TOFU AND SOY RECIPES

SOY-LIME ROASTED TOFU RECIPE | EATINGWELL

Soy-Lime Roasted Tofu Recipe | EatingWell image

Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.

Provided by Stacy Fraser

Total Time 1 hours 35 minutes

Number Of Ingredients 4

Ingredients

2 (14 ounce) packages extra-firm, water-packed tofu, drained
? cup reduced-sodium soy sauce
? cup lime juice
6 tablespoons toasted sesame oil

Steps:

Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium bowl or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450 degrees F.
Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on 2 large baking sheets, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.

Nutrition Facts : Calories 163.2 calories, CarbohydrateContent 2.2 g, FatContent 10.6 g, FiberContent 1.9 g, ProteinContent 19 g, SaturatedFatContent 2 g, SodiumContent 110.9 mg

CRISPY TOFU WITH MAPLE-SOY GLAZE RECIPE | BON APPÉTIT

Crispy Tofu With Maple-Soy Glaze Recipe | Bon Appétit image

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Provided by Chris Morocco

Yield 2–4 servings

Number Of Ingredients 8

Ingredients

1 12-oz. block firm tofu
¼ cup low-sodium soy sauce
3 Tbsp. pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 ½" piece ginger, very thinly sliced
½ cup neutral oil, such as canola or grapeseed
Kimchi, toasted sesame seeds, hijiki, daikon, sliced scallions, and steamed rice (for serving; optional)

Steps:

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

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