Best 10 Crisp Fried Tofu With Avocado Salsa Watercress Salad Recipes

GRILLED HERBED TOFU WITH AVOCADO CREAM

Steps:

• For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
• Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
• For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
• Spoon the cream over the tofu and serve.

AMAZING CRUNCHY TOFU SALAD

Steps:

• Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
• Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
• Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
• Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

ASIAN CRISPY TOFU SALAD

Steps:

• Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
• Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
• Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
• Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
• Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

WATERCRESS AND TOFU SALAD

Steps:

• Drain tofu on paper towels in refrigerator for at least 1 hour.
• After tofu is drained, cut into 1" blocks.
• Heat pot of lightly salted water.
• Cut 2 inches off bottom of watercress and discard.
• Cut watercress into 3" pieces.
• When water comes to boil, add cut watercress and parboil for 30 seconds.
• Drain and cool in ice bath.
• Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
• Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
• Drizzle with Oriental Salad Dressing at time of serving.

CRISPY FRIED TOFU

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

FRIED TOFU AND SPINACH SALAD

Steps:

• Cut tofu crosswise into eight 1/2-inch slices.
• In a 2-quart rectangular baking dish arrange slices in a single layer.
• Pour tamari sauce over tofu; turn slices to coat.
• Let stand for 15 minutes.
• Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
• Cover and blend or process until combined.
• With blender or processor running, add the 1/3 cup oil in a thin steady stream.
• Blend or process for 15 seconds more.
• Drain tofu, discarding tamari sauce.
• In a shallow dish combine cornmeal and sesame seeds.
• Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
• In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
• (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
• Pour the vinaigrette over spinach mixture; toss to coat.
• Divide among 4 dinner plates.
• Cut the tofu slices in half diagonally.
• Arrange the tofu over spinach mixture.
• If desired, sprinkle with additional sesame seeds.
• Makes 4 servings.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

CRISPY FRIED TOFU

Steps:

• Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
• Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
• Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.

EASY TOFU SALAD WITH TUNA AND WATERCRESS

Steps:

• Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
• Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD

Steps:

• To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
• For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
• Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
• To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.