Asian Tofu Pitas Recipes

ASIAN GARLIC TOFU

Steps:

• Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
• In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
• Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
• Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
• Drizzle with sesame oil and remove from heat.
• Sprinkle with green onions and serve with rice.

ASIAN TOFU

Steps:

• Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.

SHAWARMA-SPICED TOFU PITA WRAPS

Steps:

• Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
• Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
• Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

BROCCOLI TOFU PITAS

Steps:

• In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
• Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.

ASIAN CHICKEN PITAS

Steps:

• Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
• Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
• Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

ASIAN TOFU MARINADE

Steps:

• Wrap tofu in paper towels to remove moisture.
• Combine soy sauce, honey, garlic, vinegar, water, green onion, fish sauce, red pepper flakes, and black pepper together in a bowl to form the marinade.
• Cut tofu into 1/2-inch slices. Place in a large glass dish or gallon-sized plastic bag and pour in the marinade.
• Chill tofu in the refrigerator for at least 4 hours, tossing occasionally.

ASIAN-STYLE TURKEY PITAS

Steps:

• Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.

CRISPY ASIAN-GLAZED TOFU (5 INGREDIENTS)

Steps:

• Slice tofu width-wise into 6 slabs. Use a kitchen towel to gently press each slice to remove excess liquid; cut into 1-inch cubes.
• Combine hoisin, soy sauce, chili garlic sauce, and vinegar in a small bowl; stir with a whisk.
• Heat oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss and cook 5 extra minutes, tossing occasionally, to brown all sides. Add Asian glaze and cook 2 more minutes, stirring often, until tofu absorbs glaze and becomes caramelized. Remove from heat and serve.

ASIAN TOFU PITAS

Steps:

• Spray a large skillet with cooking spray then heat until hot. Add the onion, peppers, & garlic and cook over medium heat for 2 minutes.
• Add the tofu, soy sauce, & pepper to the vegetables, stir. Continue to cook another 3-4 minutes or until the tofu is heated through. Remove from the heat & cool slightly.
• Mix the tomatoes & spinach in with the tofu & vegetables then stuff each pita half with the mixture. Serve immediately.