TOFU SZECHUAN STYLE RECIPES
BAKED TOFU SZECHUAN STYLE - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 10
Steps:
- "In a medium-size bowl, combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes. Preheat the oven to 450 degrees F. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula. Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot. Source: Lemlin, Jeanne *Main-Course Vegetarian Pleasures* (1995) Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 19:06:49 -0700 From: Stacy Hansen
Nutrition Facts : Calories 598 calories, FatContent 39.1987881466 g, CarbohydrateContent 17.3850541666667 g, CholesterolContent 0 mg, FiberContent 2.11161462264756 g, ProteinContent 38.732425 g, SaturatedFatContent 5.06485626467137 g, ServingSize 1 1 Serving (546g), SodiumContent 1872.10322916667 mg, SugarContent 15.2734395440191 g, TransFatContent 1.93968722033789 g
SZECHUAN TOFU WITH CAULIFLOWER RECIPE | COOKING LIGHT
We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.
Provided by Robin Bashinsky
Total Time 25 minutes
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 13
Steps:
- Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon. Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin. Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.
Nutrition Facts : Calories 271, CarbohydrateContent 27 g, CholesterolContent 0.0 mg, FatContent 12.9 g, FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 1.7 g, SodiumContent 612 mg, SugarContent 5 g
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