SPICY THAI TOFU RECIPES

SPICY THAI TOFU RECIPE | MYRECIPES

Spicy Thai Tofu Recipe | MyRecipes image

Provided by MyRecipes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings (serving size: 2 slices tofu, 3/4 cup rice, and 2 tablespoons sauce)

Number Of Ingredients 9

Ingredients

1 pound extra-firm tofu
? cup hoisin sauce
? cup fat-free, less-sodium chicken broth
¼ cup orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon crushed red pepper
2 teaspoons vegetable oil
3 cups hot cooked long-grain brown rice

Steps:

Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut lengthwise into 8 slices.
Combine hoisin sauce and next 5 ingredients; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Remove from pan and keep warm.
Add hoisin sauce mixture to pan. Cook over medium heat 4 minutes or until thick, stirring constantly with a whisk. Return tofu to pan; cook 30 seconds. Serve with brown rice.

Nutrition Facts : Calories 355 calories, CarbohydrateContent 49.3 g, CholesterolContent 1 mg, FatContent 10.5 g, FiberContent 3.4 g, ProteinContent 15.2 g, SaturatedFatContent 1.8 g, SodiumContent 707 mg

SPICY THAI TOFU CURRY RECIPE - FOOD.COM

Spicy Thai Tofu Curry Recipe - Food.com image

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 19

Ingredients

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

Steps:

In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
Stir in cashew milk and bamboo shoots.
Bring to a low boil and cook for 1 hour, stirring occasionally.
Add snow peas and green pepper, cook 5 minutes.
Remove from heat and stir in baby spinach.
Serve over rice.

Nutrition Facts : Calories 152.9, FatContent 4.2, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 426.1, CarbohydrateContent 21, FiberContent 5.3, SugarContent 4.1, ProteinContent 11.4

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