Thai Style Tofu Ww In Microwave Recipes

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AMAZING SIMPLE THAI TOFU



Amazing Simple Thai Tofu image

You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.

Provided by ROSEGRABOWSKI

Categories     World Cuisine Recipes     Asian     Thai

Yield 4

Number Of Ingredients 9

1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
⅓ cup chopped green onion
1 ½ teaspoons olive oil
½ teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
¼ cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds

Steps:

  • Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
  • Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g

MAPO TOFU (MICROWAVE RECIPE)



Mapo Tofu (Microwave Recipe) image

Mapo tofu is one of the most common foods in Japanese homes. It's very easy to cook on a stovetop but cooking it in a microwave cuts the cooking time in half. This recipe is very hard to resist. It always makes me want to eat more rice.

Provided by Pearl Ishizaki

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 2

Number Of Ingredients 14

10 ½ ounces firm tofu
1 tablespoon miso paste
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1 teaspoon oyster sauce
1 teaspoon doubanjiang (soybean paste)
1 teaspoon grated ginger
1 clove garlic, grated
½ cup water, divided
1 tablespoon cornstarch
2 ½ ounces ground beef
2 ½ ounces ground pork
⅓ green onion, minced

Steps:

  • Drain tofu, wrap in paper towels, and place in a microwave-safe bowl. Cook in the microwave for 2 minutes. Unwrap and slice into 3/4-inch cubes.
  • Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
  • Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth.
  • Combine miso mixture, remaining water, ground beef, and ground pork together in a large microwave-safe bowl. Cover and cook on 600W for 4 minutes. Drain liquid into the cornstarch mixture; mix well.
  • Mix tofu, cornstarch mixture, and green onion carefully into the bowl of ground meat. Cover and cook until flavors combine, about 4 minutes.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 12.5 g, Cholesterol 44.2 mg, Fat 19.3 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 5.5 g, Sodium 799.7 mg, Sugar 3.7 g

THAI-STYLE TOFU WW IN MICROWAVE



Thai-Style Tofu Ww in Microwave image

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce.

Provided by KateL

Categories     Curries

Time 14m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

1/4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 tablespoon lime juice
1 tablespoon fresh ginger, peeled and grated
1 teaspoon red curry paste
14 ounces reduced-fat firm tofu, drained and cubed
1 cup fresh bean sprout
1/2 cup carrot, shredded
2 tablespoons fresh basil, chopped

Steps:

  • Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
  • Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
  • Cover with plastic wrap; then prick a few holes in the plastic.
  • Microwave on HIGH until heated through, 4-5 minutes.
  • Top with the bean sprouts, carrots, and basil.

Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 161.4, Carbohydrate 3.9, Fiber 1, Sugar 1.9, Protein 1.2

THAI VEGETABLE STIR-FRY WITH TOFU



Thai Vegetable Stir-Fry with Tofu image

This Thai-inspired vegetable stir-fry sings with flavor, and the recipe is flexible for whatever vegetables you have on hand in your kitchen.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 25

For the Tofu:
3 tablespoons hoisin sauce
1 tablespoon brown sugar, packed
12 ounces (350 grams) medium-firmness tofu, 2 1/2 cups cubed)
3/4 cup all-purpose flour
6 tablespoons vegetable oil (divided)
For the Stir-Fry Sauce:
1/4 cup vegetable stock
1/4 cup soy sauce
2 tablespoons sweet chili sauce
1 tablespoon hoisin sauce
1 tablespoon sherry (or cooking sherry)
1 teaspoon rice vinegar (or regular white vinegar)
For the Stir-Fry:
1 tablespoon finely chopped purple or white onion
3 to 4 cloves garlic (minced)
1 medium carrot (sliced)
1 stalk celery (sliced thickly)
1 1/2 to 2 cups broccoli florets
6 to 7 shiitake mushrooms (sliced)
1 1/2 to 2 cups bok choy (baby, or chopped green cabbage)
1 red bell pepper ( sliced)
Optional: lemon or lime juice
Optional: fresh chili slices or chili flakes
Jasmine rice, for serving

Steps:

  • Gather the ingredients.
  • In a small mixing bowl, stir together the hoisin sauce and brown sugar until sugar dissolves.
  • Slice tofu into 1- to 1 1/2-inch cubes or rectangles and add to the marinade, gently turning to saturate. Set in the refrigerator.
  • Combine stir-fry sauce ingredients in a cup and set aside.
  • Distribute flour over a large dinner plate. Remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
  • Heat a small to medium frying pan over high heat. Add 5 tablespoons vegetable oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu and fry 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a sheet pan in a warm oven.
  • Heat a wok or large frying pan over high heat. Add 1 tablespoon oil plus onion and garlic, and stir-fry 1 minute. Add carrot and celery plus 2 tablespoons of stir-fry sauce. Stir-fry for 2 minutes.
  • Add broccoli and mushrooms. Stir-fry 2 minutes, adding more of the stir-fry sauce as you go.
  • Add bok choy, red pepper, and remaining stir-fry sauce, frying everything together until vegetables are cooked but still retain some crispness (2 to 3 minutes). Remove from heat and taste-test. If too salty or sweet for your taste, add a little lime or lemon juice. Add more soy sauce if not salty or flavorful enough. Some fresh-cut chili or chili flakes can be added for more spice.
  • To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice .

Nutrition Facts : Calories 542 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 8 g, Protein 25 g, SaturatedFat 3 g, Sodium 1294 mg, Sugar 18 g, Fat 30 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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