ASIAN-STYLE TOFU & CUCUMBER NOODLES
Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
- Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
- To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.8 milligram of sodium
NOODLES WITH TOFU
Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
- Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.
Nutrition Facts : Calories 500 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 450 milligrams, Carbohydrate 68 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
ASIAN VEGAN TOFU NOODLES
A vegan rice noodle base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well.
Provided by Góa Briem
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
- Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
- Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.
Nutrition Facts : Calories 664.2 calories, Carbohydrate 64.9 g, Fat 40.7 g, Fiber 4.5 g, Protein 13.1 g, SaturatedFat 20.8 g, Sodium 2633.3 mg, Sugar 6.1 g
ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU
Steps:
- Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
- In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
- Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.
Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams
ASIAN-STYLE TOFU AND CUCUMBER NOODLES
Make and share this Asian-Style Tofu and Cucumber Noodles recipe from Food.com.
Provided by katew
Categories Soy/Tofu
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix soy, ginger and lime juice in a dish, add tofu.
- Marinate 5 minutes, turn once.
- Boil noodles according to pack instructions, drain, cool.
- Dry tofu on kitchen paper.
- Heat oil in nonstick pan, fry tofu till golden, about 3 minutes each side.
- Cut into cubes.
- To serve mix noodles, chilli, cucumber, tofu and the marinade in a bowl.
- Garnish with lime wedges and peanuts.
Nutrition Facts : Calories 187.3, Fat 11.2, SaturatedFat 2, Sodium 1027.3, Carbohydrate 10.6, Fiber 3.2, Sugar 3.2, Protein 16.6
ASIAN-STYLE TOFU AND CUCUMBER NOODLES
Make and share this Asian-Style Tofu and Cucumber Noodles recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the soy sauce, ginger and lime juice in a dish, then add the drained and pressed tofu. Leave to marinate for 5 mins or longer if you are new to tofu, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
- Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
- To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
Nutrition Facts : Calories 187.1, Fat 11.1, SaturatedFat 2, Sodium 1027.3, Carbohydrate 10.6, Fiber 3.2, Sugar 3.2, Protein 16.6
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