TOFU WITH GARLIC MIRIN SAUCE
I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.
Provided by Tyson Hurt
Categories Soy/Tofu
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice tofu into 1/4 inch strips.
- Heat a non-stick skillet over medium-high heat, and add cooking oil.
- Fry tofu until light golden, making sure both sides are browned.
- Remove tofu to paper-towel lined plate.
- Stir all sauce ingredients in a small bowl, adding the sesame oil last.
- Pour mixture into skillet, and cook over medium-high heat until thickened.
- Return tofu to skillet, and toss to coat.
- Serve with steamed jasmine rice, or cooked soba noodles if desired.
FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
SOY MIRIN GLAZED TOFU FRIED RICE
I've been searching for the ultimate fried rice recipe for a long time, and I finally nailed down a version I enjoy immensely! Glazing the tofu separately gives the dish an unexpected layer of flavor, and even with that extra step, this dish comes together lightening fast. (I always use leftover rice from the night before, so cooking time does not include rice cooking time). I sometimes add diced mushrooms, too.
Provided by velorutionista
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Tofu:.
- Heat 1 teaspoons oil over medium heat in non-stick pan. Add tofu and cook till seared on all sides, about 10 minutes. Stir tamari and mirin together and pour over tofu, stirring to coat well. Leave over heat till sauce bubbles up and glazes (about 30 seconds). Remove pan from heat and set aside.
- For the Fried Rice:.
- Heat 1 T. oil in a large wok over high heat. When oil is hot (almost smoking), add garlic, scallions, and ginger and cook for 1 minute, stirring often.
- Add bell peppers, peas, broccoli, and carrots and cook till veggies have softened a bit, about 3 minutes. Add rice and stir to mix evenly. Cook till rice is heated through, about 3 minutes.
- Push rice up the sides of the wok to clear a spot in the middle of the pan. Add remaining 1 teaspoons oil and heat for a few seconds, then add beaten eggs and cook till scrambled.
- Stir everything in the wok together well, then add tamari. Stir in glazed tofu (cook a minute to reheat tofu if necessary) and serve.
Nutrition Facts : Calories 449.9, Fat 13.4, SaturatedFat 2.2, Cholesterol 105.8, Sodium 2889.4, Carbohydrate 64.3, Fiber 8.2, Sugar 5.8, Protein 21.7
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