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
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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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Tuna Yaki Onigiri - Creamy Tuna Rice Balls In 20 Minutes!
Welcome to DAY 1 of my Street Food Series, where I share 15 of my favorite street foods that are delicious and easy to make at home! For the first day, we will be making Japanese Creamy Tuna Grilled Rice Balls - Tuna Yaki Onigiri that is finger-licking good! With only a few simple ingredients, you will be able to make Yaki Onigiri in less than 20 minutes. Japanese Creamy Rice Balls was the most requested recipe from my most recent “What I Eat In a Day,” and I am excited to share with you how to make it!
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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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