Crispy Tofu With Roasted Vegetables Recipes

CRISPY TOFU WITH VEGETABLES

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Crispy Tofu With Vegetables image

Steps:

Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

Nutrition Facts : Calories 429, Fat 15 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 19 grams

Ingredients

1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons vegetable oil
4 scallions, chopped, white and green parts separated
4 scallions, chopped, white and green parts separated
1 2-inch piece ginger, peeled and thinly sliced
1 8-ounce package sliced mixed mushrooms
3 cups sliced carrots
3/4 pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)

CRISPY TOFU WITH BALSAMIC TOMATOES

You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.

Provided by Melissa Clark

Categories easy, weekday, vegetables, main course

Time 55m

Yield 2 to 3 servings

Number Of Ingredients 12

Crispy Tofu With Balsamic Tomatoes image

Steps:

Heat oven to 400 degrees and line a sheet pan with parchment paper.
Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.

Ingredients

1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1 1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped

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3.7/5 (3)
Total Time 50 mins
Category Side Dish
Calories 302 per serving

Set your oven for 2-rack cooking. Preheat oven to 400F. Line both pans with parchment paper. Slick the parchment papers with olive oil.
Lay 2 sheets of paper towel on counter. Place tofu block on paper towel. Place 2 more paper towels on top of tofu. Lay a large cutting board on top. Place some heavy items on the cutting board to put weight on the board. Let sit at least 15 minutes.
Cut the vegetables according to their density: dense vegetables (like carrots, potatoes, parsnip should be cut in 3/4" cubes), medium vegetables (like cauliflower) just a little larger. Cut broccoli just a little larger than the cauliflower. Thin vegetables (like onion, bell peppers) - cut into wedges. Toss the vegetables into the prepared salad dressing and lay the vegetables on one of the baking sheets.
Cut tofu into 3/4" cubes. In a large bowl, gently toss the tofu cubes with olive oil. Add in the cornstarch and garlic salt, and toss to coat evenly.

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