GLAZED TOFU MEATLOAF
My mom made this for our family when I was a kid using ground turkey. The tofu blends so nicely with the meat and the sauce. I like it juicy so I sometimes double the sauce.
Provided by Makanani Cobb-Adams
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
- In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape.
- In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard.
- Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.7 g, Cholesterol 90.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 628 mg, Sugar 3.5 g
MAPLE GLAZED TOFU
A vegetarian alternative for ham; great for Easter, Christmas, etc.
Provided by doll
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g
EASY SOY-GLAZED TOFU AND CARROTS
This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
- With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
- Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
- Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
- Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.
Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS
Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
- If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
- Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
- Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
- Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams
BROWN RICE BOWL WITH OVEN-BAKED MISO-GLAZED TOFU, RED PEPPERS AND KIMCHI
Yield 4 servings
Number Of Ingredients 14
Steps:
- . Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels. 2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer. 3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat. 4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
SOY GLAZED TOFU AND ASPARAGUS
It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!
Provided by IHeartDogs
Categories One Dish Meal
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil and red pepper flakes in nonstick skillet or wok.
- Cut asparagus spears into 1 1/2 inch pieces.
- Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
- Add mushrooms and cook for 3 minutes.
- Add garlic, saute, stirring constantly, for 30 seconds.
- Mix sugar and soy sauce together in small bowl until combined and add to pan.
- Mix well to coat and stir-fry for 3-4 minutes.
- Asparagus should be crisp-tender at this point.
- Serve.
SOY-GLAZED CHICKEN AND TOFU WITH SPRING VEGETABLES
Steps:
- Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the chicken with salt and pepper and, once oil starts to smoke lightly, place the chicken into the hot pan. Saute the chicken until it is cooked through. Remove the chicken from the pan and set aside.
- Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
- Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
- Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding the chicken and tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed.
Nutrition Facts : Calories 325 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 27 milligrams, Sodium 627 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 17 grams, Sugar 24 grams
SOY-GLAZED TOFU WITH ASPARAGUS AND MUSHROOMS
Steps:
- Heat sesame oil and red pepper flakes in nonstick skillet or wok. Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes. Add mushrooms and cook for 3 minutes. Add garlic, saute, stirring constantly, for 30 seconds. Mix sugar and soy sauce together in small bowl until combined and add to pan. Mix well to coat and stir-fry for 3-4 minutes. Asparagus should be crisp-tender at this point..
GLAZED TOFU WITH CHILE AND STAR ANISE
This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.
Provided by Yewande Komolafe
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the tofu blocks between paper towels and press gently to remove excess liquid.
- In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
- Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
- Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.
BROWN RICE BOWL W/OVEN-BAKED MISO-GLAZED TOFU
Steps:
- 1. Preheat oven to 375. Line a sheet pan with parchment paper. Pat each slice of tofu with paper towels. 2. Whisk together soy sauce, ginger, garlic, cayenne, honey, lime juice, miso, mirin and oil. Pour into a dish that fits all the tofu slices in a single layer. Place the tofu into the marinade and turn over. Marinate x 15 min, turning once or twice. transfer to baking sheet. Add the peppers to the marinade toss to coat thoroughly, then place on the baking sheet in a single layer. Reserve marinade. 3. Place the baking sheet in the oven and roast for 15-20 minutes, turning the peppers once, until the edges of the tofu are are just beginning to color and the marinade sets on the surface. Remove from heat. 4. Spoon rice into 4 wide bowls or plates. Drizzle with reserved marinade. Top with kimchi, tofu, red peppers and other ingredients if using.
SOY-GLAZED TOFU AND CARROTS
Make and share this Soy-Glazed Tofu and Carrots recipe from Food.com.
Provided by Hadice
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler.
- Set oven rack 5 inches from heat.
- In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt.
- Add carrots; toss to coat.
- With a slotted spoon, transfer carrots (reserve bowl with marinade) to broiling pan, keeping carrots on one side.
- A few pieces at a time, add tofu to marinade; turn gently to coat and transfer to broiling pan (reserve remaining marinade).
- Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time.
- Toss carrots occasionally (more during the last few minutes of cooking), 30-35 minutes.
- Transfer tofu and carrots to marinade bowl, add scallions, vinegar and sesame oil; toss gently to combine.
CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE
Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.
Provided by Kumquat the Cats fr
Categories Rice
Time 50m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
- While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
- Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
- Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.
CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE
Categories Quick & Easy Healthy
Number Of Ingredients 14
Steps:
- Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice. Nutritional Information Calories:296 (26% from fat) Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g) Protein:15.7g Carbohydrate:41g Fiber:4.9g Cholesterol:0.0mg Iron:3.7mg Sodium:913mg Calcium:126mg
MISO-GLAZED TOFU STEAKS WITH BEANSPROUT SALAD & EGG STRANDS
Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch
Provided by Celia Brooks Brown
Categories Main course
Time 1h
Number Of Ingredients 19
Steps:
- Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.
- To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.
- Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again diagonally, to create four triangles. If using 2 packs, you will end up with 8 smaller triangles.
- To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Whisk with a fork until completely smooth. Pour into a pan that the tofu will fit into in a single layer. Add the mirin and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.
- To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don't worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.
- Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.
- To assemble, arrange the beansprout salad on a plate. Place the tofu steaks on top of the salad and scatter with the egg strands, peanuts and pea shoots. Finish with a drizzle of the glaze.
Nutrition Facts : Calories 490 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 3.7 milligram of sodium
MAPLE-GLAZED TOFU WITH SPAGHETTI SQUASH
Categories Soy Vegetable Roast Kid-Friendly Tofu Squash Winter Cookie Small Plates
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
- 2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.
- 3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate.
- 4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.
SWEET CHILI-GLAZED TOFU WITH BOK CHOY
Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't.
Provided by Debbie R.
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
- Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
- Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
- Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
- Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.
SOY AND GINGER GLAZED TOFU
I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.
Provided by Hey Jude
Categories Lunch/Snacks
Time 46m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
- Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
- You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!
Nutrition Facts : Calories 72, Fat 5, SaturatedFat 0.9, Sodium 108.5, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 5.7
MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY
Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado
Provided by SpongeTowels
Categories Lunch
Yield 4 SERVINGS
Number Of Ingredients 23
Steps:
- Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
- Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
- To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
- Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
- Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams
MISO GLAZED TOFU
Steps:
- Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!
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