Deep-Fried Tofu With Peanut Sauce 2

Deep-Fried Tofu With Peanut Sauce 2
Serves 8
Another version of Tofu in Peanut sauce.
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Prep Time
30 min
Prep Time
30 min
140 calories
6 g
0 g
11 g
8 g
2 g
102 g
58 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
102g
Servings
8
Amount Per Serving
Calories 140
Calories from Fat 89
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 8g
Vitamin A
3%
Vitamin C
14%
Calcium
27%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 297g packets tofu, drained
  2. Oil for deep-frying
Peanut Sauce
  1. 1 Fresh coriander root, finely chopped
  2. 1 sm Fresh red chilli, finely chopped
  3. 2 Cloves garlic, crushed
  4. 1 tb Sugar
  5. 2 tb Rice vinegar
  6. 1/3 c Smooth peanut buffer
  7. 1/4 c Coconut milk
Instructions
  1. This calls for pressing the tofu first. It makes it denser.
  2. 1: Wrap tofu in 3 sheets of absorbent paper, weigh down
  3. with plate; let stand for 4 hours.
  4. 2: Just before serving, cut tofu into 2cm cubes. Deep fry
  5. cubes in hot oil in batches until well browned; drain on
  6. absorbent paper. Serve hot with warm peanut sauce.
Peanut Sauce
  1. Combine coriander root, chilli, garlic,
  2. sugar and vinegar in pan, stir over heat until sugar is
  3. dissolved. Stir in peanut buffer and coconut milk, stir
  4. until heated through. Serve sprinkled with fresh coriander
  5. and chilli, if desired.
NOTE
  1. Sauce can be made 3 days ahead. Storage: Covered, in
  2. refrigerator. Freeze: Not suitable. Microwave: Sauce
  3. suitable.
beta
calories
140
fat
11g
protein
8g
carbs
6g
more
Vegipes! http://vegipes.com/


Deep-Fried Bean Curd Stir-Fried With Mushroom

Deep-Fried Bean Curd Stir-Fried With Mushroom
Serves 6
Tofu stir-fried with Mushrooms
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Prep Time
30 min
Prep Time
30 min
211 calories
10 g
0 g
15 g
12 g
1 g
221 g
405 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 132
% Daily Value *
Total Fat 15g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 405mg
17%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 12g
Vitamin A
7%
Vitamin C
60%
Calcium
43%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 Cakes bean curd
  2. Vegetable oil for deep-frying
  3. 6 md Chinese dried mushrooms
  4. 1 md Onion
  5. 8 oz Broccoli
  6. 3 tb Vegetable oil
  7. 3 sl Ginger root
  8. 4 tb Vegetarian stock or Broth
Sauce
  1. 2 tb Light soy sauce
  2. 1 tb Hoisin sauce
  3. 2 ts Chili sauce
  4. 1 ts Sugar
Instructions
  1. Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-
  2. fry them in hot oil for 2 to 2-1/2 minutes, until the
  3. surfaces are somewhat firm and yellow. Drain thoroughly.
  4. Soak the mushrooms in boiling water for half an hour.
  5. Drain. Discard the stems and cut the caps into halves. Cut
  6. the onion into thin slices. Break the broccoli into
  7. individual florets and cut the stem into 1-inch wedges.
  8. Heat the vegetable oil in a large frying pan or wok. When
  9. hot, add the onion, ginger, broccoli stems, and mushrooms
  10. and stir-fry in the hot oil for 2 mintues, to season the
  11. oil. Add the broccoli and stock and continue to stir-fry
  12. for 1-1/2 minutes, and then cook, covered, for 1-1/2
  13. minutes. Uncover the pan or wok, pour the sauce
  14. ingredients over the contents, and continue to turn and
  15. stir-fry all ingredients together for a further 1-1/2
  16. minutes. Serve with rice and other dishes.
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calories
211
fat
15g
protein
12g
carbs
10g
more
Vegipes! http://vegipes.com/


Cabbage & Dumpling Soup

Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
Dumplings:
  1. Blend tofu with water till smooth.
  2. form into 1/2-inch balls & set aside.
Soup:
  1. Mince core of cabbage & shred leaves finely.
  2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
  3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
  4. The dumplings should be floating on the top at this point.
  5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
  6. Simmer for another 5 minutes.
  7. Serve, garnishing with scallions.
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Scrambled Tofu

Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Ingredients
  • 1 Package tofu firm and well drained.
  • 1/2 cup onion finely chopped.
  • 1/3 tsp tumeric
  • 1 tsp oil
Servings:
Instructions
  1. Make sure that the tofu is well drained.
  2. Chop the tofu up, and heat a saute pan over medium heat. Add the oil, and onions.
  3. Cook until the onions are transparent. Add the tofu, and turmeric.
  4. Cook for about 5 minutes. Serve warm.
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