Pan Seared Tofu In Orange Peanut Sauce Recipes
PAN SEARED TOFU WITH SPICY PEANUT SAUCE
Lay on a bed of organic spinach mixed with cucumber and the left over sauce. I just though of this, and its so good! Trust me, USE SPINACH! It goes with this.
Provided by Veganizedty
Categories Soy/Tofu
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
- Place in bowl and pour enough sauce to cover all of tofu.
- Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
- Heat small sauce pan to about medium.
- Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
- Prepare cucumber and spinach on plate, place cooked tofu in the center.
PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
- 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
- 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
PAN-SEARED TOFU IN ORANGE PEANUT SAUCE
I got this recipe from the Taste of Thai website, for use with their Peanut Sauce Mix, and have modified it a bit. It is so good - even my husband will eat tofu if we make this!
Provided by Katie Z
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tofu. Cut the block into smaller sections, and press out the excess water by placing a double layer of paper towel both underneath and above.
- Cut the tofu sections into bite sized pieces.
- In a large skillet, heat the oil over medium high.
- Add the tofu, making sure that they are in a single layer with some room in between. If you need to, do this in two or more batches. Sear the tofu and cook until golden brown on both top and bottom (don't flip until golden!).
- Drain the pieces on a paper towel, removing as much excess oil as you can.
- While tofu is browning, chop up the scallions. Reserve 2 tablespoons of the darkest green for garnish.
- After tofu is finished, add another teaspoon of oil if necessary and saute the scallions 1-2 minutes. Add the orange juice and peanut sauce mix and bring it all to a boil. Then simmer for another minute.
- Add tofu and tomatoes, shirring to coat with sauce and heat through.
- Best served over jasmine rice or rice noodles. We have used both and it is excellent!
Nutrition Facts : Calories 188.1, Fat 11.8, SaturatedFat 2.2, Sodium 23.3, Carbohydrate 13.1, Fiber 2.8, Sugar 7.9, Protein 10.9
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