Best 4 Mings Sesame Tofu And Cucumber Salad With Soy Sauce Eggs Recipes
Indulge in a symphony of flavors with Ming's Sesame Tofu and Cucumber Salad, a delightful vegetarian dish that tantalizes the taste buds. The crispy tofu, coated in a delectable sesame sauce, takes center stage, while the refreshing cucumber salad adds a burst of coolness and crunch. Complemented by the rich flavor of soy sauce eggs, this dish is a harmonious blend of textures and tastes.
The sesame sauce, a key component of this recipe, is crafted with a balance of soy sauce, rice vinegar, sesame oil, and a hint of sweetness. It coats the tofu perfectly, creating a delightful contrast between the crispy exterior and the tender interior. The cucumber salad, made with thinly sliced cucumbers, red onion, and a tangy dressing, provides a refreshing counterpoint to the richness of the tofu.
The soy sauce eggs, a delightful addition to this dish, are steeped in a flavorful marinade of soy sauce, Shaoxing wine, and aromatics, resulting in a deeply savory and slightly sweet taste. These eggs elevate the overall experience, adding an extra layer of richness and complexity.
This recipe offers a delightful culinary journey that celebrates the harmony of flavors and textures. Whether you're a vegetarian seeking a satisfying meal or simply looking to expand your culinary horizons, Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs is sure to impress.
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
TERIYAKI SALMON WITH MIRIN CUCUMBER SALAD
Steps:
- Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
- Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
- MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.
SESAME CUCUMBER TOFU SALAD
Make and share this Sesame Cucumber Tofu Salad recipe from Food.com.
Provided by Making Stuff
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar.
- Drizzle in canola oil to emulsify.
- Season.
- Toss with scallions, tofu, and cucumbers.
- Check for flavor.
- Plate salad and garnish with wedges of eggs.
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
Tips:
- Choose firm or extra firm tofu: This will help the tofu hold its shape better during cooking and absorb the marinade more effectively.
- Press the tofu: Pressing the tofu removes excess water, resulting in a firmer texture and better flavor absorption.
- Marinate the tofu: Marinating the tofu in a flavorful mixture of soy sauce, sesame oil, and aromatics adds depth of flavor.
- Cook the tofu properly: Depending on the recipe, tofu can be pan-fried, baked, or steamed. Be careful not to overcook it, as this will make it tough and rubbery.
- Use a variety of vegetables: This recipe calls for cucumber, but you can also use other vegetables such as bell peppers, carrots, or snow peas.
- Make sure the dressing is well-balanced: The dressing should be a combination of sweet, sour, and savory flavors. Adjust the amounts of soy sauce, vinegar, and sugar to your taste.
- Serve the salad warm or cold: This salad can be served warm or cold, depending on your preference. If serving warm, be sure to let it cool slightly before serving.
Conclusion:
This Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs recipe is a delicious and refreshing dish that is perfect for a light lunch or dinner. The tofu is crispy and flavorful, the cucumber is cool and refreshing, and the soy sauce eggs add a rich and savory flavor. This salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give this recipe a try!
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