Thai Garlic Tofu And Spinach Recipes

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SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

TOFU WITH SPINACH SAUCE



Tofu With Spinach Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds spinach
12 ounces firm or extra-firm tofu
2 tablespoons butter or oil
1 tablespoon minced ginger
1 tablespoon minced garlic
3 dried chilies
2 tablespoons garam masala or curry powder
Salt to taste
1/2 cup yogurt
1 1/2 cups light cream or half-and-half

Steps:

  • Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
  • Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
  • Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
  • Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 23 grams, Sodium 906 milligrams, Sugar 6 grams, TransFat 0 grams

THAI GARLIC TOFU AND SPINACH



Thai Garlic Tofu and Spinach image

I haven't tried this yet. I found the recipe somewhere online, so I cannot credit the proper source.

Provided by BelovedRooster

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb spinach, chopped
1 onion, peeled and cut into strips
1 red bell pepper, cut into strips
3 garlic cloves, peeled and minced
1 lb firm tofu, diced
3 tablespoons sesame oil (or as needed)
1/4 cup peanuts, chopped
1/2 cup coconut milk
1 teaspoon red curry paste (or green)
1/3 cup fresh basil
1/2 lime, cut into 3 pieces

Steps:

  • Mix curry paste with coconut milk. Set aside.
  • Heat 1 Tbs oil in wok or frying pan.
  • Add Tofu, and saute` until golden. Remove, and set aside.
  • In same pan, put remaining oil.
  • Add onion, and saute` for 3 minutes.
  • Add garlic, and saute` for 1 minute.
  • Add pepper and spinach, and saute` until vegetables are tender.
  • Add Tofu, and toss gently.
  • Pour on coconut-curry mixture, and stir-cook until heated through.
  • Add basil, and stir to mix.
  • Serve immediately, sprinkled with lime juice.

Nutrition Facts : Calories 344.6, Fat 26.6, SaturatedFat 9, Sodium 125.6, Carbohydrate 17, Fiber 6.5, Sugar 6.4, Protein 16.7

FRIED TOFU AND SPINACH SALAD



Fried Tofu and Spinach Salad image

Make and share this Fried Tofu and Spinach Salad recipe from Food.com.

Provided by Sharon123

Categories     Spinach

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package light extra firm tofu, drained
3 tablespoons tamari soy sauce
1/3 cup rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon sugar
1 teaspoon dijon-style mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup cooking oil
1/3 cup cornmeal
1 tablespoon sesame seeds, toasted
2 teaspoons cooking oil
6 cups torn spinach
1 bunch watercress (about 1 1/2 cups)
1 cup sliced fresh button mushrooms or 1 cup enoki mushrooms
1 cup cherry tomatoes or 1 cup yellow cherry tomato
1 medium red onion, halved lengthwise and thinly sliced

Steps:

  • Cut tofu crosswise into eight 1/2-inch slices.
  • In a 2-quart rectangular baking dish arrange slices in a single layer.
  • Pour tamari sauce over tofu; turn slices to coat.
  • Let stand for 15 minutes.
  • Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
  • Cover and blend or process until combined.
  • With blender or processor running, add the 1/3 cup oil in a thin steady stream.
  • Blend or process for 15 seconds more.
  • Drain tofu, discarding tamari sauce.
  • In a shallow dish combine cornmeal and sesame seeds.
  • Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
  • In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
  • (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
  • Pour the vinaigrette over spinach mixture; toss to coat.
  • Divide among 4 dinner plates.
  • Cut the tofu slices in half diagonally.
  • Arrange the tofu over spinach mixture.
  • If desired, sprinkle with additional sesame seeds.
  • Makes 4 servings.

LIGHT SPINACH PASTA WITH TOFU



Light Spinach Pasta With Tofu image

A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

Provided by directions

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups fresh spinach
3 ounces pasta (any shape)
3 ounces firm tofu, cubed
1 large onion
3 garlic cloves, chopped
1 tablespoon oil
red pepper powder
salt

Steps:

  • Boil pasta according to package directions but only till its almost done.
  • Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
  • Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
  • In a large non stick skillet, heat oil.
  • When oil gets hot, add the chopped garlic.
  • When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
  • Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
  • At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
  • Let it simmer.
  • Add salt.
  • When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
  • I don't add cheese, but can also do the last step in the oven with mozzarella on top.
  • I like this hot and cold--tastes good every way.

Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3

SOBA WITH GREEN GARLIC, SPINACH, EDAMAME AND CRISPY TOFU



Soba With Green Garlic, Spinach, Edamame and Crispy Tofu image

Green garlic and luscious spinach are both in abundance in the markets right now. If you can't find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 pound firm tofu, cut in dominoes
2 bulbs green garlic, trimmed of stalk
3/4 cup fresh or frozen edamame
1 tablespoon rice bran oil, grapeseed oil or canola oil
Soy sauce to taste
1 tablespoon extra virgin olive oil
Salt to taste
6 fresh shiitake mushrooms, stems cut away, sliced
2 generous bunches (about 1 1/4 to 1 1/2 pounds) spinach stems trimmed, washed in 2 changes of water
Freshly ground black pepper
2 tablespoons chopped cilantro
1/2 pound soba

Steps:

  • Blot the tofu dry on paper towels. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers and mince.
  • Bring a large pot of water to a boil, add salt to taste and add the edamame. Cook 4 minutes, then remove from the water with a slotted spoon and set aside.
  • Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the rice bran, grapeseed or canola oil and add the tofu. Stir-fry until golden brown, and remove from the pan. Season to taste with soy sauce and set aside.
  • Turn the heat down to medium and add the olive oil and the shiitakes. Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt. Cook, stirring, until it is fragrant, about 1 minute. Add the spinach and cook, stirring, until it wilts. Season to taste with salt and pepper, and stir in the tofu and edamame. Turn the heat to low and keep warm while you cook the noodles.
  • Bring the water to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil. Stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Allow them to boil for a few minutes if they are not. Drain in a colander. Place in a large bowl, top with the vegetables and tofu, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 2 grams

BAKED TOFU AND SPINACH



Baked Tofu and Spinach image

Make and share this Baked Tofu and Spinach recipe from Food.com.

Provided by Vegan Freak

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

2 (10 ounce) bags frozen chopped spinach
2 (10 1/2 ounce) packages low-fat tofu
1 small onion, minced
3 tablespoons nutritional yeast
1 tablespoon soy sauce

Steps:

  • Preheat oven to 450 degrees and cook spinach according to package.
  • Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well.
  • Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.

Nutrition Facts : Calories 53.4, Fat 1, SaturatedFat 0.1, Sodium 241.2, Carbohydrate 7.7, Fiber 4.6, Sugar 1.2, Protein 6.3

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