Filletotofu Recipes

TOFU STIR FRY RECIPE BY TASTY

Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories Lunch

Yield 2 servings

Number Of Ingredients 15

Ingredients

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

Steps:

In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
Garnish with green onions, if desired.
Enjoy!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

THE BEST PAN-FRIED TOFU

The Best Pan-Fried Tofu image

I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!

Provided by Aioli_Queen

Categories Very Low Carbs

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb extra firm tofu (extra firm only)
1 1/2-3 tablespoons canola oil or 1 1/2-3 tablespoons peanut oil
salt
cayenne pepper

Steps:

Take your block of tofu and wrap it in several layers of paper towels.
Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
Slice the tofu into pieces about 1/2 an inch thick.
Set tofu aside.
If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
Add oil to heated pan.
Gently spread oil over the entire surface of the pan.
Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
The second side will only take about 4 minutes to cook.
When they are evenly browned take them out of the pan and place them on paper towels to drain.
These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

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