CHINESE TOFU DISHES RECIPES

Name: Chinese Takeout-style Tofu And Broccoli Recipe by Tasty
Yield: 4 servings
Cuisine: Chinese
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

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

MAPO TOFU WITH CHICKEN (?????) | MADE WITH LAU

Mapo Tofu With Chicken (?????) | Made With Lau image

A spicy Sichuan classic for good reason: it's easy to make, delicious, and healthy!

Provided by Made With Lau

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 lb tofu
3 oz chicken
1 tbsp cornstarch
1 tbsp oyster sauce
2 tbsp water
1 tbsp bean sauce
1 tbsp oyster sauce
1 tsp sugar
0.5 tsp dark soy sauce
2 chili peppers
2 garlic cloves
1 green onion
1 cup water
1 tbsp oil
0.5 tsp salt
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water

Steps:

Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and chop the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.
Place your newly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes.
Pour the water out of the tofu package, and chop the tofu into cubes.
Mince garlic cloves, chili peppers, and green onion.
In a bowl, mix together cornstarch and water until you have an even consistency.
Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic cloves, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.
Add bean sauce to the wok, stirring it around with the chicken for about 1 minute.
Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.
Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add sesame oil. Gently stir the wok around to mix the sesame oil in.
We're done! You're almost ready to eat your delicious creation. If you're plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact.

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