Vietnamese Tofu Recipes

Steps:

• Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
• Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

Steps:

• Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
• Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
• Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
• Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
• Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
• Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
• Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.

Steps:

• Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
• Set aside.
• Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it's horizontal line leaving 4 "steaks".
• Place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
• Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
• Fry until brown and the edges are starting to crisp up.
• Remove from the pan and leave to cool.
• Once cooled slice into ¼ inch strips.
• In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
• Pour over the remaining dressing and gently toss to coat all ingredients.
• Serve.