TOFU STIR FRY RECIPE BY TASTY
Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
QUICK AND EASY MARINATED TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, soy sauce, toasted sesame oil, teriyaki sauce, garlic, ginger, sriracha, scallion
Provided by Zoe Ferdman
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut the block of tofu into cubes
- Whisk together the soy sauce, toasted sesame oil, teriyaki sauce, garlic, ginger,
- sriracha and scallions until well incorporated.
- Gently fold the cubes tofu into the marinade until fully coated.
- Let the tofu marinate for at least 10 minutes
- Heat an oiled frying pan over medium heat and cook the tofu until the sides are crispy.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
TOFU TENDERS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, extra firm tofu, salt, pepper, all-purpose flour, cornstarch, milk, apple cider vinegar, dijon mustard, bread crumbs, garlic powder, paprika, onion powder, nutritional yeast, ground cumin, cayenne, olive oil, honey mustard dipping sauce
Provided by Rachel Gaewski
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425ºF (220ºC). Grease a baking sheet with nonstick spray.
- Wrap the tofu in a clean dish towel and place a heavy object, such as a cast-iron skillet, on top. Press the tofu for 20 minutes to remove excess liquid.
- Flip the tofu block on its side and slice in half lengthwise. Season all over with salt and pepper.
- Cut each piece of tofu lengthwise into quarters so you have 8 equally-sized pieces.
- In a medium bowl, combine the flour and cornstarch. Mix with a fork.
- In a separate medium bowl, combine the milk, apple cider vinegar, and Dijon mustard. Whisk with a fork until combined.
- In another medium bowl, combine the bread crumbs, salt, pepper, garlic powder, paprika, onion powder, nutritional yeast, cumin, and cayenne. Mix with a fork until combined.
- Take a piece of tofu and coat it in the flour mixture, followed by the milk mixture, then back into the flour mixture, back into the milk mixture, and finally, in the bread crumbs.
- Place on the prepared baking sheet and repeat with the remaining tofu sticks.
- Using a brush, coat each tender with an even layer of olive oil.
- Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Brush with more olive oil, if necessary.
- Serve with honey mustard dipping sauce.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 73 grams, Fat 28 grams, Fiber 6 grams, Protein 33 grams, Sugar 7 grams
KIDS CAN MAKE: BAKED TOFU TENDERS
These tofu tenders are crisp on the outside and creamy inside. Serve with the sweet and spicy sauce in this recipe or with any condiment you have on hand. For both little and big kids: Let them help measure and bread the tofu (use separate hands for the wet and dry ingredients when breading, so little fingers don't get breaded themselves).
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray.
- Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand.
- Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet.
- Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through.
- Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu.
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