Fried tofu recipe wanted!?

Question

I'm looking for a simple and easy way to bread and fry tofu. Very basic...I'm not looking for something that's going to take an hour of prep work chopping vegetables, etc. Can anyone help? Thanks!

Answer 1

Crumble a package of Export Soda crackers and separete it. Have one battered egg. Add your preferred spcies to the crackles. Cut the Tofu in 1 sq inches. Dip the cubed tofu on the, then on the crackers crumbs and deep fry on Vegetable or Canola oil on Med-high until brown.

Serve with Soy Sauce and diced scallions.

Answer 2

20 min 10 min prep
Change to: servings US Metric
1 (350 g) package extra firm tofu
3 tablespoons tamari or soya sauce
1/4 cup Red Star nutritional yeast
1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)


Lightly grease a non-stick pan with oil.
Put Tamari (Soy Sauce) in a bowl.
In another bowl Mix yeast and spices.
Slice Tofu into 1/4" slices.
Dip Tofu in the Tamari and then in the yeast mixture.
Fry until Golden, flip and brown the other side.
Add a bit of oil if necessary.

Answer 3

Easy, dip tofu strips in some kind of liquid, then dip in bread crumbs of your choice. Make sure the crumbs are really stuck to the tofu, then fry 1-2 minutes in an inch of vegetable oil or until golden brown. I use tongs to turn them over halfway through.

Answer 4

Make a sauce such as using chicken stock,... add chopped spring onions, and garlic powder, salt and pepper. Saute peices of tofu in sauce to absorb flavor. Remove and coat with bread crumbs or flour...then pan fry or deep fry quickly but not too much. Just to give it a crispness on the outside. You can then enjoy them as they are or top them with salsa and mozzerella, use a cream sauce or, add them to a stir fry. Whatever you fancy.

Answer 5

Buy the tofu, fresh veggies, and your spices....chop it all up and stir fry it in a wok on high heat. Very simple. Just watch the salt content and your reactions to MSG in any breading processes. Tofu really doesn't need to be "breaded". Stick to the simplest, freshest, fastest way of preparing your choice of food. Ginger and Garlic are my favorites with tofu and veggies.

Answer 6

Fried Tofu with Mushroom Gravy:

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster sauce provides a mellow base to this dish. Serve it as part of a vegetarian meal with sautéed greens and steamed medium-grain rice.

1 1/2 tablespoons peanut oil
12 ounces fresh shiitake
mushrooms, stems discarded and caps thinly sliced
2 tablespoons soy sauce
2 large garlic cloves, thinly sliced
1 small onion, finely chopped
2 tablespoons dry white wine
1/4 cup oyster sauce
1 teaspoon cornstarch
1/4 teaspoon Asian sesame oil
Freshly ground pepper
2 cups vegetable oil, for frying
1 1/2 pounds soft tofu, cut crosswise into 12 slices
1 1/2 pounds soft tofu, cut crosswise into 12 slices
1 1/2 pounds soft tofu, cut crosswise into 12 slices

1. In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat. Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side. Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer. Transfer the mushrooms to a plate. 2. Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet. Add the garlic slices in an even layer and cook until golden brown, about 3 minutes. Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.

3. Add the white wine and scrape the bottom of the pan to loosen the browned bits. Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.

4. Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet. Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes. Stir in the sesame oil and season with pepper. Remove from the heat.

5. In a medium saucepan, heat the vegetable oil over moderately high heat until it registers 360° on a deep-fry thermometer. Gently pat the tofu dry with paper towels and carefully lower 4 slices into the hot oil. Stand back--the oil may spatter. Fry the tofu until golden brown, gently scraping it off the bottom of the pan with a slotted spatula if it seems to be sticking, about 4 minutes. Using the spatula, transfer the tofu to a baking sheet. Pat it with paper towels to remove excess oil, and keep warm in a low oven. Repeat the procedure with the remaining tofu slices.

6. Rewarm the mushroom gravy over moderately high heat, stirring. Pour the gravy onto a platter, arrange the tofu slices on top and serve at once.

Answer 7

Ingredients:
1 teaspoon olive oil
4 cloves garlic, minced
1/2 cup sliced snow peas
1/2 cup thinly sliced Napa cabbage
1 carrot, grated
1 can (8-oz. size) water chestnuts, drained and sliced
1/2 red bell pepper, julienned
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch, MIXED WITH
2 tablespoons cold water
1 dash cayenne pepper
1/2 pound firm tofu, cut into 1-inch cubes, sauteed with Herbes de Provence
8 ounces cooked, drained ramen noodles


Directions:

In large nonstick skillet, heat oil. Add garlic, then vegetables and cover. Cook over high heat about 4-5 minutes. Then lower heat and add orange juice and soy sauce and continue to cook 3-5 minutes longer.

Stir cornstarch mixture into vegetables to thicken. Cook 3-5 minutes longer and add cayenne, tofu and noodles. Toss well, coating noodles with sauce, and serve.

This recipe for Tofu And Vegetables Stir Fried In Orange Juice serves/makes




go to www.cdkitchen.com

Answer 8

i admire TOFU i'm this way of enormous fan of it yet i actually don't understand a thank you to prepare dinner so i don't think of i will help lots. yet sometimes I coat the tofu in egg and then panko bread crumbs (they're so g o o d) then fried them seasoning with salt, pepper and soy sauce. it quite is an stunning addition to ramen!

Answer 9

A plant is a plant or part of a flower used as food

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.