Best Tofu With Fresh Figs And Worcestershire Sauce Recipes

FILLET O'FU

Steps:

• Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.
• Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.
• Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.
• Heat the canola oil in the skillet over medium-high heat.
• Remove tofu from marinade and drain on paper towels to remove any excess marinade.
• Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.
• Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.

SESAME CRUSTED TOFU STEAKS WITH TERIYAKI SAUCE

Steps:

• Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
• Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
• Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.
• Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
• Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp - about 30 seconds each side should do it (see video for my technique).
• Drain: Remove tofu to paper towel lined plate.
• Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
• Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".

TOFU WITH FRESH FIGS AND WORCESTERSHIRE SAUCE

Steps:

• Marinate: The night before, or hours before, mix in a bowl all sauce ingredients except cornstarch. Stir well and enter the tofu cubes, letting them marinate in the refrigerator until the time of preparation For the tofu: Took the tofu cubes from the marinade and let drain for a moment. Season lightly In a pan with a little oil on all sides mark the tofu cubes. Low the heat and allow to continue doing 5 minutes For the sauce: Meanwhile, clean the figs. Remove the tip and base, and cut into slices 1 / 2 cm approx. Reserve Mix in a bowl the two types of sesame. Reserve Remove the tofu from the pan, batter with two kinds of sesame seeds and set aside In the same pan where we have made tofu, will mark the figs, round and round. Add all liquid from the marinade Let reduce over low heat 2 minutes. Check and rectify salt. Sprinkle with cornstarch and let boil 1 minute or until it has a syrup-like texture. Remove from heat, pass through a sieve to remove seeds from the figs and turn to a gravy boat Finish: On each plate place 3 dice of tofu and sliced figs. Sprinkle the slices with a spoonful of salsa. Pour over the rest of the sauce or serve in individual bowls so that we can dip the tofu cubes Side: Serve with fried rice

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

Steps:

• Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
• While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
• Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
• Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
• In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
• Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
• To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.