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
TOFU "EGG SALAD"
Categories Salad Vegetable No-Cook Vegetarian Healthy
Number Of Ingredients 10
Steps:
- Rinse tofu. Place it in a clean kitchen towel, gather up the corners, and twist to squeeze out all the water. Crumble the tofu in a bowl and add all other ingredients, mixing lightly with a fork. Refrigerate at least a half hour before serving, as it takes time for the flavors to fully develop.
TOFU EGG SALAD
A good eggless tofu salad that is great in sandwiches or on it's own in a lettuce cup. Trader Joe's sells a good vegan mayonnaise, or you could use a soy yogurt but it will be more tangy. The nutritional yeast gives it a cheesy flavor. Another great recipe from Just the Food.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place oil, onion and garlic in a skillet on medium high heat . Saute until fragrant, 3-5 minutes.
- Add tofu (cut into tiny little 1/4 inch cubes or crumbled) and saute 10-12 minutes or until golden.
- Reduce heat add spices and nutritional yeast. Fold until well coated, remove from heat and let cool.
- Once cool, add mayonnaise and mustard. Mix well. Add salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.
Nutrition Facts : Calories 121.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 104.7, Carbohydrate 6.9, Fiber 2.2, Sugar 1.5, Protein 6.2
TOFU EGG SALAD
I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- I always drain my tofu first.
- I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
- Let sit in refrigerator for 10-20 minutes.
- Mash the tofu in a bowl with a wooden spoon.
- Mix tofu well with remaining ingredients.
- Chill and serve.
TOFU "EGG" SALAD
Make and share this Tofu "egg" Salad recipe from Food.com.
Provided by Ambercrombiegirl
Categories Lunch/Snacks
Time 5m
Yield 7-9 serving(s)
Number Of Ingredients 7
Steps:
- Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
- It is best if left overnight for the flavors to combine.
- Is great served on toasted bread with pickles and lettuce! Enjoy!
Nutrition Facts : Calories 62.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 0.5, Sodium 77.6, Carbohydrate 5, Fiber 1, Sugar 1.5, Protein 5.6
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