THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
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
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 PARMIGIANA
Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
- Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
- Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
- Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 18.8 g, Cholesterol 23.8 mg, Fat 21.5 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 6.2 g, Sodium 840.7 mg, Sugar 3.5 g
TOFU & PORC SAUSAGES (ITALIAN STYLE)
A healthier sausage made with tofu and lean porc with a blend of spices & herbs that reminds of regular italian sausages. Enjoy!
Provided by Peach01
Categories Pork
Time 20m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- With your hands, mix all the ingredients together. Mix it very well. With your palms form about 30 small sausages (4-5 inches long). You can preserve them in your fridge for about 3-4 days or keep them in your freezer up to 1 month. It takes about 10-15 min to cook them in a non-stick pan.
- Bon appétit!
ITALIAN MARINATED TOFU
A simple marinated tofu recipe, great for a make-before simple lunch or even breakfast if you marinate the tofu before (I've only made this once, but I imagine if you marinate overnight it'll be a much stronger flavor). This comes from Isa Moskowitz' Vegan With A Vengeance book, slightly modified. Prep time is for the marinade, cook time for the actual cooking.
Provided by River B
Categories Lunch/Snacks
Time 1h15m
Yield 4 lettuce wraps, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
- Flip. Leave alone for another 30 minutes.
- Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
- Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
- Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
- If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
- Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
- If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
- Since this is an 'Italian' style marinade, consider matching it up with like foods.
- However you take it, enjoy!
- You can try doubling the recipe, if you do, please post how it went!
Nutrition Facts : Calories 682.1, Fat 46.4, SaturatedFat 7.7, Sodium 66.2, Carbohydrate 16.1, Fiber 6.7, Sugar 4.1, Protein 39.2
CHEESY TOFU STRIPS - ITALIAN STYLE
Baked, breaded tofu topped with spaghetti sauce and cheese! What a great way to get kids to try tofu. We eat tofu regularly so I'm always on the lookout for new ways to prepare it. This recipe was published in the Toronto Star who attributes it to the Hamilton Spectator.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F
- Coat a 9-by-13-inch baking dish with cooking spray.
- Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
- On a plate, combine bread crumbs and parmesan cheese. Set aside.
- Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
- Cut each piece lengthwise again into halves to create 12 sticks.
- Coat each stick in crumb/cheese mixture, and place in baking dish.
- Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.
Nutrition Facts : Calories 210.2, Fat 9.2, SaturatedFat 2.7, Cholesterol 7.3, Sodium 656, Carbohydrate 19.1, Fiber 1.7, Sugar 9.6, Protein 14.4
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