Chili Garlic Tofu Recipes

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CHILI GARLIC TOFU



Chili Garlic Tofu image

Chili garlic tofu is a simple Asian dish that can be served in the main course with rice and noodles or enjoyed as an appetizer. It gets ready in 20 minutes, needs a handful of ingredients, and tastes amazing.

Provided by Vandana Chauhan

Categories     Appetizer     Main Course     Side Dish     snacks

Time 20m

Number Of Ingredients 11

3.5 cups tofu cubes (extra firm)
1 tbsp grated garlic
1 cup chopped spring onion (keep the green and white part separated)
2.5 tbsp chili oil (1.5 tbsp + 1 tbsp)
1 tbsp vegetarian oyster sauce/ any other Asian stir fry sauce of your choice
1 tbsp soy sauce
1 teaspoon cooking oil
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon brown sugar (white sugar can also be used)
Salt as per taste

Steps:

  • Put the tofu cubes in a large bowl. Add 1.5 tbsp of chili oil, garlic powder, and a pinch of salt. Toss until all the cubes get evenly coated. Bake in a pre-heated oven at 200°C for around 12-15 minutes.
  • In a bowl mix 1 tbsp chili oil, oyster sauce, soy sauce, salt, sugar, and pepper. Keep it aside.
  • Heat cooking oil in a pan. Add grated garlic and spring onion white. Saute for a few seconds and then add the sauce mixture. Cook for about a minute.
  • Add baked tofu cubes and spring onion green. Saute for about a minute and then switch off the gas.
  • Enjoy it as an appetizer or serve in the main course with a rice or noodle dish.

Nutrition Facts : Calories 304 kcal, Carbohydrate 12 g, Protein 23 g, Fat 19 g, SaturatedFat 3 g, Sodium 688 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS



Air Fryer Chili-Garlic Tofu with Green Beans image

Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Two 14-ounce packages extra-firm tofu
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed
1/3 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons mirin
1 heaping tablespoon brown sugar
1 to 2 teaspoons chili-garlic paste or sambal (add amount to spice level preference)
1 teaspoon cornstarch
3 cloves garlic, smashed whole
2 scallions, thinly sliced

Steps:

  • Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes.
  • Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.
  • Preheat the air fryer to 400 degrees F.
  • Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
  • Preheat the air fryer to 400 degrees F again.
  • Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
  • While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
  • Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.

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