Tofu tso's for average joes

PREP TIME: 30 mins    TOTAL TIME: 1 hr

SERVES: 4

S

INGREDIENTS

12 1/3 ounces extra firm tofu

2 eggs

2 tablespoons water

1/2 teaspoon vegetarian chicken bouillon granules

3/4 cup cornstarch

1 1/2 tablespoons rice wine vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

INGREDIENTS

2 teaspoons cornstarch

1 small garlic clove , crushed

oil , for deep frying

DIRECTIONS

Open box of tofu carefully, and put tofu on cutting board.

Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers--they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.

Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.

Cut the pieces into 3/4 inch cubes, about the size of dice.

Beat the eggs and water together.

Place cornstarch and bullion powder in another bowl, and stir together.

Heat about 2-3 inches of oil to about 350 degrees.

Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time--you don't want to change the temp of the oil too drastically by putting in too many, and you don't want them to stick together by crowding them.

Fry until brown and crispy, about 2 minutes, depending.

Drain in a colander.

Repeat process until done.

This can be done a couple of hours in advance, but don't seal the container while hot, because they'll get soggy.

I just cover with a paper towel.

Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)--I usually shake them together in a jar) Feel free to double sauce to taste--it works fine.

Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.

Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken--about 1 minute.

Serve hot, over rice, preferably.

NUTRITION INFO

Serving Size: 1 ( 175 g) Servings Per Recipe: 4

AMT. PER SERVING% DAILY VALUE

Calories 248.8 Calories from Fat 54 22% Total Fat 6.0 g 9%

Saturated Fat 1.5 g 7% Cholesterol 93.0 mg 31% Sodium 802.9 mg 33% Total Carbohydrate 35.5 g 11% Dietary Fiber 1.1 g 4%

Sugars 10.2 g 41% Protein 11.8 g 23%

Tofu sweet potato-quinoa

Honey Chipotle Roasted Tofu and Sweet Potato Bowls with Quinoa and Honey Lime Vinaigrette

 

Good for you bowls made with honey chipotle roasted tofu and sweet potato served over quinoa and dressed in a honey lime vinaigrette.

Yield: 4-6 servings

Ingredients

• 1 lb extra firm tofu, cut into ½-inch cubes
  
• 1 lb sweet potato, peeled and cut into ½-inch cubes
• ¼ cup olive oil, divided
• 3 tbsp adobo sauce
• 2 tbsp honey, divided
• 2 tbsp mustard
• ¼ cup cilantro, minced
• 4 cloves garlic, minced
• ½ cup quinoa, rinsed
• 1 cup vegetable broth
• 1 tbsp coconut oil
• zest and juice of 1 lime
• 5 oz baby kale
• 2 cups cooked white beans
• 1 pint cherry tomatoes, halved
• 2 mini seedless cucumbers, diced
• salt and black pepper, to taste

For the dressing

• ½ cup extra virgin olive oil
• 4 tbsp red wine vinegar
• 3 tbsp honey
• juice of 1 lime
• salt and black pepper, to taste

Instructions

1. Place the tofu and sweet potato cubes in a ziploc bag. Season with salt and black pepper. Add in the olive oil, the adobo sauce, the honey, the mustard, 2 tbsp of the cilantro, and the garlic. Make sure everything is evenly coated and allow to marinate in the refrigerator for 2 hours.
2. Meanwhile, make the quinoa. Add the quinoa and the vegetable broth to a small pot over high heat. Bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 15 minutes or until the liquid has evaporated. Stir in the coconut oil, lime zest, and juice of 1 lime. Season with salt and black pepper to taste.
3. Heat oven to 425F. Spread the tofu and sweet potatoes on a parchment-lined baking sheet in an even layer, pouring any extra marinade over them. Bake for 25-30 minutes, or until tofu is crisp and sweet potatoes are tender. Remove from the heat and cool slightly.
4. To make the dressing, whisk together all of the ingredients in a small bowl. Season with salt and black pepper.
5. In a large bowl, combine the remaining cilantro, baby kale, white beans, cherry tomatoes, cucumbers, tofu, sweet potatoes, and quinoa. Drizzle the dressing over it and toss to combine. Serve warm or at room temperature.