TOFU VEGETARIAN RECIPES RECIPES

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VEGETARIAN BANH MI WITH CRISPY TOFU RECIPE | COOKING LIGHT



Vegetarian Banh Mi With Crispy Tofu Recipe | Cooking Light image

This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and picked vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don’t be intimidated by the ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.

Provided by Marianne Williams

Total Time 30 minutes

Yield Serves 4 (serving size: 1 sandwich)

Number Of Ingredients 19

2 cups water
3 tablespoons unseasoned rice vinegar
4 teaspoons granulated sugar, divided
1 cup matchstick carrots
1 small daikon radish, cut into matchsticks
1/4 cup canola mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon lower-sodium soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon grated fresh garlic
1/2 teaspoon grated fresh ginger
3 tablespoons sesame oil, divided
1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
3/8 teaspoon kosher salt
1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed, and toasted
1/2 cup thinly sliced cucumber
1/4 cup cilantro leaves
2 tablespoons thinly sliced jalapeño

Steps:

  • Bring water, rice vinegar, and 1 tablespoon of the sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use. Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons of the sesame oil, and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight. Heat remaining tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt. Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro, and jalapeño. Serve immediately.

Nutrition Facts : Calories 485, CarbohydrateContent 45 g, FatContent 27 g, FiberContent 5 g, ProteinContent 16 g, SaturatedFatContent 3 g, SodiumContent 914 mg, SugarContent 9 g, UnsaturatedFatContent 23 g

CRISPY BAKED TOFU - SARAH'S VEGAN KITCHEN



Crispy Baked Tofu - Sarah's Vegan Kitchen image

Tofu baked to crispy perfection! Pairs well with any of your favorite sauces. Try it with my sweet and spicy Gochujang Sauce!

Provided by Sarah Sullivan

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5

Number Of Ingredients 7

1 (14-16 oz) block firm or extra-firm tofu
1 tablespoon (13g) olive oil
2 tablespoons (16g) cornstarch
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
black pepper, to taste

Steps:

  • Drain tofu and cut into roughly 1″ cubes. Lay down a clean kitchen towel and arrange tofu cubes on one half of the towel. Fold the other half of the towel over the tofu and place a cutting board on top to help press out the excess water. Let it drain for 15-20 minutes.
  • Preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.
  • Transfer the pressed tofu to a large bowl. Drizzle with oil and sprinkle on the onion powder, garlic powder, salt and pepper. Toss until evenly coated. Try to be gentle with the tofu so that the cubes stay intact. I find using a big rubber spatula helps.
  • Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there’s no dry cornstarch left at the bottom of the bowl.
  • Arrange the tofu on your prepared baking sheet so that the pieces aren’t touching.
  • Bake for 15 minutes, then give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is golden brown and crispy. The time will vary a little depending on how thoroughly you pressed your tofu.
  • Remove from the oven and serve with your favorite sauce.

Nutrition Facts : Calories 117, SugarContent 0.3 g, SodiumContent 236.4 mg, FatContent 6.9 g, SaturatedFatContent 1 g, TransFatContent 0 g, CarbohydrateContent 5.7 g, FiberContent 1.2 g, ProteinContent 8.1 g, CholesterolContent 0 mg

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