HEALTHY ASIAN TOFU RECIPES RECIPES

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ASIAN TOFU RECIPE: HOW TO MAKE IT - TASTE OF HOME



Asian Tofu Recipe: How to Make It - Taste of Home image

This tasty Asian tofu was the first meatless recipe my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. —Emily Steers, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
3 tablespoons reduced-sodium soy sauce
2 green onions, chopped
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 package (14 ounces) extra-firm tofu

Steps:

  • Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.

Nutrition Facts : Calories 208 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 440mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 3 fat

CHINESE CRISPY NOODLES WITH TOFU & PEANUT SAUCE RECIPE ...



Chinese Crispy Noodles with Tofu & Peanut Sauce Recipe ... image

This peanut-tofu noodles dish is inspired by chow mein, a Chinese-American dish featuring fried noodles. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Look for Chinese noodles or lo mein noodles in the Asian or international aisle of major grocery stores.

Provided by Sara Haas, R.D.N., L.D.N.

Categories     Healthy Asian Noodle Recipes

Total Time 50 minutes

Number Of Ingredients 18

1 (14 ounce) package extra-firm tofu, drained
2 tablespoons canola oil, divided
¼ cup creamy natural peanut butter
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
½ tablespoon lime zest
2 tablespoons lime juice
1 tablespoon toasted sesame oil
2 tablespoons honey
¼ teaspoon crushed red pepper (optional)
4 ounces Chinese noodles, such as Kame
2 cups shredded carrots
1 cup shredded red or green cabbage
½ cup coarsely chopped fresh cilantro
½ cup coarsely chopped fresh mint
½ cup unsalted roasted peanuts, chopped
4 scallions, white and light green parts only, thinly sliced
Lime wedges for serving

Steps:

  • To prepare tofu: Preheat oven to 400 degrees F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
  • Heat 1 Tbsp. canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
  • Meanwhile, prepare sauce: Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
  • To prepare noodle bowl: Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
  • When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 Tbsp. canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 Tbsp. oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
  • Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint, and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.

Nutrition Facts : Calories 542 calories, CarbohydrateContent 41 g, FatContent 34 g, FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 4 g, SodiumContent 278 mg, SugarContent 8 g

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