TOFU WITH CHILLI & GREENS
Make a midweek meal that's quick, simple and good for you. The tofu and pak choi are richly flavoured with a soy dressing and served on a bed of rice
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok : fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it's above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot.
- Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice.
Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
HEARTY VEGETARIAN TOFU CHILI
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
SAUTEED TOFU WITH BITTER GREENS
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 10
Steps:
- Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
- In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
- Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.
Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 15 g, Sodium 412 g
TOFU AND GREEN BEANS WITH CHILE CRISP
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
Provided by Sam Sifton
Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
- Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
- Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
- Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.
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- To prepare this easy recipe, cut tofu into cubes in a bowl. Next, peel and slice onions, and red bell pepper, yellow bell pepper and capsicum. Afterwards, chop green chillies, spring onion and garlic. Keep them aside in separate bowls.
- Place a wok over medium flame and heat oil in it. Once the oil is heated, add cumin seeds, ginger paste, garlic paste, onions and garlic and saute them for 1-2 minutes.
- Then, add chopped green chillies, coriander powder, chilli garlic sauce, red bell peppers, chilli powder, soy sauce, curry leaves, salt, spring onion and tofu in the pan. Saute the mixture for 3-5 minutes. If you are fond of the burnt flavour, then toss the ingredients on high flame but dont end up burning the dish.
- In a bowl, mix cornflour with 1/2 cup water and mix well. Add this to the wok and stir again, cook for another 2-3 minutes. This will give your Chilli Tofu a thick texture. Garnish the dish with lime juice and serve hot. It tastes best when served with fried rice or Hakka noodles.
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From tofubud.com
5/5 (1)Estimated Reading Time 7 minsServings 6Total Time 30 mins
- Leave your tofu in the freezer until frozen (overnight), then allow it to thaw naturally on the side. When it's soft, place your tofu into a tofu press and leave the excess liquid to drain thoroughly before preparing your homemade vegetarian chili.
- Mince your garlic cloves and mix them with the onions and pepper. Take your block of tofu and crumble it into the skillet.
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