Green Pepper Ham And Tofu Skin With Sesame Vinegar Recipes

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SALT AND PEPPER TOFU



Salt and Pepper Tofu image

The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).

Provided by Hetty McKinnon

Categories     dinner, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1/2 teaspoon five-spice powder
1/4 teaspoon ground ginger
1 (14-ounce) package firm tofu, drained
1/2 cup cornstarch
Neutral oil such as canola or grapeseed
2 scallions, trimmed and finely sliced
1 long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced
Cooked rice, to serve

Steps:

  • To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
  • Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
  • Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
  • Line a large plate with a paper towel or a clean kitchen towel.
  • Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
  • The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
  • Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.

BRAISED TOFU SKIN



Braised Tofu Skin image

Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan.

Provided by fluffernutter

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 pieces dried tofu
2 tablespoons peanut oil
3 garlic cloves, minced
2 cups bok choy or 2 cups other chinese greens
4 shiitake mushrooms, rehydrated and sliced
1/2 cup toasted unsalted cashews
1 tablespoon hot bean paste
1 cup vegetable broth
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil

Steps:

  • Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
  • Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
  • In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
  • Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.

Nutrition Facts : Calories 179.1, Fat 15.2, SaturatedFat 2.6, Sodium 27, Carbohydrate 9.3, Fiber 1.4, Sugar 2.7, Protein 3.8

GREEN PEPPER, HAM, AND TOFU SKIN WITH SESAME VINEGAR



Green Pepper, Ham, and Tofu Skin With Sesame Vinegar image

This style of dish in Japan is called yasai okazu (vegetable side dish) perfect for eating with steamed white rice. It is very easy to make and provides very wonderful textural feel to your teeth. It's hard to describe it in English. In Japanese, it's called hagotae (to the teeth - like al dente feel to the Italians). This dish is great with steamed white rice. If you are a vegetarian, omit ham and increase tofu pockets (aka aburaage) to 4-5 slices. The taste of this dish is predominantly green pepper and sesame sauce and deleting ham does not affect the taste much.

Provided by Rinshinomori

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 green peppers (can use equal mixture of green and sweet red peppers for color) or 3 sweet red peppers, seeded and deveined (can use equal mixture of green and sweet red peppers for color)
4 -5 slices ham
3 tofu pockets (aburaage)
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon soy sauce
3 tablespoons sesame seeds, lightly toasted
2 tablespoons oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sugar
1 tablespoon soy sauce

Steps:

  • For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
  • Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
  • Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
  • For Vegetables:.
  • Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
  • Using a moderately high heat, heat a frying pan and add oil and sesame oil.
  • Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
  • Saute for 5-6 minutes, stirring frequently.
  • Add 1 T soy sauce and continue to saute for additional minute.
  • Remove from heat and combine with sesame sauce and serve either warm or at room temperature.

Nutrition Facts : Calories 208.1, Fat 14.7, SaturatedFat 3, Cholesterol 14.7, Sodium 1036.6, Carbohydrate 14.1, Fiber 2.4, Sugar 8.7, Protein 6.5

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