Cashew Nut Crusted Tofu Recipes
HERB CRUSTED TOFU WITH MUSHROOM GRAVY
This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the tofu and cut into 6 slices.
- To Make Herb Crust:.
- Combine all the ingredients except the oil in a shallow bowl.
- To Make Mushroom Gravy:.
- Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
- Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
- Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!
Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1
SPICE-CRUSTED TOFU
Make and share this Spice-Crusted Tofu recipe from Food.com.
Provided by Enduring Gastronomy
Categories Soy/Tofu
Time 20m
Yield 8 tofu steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden and fragrant (~2 minutes). Transfer to a bowl to cool.
- In a small bowl, mix paprika, cumin, coriander, salt and pepper.
- Drain tofu and pat dry with paper towels. Cut crosswise into eight 1/2-inch thick slices.
- Dredge the tofu liberally with the spice mixture, coating all sides.
- In a small bowl, mix boiling water, lemon juice and honey.
- In a large nonstick skillet over medium-high heat, heat oil. Swirl to coat the bottom.
- Add tofu and cook on one side until brown and crusty (~4 minutes). Flip and cook the other side (~3 minutes).
- Add honey mixture to the pan and quickly shake to coat the tofu. It will BUBBLE UP and EVAPORATE VERY QUICKLY.
- Serve immediately, sprinkled with toasted pine nuts.
Nutrition Facts : Calories 153.3, Fat 10, SaturatedFat 1.4, Sodium 232.3, Carbohydrate 10.3, Fiber 2.1, Sugar 6.9, Protein 9.4
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
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- Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
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