TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS
Provided by Deborah Madison
Categories Food Processor Nut Fry Vegetarian Tofu Vegan
Yield Serves 2 to 4
Number Of Ingredients 15
Steps:
- 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
- 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
- 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
- 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
- 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
TERIYAKI TOFU TRIANGLES
Provided by Nava Atlas
Categories Ginger Soy Appetizer Side Vegetarian Kid-Friendly Dinner Tofu Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients for the marinade in a small bowl and stir together.
- 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
- 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
- 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
- Scatter scallions over the tofu if desired, and serve at once.
TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
- In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
More about "tofu triangles in creamy nut buttter sauce with scallions recipes"
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From bigflavorstinykitchen.com
Reviews 4Estimated Reading Time 2 mins
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From bigflavorstinykitchen.com
Estimated Reading Time 2 mins
TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS RECIPE ...
From pinterest.com
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From pinterest.com
TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS | RECIPE ...
From pinterest.com
CRISPY TOFU IN SPICY SAUCE | BANG BANG TOFU - BIANCA ZAPATKA
From biancazapatka.com
TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS | RECIPE ...
From pinterest.fr
EASY RECIPE TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH …
From sharerecipe.net
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From lazarus.bigflavorstinykitchen.com
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From lazarus.bigflavorstinykitchen.com
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS RECIPE | EAT ...
From eatyourbooks.com
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From bigflavorstinykitchen.com
TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS | RECIPE ...
From pinterest.com
TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS RECIPES …
From food-recipe.info
TOFU TRIANGLES IN NUT BUTTER SAUCE - RECIPE CIRCUS
From recipecircus.com
30 MINUTE ALMOND BUTTER TOFU BOWLS - RECIPES-FROM …
From recipes-from-nature.com
TOFU TRIANGLES IN CREAMY NUT BUTTER SAUCE WITH SCALLIONS
From pinterest.com
GINGER CHICKEN WITH SESAME-PEANUT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
TOFU TRIANGLES WITH PEANUT SAUCE - MAYO CLINIC
From mayoclinic.org
You'll also love