Crispy Tofu Bacon In 10 Minutes Recipes
CRISPY TOFU AND BACON WRAPS
Who says tofu has to be healthy? Try this recipe, and I promise you'll never think of tofu the same way again.
Provided by SUPERCORDS
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
- Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
- Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 26.7 g, Cholesterol 9 mg, Fat 16 g, Fiber 2.3 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 634.1 mg, Sugar 2.7 g
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
THE BEST EVER TOFU BACON
I made a Food.com account just so I could post this recipe. I just became veg and was craving some bacon. Found this originally in Vegnews, changed it up a tiny bit and here it is. Try it, it tastes like REAL bacon, you will NOT be disappointed!! Credit to Allison Samson
Provided by thenewvegetarian
Categories Lunch/Snacks
Time 35m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible.
- 2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break.
- 3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.
Nutrition Facts : Calories 113.4, Fat 9.5, SaturatedFat 1.3, Sodium 703.3, Carbohydrate 4.9, Fiber 1, Sugar 2.6, Protein 3.5
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- Drain the tofu. If not using vacuum packed super-firm tofu, wrap it in a clean towel and stack a heavy object (like a cast iron pan) on top of it to press out excess liquid. (Or, use a tofu press if you've got one). Leave the tofu to press while you measure out the other ingredients.
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- Cut the tofu into thin strips, approximately 1/8 inch thick. Take each tofu slice and dip it fully into the marinade, then place it on the prepared baking rack. Repeat until all of the tofu slices are dipped, spacing them out evenly on the rack. Set aside the excess marinade.
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- Slice the tofu into 1/8 inch slices and add to a large ziplock bag or shallow dish like a pie plate. (the thinner you cut the tofu the faster it cooks 1/8 of an inch is perfect or slightly larger but no thinner than 1/8 of an inch)
- Whisk all the marinade ingredients together in a small bowl. Heat in the microwave or small pot until just simmering, you want it really hot. Pour the marinade over the tofu, making sure it’s evenly distributed. Let cool then remove the air from bag and seal. Marinade tofu for 30 minutes to 1 hour or overnight if you wish, turning the bag a few times. (For quick marinade version see Notes*)
- Preheat oven to 400° Spray a large non stick baking sheet with cooking spray (no parchment paper)
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