CRISPY TOFU WITH GARLIC SAUCE (WITHOUT DEEP-FRYING)
A classic Hong Kong street food made in your kitchen. Learn the easiest way to make crispy tofu that tastes great-no deep-frying and marinating needed!
Provided by Maggie
Categories Appetizer
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
- Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
- When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
- Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
- Now you can use it in stir fries or serve the tofu with sauce.
- Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.
- Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.
- Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won't overcook in the residual heat.
- When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
- Serve immediately as a snack or appetizer.
Nutrition Facts : ServingSize 1 of the 4 servings, Calories 98 kcal, Carbohydrate 5.4 g, Protein 7.7 g, Fat 5.9 g, Sodium 463 mg, Fiber 1 g, Sugar 2.3 g
CRISPY BAKED TOFU WITH GOCHUJANG SAUCE
Crispy oven-baked tofu coated in a spicy, sweet and savory sauce inspired by Korean cuisine. One of my favorite ways to enjoy tofu. Sauce recipe adapted from Joshua Weissman's Korean Fried Chicken recipe.
Provided by Sarah Sullivan
Time 55m
Number Of Ingredients 14
Steps:
- Drain tofu and cut into roughly 3/4″ to 1″ cubes. Lay down a clean kitchen towel and arrange tofu cubes on one half of the towel. Fold the other half of the towel over the tofu and place a cutting board on top to help press out the excess water. Press for 15-20 minutes.
- Preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.
- Transfer the pressed tofu to a large bowl. Drizzle with olive oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle with the tofu so that the cubes stay intact. I find using a big rubber spatula helps.
- Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.
- Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.
- While your tofu bakes, you can prepare the gochujang sauce.
- In a saucepan over medium heat, whisk together all ingredients and bring to a gentle simmer.
- Reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Remove from heat.
- Serve crispy tofu hot out of the oven with sauce on the side, or add tofu to a mixing bowl, drizzle on desired amount of sauce, and toss to coat. Garnish as desired and serve.
Nutrition Facts : ServingSize About 2 Tablespoons, Calories 71, Sugar 11.4 g, Sodium 555.7 mg, Fat 1.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 0.1 g, Protein 0.5 g, Cholesterol 0 mg
SPICY TOFU MARINADE
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
Provided by Martha Rose Shulman
Categories easy, lunch, appetizer
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 1 gram
WARM TOFU WITH SPICY GARLIC SAUCE
Provided by Lillian Chou
Categories Garlic Side Vegetarian Quick & Easy Dinner Tofu Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 (as part of a Korean meal) servings
Number Of Ingredients 8
Steps:
- Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
- Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
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