BAKED TOFU WITH BRAISED PEPPERS AND ONIONS
This is so tasty and healthy, and perfect for a Fall day. I have seen this recipe numerous places, including Vegetarian Times and a cook book I own. Not sure where it originated. I usually serve it with bread, but it would also be good with pasta, rice, or polenta.
Provided by Ameliahead
Categories Soy/Tofu
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
- In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
- Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
- Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
- Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
- Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
- Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
- Pour sauce over vegetables and tofu.
- Cover and bake until heated through, about 25 minutes. Serve hot.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 2, Sodium 692.3, Carbohydrate 15.3, Fiber 4, Sugar 6.4, Protein 11.9
SPICY BRAISED TOFU
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it's dinner exactly when you need it: right now.
Provided by Christina Chaey
Categories Bon Appétit Dinner Lunch Braise Tofu Soy Sauce Green Onion/Scallion Ginger Sesame Oil Sesame Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Quick & Easy
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
- Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
- Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
- Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
- Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
- Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by ElizabethKnicely
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to recommended level, and heat the oil to 375ºF (190ºC). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onion and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the tofu, and stir to coat with the sauce.
CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU
Make and share this Chinese Braised Stew With Black Mushrooms and Fried Tofu recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.
Nutrition Facts : Calories 605.9, Fat 15.1, SaturatedFat 7, Cholesterol 181.4, Sodium 3013, Carbohydrate 44.3, Fiber 8.3, Sugar 2.3, Protein 68.9
SPICY BRAISED TOFU
This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
- Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
- Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
- Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 48 g, Fat 25.5 g, Fiber 7.1 g, Protein 28.1 g, SaturatedFat 3.7 g, Sodium 955.8 mg, Sugar 1.9 g
BRAISED TOFU IN CARAMEL SAUCE
Make and share this Braised Tofu in Caramel Sauce recipe from Food.com.
Provided by DrGaellon
Categories Soy/Tofu
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the tofu in half through the middle of the slab, then cut each piece in half. Place slices between paper towels to drain.
- Combine sugar with 1/4 cup water in a small saucepan. Cook over medium heat until small bubbles appear around the edge of the pan; from this point forward, only swirl the pan, never stir. Cook 20-35 minutes, until the bubbles are thick and the syrup is a deep amber. Add 1/2 cup water (it will sputter violently) and swirl. If any sugar recrystallizes, stir carefully with a metal spoon. When the syrup is clear, turn off the heat.
- Pour the caramel into a wide skillet over medium heat. Add the shallots and cook 2 minutes. Add the ginger and garlic and cook 1 minute. Stir in the soy sauce and cook 10 minutes, until the vegetables are well coated and the sauce is thick and viscous.
- Add the tofu slices in one layer and cook, uncovered, 7 minutes.Carefully turn the slices over and cook another 3-4 minutes. Transfer to a warm platter. Pour the sauce over the tofu, scatter with scallions and sprinkle with black pepper. Serve with white rice.
Nutrition Facts : Calories 313.1, Fat 4.8, SaturatedFat 1, Sodium 776.1, Carbohydrate 60, Fiber 1.8, Sugar 51.5, Protein 12
BRAISED TOFU IN SPICY PEANUT SAUCE
A tasty, substantial dish with many health benefits. Recent studies show that eating tofu lowers the risk of a number of age related diseases. Tofu contains high levels of isoflavones, one is called Genistein, that inhibits the growth of cancer cells because of it's antioxidant properties. Tofu is versatile as can be bought in different consistencies depending on the recipe, firm for grilling, soft for casseroles and silken for desserts.
Provided by hello
Categories Vegan
Time 25m
Yield 4 steaks
Number Of Ingredients 11
Steps:
- Heat oil in a pan.
- Sear tofu steaks over high heat for about 2 minutes per side. Set aside.
- In the same pan, sauté ginger, lemongrass, jalapenos, and shallots for about 2 minutes.
- Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil.
- Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking.
- Serve with the braising sauce and garnish with chives.
Nutrition Facts : Calories 301.8, Fat 24.9, SaturatedFat 7, Sodium 558.4, Carbohydrate 10.3, Fiber 1.3, Sugar 2.2, Protein 13.8
DOOBOO JORIM (BRAISED TOFU)
This is one of those rare recipes that practically makes itself and celebrates how soft and velvety tofu can be.
Provided by Joanne Lee Molinaro
Number Of Ingredients 21
Steps:
- In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.
- Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
- In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
- Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
- Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by SHARONLIN
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 28.2 g, Fat 21.6 g, Fiber 5 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 698.9 mg, Sugar 12 g
BRAISED TOFU
I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling for a lot less calories. This dish is good both over rice or stand alone.
Provided by Melissa
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.
- Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.
- Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 12.7 g, Fat 7.8 g, Fiber 3.5 g, Protein 10 g, SaturatedFat 1.4 g, Sodium 61.7 mg, Sugar 3.9 g
BRAISED TOFU IN CARAMEL SAUCE
This is a vegetarian take on a classic of Vietnamese restaurants, ca kho, or fish braised in caramel sauce. Here, tofu, firm and rich, absorbs the velvety sauce and heightens its flavor. Vietnamese caramel sauce - nuoc mau - is easier to make than you might think, though it can be a dramatic process. In essence what you're doing is melting sugar in a pan, then allowing it nearly to burn and finally adding water and soy sauce in order to arrest the process at a dark and golden bittersweet flavor that is at the heart of Vietnamese cooking.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
- Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
- Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
- Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 10 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 688 milligrams, Sugar 56 grams
BRAISED TOFU IN CARAMEL SAUCE 4 SERVINGS
This is a vegetarian take on a classic of Vietnamese restaurants, ca kho, or fish braised in caramel sauce. Here, tofu, firm and rich, takes on the character of savory Asian panna cotta, absorbing the velvety sauce and somehow heightening its flavor.Vietnamese caramel sauce - nuoc mau - is easier to make than you might think, though it can be a dramatic process. In essence what you're doing is melting sugar in a pan, then allowing it nearly to burn and finally adding water and soy sauce in order to arrest the process at a dark and golden bittersweet flavor that is at the heart of Vietnamese cooking. Featured in: Not Eating Animals.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
- Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
- Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
- Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.
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