THAI BAKED TOFU
I'm always on the lookout for simple baked tofu recipes. This one is influenced by Thai cuisine. The fiery curry flavored tofu is crispy on the outside and creamy on the inside. The recipe was found in The Giant Book of Tofu Cooking.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 50m
Yield 24 triangles
Number Of Ingredients 3
Steps:
- Cut each block of tofu in three slices that are about 1/2 inch thick.
- Stack the slices, then cut through all the layers diagonally, making an 'x' (The resulting shapes will look like triangles),.
- Combine the curry paste and soy sauce.
- In a lightly oiled baking dish, arrange the tofu triangles; cover them with the curry paste and soy sauce mixture (I like to skip the oil and line my dish with parchment paper. It helps with the clean up, too) .
- Bake at 350F for 45 minutes, turning twice during the baking process.
AMAZING SIMPLE THAI TOFU
You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
Provided by ROSEGRABOWSKI
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g
MAPO TOFU (MICROWAVE RECIPE)
Mapo tofu is one of the most common foods in Japanese homes. It's very easy to cook on a stovetop but cooking it in a microwave cuts the cooking time in half. This recipe is very hard to resist. It always makes me want to eat more rice.
Provided by Pearl Ishizaki
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Drain tofu, wrap in paper towels, and place in a microwave-safe bowl. Cook in the microwave for 2 minutes. Unwrap and slice into 3/4-inch cubes.
- Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
- Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth.
- Combine miso mixture, remaining water, ground beef, and ground pork together in a large microwave-safe bowl. Cover and cook on 600W for 4 minutes. Drain liquid into the cornstarch mixture; mix well.
- Mix tofu, cornstarch mixture, and green onion carefully into the bowl of ground meat. Cover and cook until flavors combine, about 4 minutes.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 12.5 g, Cholesterol 44.2 mg, Fat 19.3 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 5.5 g, Sodium 799.7 mg, Sugar 3.7 g
THAI-STYLE TOFU WW IN MICROWAVE
Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce.
Provided by KateL
Categories Curries
Time 14m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
- Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
- Cover with plastic wrap; then prick a few holes in the plastic.
- Microwave on HIGH until heated through, 4-5 minutes.
- Top with the bean sprouts, carrots, and basil.
Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 161.4, Carbohydrate 3.9, Fiber 1, Sugar 1.9, Protein 1.2
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THAI BASIL TOFU STIR FRY - COOK WITH MANALI
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5/5 (21)Total Time 18 minsCategory Side DishCalories 276 per serving
- Before you start, press tofu with a heavy object like cast iron pan or mortar and pestle for around 20 minutes. This will help in getting rid of excess moisture and tofu will absorb the flavors better.
- In a bowl whisk together dark soy sauce, lime juice, sriracha, brown sugar and toasted sesame oil. Set the sauce aside.
- Once the tofu has been pressured for 20 minutes, chop it into very small cubes. Then add it to a bowl along with cornstarch, white pepper powder and salt. Toss to combine so that tofu pieces are coated with the cornstarch.
- Heat a cast iron skillet on medium heat. Once it is hot, add the oil (I used avocado oil). Then add in the cornstarch coated tofu into the pan.
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