Crispy Pressed Tofu With Garlic And Mint Recipes

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BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT



Beets With Creamy Balsamic Vinaigrette and Mint image

Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 cloves garlic, unpeeled
2 large beets (about 1 pound)
1/3 cup 2-percent plain Greek yogurt
1 tablespoon low-sodium vegetable broth or water
2 teaspoons white balsamic vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons fresh small mint leaves
1 tablespoon roasted or raw unsalted pistachios, chopped

Steps:

  • Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
  • Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
  • Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

CRISPY PRESSED TOFU WITH GARLIC AND MINT



Crispy Pressed Tofu with Garlic and Mint image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

2 (14-ounce) packages extra-firm tofu
4 large garlic cloves, smashed
1 1/2 teaspoons sea salt or kosher salt, plus more to season
1/2 cup packed chopped fresh mint leaves
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoons Aleppo pepper flakes or 1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil

Steps:

  • Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs. Place a clean kitchen towel onto a rimmed baking sheet so that only half the towel is on the sheet. Put the tofu in one layer onto the towel and fold the other half of the towel over. Gently press the tofu several times to extract the excess water.
  • Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
  • Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.
  • When you are ready to cook, preheat a large cast iron skillet over medium-high heat for several minutes. Lift the tofu from the marinade, gently pat it dry with a paper towel, and place it in the pan. Reserve the marinade. Weight the tofu by placing a smaller pan with a clean bottom on top and weighting it down with a full tea kettle, a heavy can of tomatoes, or a clean brick. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, about 5 more minutes. Flip the tofu over, put the weight back on top, and cook until the tofu is browned on the second side and cooked through, about 6 to 8 more minutes.
  • Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve.

Nutrition Facts : Calories 315, Fat 25 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Carbohydrate 7.5 grams, Fiber 2 grams, Protein 20 grams

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  • 3. Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
  • 4. Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.

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