CHINESE STYLE TOFU RECIPES

Name: Chinese-style Tofu "Sauce"
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 serving(s)
Ingredients: 2 tablespoons oil; 1 teaspoon fresh grated gingerroot; 1 teaspoon fresh minced garlic; 2 small red bell peppers, minced or cut into small bite size pieces; 5 mushrooms, thinly sliced; 3 green onions, the whites thinly sliced and greens cut into 2 inch lengths; 16 ounces tofu, cut into 1/2 inch cubes; 2 tablespoons red miso, creamed with; 1/2 cup water; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon smooth cashew butter or 1 tablespoon tahini sesame butter; 1/2 teaspoon rice wine vinegar; 1 teaspoon cornstarch, dissolved in; 2 tablespoons water

CHINESE-STYLE TOFU "SAUCE" RECIPE - FOOD.COM

Chinese-style Tofu

Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 teaspoon fresh grated gingerroot
1 teaspoon fresh minced garlic
2 small red bell peppers, minced or cut into small bite size pieces
5 mushrooms, thinly sliced
3 green onions, the whites thinly sliced and greens cut into 2 inch lengths
16 ounces tofu, cut into 1/2 inch cubes
2 tablespoons red miso, creamed with
1/2 cup water
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon smooth cashew butter or 1 tablespoon tahini sesame butter
1/2 teaspoon rice wine vinegar
1 teaspoon cornstarch, dissolved in
2 tablespoons water

Steps:

Heat the oil in a wok (or skillet/deep pan).
Saute gingerroot, garlic, and red peppers for 2-3 minutes.
Add mushrooms and onion whites and saute another 2-3 minutes.
Add onion greens and tofu cubes and saute for a minute or so.
Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
Pour this mixture into the wok.
Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
Stir in the dissolved cornstarch, letting it simmer until it thickens.
Serve hot with rice.

Nutrition Facts : Calories 249.2, FatContent 15.6, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 772.5, CarbohydrateContent 18.1, FiberContent 2.7, SugarContent 10.5, ProteinContent 13.6

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Yield 4 servings

Number Of Ingredients 14

Ingredients

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹/2 teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Remove the lid and increase the heat to medium-high.
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Return the tofu to the pan and toss to coat in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 244 calories, CarbohydrateContent 25 grams, FatContent 11 grams, FiberContent 5 grams, ProteinContent 14 grams, SugarContent 11 grams

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