Tofu Creole Recipes

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CREOLE OKRA



Creole Okra image

A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.

Provided by SILVERMARIGOLD

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
½ green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
⅜ teaspoon dried thyme
2 tablespoons chopped fresh parsley
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen cut okra

Steps:

  • Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
  • Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 14.2 g, Fat 7.2 g, Fiber 5.1 g, Protein 4 g, SaturatedFat 1 g, Sodium 184.5 mg, Sugar 8 g

SALT AND PEPPER TOFU



Salt and Pepper Tofu image

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

2 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1/2 teaspoon five-spice powder
1/4 teaspoon ground ginger
1 (14-ounce) package firm tofu, drained
1/2 cup cornstarch
Neutral oil such as canola or grapeseed
2 scallions, trimmed and finely sliced
1 long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced
Cooked rice, to serve

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.

TOFU CREOLE



Tofu Creole image

Make and share this Tofu Creole recipe from Food.com.

Provided by ajbard

Categories     Creole

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups chopped onions
1 cup chopped celery
2 garlic cloves, minced
1 large green bell pepper, finely chopped
1/3 cup vegetable broth
1 (15 ounce) can tomato sauce or 1 (15 ounce) can diced tomatoes
1 cup water
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves, crushed
1 lb tofu, cubed and squeezed dry
3 cups hot cooked rice, preferably brown

Steps:

  • Saute onion, celery, peppers and garlic in broth until onion is tender. Remove from heat.
  • Stir in tomato sauce, water and seasonings. Simmer uncovered for 10 minutes, adding water if needed.
  • Stir in tofu; heat to boiling. Cover and cook over medium heat for 10 to 15 minutes.
  • Serve over hot rice. Add salad and warm French bread for a hearty meal.

Nutrition Facts : Calories 326.4, Fat 5, SaturatedFat 0.8, Sodium 1177.2, Carbohydrate 59.2, Fiber 4.3, Sugar 9.4, Protein 13.6

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