Barbecued Tofu With Peppers And Onions Recipes

BARBEQUED TOFU

Steps:

• Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

BARBECUED TOFU WITH PEPPERS AND ONIONS

Steps:

• Press tofu. See Anne Sainz's notes above for more detailed instructions.
• Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
• Cut up green pepper, onions and mushrooms. Add peas and set aside.
• Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
• Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
• Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.

TOFU SUBS WITH ONIONS AND PEPPERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
• Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
• Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
• Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.

BARBECUE TOFU SANDWICHES

Steps:

• Drain the tofu between paper towels until most of the water has been squeezed out.
• Slice tofu into 1/4 inch thick slices.
• Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
• Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

CITRUS-MARINATED TOFU WITH ONIONS AND PEPPERS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, and 1/2 teaspoon paprika in a small bowl. Season with salt and pepper. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10-15 minutes.
• Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons oil, and honey; purée until smooth. Season sauce with salt and pepper.
• Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Season with salt and pepper.
• Drain tofu. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
• Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
• Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.