Tofu Carrot Cacciatore Recipes

Steps:

• Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
• Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
• Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
• Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

Steps:

• Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach 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. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Steps:

• To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
• Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
• Halfway through, you may dump the plate of water and flip the tofu block.
• For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
• For the cacciatore: Preheat oven to 350 degrees.
• Coat a large, non-stick skillet with cooking spray, and heat over medium low.
• Add onion and bell peppers and cook until softened, about 5-8 minutes.
• Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
• Next, add the diced tomatoes, and tomato paste.
• Mix well and bring sauce mixture to a boil.
• Reduce heat to low, and simmer the sauce covered for about 15 minutes.
• While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
• Mix flour with a good pinch of salt and pepper.
• Spray a nonstick skillet with cooking spray, and place over medium low heat.
• Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
• Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
• Watch that the pan doesn’t get too hot, and lower the heat if necessary.
• This step needs to be done in two batches.
• Be sure to re-coat the pan with spray for the second batch.
• As the tofu slices are finished browning, place them in a baking dish in a single layer.
• Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
• Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
• Serve hot.