SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER
Sa Cha is also known as the Chinese BBQ sauce. It is sold in Asian groceries with the condiments packaged in jars or cans. The tofu takes on an Asian complexity of flavors with the addition of this sauce. It'll make a tofu-lover out of you yet! Note: Sa Cha or Shacha sauce is made with fish and shrimp: not suitable for vegetarians or those with shell-fish allergies
Provided by NavyDoc13
Categories Soy/Tofu
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
- Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
- Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
- Serve with jasmine or plain white rice.
Nutrition Facts : Calories 96.2, Fat 4.3, SaturatedFat 0.9, Sodium 599.3, Carbohydrate 6.9, Fiber 1.5, Sugar 3.2, Protein 9.7
SHA CHA TOFU W/ GREEN BEANS AND ONIONS
This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539).
Provided by ATM 67
Categories Onions
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- At least a day before preparing, drain tofu and wrap each block in 2 paper towels. Place them in a zippered bag side by side, with a weight on top of them. I used an unopened half gallon carton of OJ laid on its side. Over the course of the 24 hours, I discarded the wet paper towels and re-wrapped the blocks of tofu 4 times. The last paper towels were only damp when I discarded them.
- Cut the brick of tofu once along each of its two longer faces, splitting each face in half. Then cut the largest face five times (perpendicular to your first cut on that face). You should yield 20 blocks from each brick.
- Heat a pot of oil or preheat your deep fryer to 400°.
- While your oil is heating, slice onions into 1/4" thick half rounds, and in a bowl combine the sha cha sauce, soy sauce, rice wine, sugar & salt. Stir until the salt and sugar are dissolved. NOTE: The sha cha sauce I use settles in the jar, so I must stir it before measuring to have a consistent sauce.
- Heat your wok and add your oil. Depending on how hot your wok is, and how quickly you can add all the ingredients in the next step, you may want to vary the order in which you add them. At the same time, in your deep fryer, begin deep frying the blocks of tofu.
- In the wok - add the garlic, onion then red pepper. If the oil is too hot or if I don't think I can get to the onions quickly enough, I add the onions first. The reason being that the garlic burns very quickly in very hot oil and ruins the dish once it burns, but the quick addition of the onions will lower the temperature enough as not to burn the garlic. So, add those ingredients according to your situation. Adding the red pepper first to hot oil may create a smoke that will close off your air passageways. Don't ask me how I know this. Suffice it to say that the last time it happened, people arriving at my house and walking up the driveway were gasping for air once the smoke hit them. It was far worse in the kitchen.
- Stir the onion/garlic/pepper mixture. Remember to check in on the tofu and shake the basket of tofu so that the blocks don't stick together while frying.
- Once the onions begin to become translucent (after 5 minutes or so), add the frozen green beans and water. Cover and steam for 2-4 minutes.
- Ideally, the tofu will be a light golden color by the time your beans have steamed for a couple of minutes. Remove the tofu from the deep fryer and shake off the excess oil.
- Add the deep fried tofu to the wok, along with the mixture of sha cha & soy sauces.
- Toss to mix and coat. Cook for a minute or two to heat the sauce. Serve over rice (optional). Without the rice, this dish would serve 3-4, not the 6 listed.
Nutrition Facts : Calories 198.8, Fat 6.7, SaturatedFat 1.3, Sodium 757.8, Carbohydrate 25.1, Fiber 7.1, Sugar 9.6, Protein 15.4
More about "sa cha tofu with broccoli and cauliflower recipes"
ROASTED TOFU, CAULIFLOWER, AND BROCCOLI 1-PAN MEAL
From popsugar.com
3/5 (137)Category Tofu, Main DishesAuthor Jenny SugarCalories 368 per serving
- Add the tofu to a cookie sheet. Drizzle on 1 1/2 tablespoons of oil (save one tablespoon for later), 1/2 teaspoon garlic powder, 1 teaspoon ground cumin, and 1/2 teaspoon sea salt. Mix well.
- Add the cauliflower, broccoli, and edamame to the pan. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon sea salt, and mix everything well.
- Roast for 20 minutes, stir, roast for another 20 minutes, stir, and roast for another 10 minutes or until the cauliflower is tender.
10-MINUTE BROCCOLI TOFU BOWLS - THE WOKS OF LIFE
From thewoksoflife.com
4.5/5 (14)Total Time 10 minsCategory TofuCalories 241 per serving
- Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside.
- Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
- Add the tofu and your stock mixture, tossing everything together gently. Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened. Serve over steamed rice!
TOFU BROCCOLI STIR FRY WITH GARLIC GINGER SAUCE - PLANT …
From plantbasedrdblog.com
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER RECIPE
From recipeofhealth.com
SESAME TOFU WITH BROCCOLI RECIPE | BON APPéTIT
From bonappetit.com
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER RECIPE
From familyoven.com
SPICY SEARED TOFU AND BROCCOLI RECIPE | THE KITCHN
From thekitchn.com
TOFU & BROCCOLI STIR-FRY - EATINGWELL
From eatingwell.com
KUNG PAO TOFU {W/ ROASTED CAULIFLOWER} - EATING BIRD …
From eatingbirdfood.com
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER – RECIPE WISE
From recipewise.net
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER CHINESE RECIPE DINNER ...
From latechef.com
ASIAN GARLIC TOFU WITH BROCCOLI & CAULIFLOWER RICE
From festfoods.com
SPICY BROCCOLI, CAULIFLOWER AND TOFU | STANFORD HEALTH CARE
From stanfordhealthcare.org
BROCCOLI AND CAULIFLOWER AND SOY SAUCE RECIPES - SUPERCOOK
From supercook.com
THE BEST BROCCOLI TOFU STIR FRY RECIPE - BUILD YOUR BITE
From buildyourbite.com
VEGETARIAN RECIPES AROUND THE WORLD - SA CHA TOFU WITH …
From ivu.org
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER – RECIPEFUEL | RECIPES, …
From recipefuel.com
CRISPY BAKED TOFU WITH BROCCOLI RECIPE - SAVORY SIMPLE
From savorysimple.net
FOODCOMBO
CRISPY TOFU AND BROCCOLI WITH GINGER-GARLIC TERIYAKI …
From cooking.nytimes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beans #asian #chinese #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #soy-tofu #healthy-2 #low-in-something
You'll also love