HOT AND SPICY TOFU
Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.
Provided by RITALINCINDY
Categories Side Dish Vegetables Onion
Time 22m
Yield 4
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
- In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
MA-PO TOFU (SPICY BEAN CURD WITH BEEF)
Provided by Shirley Cheng
Categories Wine Wok Ginger Stir-Fry Lunar New Year Ground Beef Tofu Spice Leek Soy Sauce
Yield Makes 4 portions
Number Of Ingredients 19
Steps:
- In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
- In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
- In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
- In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
- In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
- Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
- Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.
HOT AND SPICY TOFU SOUP
Make and share this Hot and Spicy Tofu Soup recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 40m
Yield 4-6 portions, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Press the water out of the tofu.
- Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
- Remove the tofu from the refrigerator and let thaw in hot water.
- Cut tofu into small 1/2-inch square cubes.
- In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
- Add remaining ingredients and simmer on low for 30 minutes.
- Add cooked noodles prior to serving.
Nutrition Facts : Calories 160.6, Fat 10.1, SaturatedFat 1.6, Sodium 1020.1, Carbohydrate 11.1, Fiber 2.8, Sugar 3.8, Protein 9.7
SPICY TOFU WITH BEEF AND SZECHUAN PEPPERCORNS
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring a kettle of water to a rolling boil. Meanwhile, cut tofu into 1/2-inch cubes, and put into a bowl. Remove kettle from heat; when boiling subsides, pour water over tofu to cover. Let stand for 15 minutes, then drain in a sieve or colander. Transfer tofu to a bowl; set near stove. Measure out 1 1/3 cups water from kettle for sauce, and set next to tofu.
- In a large wok or skillet, toast peppercorns over medium heat for 2 to 3 minutes, until richly fragrant and slightly darkened (you may see a wisp of smoke). Let cool, then pound with a mortar and pestle or grind in a spice grinder. Set aside.
- Heat oil in wok or skillet over high heat. Add ground meat, stirring and mashing into small pieces, until crumbly and cooked through, about 2 minutes. Add ginger, chile flakes, black beans, and chile bean sauce. Cook for about 2 minutes, stirring constantly, until beef is reddish brown and oil is slightly red. Add sugar and soy sauce, stir to combine, and add tofu. Gently stir or give wok a shake to combine without breaking up tofu too much.
- Pour in reserved water, and bring to a vigorous simmer. Cook until tofu absorbs flavors of sauce, about 3 minutes.
- Taste sauce, and add a pinch of salt and a pinch of sugar, if needed. Add green onions; stir to combine. Stir in cornstarch, then add enough to mixture to thicken sauce. (Traditionally, the sauce should be more soupy than gravy-like.) Sprinkle in the ground peppercorns, give mixture one last stir, and transfer to a serving bowl. Serve immediately with rice.
HOT AND SPICY TOFU AND BEEF
Szechuan-style stir-fried tofu with ground beef. You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes.
Provided by WaterMelon
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
- Sprinkle ground beef with salt and pepper.
- Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
- Add seasoned ground beef and continue to stir fry until browned.
- Add tofu and sauce, combine well. Let simmer 1-2mins.
- Add chilli flakes, if you like it really spicy!
- Add cornstarch mixture, stir fry until sauce thicken.
- Garnish with chopped scallion greens, and serve with jasmine rice.
Nutrition Facts : Calories 287.2, Fat 17.4, SaturatedFat 5.5, Cholesterol 51, Sodium 928.9, Carbohydrate 8.8, Fiber 1.8, Sugar 2.7, Protein 20.5
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