Tofu Crumbles Asian Style Recipes

TOFU CRUMBLES -- ASIAN STYLE

Steps:

• NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
• Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
• Set aside the sauce to cool a bit.
• While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
• Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
• You will have some leftover sauce that you can refrigerate and use later.
• Preheat oven to 300 degrees.
• Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
• Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
• As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process.
• Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
• When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!
• Enjoy!

SALT AND PEPPER TOFU

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.

ASIAN-STYLE TOFU & CUCUMBER NOODLES

Steps:

• Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
• Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
• To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.