12:30 pm by Unknown
From :aloveafare.com
Serves 2
Ingredients for Tofu
+ 1 (14 ounce) package tofu ( I use Nasoya non-gmo tofu)
Ingredients for Marinade
+ 2 tablespoons fish sauce
+ 2 tablespoons soy sauce
+ 1/2 teaspoon sesame oil
+ 1 small crushed garlic clove
+ 2 tablespoons chopped cilantro
Ingredients for Mushrooms
+ 1 cup mixed frozen mushrooms
Ingredients for Fresh Vegetables
+ 1 cup chopped broccoli
+ 1/4 cup chopped red bell pepper
+ 1/2 cup shredded carrot
Instructions to prepare tofu
1.Slice open the package and drain out the water.
2.Cut the block of tofu into slices.
3.Lay paper towel on a cookie sheet or tray.
4.Spread the slices of tofu out in a single layer on top of the towels.
5.Put more paper towels on top of tofu.
6.Set some heavy objects on top such as a cast iron pan.
7.Let sit for at least 30 minutes or longer if you have the time.
8.Uncover, cut into cubes and place in bowl.
Instructions for Marinade
1.Whisk together fish sauce, soy sauce, sesame oil, garlic clove, and cilantro. Pour marinade into bowl of cubed tofu.
2.Let sit 15 minutes, and heat medium size sauce pan on medium high heat and spray with oil.
3.Place tofu in pan and cook 5-8 minutes.
4.Add mushrooms and cook another 5 minutes.
Ingredients for Fresh Vegetables
1.Place chopped broccoli, red bell pepper, and carrots in pan and mix together with tofu and mushrooms. This is to coat the vegetables with the flavors from the pan and not to cook them. (If you prefer less crunchy vegetables, cook for a few minutes but not longer than that )Remove from heat and serve.
2. This goes well with lime wedges and sriracha sauce.
1:50 pm by Unknown
My Clearification About All Recipes
From : Sulekha.com
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil
Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.
2:27 pm by Unknown
From : bitesizedthoughts
Ingredients - to make 6
6 rice paper wrappers
2 carrots, finely sliced
1 small capsicum, finely sliced
1/2 - 1 cup lettuce, shredded
1/2 - 1 cup bean sprouts
A few mushrooms, sliced
Any other vegetables you like
Grilled tofu
Mint and coriander
Soy sauce and/or sweet chilli sauce, extra
Grilled Tofu :
300g pack of extra firm tofu, sliced
Pressed between tea towels and under heavy books for 30 minutes
Marinated in sweet chilli sauce (~3 tbsp) and teriyaki / soy sauce (~3 tbsp) for 4 hours
Grilled for ~10 minutes, turning regularly, until browned
To be eaten plain, added to stir fry, or used in rice paper rolls
Method :
Fill a shallow dish or curved dinner plate with warm water, and lay out a tea towel.
Place 1 sheet of rice paper in the warm water and allow to soften - approximately 30 seconds. Place on the tea towel and put the next sheet of paper in the water, to soften in advance.
In the middle of the softened rice paper sheet, place a strip of tofu and an assortment of vegetables. Add mint and coriander, and any other flavourings as desired.
Fold in the bottom end, the left side, the top end, and then the right side. Hold together and turn the roll over, so the rolled in sides are underneath.
Repeat for the remaining rolls, and serve with extra dipping sauce as desired.
12:46 pm by Unknown
From : Sulekha
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil
Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.
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5:39 pm by Unknown
From : Simpleindianrecipe
Ingredients
Pasta - 1/2 lb
Extra Firm Tofu - 7 oz (cut into small cubes)
Chopped Garlic - 1/2 tsp
Onion Powder - 1 tsp (or slice a small pice of onion and use that instead)
Bell Pepper - 1/2 (sliced)
Broccoli Florets - 1/4 cup
Carrots (chopped) - 1/4 cup
Soy Sauce - 1 tblsp
Chilly Garlic Sauce - 2 tsp (or to taste)
Lemon Juice - 1 tsp
Sesame Oil - 2 tblsp
Sesame Seeds (toasted) - 1 tblsp (optional, for garnish)
Method
1. Cook the pasta in salted boiling water according to the package instructions. Drain the water and keep it ready.
2. Pat dry the tofu with a paper towel and cut it into small cubes.
3. Heat 1 tblsp oil in a pan/wok and add the tofu cubes. Fry on medium flame (stirring occasionally) till the sides are browned. This takes about 10-15 minutes.
4. Once the tofu becomes crispy and brown, move the tofu to the sides and make a well in between.
5. Add 1 tblsp of oil and add the chopped garlic and onion powder.
6. After a minute add the remaining vegetables in quick sucession - broccoli, bell pepper, carrots.
7. Increase the heat and stir fry for 2 minutes.
8. Mix in the lemon juice, soy sauce and chilly garlic sauce. You may also use pasta sauce instead.
9. Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of black pepper powder or red pepper flakes.
10. Switch off and serve. You may top it with toasted sesame seeds to add a crunch to the dish.
Serves : 2-3
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