How To make Tofu Triangles
1/2 lb Firm tofu
1 tb Corn or canola oil
-- (amount may be doubled) 1 ts Minced ginger root
1/2 c Chopped onion
1 tb Curry powder; blended with:
2 tb Water
1 ts Cornstarch; blended with:
1 tb Water
1 tb Sesame oil
20 Wonton skins
Oil for deep-frying 1/4 lb Fresh mushrooms; minced
1 Soy sauce (or double amount)
1/4 ts Pepper
1 ts Sherry
1/4 ts Paprika
1 ts Low sodium instant bouillon
chicken, or vegetable :
(amount may be doubled) Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick wok; saute ginger root until brown. Add chopped onion and blended curry powder; stir and cook for 2 minutes. Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon; bring to a boil. Add sesame oil and blended cornstarch; mix well. Cool. Place a portion of the curried tofu (about 2 teaspoons) in the center of a wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the edges with water. Heat oil for deep-frying. Fry the tofu triangles until brown and crisp. Serve with vinegar, equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles. Each triangle: Calories: 36 Fat: 2 gm (saturated fat = 7%) Carbohydrates: 3 gm Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0 gm Calcium: 11 mg
Calculated with 2 tablespoons of oil for deep-frying. [I'm guessing this is for low sodium soy sauce as well. -K.M.] Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typed for you by Karen Mintzias
How To make Tofu Triangles's Videos
Three Chinese Tofu Frying Techniques
Today we wanted to show you how to fry tofu three ways. We'll show you: (1) How to pan-fry tofu, using Tieban Street Food-style tofu (2) How to deep-fry tofu, using Teochew Puning fried tofu and (3) how to stir-fry tofu, using Sichuan Jiachang tofu (er... kind of, really it's frying + stir-frying + simmering).
0:00 - Introduction
1:56 - Pan Frying Tofu
4:12 - Deep Frying Tofu
6:29 - Stir Frying Tofu
9:40 - Water-based Cooking Methods?
Written recipe is over here on /r/cooking, sorry about the delay guys:
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How to Cook Tofu
How to Cook Tofu! Our four go-to ways to prepare tofu: baked, sautéed, fried, and scrambled. Perfect for a variety of meals. YUM!
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VEGAN HANDS How to make THE BEST Herb crusted Tofu Triangles or Squares
Welcome to Vegan Hands
This is a tutorial on how to make Vegan Herb crusted Tofu Triangles or Squares.
RECIPE:
8-9 oz Extra Firm Tofu (drain and wash)
cut tofu in half lenght and then diagnol for triangles or cut cube for squares
1/2 tsp. basil
1/2-1 tsp. rosemary
1 TBSP Nutritional Yeast
1 tsp. onion powder
1/2-1 tsp. sea salt
1/2-1 TBSP of Olive oil
lightly toss tofu making sure ingredients are distributed evenly
lightly spray baking pan with non stick spray
Put in a preheated oven 450-475 for 25-30 minutes; make sure to turn tofu half way through for even crisp. Oven times may vary
Take out and enjoy! Please leave a comment and subscribe to my page
This is great eaten by itself or over a salad or smothered in a Vegan Sauce over Rice or Noodles.
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0:00 My 3 Favourite Meals Right now
1:28 Marinated Tofu Triangles
1 block of firm tofu (cut into triangles)
2-3 tbsp tamari
1 tsp toasted sesame oil
1 tbsp rice vinegar
3:02 Tahini dressing for salad
3 tbsp water
2 tbsp tahini
1 tsp grainy mustard
½ tsp onion powder
¼ tsp garlic powder
1 tsp maple syrup
Juice from ½ of a lemon
Pinch of salt
Pinch of black pepper
Directions:
1. Pre heat a large frying pan.
2. Mix all marinade ingredients together in a large tupperware container.
3. Squish tofu triangles between two containers of tupperware to help marinade them (watch video fro technique)
4. Add the tofu triangles to the preheated pan. Let brown on one side before flipping (approx 3-5 minutes/side)
5. While that’s cooking make a quick salad of your choice. I added greens, red cabbage, watermelon radish, green onions to a large bowl.
6. Mix together tahini dressing ingredients and pour on top of the salad.
7. Add tofu pieces to the bowl when they are browned on either side. Enjoy!
4:13 Quinoa and Black Bean Salad
2 cups cooked quinoa
1/2 cup black beans (drained and rinsed)
6-7 black olives, chopped
1/8th red onion, chopped
1/4 of a cucumber, chopped
1/4 cup chopped parsley
4:49 Balsamic and Tahini Dressing
2 tbsp balsamic
1 tsp of tahini
Pinch of salt
Directions:
1. Mix all ingredients together in a large bowl and serve with balsamic and tahini dressing. Enjoy!
5:53 Roasted red pepper & garlic cheesy pasta
Cashew sauce
1/3 of a cup of cashews (soaked in warm water for 20 minutes)
2 red bell pepper, cut into large slices
2 garlic cloves, peeled and smashed
3 tbsp nutritional yeast
3/4 tsp onion powder
3/4 tsp smoked paprika
pinch of black pepper
pinch of salt
1/4 cup water
2 tsp rice vinegar
2 servings of your favourite pasta, cooked according to package instructions
fresh basil, chopped
Directions:
1. Place red bell pepper slices skin side up in an air fryer bucket along with the garlic.
2. Air fry until 'roasted' (see video) keep and eye on this as garlic can burn easily.
3. Once red bell pepper and garlic are roasted, add to a blender along with the other ingredients and blend until smooth. Set aside.
4. Cook pasta according to package instructions. Drain when done.
5. Add pasta to a large bowl and top with sauce. Mix together until pasta is well coated and top with chopped fresh basil. Enjoy!
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spinach & tofu feta phyllo triangles | hot for food
It's time for Canadian Thanksgiving friends! Here's a delicious appetizer that vegans and non-vegans will love. It's flakey vegan phyllo pastry stuffed with a seasoned tofu feta mixture, spinach, and fresh basil. These little morsels melt in your mouth and are going to fly off the table!
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What's for Dinner: Tofu triangles with peanut sauce
What's for Dinner: Tofu triangles with peanut sauce