Best 3 Citrus Marinated Tofu With Onions And Peppers Recipes

TOFU SUBS WITH ONIONS AND PEPPERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
• Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
• Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
• Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS

Steps:

• Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.