Tofu And Green Peas Recipes

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

TOFU AND GROUND PORK WITH PEAS

Steps:

• Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
• Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONION

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
• Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

HOT AND SOUR SEARED TOFU WITH SNAP PEAS

Steps:

• Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
• Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
• Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
• Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
• Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE

Steps:

• Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
• Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
• Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
• Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
• Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.