Best Thai Garlic Tofu And Spinach Recipes
BAKED TOFU AND SPINACH
Make and share this Baked Tofu and Spinach recipe from Food.com.
Provided by Vegan Freak
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees and cook spinach according to package.
- Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well.
- Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.
Nutrition Facts : Calories 53.4, Fat 1, SaturatedFat 0.1, Sodium 241.2, Carbohydrate 7.7, Fiber 4.6, Sugar 1.2, Protein 6.3
SWIMMING ANGELS
I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer.
Provided by ChristinaW
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
- In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
- Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
- To serve, place spinach and tofu over white rice and smother in peanut sauce.
Nutrition Facts : Calories 749.5 calories, Carbohydrate 100.2 g, Fat 27.5 g, Fiber 8.2 g, Protein 29 g, SaturatedFat 5.7 g, Sodium 1001.9 mg, Sugar 15.1 g
SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS
Provided by Rozanne Gold
Categories Wok Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Peanut Tofu Spinach Bell Pepper Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
THAI STYLE SPINACH SOUP
I tossed this together the other night and it was wonderful! I was more than pleased with the results. Very easy, simple, and tasty. :) A surprisingly tasty combination of ingredients!
Provided by Julesong
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu.
- Let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes.
- Add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit Tabasco, if you like) then serve immediately.
- Note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much.
- Also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.
Nutrition Facts : Calories 220.2, Fat 21.8, SaturatedFat 18.4, Sodium 30.3, Carbohydrate 5.2, Fiber 1, Sugar 0.6, Protein 5.3
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