leave to marinate for 30 minutes.
- After 30 minutes, heat a frying pan with a little sesame oil. Take the tofu out of the marinade sauce and fry it until golden brown.
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