Panfried Tofu On Sesame Watercress With Soy Orange Dressing Recipes

PANFRIED TOFU ON SESAME WATERCRESS WITH SOY-ORANGE DRESSING

Steps:

• Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.
• Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.
• Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.

PAN-FRIED TOFU WITH GREEN TEA AND HONEY DRESSING

Steps:

• To make the dressing, first place tea leaves in a cup and pour boiling spring water over them. Cover and let steep for 1 to 2 minutes. Discard these tea leaves. Combine tea and remaining dressing ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes before using. Makes 1/2 cup.
• Place tofu on a flat surface and press out excess water with a paper towel. Cut tofu into 8 equal cubes.
• Heat a large saute pan over medium-high heat. Add olive oil and swirl to coat. Add tea leaves, sesame seeds, and salt, and saute until fragrant.
• Place tofu slices on top and pan-fry until golden brown, about 3 minutes. Turn tofu and pan-fry the other side until golden brown, about 3 minutes. Drain tofu on paper towels. Cut tofu slices to desired size.
• Toss together salad greens, pears, and tomatoes in a salad bowl. Arrange the tofu slices over the salad, and spoon the dressing on top.

THE BEST PAN-FRIED TOFU

Steps:

• Take your block of tofu and wrap it in several layers of paper towels.
• Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
• Slice the tofu into pieces about 1/2 an inch thick.
• Set tofu aside.
• If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
• If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
• Add oil to heated pan.
• Gently spread oil over the entire surface of the pan.
• Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
• Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
• The second side will only take about 4 minutes to cook.
• When they are evenly browned take them out of the pan and place them on paper towels to drain.
• These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

ORANGE BEEF-STYLE TOFU STIR-FRY

Steps:

• Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
• In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
• Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

SIMPLE PAN-FRIED TOFU

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.