DRIED TOFU RECIPE RECIPES

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VEGAN MAPO TOFU RECIPE - NYT COOKING



Vegan Mapo Tofu Recipe - NYT Cooking image

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Steps:

  • Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
  • Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
  • Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
  • Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Nutrition Facts : @context http//schema.org, Calories 166, UnsaturatedFatContent 9 grams, CarbohydrateContent 12 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 638 milligrams, SugarContent 5 grams, TransFatContent 0 grams

RECIPE: OVEN ROASTED TOFU | WHOLE FOODS MARKET



Recipe: Oven Roasted Tofu | Whole Foods Market image

Slow roasting tofu makes it delightfully rich and sweet in flavor and gives it firm but tender texture. You can serve this hot or warm with your favorite sauce, or cool it and use it in salads and sandwiches. Watch our how-to video.

Provided by WHOLEFOODSMARKET.COM

Total Time 2 hours

Yield Serves 4

Number Of Ingredients 4

2 (14.0-ounce) packages firm tofu
3/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon dried or 1 tablespoon fresh chopped thyme, oregano or parsley

Steps:

  • Drain tofu and place on a plate.
  • Cover with another plate and weight the top with a food can or other object of about 1 pound.
  • Let stand 20 to 30 minutes to extract excess liquid.
  • Pour off liquid and cut tofu into 3/4 -inch-thick slices.
  • Place slices in a single layer in a shallow dish.
  • In a small bowl, whisk together vinegar, mustard and herbs.
  • Pour mixture over the tofu and let marinate 30 minutes.
  • Preheat the oven to 350F.
  • Line a large baking sheet with parchment paper.
  • Remove tofu from the marinade and place on the baking sheet.
  • Bake until firm and lightly browned, about 1 hour.

Nutrition Facts : Calories 240 calories, FatContent 13 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 110 milligrams, CarbohydrateContent 8 grams, ProteinContent 22 grams

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