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
Crispy Tofu | Special Diet Recipes | Whole Foods Market
Lovers of tofu know how incredibly versatile this vegan protein can be. But whether you’re an aficionado or a novice, this recipe for Crispy Tofu is a must-try. Find the recipe here:
SUBSCRIBE:
Serves 4
Ingredients:
1 (14-ounce) package extra-firm tofu, drained
Canola spray oil
2 tablespoons gluten-free cornstarch
1/2 teaspoon fine sea salt
Method:
Wrap tofu in 4 to 6 layers of paper towels and place on a plate. Place a second plate on top and balance a large can or jar in the center to add weight. Let sit for 30 minutes.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper and lightly coat with spray oil.
Unwrap tofu, discarding paper towels, and cut lengthwise into 8 slices. Cut each slice into 4 equal triangles. In a large pie plate, stir together cornstarch and salt. Gently coat tofu triangles and shake off any excess coating. Arrange tofu in a single layer on the prepared baking sheet. Bake in the bottom third of the oven until crisp, 30 to 35 minutes.
Nutritional Info:
Per Serving: 100 calories (45 from fat), 5g total fat, 300mg sodium, 6g carbohydrates, (1 g dietary fiber), 9g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
Like Whole Foods Market on FACEBOOK: facebook.com/wholefoods
Follow Whole Foods Market on TWITTER: twitter.com/wholefoods
Follow Whole Foods Market on INSTAGRAM:
Check Whole Foods Market out on PINTEREST:
[TITLE]
How to make super CRISPY TOFU
My Instagram:
Crispy baked tofu:
Crispy spicy tofu with a thick, sticky sauce:
Crispy orange tofu:
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).
Music:
Amelia by Amine Maxwell
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Song: Joakim Karud - Lowrider (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
Fried Tofu w/ Sweet Chili Peanut Sauce Recipe เต้าหู้ทอด - Hot Thai Kitchen
A popular street food in Thailand that is also vegan and addictive! Crispy, warm, tender tofu goes really well with the sweet and sour peanut sauce. The sauce is also great for dipping anything deep fried!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Brown Rice Jollof with Tofu Triangles
This video is about Brown Rice Jollof with Tofu Triangles
Peanut Crusted Tofu Triangles Recipe
recipe for Peanut Crusted Tofu Triangles
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:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!