Fried Potatoes Tofu Recipes

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SOUTHERN FRIED TOFU WITH SWEET POTATOES



Southern Fried Tofu with Sweet Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 sweet potatoes (about 1 pound), sliced 1/2 inch thick
2 tablespoons vegetable oil, plus more for frying
1 tablespoon plus 1 teaspoon paprika
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
1/4 cup hot sauce
1 14-ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry
1/2 cup spicy ketchup
1/4 cup packed light brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups all-purpose flour
Coleslaw, for serving

Steps:

  • Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.
  • Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.
  • Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 1100 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 16 grams

CRISPY FRIED TOFU SANDWICH



Crispy Fried Tofu Sandwich image

This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that's ready to soak up tons of flavor. It's a simple hack that will rocket your tofu game to the next level!

Provided by Food Network Kitchen

Categories     main-dish

Time 9h30m

Yield 4 servings

Number Of Ingredients 26

One 14- to 16-ounce package extra-firm tofu
1 cup dill pickle juice (from a 16-ounce jar)
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon sugar
Kosher salt
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
1/4 cup maple syrup or agave
Vegetable oil, for frying
4 burger buns
Vegan Buffalo Mayo, recipe follows
Shredded lettuce and dill pickles, for serving
One 12-ounce package silken tofu
2 tablespoons buffalo hot sauce
2 teaspoons Dijon mustard
Juice of 1 lemon
Kosher salt

Steps:

  • For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
  • Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
  • Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
  • For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
  • Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
  • While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
  • Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
  • Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
  • Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.

PAN-FRIED TOFU



Pan-Fried Tofu image

Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.

Provided by KES115

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package water-packed firm tofu, drained and rinsed
6 tablespoons nutritional yeast
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ tablespoons olive oil

Steps:

  • Slice tofu into 1/4-inch slabs.
  • Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
  • Roll tofu slices in the nutritional yeast mixture until evenly coated.
  • Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES



Stir-Fried Tofu and Vine-Ripened Tomatoes image

Provided by Charles Phan

Categories     Wok     Onion     Tomato     Stir-Fry     Vegetarian     Tofu     Deep-Fry     Vegan

Yield Makes 4 servings

Number Of Ingredients 8

4 cups canola oil, for frying, plus 3 tablespoons
1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes
1 cup yellow onion, cut into 1/4-inch slices
2 teaspoons minced garlic
1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
3 tablespoons mirin (rice wine)
1/2 cup green onions, cut into 1-inch-long pieces
Salt, to taste

Steps:

  • Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
  • Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

SIMPLE PAN-FRIED TOFU



Simple Pan-Fried Tofu image

An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!

Provided by The Cow

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 4

1 (12 ounce) package extra-firm tofu
2 tablespoons vegetable oil, divided
¼ cup chopped green onions
2 tablespoons soy sauce

Steps:

  • Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 2x4-inch strips about 1/4-inch thick.
  • Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
  • Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g

CURRIED PAN-FRIED POTATOES



Curried Pan-Fried Potatoes image

Don't have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.

Provided by mielhollinger

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
5 cloves garlic, chopped
1 -2 teaspoon mustard seeds
1 -2 teaspoon curry paste
olive oil
3 -6 medium potatoes, chopped
salt
pepper (to taste)

Steps:

  • In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
  • Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
  • Season with salt and pepper to taste.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE



Crispy Tofu With Sweet-and-Sour Sauce image

Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.

Provided by Eric Kim

Categories     snack, finger foods, vegetables, appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 10

1 (14-ounce) package firm tofu, drained
3 medium zucchini (about 1 pound)
3 teaspoons kosher salt, plus more to taste
1/2 cup apricot preserves
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons onion powder
1/2 cup potato starch
Neutral oil, such as vegetable or canola oil, or light olive oil

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.

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CRISPY PAN-FRIED POTATOES - 40 APRONS
2021-05-27  · Instructions. Heat vegetable oil in a large skillet over medium heat, then add in the potatoes in a single layer. Sprinkle with half of the salt and pepper, then cover with lid and cook for 5-8 minutes. Remove lid, flip each potato, sprinkle with remaining salt and pepper then cover and cook for 8-10 more minutes.
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Top Asked Questions

How to fry tofu?
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.
How to cook tofu with potato starch?
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.
How to cook tofu with green onions?
Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer. Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds.
How do you cook tofu with buttermilk?
Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.

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