Crispy Pressed Tofu With Garlic And Mint Recipes

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)

Steps:

• Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
• Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
• Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
• Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
• Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
• Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
• Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
• Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
• Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

CRISPY TOFU WITH GARLIC SAUCE (WITHOUT DEEP-FRYING)

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.

THE BEST CRISPY TOFU WITH HONEY SOY GLAZE

Steps:

• Start by draining the block of tofu
• Slice tofu in half, so that you have two thinner slices of tofu
• Wrap tofu slices in a kitchen towel and press with a heavy object for 30 minutes - 1 hour
• Once pressed, slice into roughly 16 1-inch cubes
• Sprinkle 1 tbsp of cornstarch over the cubes, making sure to coat each side of the tofu cubes
• Season the cubes with onion powder and garlic powder
• Heat the stainless steel pan
• Once the pan is hot, heat 2 tbsp canola oil
• Place each cube in the oil. Let each side crisp for 3-5 minutes on each side.
• Remove cubes once crispy and place on a paper towel to drain them
• In the same pan, add your minced shallots and garlic.
• Sautee the shallot and garlic until translucent and just slightly crispy
• In a separate bowl or measuring cup, mix 1 teaspoon of cornstarch with 1 tablespoon of water and mix until there are no clumps remaining
• Add 1/4 cup of soy sauce to the pan
• Add the cornstarch slurry and mix. Once this reaches a boiling point, it will become thick.
• Once the sauce is thick, add your tofu to your serving dish and pour the sauce over the top.
• Garnish with sliced green onions, chopped chives, or cilantro.

CRISPY PRESSED TOFU WITH GARLIC AND MINT

Steps:

• Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs. Place a clean kitchen towel onto a rimmed baking sheet so that only half the towel is on the sheet. Put the tofu in one layer onto the towel and fold the other half of the towel over. Gently press the tofu several times to extract the excess water.
• Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
• Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.
• When you are ready to cook, preheat a large cast iron skillet over medium-high heat for several minutes. Lift the tofu from the marinade, gently pat it dry with a paper towel, and place it in the pan. Reserve the marinade. Weight the tofu by placing a smaller pan with a clean bottom on top and weighting it down with a full tea kettle, a heavy can of tomatoes, or a clean brick. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, about 5 more minutes. Flip the tofu over, put the weight back on top, and cook until the tofu is browned on the second side and cooked through, about 6 to 8 more minutes.
• Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

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.