Sweet and Sticky Tofu With Baby Bok Choy#

 

Ingredients

12 oz. udon noodles

2 tbsp. reduced sodium soy sauce

1 tbsp. brown sugar

1/2 tsp. Freshly ground black pepper

2 tbsp. plus 1 tsp cornstarch, divided

14 oz. firm tofu

3 tbsp. canola oil

2 green onions, thinly sliced, plus more for garnish

1" piece ginger, peeled and cut into matchsticks

1/2 small red chile, thinly sliced

2 bunches baby bok choy, stems sliced

2 cloves garlic, chopped

 

Directions

1. Cook the udon noodles according to package directions.
2. Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
3. Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
4. Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
5. Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy; cook, tossing, for 2 minutes.
6. Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
7. Spoon over the noodles and top with the scallions and remaining red chile. Sprinkle with the peanuts.

Nutritional information (per serving): About 500 cals, 18 g protein, 75 g carbs, 15 g fat (1 g sat), 4 g fiber, 590 mg sodium.

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easy Tofu Pad Thai

 

Ingredients

14 oz. extra-firm tofu, drained

2 tbsp. cornstarch

8 oz. rice noodles

1/4 c. low-sodium soy sauce

2 tbsp. brown sugar

2 tsp. sweet chili sauce

Juice of 1 lime, plus lime wedges for serving

1 clove garlic, grated

1 tbsp. oil

1 red pepper, sliced

2 c. mung bean sprouts

2 scallions, thinly sliced

1/4 c. Chopped peanuts

 

Directions

1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Nutritional information (per serving): About 440 calories, 10 g fat (1.5 g saturated), 16 g protein, 620 mg sodium, 73 g carb, 5 g fiber

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#how to cook tofu with easy

You'll find a few different densities of tofu in stores, and they're all a bit different. Soft or silken tofu is custardy and therefore works well in soups, according to Susan Westmoreland, culinary director at the Good Housekeeping Institute. "Both medium and firm work well stir-fried, battered and crisped, baked and glazed," she says. "Firm does all of that plus grilling."

In order to turn this white brick of pure potential into dinner, it helps to know a few tricks and tips. Here are some basics to get you started, and some awesome recipes with tofu to try out.

 

Tofu is packed in water, and it's a lot like a sponge — if you don't press out the old water you can't work in any new flavors. This is really easy; it just takes some advanced planning.

1. Open a package of extra-firm, water-packed tofu (not the silken kind) and drain.
2. Cut the tofu width-wise into slices — four or six should do it.
3. Lay paper towels on a sheet pan and spread tofu slices in a single layer on top.
4. Put more paper towels over the tofu, then another sheet pan over them.
5. Place heavy objects on the sheet pan (try cookbooks or cans of tomatoes).
6. Leave it alone for at least 30 minutes, but preferably a couple hours. You can leave it like this all day or night if you put it in the fridge. If you're in a hurry, apply some manual pressure to cut the time to 15 min., but it won't be quite as awesome.
7. Uncover; leave as "tofu steaks" or cut into cubes, marinate, and cook accordingly.

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