Vegetarian Hunan Style Tofu Recipes
VEGETARIAN HUNAN-STYLE TOFU
Steps:
- In a small saucepan, bring the water and black beans to a boil over high heat. Lower the heat to simmer and cook for 20 minutes. Strain and use immediately or partially cover, cool and refrigerate for up to several days. This makes about 3 cups of stock, more than is needed for the remainder of the recipe; the stock will keep, covered and refrigerated, up to 1 week. 1. Cut the tofu into chunky matchboxes, each about 1½ inches by 2 inches by ½ inch. Line a plate with a dish towel or double layer of paper towels, then place the tofu on top to drain for 5 to 10 minutes. 2. Meanwhile, in a bowl, combine the one-fourth teaspoon salt, soy sauce and black bean stock to make the seasoning liquid. Taste and season with additional salt if desired. Set this seasoning liquid with the other ingredients near the stove. 3. Heat the oil in a large nonstick skillet over high heat. Blot dry the tofu, then pan-fry until golden brown and lightly crisp, 3 to 4 minutes per side. Transfer to a plate, leaving the oil behind. 4. Reduce the heat slightly and add the chile and garlic. Cook, stirring constantly, until fragrant, about 15 seconds. Scatter in the mushrooms along with 1 to 2 pinches of salt. Give things a turn, then splash in the rice wine and stir. After the wine evaporates, add the black beans. Continue to cook until the mushrooms have softened slightly, about 1 minute, stirring constantly. 5. Return the tofu to the skillet, gently toss to combine, then pour over the seasoning liquid. Reduce the heat to a gentle simmer and cook for 2 to 3 minutes, turning over the tofu midway. When about half of the liquid has been absorbed, stir in the cornstarch slurry. Cook, gently stirring, until the sauce thickens slightly and clings to the tofu, about 1 minute. Stir in the green onion and continue to cook just until the onion starts to wilt. Remove from heat, stir in the sesame and chile oils and transfer to a plate.
HUNAN FRIED RICE
Make and share this Hunan Fried Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
- Add in the tofu and refrigerate for 30 minutes.
- Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
- Heat the oil in a large skillet or wok over med-high heat.
- Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
- Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
- Add in the rice and stir-fry until heated through and well combined.
Nutrition Facts : Calories 425.8, Fat 15.6, SaturatedFat 2.1, Sodium 776, Carbohydrate 51.8, Fiber 2.8, Sugar 6.6, Protein 14.8
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- Bring vegetable/ peanut oil to high heat in a frying pan or wok. Add the tofu slices and fry 2-3 min on each side, until golden brown. Remove from the pan onto a plate with a kitchen towel to drain the oil, and set aside.
- Remove excess oil from the pan, leaving about 1 tbsp and return to stove. Bring to high heat again and add the ginger, garlic, chili and scallions. Cook 1 min until fragrant.
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- In a small saucepan, bring the water and black beans to a boil over high heat. Lower the heat to simmer and cook for 20 minutes. Strain and use immediately or partially cover, cool and refrigerate for up to several days. This makes about 3 cups of stock, more than is needed for the remainder of the recipe; the stock will keep, covered and refrigerated, up to 1 week.
- Cut the tofu into chunky matchboxes, each about 1 1/2 inches by 2 inches by 1/2 inch. Line a plate with a dish towel or double layer of paper towels, then place the tofu on top to drain for 5 to 10 minutes.
- Meanwhile, in a bowl, combine the one-fourth teaspoon salt, soy sauce and black bean stock to make the seasoning liquid. Taste and season with additional salt if desired. Set this seasoning liquid with the other ingredients near the stove.
- Heat the oil in a large nonstick skillet over high heat. Blot dry the tofu, then pan-fry until golden brown and lightly crisp, 3 to 4 minutes per side. Transfer to a plate, leaving the oil behind.
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