How To make Spicy Tofu Pate
1 lb Fresh tofu
1/4 c Cornmeal
1/4 c Light vegegetable oil
1 ts Molasses
1/4 ts Savory
2 ts Oregano
1 Garlic clove
1/4 c Whole wheat flour
1/2 c Wheat germ
2 tb Soy sauce
1/2 ts Ground fennel
1/4 ts Powdered sage
1/2 ts Allspice
3 ts Dijon mustard
Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees. Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Ingredients to make 2 1/2 cups: Posted 05-15-93 by JAY STEVENS on VEGETARIAN CUISINE MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe
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Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant ???? This is also my hearty vegan take on the Filipino Kapampangan classic ????????
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00:00 Intro
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How to make super CRISPY TOFU
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RECIPE
For this recipe you'll need:
• 250gr firm tofu
• 2tsp paprika powder
• 3tbsp cornstarch
• salt & pepper
• sunflower oil for frying
Start by pressing as much water out of the tofu as possible. If you have a tofu press, use that to press the whole block of tofu for 30 minutes and then cut it into bite size pieces. If you don't own a tofu press like me, cut the tofu into pieces first and then press them between a towel and cutting bord and put a heavy weight on top for 30 minutes. This way you can get way more water out of the tofu.
After the tofu has been pressed we'll add the toppings. Put the tofu in a bowl and add the cornstarch, the paprika powder and the salt and pepper and mix carefully until all the pieces are evenly coated. You can add any herbs you like at this point, I keep my seasonings really simple since I usually make a sauce to go with the tofu (see sauce recipes above).
Add a small layer of oil to a pan and heat this up until the oil is hot. When you put the tofu in the oil, the oil should start to bubble and that is when you know it's hot enough. If you put the tofu in the oil before it's hot, it won't get as crispy.
Fry the pieces for about 10 minutes on medium heat until the tofu is completely crispy (flipping the pieces after 5 minutes).
Once the tofu is done, take it out of the oil and let it leak out on a bit of kitchen paper towel. That's it! You can eat the tofu like this with some rice and veggies or make a sauce to go with it ( see recipe links for sauces above).
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30-min. Crispy Soy Garlic Tofu
30-min. Crispy Soy Garlic Tofu. Crispy tofu pan fried in a garlicky, savoury umami based sauce.
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Crispy Five-Spice Tofu
This healthy and delicious five-spice tofu recipe will make your dinners a breeze. Tofu is easy to make and tasty to eat. The five-spice will stir the senses and impress.
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Nashville Hot Tofu | Baked Recipe by Mary's Test Kitchen
Vegan Nashville Hot Chicken is a thing…when you make it with tofu! Inspired by my popular Best Vegan Fried Chicken recipe, this vegan Nashville Hot Tofu uses the double-freeze technique but simplifies (and healthifies?) the process making this recipe easy and quick with little effort. Crispy on the outside but tender and moist on the inside, this sweet and spicy dish is tofu for everyone – even people who don’t really care for tofu!
Note that since this recipe uses double-frozen tofu, you will need to prep the tofu a few days ahead of time. Please read the recipe before beginning.
VEGAN NASHVILLE HOT TOFU (blog + printable recipe):
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