Crisp Fried Tofu With Avocado Salsa Watercress Salad Recipes

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GRILLED HERBED TOFU WITH AVOCADO CREAM



Grilled Herbed Tofu with Avocado Cream image

Provided by Giada De Laurentiis

Time 12m

Yield 4 servings

Number Of Ingredients 13

One 12-ounce container extra-firm tofu, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon herbs de Provence
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce ripe Haas avocado, peeled and pitted
1/2 packed cup fresh flat-leaf parsley leaves
1/2 cup vegetable broth
1/3 cup extra-virgin olive oil
1 tablespoon fresh lime juice (about 1 large lime)
1 clove garlic, peeled and smashed
1 large lime, zested
Salt and freshly ground black pepper

Steps:

  • For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
  • Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
  • For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
  • Spoon the cream over the tofu and serve.

AMAZING CRUNCHY TOFU SALAD



Amazing Crunchy Tofu Salad image

Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!

Provided by Alyssa

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
½ bunch green onions, sliced, divided
vegetable oil for pan-frying
¼ cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
½ large cucumber, chopped
1 medium tomato, chopped

Steps:

  • Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  • Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  • Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  • Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 36.4 g, Fat 13.6 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 945.6 mg, Sugar 7.3 g

ASIAN CRISPY TOFU SALAD



Asian Crispy Tofu Salad image

Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

Provided by Kumquat the Cats fr

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use)
3 tablespoons soy sauce
1 -2 scallion, sliced thin (white and green parts)
2 garlic cloves (smashed with back of knife or garlic press)
1 inch fresh ginger, sliced
1 teaspoon dried lemongrass (optional but recommended) or 1 tablespoon fresh lemongrass (optional but recommended)
1 teaspoon sesame oil
salt and pepper, to taste

Steps:

  • Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
  • Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
  • Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
  • Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
  • Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

WATERCRESS AND TOFU SALAD



Watercress and Tofu Salad image

This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well.

Provided by toninalani

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 bunches watercress, cut to 3-inch pieces
1 (10 ounce) package tofu, cut to 1-inch blocks
1 (6 ounce) light chunk tuna in water, flaked
1 medium tomatoes, diced into 1/2-inch pieces
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon gingerroot, finely grated
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon sugar

Steps:

  • Drain tofu on paper towels in refrigerator for at least 1 hour.
  • After tofu is drained, cut into 1" blocks.
  • Heat pot of lightly salted water.
  • Cut 2 inches off bottom of watercress and discard.
  • Cut watercress into 3" pieces.
  • When water comes to boil, add cut watercress and parboil for 30 seconds.
  • Drain and cool in ice bath.
  • Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
  • Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
  • Drizzle with Oriental Salad Dressing at time of serving.

CRISPY FRIED TOFU



Crispy Fried Tofu image

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Provided by Sarah Dipity

Categories     Appetizers and Snacks

Time 35m

Yield 4

Number Of Ingredients 3

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Steps:

  • Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
  • Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
  • Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
  • Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g

FRIED TOFU AND SPINACH SALAD



Fried Tofu and Spinach Salad image

Make and share this Fried Tofu and Spinach Salad recipe from Food.com.

Provided by Sharon123

Categories     Spinach

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package light extra firm tofu, drained
3 tablespoons tamari soy sauce
1/3 cup rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon sugar
1 teaspoon dijon-style mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup cooking oil
1/3 cup cornmeal
1 tablespoon sesame seeds, toasted
2 teaspoons cooking oil
6 cups torn spinach
1 bunch watercress (about 1 1/2 cups)
1 cup sliced fresh button mushrooms or 1 cup enoki mushrooms
1 cup cherry tomatoes or 1 cup yellow cherry tomato
1 medium red onion, halved lengthwise and thinly sliced

Steps:

  • Cut tofu crosswise into eight 1/2-inch slices.
  • In a 2-quart rectangular baking dish arrange slices in a single layer.
  • Pour tamari sauce over tofu; turn slices to coat.
  • Let stand for 15 minutes.
  • Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
  • Cover and blend or process until combined.
  • With blender or processor running, add the 1/3 cup oil in a thin steady stream.
  • Blend or process for 15 seconds more.
  • Drain tofu, discarding tamari sauce.
  • In a shallow dish combine cornmeal and sesame seeds.
  • Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
  • In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
  • (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
  • Pour the vinaigrette over spinach mixture; toss to coat.
  • Divide among 4 dinner plates.
  • Cut the tofu slices in half diagonally.
  • Arrange the tofu over spinach mixture.
  • If desired, sprinkle with additional sesame seeds.
  • Makes 4 servings.

TOFU SALAD



Tofu Salad image

To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
2 tablespoons canola oil
6 cups torn romaine
2 medium carrots, shredded
1 medium ripe avocado, peeled and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons sesame seeds, toasted

Steps:

  • Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.

CRISPY FRIED TOFU



Crispy Fried Tofu image

Sriracha mayo is the perfect partner for this protein-packed alternative to french fries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 24 fries

Number Of Ingredients 7

1 package (14 ounces) extra-firm tofu, drained
1/3 cup cornstarch
1/4 cup safflower oil
Coarse salt
1/3 cup mayonnaise
1 tablespoon Sriracha
Chopped scallion greens and lime wedges, for serving

Steps:

  • Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
  • Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
  • Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.

EASY TOFU SALAD WITH TUNA AND WATERCRESS



Easy Tofu Salad with Tuna and Watercress image

Fresh tofu salad with a sesame, garlic and soy sauce dressing.

Provided by Emi Goya

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

3 cups bean sprouts
1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
2 (5 ounce) cans tuna, drained
1 bunch watercress, chopped
2 tomatoes, cubed
¼ cup Japanese pickled radish
½ cup chopped onion
4 cloves garlic, thinly sliced
¼ cup sesame oil
½ cup soy sauce

Steps:

  • Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
  • Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

Nutrition Facts : Calories 215 calories, Carbohydrate 9.1 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 1.8 g, Sodium 1298.8 mg, Sugar 3.9 g

CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD



Crisp Fried Tofu With Avocado Salsa & Watercress Salad image

Make and share this Crisp Fried Tofu With Avocado Salsa & Watercress Salad recipe from Food.com.

Provided by MarraMamba

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

300 g tofu, drained and cut into thick batons
100 ml rice flour, for dusting
olive oil
100 g palm sugar or 100 g soft brown sugar
10 ml sweet chili sauce
1 lime, juiced
100 g watercress
1/2 large red chili, deseeded and thinly sliced
1/2 cucumber, peeled and sliced into noodle shapes on a mandolin (or sliced lengthwise with a peeler)
6 mint leaves, torn
1 large avocado, cut into large dice
1 onion, finely chopped
1 lime, juiced
1 tablespoon sweet chili sauce
extra virgin olive oil

Steps:

  • To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
  • For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
  • Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
  • To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.

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CRISPY AIR FRIED TOFU - BLACKENED SHRIMP AVOCADO SALAD
2021-11-28 Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. You can add whatever spic. Dip in salsa if desired. Air fryers can cook chicken faster—and get it much crispier—than a standard oven. When you use your air fryer to make vegetable fried rice, there's no need to stand over a hot wok!
From blackened-shrimp-avocado-salad.thetabaco.com


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