Sweet And Spicy Tofu Recipes

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SWEET-AND-SPICY ROASTED TOFU AND SQUASH



Sweet-and-Spicy Roasted Tofu and Squash image

This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 9

1 (14-ounce) package extra-firm tofu, drained
2 pounds dumpling, delicata or acorn squash, halved and seeded
1 1/2 tablespoons soy sauce, more to taste
1/2 teaspoon sriracha or other hot sauce
Kosher salt, and black pepper
1/4 cup peanut oil
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 tablespoons chopped celery leaves or cilantro

Steps:

  • Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
  • While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
  • In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
  • Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams

SWEET AND SPICY TOFU WITH SOBA NOODLES



Sweet and Spicy Tofu With Soba Noodles image

If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

Steps:

  • Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
  • Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
  • Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
  • Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
  • Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
  • Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

HOT AND SPICY TOFU



Hot and Spicy Tofu image

Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.

Provided by RITALINCINDY

Categories     Side Dish     Vegetables     Onion

Time 22m

Yield 4

Number Of Ingredients 12

3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
⅓ cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Steps:

  • Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  • In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g

SWEET AND SPICY TOFU



Sweet and Spicy Tofu image

Categories     Sauce     Bake     Stew     Tofu

Yield serves 2

Number Of Ingredients 17

2 teaspoons peanut oil
3 garlic cloves, minced or crushed
1 teaspoon grated fresh ginger
2 tablespoons fresh lime juice
1 teaspoon hoisin sauce
3 tablespoons soy sauce
1/4 cup white wine, sherry, or rice wine
1 teaspoon honey
1/4 teaspoon Asian chili sauce or chili oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
6 to 8 ounces extra-firm tofu, drained, pressed, and cut into 1 x 1/2-inch slices (see page 168)
1 cup sushi rice
2 carrots, sliced into coins
1/4 head cauliflower, cut into bite-size florets (about 2 cups)
1/2 red bell pepper, cored, seeded, and sliced
2 cups snow peas

Steps:

  • Preheat the oven to 450°F.
  • Wipe the inside and lid of a cast-iron Dutch oven with peanut oil.
  • In a medium bowl, mix the garlic, ginger, lime juice, hoisin sauce, soy sauce, wine, honey, chili sauce, parsley, and basil.
  • Add the tofu cubes to the marinade. Stir to coat well and set aside.
  • Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup water, and stir to make an even layer. Add the carrots and cauliflower in a layer.
  • Layer the tofu in the pot, leaving some marinade in the bowl. Add the bell pepper and snow peas and pour the remaining marinade on top.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 533
  • Protein: 17g
  • Carbohydrates: 100g
  • Fat: 6g
  • Cholesterol: 0
  • Sodium: 1966mg
  • Fiber: 8g

SUPER SIMPLE SPICY FRIED TOFU



Super Simple Spicy Fried Tofu image

This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even non-vegetarians love it! Spicy garlic sauce is a staple ingredient in many Vietnamese dishes and creates a spicy-sweet combination with the brown sugar.

Provided by SONANOVA

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 20m

Yield 4

Number Of Ingredients 8

1 (10 ounce) package fried tofu
1 tablespoon sesame oil
1 onion, chopped
1 medium red bell pepper, chopped
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons chili-garlic sauce, or more to taste
2 green onions, chopped

Steps:

  • Drain tofu, rinse, and pat dry. Cut into squares.
  • Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.

Nutrition Facts : Calories 274 calories, Carbohydrate 19.6 g, Fat 17.8 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 11.1 g

SWEET-AND-SPICY ROASTED TOFU AND SQUASH



Sweet-And-Spicy Roasted Tofu and Squash image

A Melissa Clark recipe, as published in the NYTimes, 1/7/2014. Delicious! It's a keeper. I used Asian chile-garlic sauce instead of sriracha. Clark says, "This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need."

Provided by zeldaz51

Categories     Asian

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (14 ounce) package extra firm tofu, drained
2 lbs winter squash (dumpling, delicata or acorn squash, halved and seeded, unpeeled)
1 1/2 tablespoons soy sauce, more to taste
1/2 teaspoon hot sauce (sriracha, use more if you like it spicier)
kosher salt, and black pepper
1/4 cup peanut oil
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 tablespoons chopped celery leaves or 2 tablespoons cilantro

Steps:

  • Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
  • While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
  • In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
  • Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

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From maangchi.com


SPICY TOFU RECIPE - AN INGENIOUS REPRESENTATIVE OF ASIAN CUISINE
Step 3: Fry the tofu. Heat olive oil on a skillet over medium heat. Add grated ginger and tofu cubes, then fry for 25 minutes. Toss and turn frequently until all sides of the tofu cubes are golden brown. Transfer the fried tofu to a clean plate, and set aside.
From healthyrecipes101.com


SWEET AND SPICY AIR FRYER TOFU - FATHER AND US
2020-07-28 Put cornstarch into bag. Put Paprika, Salt and Onion Powder into bag and shake to make sure all the Tofu is evenly coated. Cook in Air Fryer for 10-12 minutes. While Tofu is cooking. Mix Soy Sauce, Sesame Oil, Olive Oil, brown sugar and Garlic Chili Paste together. Toss the cooked Tofu in the sauce. Serve immediately.
From fatherandus.com


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