Crispy Tofu With Sesame Asparagus And Dipping Sauce Recipes

SESAME ASPARAGUS AND TOFU

Steps:

• In a medium bowl, whisk together 1 tablespoon soy sauce, mustard, sesame oil, vinegar, and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender, 1 to 2 minutes. Transfer to a colander, and rinse under cold water. Set aside.
• Pour sesame seeds onto a small plate. Place remaining 2 tablespoons soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 seconds. Remove a baton; dip one side in sesame seeds. Transfer to a clean plate. Repeat with remaining batons.
• Heat a large saute pan over medium-high heat. Coat with cooking spray. Arrange tofu, with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.
• In a large bowl, toss the asparagus in vinaigrette. Divide the asparagus and tofu among four plates, and drizzle with any remaining vinaigrette. Serve.

SESAME TOFU WITH DIPPING SAUCE

Steps:

• Cut tofu into 1/2 inch thick slices, lay flat on a towel to dry out.
• Combine all the dipping sauce ingredients in a small mixing bowl.
• Marinate tofu in 1/2 to 3/4 of the dipping sauce for a couple hours. (The original recipe says to marinate for thirty minutes, but I did it overnight to maximize flavour).
• Remove tofu from marinade and pat dry with a paper towel (I skipped this step).
• Dip tofu in beaten egg white then coat with sesame seeds.
• Brown tofu slices on each side over medium heat in a non-stick pan with olive oil until sesame seeds are golden and crispy, about 5-7 minutes per side (The recipe says two minutes per side, but I found it took much longer).
• Serve with remaining dipping sauce.

THE BEST CRISPY TOFU

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.

CRISPY TOFU WITH SESAME ASPARAGUS AND DIPPING SAUCE

Steps:

• Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices, to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well. In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside. In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one. Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook, turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu. Wipe out the skillet, add the remaining 1 Tbs. peanut oil and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side. nutrition information (per serving): Calories (kcal): 450; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 5; Protein (g): 16; Monounsaturated Fat (g): 15; Carbohydrates (g): 33; Polyunsaturated Fat (g): 9; Sodium (mg): 870; Cholesterol (mg): 65; Fiber (g): 3;

SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH

Steps:

• Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
• Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
• Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
• Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
• Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.

CRISPY SESAME TOFU

Steps:

• Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.
• Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.
• Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

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.

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY

Steps:

• Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
• In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
• Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
• Remove tofu from marinade and pat dry. Save marinade.
• Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
• Cut tofu slices into 1-inch cubes.
• Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
• Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
• Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

ASPARAGUS TOFU STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

CRISPY TOFU WITH BLACK PEPPER SAUCE

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.

CRISPY TOFU SUMMER ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Heat 1 tbsp sesame oil in a large, non-stick frying pan over a medium heat. Pat the tofu dry, then fry for 5 mins until golden and crisp. Remove to a bowl and set aside.
• Tip the rice noodles into a deep heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 mins, then drain and rinse under cold running water to halt the cooking process. Whisk together the remaining sesame oil, the rice vinegar, brown sugar and fish sauce, then tip in the noodles and toss to coat.
• For the dipping sauce, combine the cashew butter, soy sauce, vinegar and garlic, then slowly whisk in 50ml boiling water from the kettle to loosen.
• To assemble the rolls, dip one of the rice paper wrappers into a bowl of hot water, swishing it around until the wrapper is soft, about 10-15 seconds. Transfer to a clean tea towel to drain. Transfer the wrapper to a board and arrange a few mint and coriander leaves along one edge, followed by some of the carrot and cucumber matchsticks, some fried tofu and a few of the dressed noodles. Lift the edge of the wrapper up and over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you're about halfway, fold the ends of the wrapper to enclose the filling, then continue to roll to seal. Repeat with the remaining wrappers and filling.
• To serve, cut the rolls in half on the diagonal. Sprinkle the sesame seeds over the sauce and serve it alongside for dunking into.

CRISPY TOFU WITH CITRUS DIPPING SAUCE

Steps:

• Heat oven to 400° F. Line cookie sheet with cooking parchment paper.
• Stack 2 paper towels on work surface. Cut tofu in half crosswise. Cut each half into 6 pieces. Arrange tofu on paper towels; let stand 10 minutes to drain. Pat top of tofu dry.
• In large bowl, stir together 1/2 cup orange juice, the soy sauce and Sriracha sauce. Add tofu; let stand at room temperature 30 minutes to marinate.
• Place cornmeal in another large bowl. Remove tofu from marinade; discard marinade. Dredge tofu in cornmeal, coating each piece thoroughly. Arrange in single layer on cookie sheet.
• Bake 10 minutes. Turn tofu pieces over; bake 10 minutes longer or until hot and crisp.
• To make sauce, mix 1/4 cup orange juice and hoisin with whisk until blended. Sprinkle pepper flakes over top. Serve tofu with sauce.