TOFU MAKHANI (INDIAN BUTTER TOFU) RECIPE - NYT COOKING
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that’s seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn’t require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don’t substitute anything for the butter or ghee (sorry, vegans) — it’s the signature ingredient.
Provided by Sarah Copeland
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
- In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http//schema.org, Calories 592, UnsaturatedFatContent 21 grams, CarbohydrateContent 20 grams, FatContent 50 grams, FiberContent 8 grams, ProteinContent 25 grams, SaturatedFatContent 25 grams, SodiumContent 783 milligrams, SugarContent 7 grams, TransFatContent 1 gram
MAPO TOFU RECIPE - NYT COOKING
You can order mapo tofu from many Chinese restaurants, but it’s also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as “toban djan”) at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala — tingly zing — and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo’s intensity with rice and steamed or stir-fried broccoli.
Provided by Andrea Nguyen
Total Time 30 minutes
Yield 4 servings (about 4 cups)
Number Of Ingredients 14
Steps:
- Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
- Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
- Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
- Reheat the wok or skillet over high. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
- Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
- Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
- Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
- Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.
More about "tofu turkey thanksgiving recipes"
TOFU MAKHANI (INDIAN BUTTER TOFU) RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine indian
Calories 592 per serving
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
BEST CREAMY TURKEY PASTA CASSEROLE RECIPE - HOW TO MAK…
From goodhousekeeping.com
Total Time 1 hours
Category Thanksgiving, dinner, main dish
Calories 610 calories per serving
- 1. Heat oven to 400°F. Oil 3-quart or 9- by 13-inch casserole dish. Cook pasta per package directions. 2. Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with spinach and parsley. 3. Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth. 4. Fold turkey and pasta into cheese mixture and toss to coat. Fold in spinach mixture. 5. Transfer to prepared dish. Bake until heated through, 10 to 12 minutes.
THE ULTIMATE VEGGIE BURGER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Calories 441 per serving
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
TOFU PARMIGIANA RECIPE | ALLRECIPES
From allrecipes.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
35 IDEAS FOR TURKEY DINNER SIDES - BEST RECIPES IDEAS AND ...
From eatandcooking.com
VEGETARIAN TOFU MAIN DISHES - ALLRECIPES
From allrecipes.com
THANKSGIVING DINNER - WIKIPEDIA
From en.m.wikipedia.org
OVEN ROASTED TURKEY TENDERLOIN - A HEALTHY MAKEOVER
From ahealthymakeover.com
RECIPES - SEARCH | WEELICIOUS
From weelicious.com
EXTREMELY SLOW-ROASTED TURKEY BREAST - THE WASHINGTON POST
From washingtonpost.com
35 IDEAS FOR TURKEY DINNER SIDES - BEST RECIPES IDEAS AN…
From eatandcooking.com
CRISPY FRIED TOFU RECIPE | ALLRECIPES
From allrecipes.com
TEMPEH VS. TOFU: WHAT'S THE DIFFERENCE? | ALLRECIPES
From allrecipes.com
RECIPES | YUMMLY
From yummly.com
RECIPES - WEIS MARKETS
From weismarkets.com
35 IDEAS FOR TURKEY DINNER SIDES - BEST RECIPES IDEAS AN…
From eatandcooking.com
TEMPEH VS. TOFU: WHAT'S THE DIFFERENCE? | ALLRECIPES
From allrecipes.com
OVEN ROASTED TURKEY TENDERLOIN - A HEALTHY MAKEOVER
From ahealthymakeover.com
RECIPES - SEARCH | WEELICIOUS
From weelicious.com
EASY PALAK PANEER RECIPE | ALLRECIPES
From allrecipes.com