Best Spicy Tofu With Thai Slaw And Avocado On Multi Grain Bread Recipes

SPICY TOFU JORIM

Spicy Tofu Jorim image

This Korean dish gets a double dose of heat from gochugaru and gochujang.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup white rice
4 heads baby bok choy, halved lengthwise
2 14-ounce blocks firm tofu, drained
Kosher salt
4 cloves garlic, finely minced
2 tablespoons fish sauce (vegan if desired)
2 tablespoons fine gochugaru
1 tablespoon gochujang
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1/4 cup vegetable oil
1 onion, sliced 1/2 inch thick
2 scallions, thinly sliced

Steps:

Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.

Nutrition Facts : Calories 590, Fat 27 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1347 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Sugar 12 grams, Protein 31 grams

BREADED, FRIED, SOFTLY SPICED TOFU

Breaded, Fried, Softly Spiced Tofu image

This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.

Provided by Miss Sriri

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
½ cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sage
½ teaspoon cayenne pepper

Steps:

Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 18.9 g, Fat 17.5 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 2.3 g, Sodium 822.7 mg, Sugar 2.1 g