Panfried Tofu With Hoisin Sauce Recipes

PAN-FRIED TOFU

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.

PANFRIED TOFU WITH HOISIN SAUCE

Steps:

• Heat up frying pan with the oil. Cut the tofu in to slices-not too thick but not too thin- otherwise it will break. About 1 cm in depth. Use a paper tower to wipe off excess water. Line a plate with cornflour, sprinkling of salt and pepper. Dip the tofu pieces into the cornflour mixture until all sides are coated. Fry the tofu pieces until crispy. Turn it over and then turn down the heat to medium heat. Mix the hoisin sauce, soysauce, sugar, salt, wine and sesame oil together. Dish up the tofu and quickly stir in the marinade until it thickens. Add the tofu in or pour the sauce on top of it.Add the spring onions for garnish

PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE

Steps:

• Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
• While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
• In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.

TOFU SIMMERED IN HOISIN SAUCE BY DEBORAH MADISON

Steps:

• If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
• If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
• Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
• Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
• Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
• Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
• Garnish with sesame seeds and sliced scallions.

TOFU AND SHRIMP WITH HOISIN SAUCE

Steps:

• Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
• Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
• Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.

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.