FOOD NETWORK TOFU RECIPES RECIPES
BAKED CURRY TOFU RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Total Time 45 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
BAKED TOFU RECIPE - FOOD.COM
I eat this regularly, usually on a salad with some fresh mushrooms or rice noodles or whatever you want. This tofu is good, even my absolute meat lover husband likes it, good texture and flavor!
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
- Preheat oven to 400.
- Slice block in half from left to right so you have two pieces the same as the original block's width and length.
- Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
- Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
- Bake for 40 minutes, flip halfway through and rebaste if desired.
Nutrition Facts : Calories 198.7, FatContent 10, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 1682.5, CarbohydrateContent 10.8, FiberContent 2.8, SugarContent 2, ProteinContent 20.9
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TOFU RECIPES | BBC GOOD FOOD
Tofu makes a great veggie alternative in stir-fries, soups, curries and more. This soy-based staple is high in protein, adds a texture to meals and works well with spices
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SHAKING TOFU RECIPE - ANDREA NGUYEN | FOOD & WINE
To be honest, I’m still a little starstruck that my Shaking Beef graced the cover of the February 2019 issue of Food & Wine. But today, I’m here to lobby for its meatless sister—Shaking Tofu. Named for the quick back-and-forth shaking of the pan that takes place during cooking, this stir-fry is a quick-fix crowd-pleaser no matter which protein you choose. After a lightning-fast sizzle in your wok or skillet, the crispy tofu gets enrobed in a savory-sweet sesame-scented sauce, which gets tossed with a fresh salad of watercress, thinly sliced onion, and herbs. The result is bite after beautiful bite of peppery, just-wilted greens, fragrant herbs, and of course, irresistibly crispy-chewy tofu. One taste and you’ll understand why I’m such a big fan of this dish. I grew up with tofu, but for people who are new to it, the white blocks can seem alien and challenging. This shaking tofu recipe from my book Vietnamese Food Any Day is a terrific way to explore an amazing ingredient.Tofu originated in China and spread from there to other parts of Asia, to wherever soybeans could grow. It’s simply a plant-based cheese, the pressed curds of coagulated soy milk—dried soybeans that have been soaked, ground with water, then filtered and cooked. A staple that’s made daily and sold like fresh bread by artisans and commercial ventures alike, tofu can be enjoyed plain (it’s a satisfying, ready-to-eat protein) or rendered into savory or sweet dishes.In Vietnam—a country that’s roughly the same size as California with a population of over 95 million people—Buddhism is popular, and meat is precious, and so naturally, tofu is part of everyone’s diet. At markets and neighborhood shops, tofu is commonly sold as unadorned creamy blocks as well as in fried golden pieces. Rich, chewy-crisp, and sturdy, fried tofu lends handsome, tasty pizzazz to dishes like this Shaking Tofu. But you don’t have to go to an Asian market or specialty store for fried tofu because it’s easy to make at home.Head to the supermarket, natural grocer, or specialty retailer like Trader Joe’s, and look in the produce department or near the dairy case for tofu. For frying, select extra-firm tofu sold in water-packed tubs. Super-firm “high-protein” tofu sold in vacuum packaging is way too dense for this recipe. Whenever you buy tofu, check the best-by date to determine freshness.Once you cut a block of tofu into pieces that you’ll cook up later, they start releasing liquid and draining. I rarely press or weight down an entire block of tofu because that takes too much time. Just pour out the water from the tub and cut up the tofu block to start your prep. For this recipe, lightly salting the tofu helps it brown beautifully and imparts extra umami.(Also, Insider tip: you can actually fry the tofu in hours in advance and warm it up with the sauce right before bringing all the components together.)
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Total Time 35 minutes
Category Vegetables
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