Creamytofusavorysauce Recipes

CREAMY TOFU SAVORY SAUCE

Creamy Tofu Savory Sauce image

This amazing recipe is from the Spot Restaurant in Hermosa Beach, CA. This vegetarian restaurant is famous for this delicious sauce. It's great on almost anything, including steamed vegetables, tofu, baked potatoes...

Provided by blucoat

Categories Sauces

Time 10m

Yield 32 tablespoons

Number Of Ingredients 11

Ingredients

3/4 cup almond oil or 3/4 cup safflower oil
3/4 cup water
1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
1/8 cup nutritional yeast
1/4 teaspoon kelp powder
1/4 teaspoon spike seasoning (herb or vegetable salt substitute)
1/4 teaspoon basil
1/8 teaspoon granulated garlic
1 1/2 teaspoons lemon juice (optional)
1 1/2 teaspoons tamari
1 lb firm tofu, rinsed well

Steps:

Blend everything in the food processor or blender. Serve warmed or cold.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

Crispy Tofu With Sweet-and-Sour Sauce image

Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.

Provided by Eric Kim

Categories snack, finger foods, vegetables, appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 10

Ingredients

1 (14-ounce) package firm tofu, drained
3 medium zucchini (about 1 pound)
3 teaspoons kosher salt, plus more to taste
1/2 cup apricot preserves
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons onion powder
1/2 cup potato starch
Neutral oil, such as vegetable or canola oil, or light olive oil

Steps:

Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

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