UDON WITH TOFU AND ASIAN GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
- Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
- Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.
TOFU, GREENS & CASHEW STIR-FRY
Healthy, light and quick - just what you need in an after-work meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.
Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 3.49 milligram of sodium
STIR-FRIED BEANS WITH TOFU AND CHILES
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can't resist buying an array of beans when they're at summer farmers' markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don't hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 5 grams
FRIED TOFU AND GREENS
HIGH protein amazing. I put four tablespoons oil for the sake of the nutrition facts, but you should add as much as you want to make your tofu crispy,
Provided by robin g
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- to make marinade, mix tamari, garlic powder, and cayenne in a plate.
- slice tofu into medallions, and place in marinade. let sit, turning occasionally, for a minimum of twenty minutes, and as long as you like,.
- heat oil in pan over med-high heat.
- carefully place marinated tofu in pan, and fry until golden, crispy edges form.
- remove tofu. pour off excess oil if you feel there's too much left in the pan.
- remove to plate to rest, and drizzle with remaining marinade for extra spice, if desired.
- add garlic to pan and fry until it just begins to turn golden.
- quickly add chard and salt. it might be a good idea to chop the stems a little smaller than the leaves, so the cooking time is similar.
- cook until stems are tender, about 5-10 minutes
- place tofu on plate and top with greens.
STIR-FRIED BEET GREENS, TOFU AND BEETS
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams
SIMPLE PAN-FRIED TOFU
An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!
Provided by The Cow
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Cut tofu into 2x4-inch strips about 1/4-inch thick.
- Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
- Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g
SAUTEED TOFU WITH BITTER GREENS
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 10
Steps:
- Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
- In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
- Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.
Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 15 g, Sodium 412 g
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by SHARONLIN
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 28.2 g, Fat 21.6 g, Fiber 5 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 698.9 mg, Sugar 12 g
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