Tag Archives: tofu

Mongolian Tofu.

It’s a well known fact that the Husby and I tend to order a lot of takeout.  Had I known sooner that it was this easy to make my own, we could’ve saved ourselves a lot of money!

We absolutely loved this meal from the Blogger’s Choice Swap.  The recipe jumped out at me right away and even after poring through the other recipes on the site, I knew this was the one.  I already had most of the ingredients at home so I only had to pick up a few things, which is always nice.  It was quick and easy.  The rice took longer to cook than the tofu!  I can always count on the Fruitaholic to eat tofu, but was a little bit unsure of how he’d react to having it smothered in sauce.  He ate his entire portion and asked for more.  Yeah!

I stayed pretty true to the recipe, although I cut the sugar a bit and added cornstarch based on the original recipe.  It made a ton of sauce, so I recommend either adding another block of tofu or halving the sauce ingredients.  Even after spooning additional sauce over rice, there was still quite a bit leftover.

Mongolian Tofu.

Ingredients

  • 1 Block Extra Firm Tofu, pressed and cubed (to press, place the tofu block on a plate and cover with a few paper towels or a clean kitchen towel. Place a heavy pan on top of the towel for at least 30 minutes.)
  • 2 Tbsp. Cornstarch
  • 2 tsp. Sesame Oil (or Olive Oil)
  • 1/2 tsp. Fresh Ginger, grated
  • 3 Cloves Garlic, minced
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Water
  • 1/2 Cup Brown Sugar
  • 1 Green Onion, chopped

Instructions

Heat oil in a skillet over medium-high heat.

Add the cornstarch to the tofu in a small bowl and toss to coat.

Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.

While the tofu is cooking, combine the ginger, garlic, soy sauce, water and brown sugar. Mix well.

When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.

Serve over rice and garnish with green onion.

Source -

http://www.thejeyofcooking.com/mongolian-tofu/




Pineapple Fried Quinoa with Honey Ginger Soy Marinated Tofu.

With my normal life having been so interrupted lately, I’ve been grocery shopping sporadically, ordering takeout when I have a meal planned to cook, making impulse purchases, and reheating leftovers.  My refrigerator looks like a bomb went off in it.  So when I had a few minutes to myself this week, I decided to take some inventory and clean it out.

I ended up throwing away a lot:  food past its expiration date, things buried in the back of the fridge and forgotten about, leftovers whose origination I couldn’t recall.  But I was also faced with a few things that were still edible, including 2 packages of tofu with the use by date of the following day.  And thus, dinner was born.

It was a really quick and easy meal to throw together, despite the half hour to press the tofu and 2 hours of marinade time (inactive prep, my favorite!).  After all that was said and done, it was on the table in less than 20 minutes.  The Husby told me to add it to our “regular rotation,” and even the Fruitaholic had a generous serving… with extra pineapple, of course.

Pineapple Fried Quinoa with Honey Ginger Soy Marinated Tofu – a The Jey of Cooking original, inspired by Gina’s Skinny Recipes

  • 1 16 oz Package Extra Firm Tofu, drained and diced
  • 1/3 Cup Low Sodium Soy Sauce
  • 1/4 Cup Honey
  • 3 Tbsp. Rice Wine Vinegar
  • 2 Tbsp. Garlic, minced
  • 2 Tbsp. Fresh Ginger, minced
  • 1 Cup Uncooked Quinoa
  • 2 Eggs, beaten
  • 1 Cup Fresh Pineapple, diced
  • 1 Cup Edamame, shelled
  • 1 Cup Baby Carrots, sliced
  • 1 Sweet Onion, diced
  • 2 Tbsp Canola Oil, divided

On a large plate or rimmed baking sheet, place a layer of paper towels.  Add diced tofu on top and follow with another layer of paper towels.  Lay a kitchen towel over the paper towels and place a heavy pan or book on top.  Allow to press for 30 minutes to 1 hour.

In the meantime, in a medium bowl, combine soy sauce, honey, rice wine vinegar, garlic and ginger and whisk until well mixed.  When tofu is ready, place inside a gallon sized plastic bag and add the marinade.  Place the bag, on its side, in the refrigerator and allow to marinate for at least 2 hours, turning halfway through.

When tofu has marinated and you are ready to use, rinse the uncooked quinoa under cold water until no longer foamy.  Add the quinoa to a medium saucepan with 2 cups of water.  Add a generous drizzle of soy sauce and rice wine vinegar and bring to a boil, then reduce heat to simmer and cover with the lid slightly ajar.  Cook for 10-15 minutes, until water is absorbed.  Allow to cool for 5 minutes and fluff with a fork.

In a stir fry pan or wok, heat 1 Tbsp. of canola oil over medium high heat.  When hot, add the tofu.  Cook, stirring frequently for 3 minutes, then add the pineapple.  Cook until the tofu starts to brown on all sides, then remove from heat and set aside.

Add 1 Tbsp. of canola oil to the pan and add the carrots, onions and edamame.  Cook, stirring frequently for 3 minutes, then add eggs and scramble well.  Add the quinoa to the wok and stir everything together for another 2 minutes.  Fold in the tofu and pineapple until well combined.

Hazelnut Crusted Sweet Chili Tofu.

It sounds fancy, but it’s really incredibly easy.  I’m pretty new to the world of tofu.  I mean, I’ve eaten it many many times before but have never really cooked with it.  I’ve tried to a few times in the past but it never turns out the way it does when ordering it at a restaurant.

But I really do like tofu, so I decided that I needed to learn how to prepare it on my own and actually have it turn out into something other than a big mushy mess.  When you buy a block of tofu at the store, it comes packed in water.  Turns out, the most important thing about preparing tofu is to get rid of the excess water.

This can be easily done by slicing or cubing your tofu and pressing it between paper towels and placing a heavy pan on top.  If you’re pan-frying your tofu, you can also freeze it and the excess moisture will melt away with the heat (thanks for the tip, Erin!).

When I stumbled across the recipe for Hazelnut Crusted Sweet Chili Tofu, I knew it would be right up my alley.  I dreamed of the crispy exterior with a creamy inside, and that’s exactly what I ended up with.  I made this as a snack, but it can transition into a main course by serving alongside some sushi rice and snow peas.

Hazelnut Crusted Sweet Chili Tofu – from Como Water

  • 1 Block Extra Firm Tofu
  • 1/4 Cup Flour
  • 1/3 Cup Hazelnuts (or your nut of choice), ground or finely chopped
  • Store-Bought Sweet Chili Sauce (found in the Asian section of the grocery store)
  • Canola oil, for frying

Remove tofu from package and slice into 1/4 inch slices.  Place a few paper towels on a plate and add a layer of tofu.  Cover with another layer of paper towels, followed by more tofu and more paper towels until all of the tofu is layered and covered.  Place a heavy pan on top of the tofu layers and let sit for about an hour.

Combine flour and hazelnuts in a shallow bowl.  Brush the tofu slices with sweet chili sauce, then dredge through the hazelnut/flour mixture on both sides.

Heat oil in a large skillet over medium heat.  Without moving the tofu from where you set it in the pan, let fry for 3 minutes, then flip and fry for another 3 minutes until tofu is golden brown.  Remove tofu from skillet and drain on paper towels.  Repeat until all tofu is cooked.  Serve with sweet chili sauce for dipping.