Easy Chinese Steamed Tofu And Cabbage Recipes

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CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

EASY CHINESE STEAMED TOFU AND CABBAGE

Steamed tofu and cabbage mixed with soy sauce. Very easy and quick with little prep work especially if you use the pre-packaged coleslaw mix. Low calorie and healthy too!

Provided by murr433

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3



Easy Chinese Steamed Tofu and Cabbage image

Steps:

  • Place steamer in pot and fill pot only until water reaches bottom of steamer.
  • Place on stove and pour in cabbage and tofu, cover with water simmering.
  • Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
  • When done, top with 3 teaspoons of soy sauce and mix.
  • Remove from steamer and ENJOY!

Nutrition Facts : Calories 61.6, Fat 3.5, SaturatedFat 0.7, Sodium 142.7, Carbohydrate 1.8, Fiber 0.8, Sugar 0.6, Protein 7.2

12 ounces firm tofu
1 (16 ounce) bag packaged coleslaw mix
3 teaspoons low sodium soy sauce

CRISPY TOFU AND CABBAGE STIR-FRY

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10



Crispy Tofu and Cabbage Stir-Fry image

Steps:

  • In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
  • Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

STEAMED TOFU AND FISH

Make and share this Steamed Tofu and Fish recipe from Food.com.

Provided by WI Cheesehead

Categories     Soy/Tofu

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12



Steamed Tofu and Fish image

Steps:

  • For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
  • Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
  • Prepare a stir-fry pan for steaming.
  • Cut tofu into 4 pieces and place in a heatproof dish.
  • Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
  • Arrange bok choy around outside of fish.
  • Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
  • Pour sauce over steamed fish and serve.

1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
3 dried black mushrooms
0.5 (16 ounce) package soft tofu, drained
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

STEAMED TOFU AND VEGETABLES

This is some whacky concoction I came up with for my sanshoku. I was coloring things so I made this green. I really don't recommend it as a dish to set on the table, unless it's mixed with something else. You'll need to cut a piece of wax paper slightly smaller than the saucepan you'll be using.

Provided by veggiechick

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12



Steamed Tofu and Vegetables image

Steps:

  • Drain and rinse noodles. Place a saucepan of water on high heat, add noodles and food coloring. Bring to a boil (stirring constantly), and drain.
  • Chop veggies into small enough pieces for your food processor, or whatever you use to dice things up. It should be a nice green when you remove it from your chopper.
  • Add veggies, and dashi to tofu, bring to a boil. Reduce heat to low and add sugar, soy and sake. Stir gently. Place wax paper in pan and cover with the pan's lid. Let simmer for approximately 30 minutes.
  • Remove wax paper, and add mirin. Taste and adjust sauce if needed.

Nutrition Facts : Calories 74.8, Fat 0.3, SaturatedFat 0.1, Sodium 1299.2, Carbohydrate 14.8, Fiber 2.8, Sugar 9.1, Protein 5.3

1 (8 ounce) bag fettuccini shaped tofu shirataki noodles
1/2 cup napa cabbage
1/4 cup leek
1 scallion
1/4 cup zucchini
3 asparagus
1 cup dashi
1 tablespoon sugar
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sake
1 1/2 teaspoons mirin
4 drops green food coloring (optional)

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