Asian Pan Fried Tofu Recipe – Delicious Magazine

Asian Pan Fried Tofu Recipe - Delicious Magazine

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Tofu Recipes

Tofu Recipes

Tofu Recipes

TLT Sandwich (Tofu-Lettuce-Tomato)

  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon adobo sauce from canned chipotle peppers, (see Ingredient note), divided
  • 14 ounces water-packed extra-firm tofu, drained and rinsed
  • 4 tablespoons reduced-fat mayonnaise
  • 8 slices crusty whole-wheat bread, toasted
  • 4 pieces green-leaf lettuce
  • 2 medium tomatoes, sliced

 

Directions

  1. Preheat oven to 475°F. Coat a baking sheet with cooking spray.
  2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.
  3. Bake the tofu for 20 minutes.
  4. Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.

 

Tofu Cutlets Marsala

Ingredients

  • 1/4 cup plus 2 teaspoons cornstarch, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon dried thyme
  • 6 cups sliced cremini, or white mushrooms (about 10 ounces)
  • 1/2 cup dry Marsala wine, (see Ingredient note)
  • 1 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon tomato paste

 

Directions

  1. Preheat oven to 300°F.
  2. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
  4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
  5. Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

 

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Ingredients

  • 3 medium peaches, peeled, pitted and diced
  • 1-2 jalapenos, preferably red, seeded and minced
  • 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice-wine vinegar
  • 3/4 teaspoon salt, divided
  • 1/3 cup unsweetened flaked coconut
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 2 tablespoons canola oil, divided

 

Directions

  1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
  2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
  3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.

 

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