TERIYAKI TOFU TRIANGLES
Provided by Nava Atlas
Categories Ginger Soy Appetizer Side Vegetarian Kid-Friendly Dinner Tofu Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients for the marinade in a small bowl and stir together.
- 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
- 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
- 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
- Scatter scallions over the tofu if desired, and serve at once.
ABURA - AGE (DEEP FRIED TOFU)
Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander for rinsing and draining. Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Preparation time includes pressing time.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
- Now cut the tofu block into triangle shapes, about two inches long.
- Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
- If the oil smokes it is too hot.
- Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
- Fry on both sides until golden brown.
- Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
- Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
- This deepens their golden color and makes them nice and crisp.
- Place once again on the grill to drain and cool.
- The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
- Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.
Nutrition Facts : Calories 2422.8, Fat 268.2, SaturatedFat 35.2, Sodium 18.9, Carbohydrate 2.7, Fiber 1.4, Sugar 0.9, Protein 12.9
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
DEEP FRIED TOFU TRIANGLES
Number Of Ingredients 1
Steps:
- Drain the tofu: Place several paper towels on a cutting board. Place the tofu on the cutting board, and then place a heavy object such as a plate or book on top. Drain the tofu for at least 15 minutes, changing the paper towels as required. (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink). Cut the tofu into triangles, or cubes if you prefer. Heat oil for deep-frying. Carefully add the tofu pieces into the wok. Fry, stirring occasionally, until the tofu triangles are golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu triangles. Serve with or Peking-Style Sauce, Soy-ginger dip, or sweet and sour sauce.
Nutrition Facts : Nutritional Facts Serves
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