Best 2 Fried Tofu And Greens Recipes

Indulge in a culinary journey with our delectable selection of fried tofu and greens recipes, a symphony of flavors that will tantalize your taste buds. From the classic Southern-style fried tofu to the aromatic Vietnamese stir-fried tofu with greens, each dish promises a unique experience. Discover the crispy, golden-brown tofu, perfectly complemented by the vibrant greens and a medley of seasonings. Whether you prefer a spicy kick or a savory blend of herbs, these recipes offer a range of options to suit every palate. Get ready to elevate your meals with the delightful combination of fried tofu and greens, a perfect balance of texture and flavor.

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STIR-FRIED BEET GREENS, TOFU AND BEETS

Stir-Fried Beet Greens, Tofu and Beets image

I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it's fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

Steps:

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams

FRIED TOFU AND GREENS

Fried Tofu and Greens image

HIGH protein amazing. I put four tablespoons oil for the sake of the nutrition facts, but you should add as much as you want to make your tofu crispy,

Provided by robin g

Categories Soy/Tofu

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) package extra firm tofu, drained and pressed
4 tablespoons gluten-free tamari
1/2 teaspoon garlic powder
1 pinch cayenne pepper
4 tablespoons olive oil
3 garlic cloves (or more)
2 bunches swiss chard, thoroughly cleaned and chopped
salt, to taste

Steps:

to make marinade, mix tamari, garlic powder, and cayenne in a plate.
slice tofu into medallions, and place in marinade. let sit, turning occasionally, for a minimum of twenty minutes, and as long as you like,.
heat oil in pan over med-high heat.
carefully place marinated tofu in pan, and fry until golden, crispy edges form.
remove tofu. pour off excess oil if you feel there's too much left in the pan.
remove to plate to rest, and drizzle with remaining marinade for extra spice, if desired.
add garlic to pan and fry until it just begins to turn golden.
quickly add chard and salt. it might be a good idea to chop the stems a little smaller than the leaves, so the cooking time is similar.
cook until stems are tender, about 5-10 minutes
place tofu on plate and top with greens.

Tips:

Choose firm or extra firm tofu for this recipe, as it will hold its shape better during frying and absorb less oil.
Press the tofu before frying to remove excess water and help it crisp up.
Use a neutral-flavored oil for frying, such as canola or vegetable oil.
Heat the oil to the correct temperature before adding the tofu. The oil should be shimmering but not smoking.
Don't overcrowd the pan when frying the tofu. This will prevent the tofu from cooking evenly.
Fry the tofu in batches if necessary.
Cook the tofu until it is golden brown and crispy on all sides.
Drain the tofu on paper towels to remove excess oil.
Serve the tofu immediately with your favorite dipping sauce or over rice.

Conclusion:

Fried tofu and greens is a delicious and healthy dish that can be enjoyed as a main course or side dish. It is also a great way to use up leftover tofu. With its crispy tofu, flavorful greens, and tangy sauce, this dish is sure to please everyone at your table. So next time you are looking for a quick and easy weeknight meal, give this recipe a try!