Crispy Tofu In Oyster Sauce Recipes

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CRISPY TOFU IN OYSTER SAUCE



Crispy tofu in oyster sauce image

Provided by By DiepLicious

Number Of Ingredients 12

• 1 package (14 oz. / 400 grams) extra firm tofu
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons sesame oil
• 1 small shallot diced
• 1 teaspoon peanut oil
• 2 tablespoons oyster sauce
• 1 ½ tablespoons water
• ½ teaspoon sugar
• 1 scallion diagonally sliced

Steps:

  • 1. Press the tofu to drain the liquid* 2. Cut the tofu in half on the height side (about 3/8"x 5" x 3.5") and then cut again lengthwise making 20 equal 5" length strips. 3. Mix the flour, cornstarch, salt and pepper in a bowl and turn the tofu pieces in the flour mix. 4. Heat 1 tablespoon of sesame oil in a pan over medium heat until hot. Add the tofu to the pan in one layer (it may take two rounds to fry the whole package). Fry one side until browned and crisp, and then turn to fry the other side. Remove the fried tofu onto a paper towel-lined plate to absorb excess oil. 5. Arrange neatly stacked on a serving plate.
  • 1. Heat peanut oil in a small pan on medium heat, and then sauté the shallots until browned. 2. Turn the heat to low and add the oyster sauce, water and sugar. Mix to make an even sauce. 3. Let the sauce simmer for another minute to thicken and pour it over the fried tofu. Sprinkle with scallions.

Nutrition Facts :

CRISPY TOFU WITH NOODLES



Crispy Tofu With Noodles image

Make and share this Crispy Tofu With Noodles recipe from Food.com.

Provided by dicentra

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

7 ounces dried udon noodles
1/2 cup canola oil, plus
1 teaspoon canola oil
1 cup panko breadcrumbs (Japanese bread crumbs)
6 ounces firm tofu, cut into 1-inch squares
1 egg yolk
3/4 lb mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
3/4 lb baby bok choy, cut into 3/4-inch pieces
2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce

Steps:

  • Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
  • Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk.
  • Transfer the tofu to the bag and coat with the panko.
  • Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes.
  • Using a slotted spoon, transfer to a paper towel-lined plate.
  • Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes.
  • Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes.
  • Add the tofu and toss. Transfer to a bowl and serve.

Nutrition Facts : Calories 608.3, Fat 33.4, SaturatedFat 3.2, Cholesterol 47.4, Sodium 1520.8, Carbohydrate 63.2, Fiber 4.8, Sugar 4.6, Protein 15

CRISPY TOFU WITH BLACK PEPPER SAUCE



Crispy Tofu with Black Pepper Sauce image

What is tofu? It's certainly not boring and tasteless! The crispy vegetarian bean curd is so loaded with flavor in this fried tofu recipe, you'll never shy away from it again. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons reduced-sodium soy sauce
2 tablespoons chili garlic sauce
1 tablespoon packed brown sugar
1 tablespoon rice vinegar
4 green onions
8 ounces extra-firm tofu, drained
3 tablespoons cornstarch
6 tablespoons canola oil, divided
8 ounces fresh sugar snap peas (about 2 cups), trimmed and thinly sliced
1 teaspoon freshly ground pepper
3 garlic cloves, minced
2 teaspoons grated fresh gingerroot

Steps:

  • Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons 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 same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

Nutrition Facts : Calories 316 calories, Fat 24g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 583mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

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