Best Tofu Sambal Recipes

CHARD AND TOFU WONTONS IN SAMBAL SOY SAUE

Steps:

• 1. heat sesame oil in skillet add carrots stir fry for 3 minutes and then add chard and cook 5 minutes until wilted 2. put tofu and sauteed vegetables in the food processor 3. transfer to bowl and add soy sauce and pepper 4. make a large pot of boiling water add wontons 10 at a time cook for about 90 seconds and remove with a slotted spoon 5. sambal soy- whisk all ingredients together ( vinegar, soy sauce, garlic and sambal oelek 6. put wontons in a bowl top with sauce and garnish with chopped scallions and cilantro

CHARD AND TOFU WONTONS IN SAMBAL SOY SAUCE

Steps:

• To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper. 2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling. 3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl. 4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

STEAMED VEGETARIAN TOFU ROLL WITH SOY-SAMBAL CHUTNEY

Steps:

• In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
• Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
• In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.

TOFU SAMBAL

Steps:

• If using onion, cut into rings.
• Blend garlic & shallots (together). Heat some oil in the pan/wok, add onion and the blended items.
• Stir fry for about 2-3 minutes. Add the blended chilli Give it a stir, blending all ingredients.
• Wait for a couple of minutes before adding the mashed tomato into the pan. Give a good mix & let the chilli and tomato cook.
• Add soy sauce & sugar, again mix well. Finally put in tofu. Stir fry till tofu is coated with all ingredients. If you rather have the tofu soft, I suggest you put the lid on for 1-2 minutes. Ready to serve with white rice or fried rice.

TOFU SAMBAL RECIPE - (4.4/5)

Steps:

• Cut tofu into 1X2 inch strips; toss with 1 T cornstarch, S&P. Heat 1 T oil and cook tofu in batches until golden; drain on paper towel. Whisk broth, soy sauce, lemon juice, sambal and 1 T cornstarch. Stir fry carrots and onions in 1 T oil. Add broccolini, then scallions whites, ginger and garlic. Add tofu and sauce; stir to coat. Top with scallion greens and cilantro. Serve over rice.