ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
HOT AND SOUR SEARED TOFU WITH SNAP PEAS
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
- Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
- Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
- Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
- Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams
GINGER SWEET TOFU WITH PAK CHOI
If you thought tofu was bland, this is the recipe to convince you otherwise
Provided by Ching-He Huang
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 3.47 milligram of sodium
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