Best 6 Tofu In A Mild Oriental Sauce Recipes

TOFU IN A MILD ORIENTAL SAUCE

Steps:

• Cut the tofu into 1/2 inch cubes and set aside.
• Mix the black bean garlic sauce, soy sauce and sesame oil together in a small bowl and set aside.
• Place a skillet or wok over high heat and heat until hot.
• Add the olive oil, swirling to cover bottom and sides of skillet or wok.
• Add the sauce mixture and cook, for 1 to 2 minutes.
• Add the tofu.
• Stir gently and cook until tofu is heated through and covered with the sauce.

ASIAN TOFU

Steps:

• Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.

PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE

Steps:

• Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
• While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
• In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

Steps:

• Drain tofu and fry shallots:
• Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
• Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.
• Make sauce:
• Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
• Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
• Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.
• Panfry tofu:
• Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
• Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

TOFU WITH GARLIC MIRIN SAUCE

Steps:

• Slice tofu into 1/4 inch strips.
• Heat a non-stick skillet over medium-high heat, and add cooking oil.
• Fry tofu until light golden, making sure both sides are browned.
• Remove tofu to paper-towel lined plate.
• Stir all sauce ingredients in a small bowl, adding the sesame oil last.
• Pour mixture into skillet, and cook over medium-high heat until thickened.
• Return tofu to skillet, and toss to coat.
• Serve with steamed jasmine rice, or cooked soba noodles if desired.

MILD COCONUT TOFU CURRY

Steps:

• In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
• Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
• Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.