Tofu And Red Pepper Spread Recipes
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
TOFU AND RED PEPPER SPREAD
Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor.
Provided by Lisa Bromfield
Categories Dips and Spreads
Time 1h10m
Yield 20
Number Of Ingredients 6
Steps:
- Using a blender or food processor, thoroughly mix silken tofu, red bell pepper, cashews, onion, prepared Dijon-style mustard and soy sauce. Blend until smooth and creamy. Chill in the refrigerator 1 hour, or until thickened. Use more cashews to make the mixture thicker, if desired.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 1.7 g, Fat 1.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 49.1 mg, Sugar 0.5 g
TOFU AND RED PEPPER SPREAD
Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor.
Provided by Lisa Bromfield
Categories Dips and Spreads
Time 1h10m
Yield 20
Number Of Ingredients 6
Steps:
- Using a blender or food processor, thoroughly mix silken tofu, red bell pepper, cashews, onion, prepared Dijon-style mustard and soy sauce. Blend until smooth and creamy. Chill in the refrigerator 1 hour, or until thickened. Use more cashews to make the mixture thicker, if desired.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 1.7 g, Fat 1.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 49.1 mg, Sugar 0.5 g
SALT AND PEPPER TOFU
The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).
Provided by Hetty McKinnon
Categories dinner, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
- Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
- Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
- Line a large plate with a paper towel or a clean kitchen towel.
- Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
- The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
- Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.
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