TOFU SNACKS RECIPE RECIPES
TOFU SESAME SNACKS RECIPE - FOOD.COM
From The Planet Organic Market Cookbook, "Who ever thought mild-mannered tofu could have such…attitude? Many have tried to crack the code on our savoury peppery snack, and now they’ll become a favourite in your kitchen."
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 24 sticks, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Slice tofu into sticks and toss with remaining ingredients. Allow to marinate 30 minutes or overnight.
- Place tofu on a baking tray and bake 15-20 minutes or until golden brown. Remove from oven and enjoy hot or cool.
Nutrition Facts : Calories 197.2, FatContent 17.6, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 12.9, CarbohydrateContent 3.6, FiberContent 1.8, SugarContent 0.6, ProteinContent 9
DRY-FRIED TOFU RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
- Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
- Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
- When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
- Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
- Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.
Nutrition Facts : Calories 71, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 9.3, CarbohydrateContent 2.1, FiberContent 0.2, SugarContent 0.8, ProteinContent 7.6
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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.)
From foodandwine.com
Total Time 35 minutes
Category Vegetables
From foodandwine.com
Total Time 35 minutes
Category Vegetables
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TOFU WITH PARSLEY RECIPE - SIMPLE CHINESE FOOD
Gaobeidian tofu silk is a delicious and delicious Han nationality dish, belonging to Hebei cuisine. Gaobeidian is a place name, located in Hebei Province. This dish evolved from making tofu. Since the Han Dynasty, people in Gaobeidian began to make and eat tofu. With the rise of Buddhism, Buddhism and Taoism have become popular for eating vegetarian food. As a result, soy products such as sliced tofu, dried tofu, tofu muscle, and tofu shreds have also emerged. Among the many soy products, tofu silk has become a kind of local flavor food with its rich flavor, creamy yellow color, and flexible strands, which are delicately made and unique. Cold salad is an excellent delicacy as a home-cooked dish. As a kind of soy products, shredded tofu has high nutritional value whether it is consumed by the elderly or children.
From simplechinesefood.com
Reviews 4.7
Total Time 5 minutes
Cuisine Chinese
From simplechinesefood.com
Reviews 4.7
Total Time 5 minutes
Cuisine Chinese
- Mix well and eat at lunch.
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