Rumor has it that southern-fried tofu will steal the show at a potluck. Try it and see for yourself. We credit Stephanie Tidwell, who hails from the South herself, for this recipe.
1 lb. firm tofu (Stephanie recommends White Wave Tidal Wave)
1/3 cup tamari or shoyu soy sauce
1/4 cup mirin or sherry
Splash of balsamic vinegar
3 cloves garlic, minced or pressed
Splash of sesame oil
1 Tbs. chicken-flavored broth (meatless) (look in the bulk foods department of your natural foods store)
1/2 cup flour
1/4 cup sesame seeds
2 tsp. seasoning salt
1/2 tsp. black pepper
1/4 cup nutritional yeast
Canola oil for frying
1. Cut tofu into slabs or strips. Mix all marinade ingredients; marinate tofu for at least 30 minutes.
2. Meanwhile, mix breading ingredients. In a deep pan, heat oil (test by dropping a tiny piece of tofu into the oil—if it sizzles, it’s ready). Coat tofu slabs with breading mix and fry in oil until golden brown on all sides. (For a healthier version, lightly grease a pan and bake breaded tofu slabs in a 350° oven. Turn once after about 25 minutes and bake for another 15 or 20 minutes.)
Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!
2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds
1. Using a wire whisk, mix first seven ingredients together. Set aside.
2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.
3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.
Take these tasty sesame noodles to your next office potluck or picnic and treat your friends to a taste of the Far East. They’re delicious and easy to make.
16 oz. udon noodles (use linguine if you can’t find udon)
1/4 cup sesame oil
1/4 cup soy sauce
1 1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
1 clove garlic, pressed or minced
2 Tbs. sesame seeds
1. Cook the pasta according to the package directions. Drain.
2. Combine the remaining ingredients in a bowl. Pour over the cooked pasta; toss to combine. Refrigerate until ready to serve.
Here’s a simple side dish with an Asian twist.
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. sesame oil
2 Tbs. agave nectar
salt and pepper to taste
2 bunches broccoli, trimmed and cut into small florets
1/4 cup sesame seeds
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, agave nectar, and salt and pepper; set aside. Steam broccoli florets until just tender; set aside to cool. In a large skillet, toast sesame seeds.
2. Add broccoli florets to bowl with dressing; stir to combine. Let sit at room temperature until ready to serve (up to 2 hours). Sprinkle with toasted sesame seeds right before serving.
This recipe is not difficult (don’t be put off by the long list of ingredients). Prepare all items in advance, including slicing the tofu. For best results, rinse the tofu block, and then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. The slices will be 1/2-inch thick and will cook more evenly.
1/3 cup light olive oil
1 small yellow onion, finely chopped
1 Tbs. fresh ginger, minced
1/2 tsp. minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. paprika
1 tsp. curry powder
1 Tbs. soy sauce
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.