Best 3 Panfried Tofu With Romano Bean And Herb Salad Recipes

**Pan-Fried Tofu with Romano Bean and Herb Salad: A Flavorful Vegetarian Delight**

This tantalizing vegetarian dish combines the savory flavors of pan-fried tofu with a refreshing Romano bean and herb salad, making it a perfect option for health-conscious individuals or those seeking a meatless meal. The Romano bean salad, a blend of crisp Romano beans, peppery arugula, aromatic basil, and tangy lemon-herb vinaigrette, provides a vibrant contrast to the crispy golden tofu. This delightful recipe offers a complete and satisfying meal, featuring a protein-packed tofu main course complemented by a nutritious and flavorful salad. Whether you're a seasoned vegetarian or looking to incorporate more plant-based meals into your diet, this pan-fried tofu with Romano bean and herb salad is a must-try recipe that caters to a variety of dietary preferences and guarantees a satisfying culinary experience.

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PAN-FRIED TOFU

Pan-Fried Tofu image

Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.

Provided by KES115

Categories Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (16 ounce) package water-packed firm tofu, drained and rinsed
6 tablespoons nutritional yeast
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ tablespoons olive oil

Steps:

Slice tofu into 1/4-inch slabs.
Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
Roll tofu slices in the nutritional yeast mixture until evenly coated.
Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g

VEGAN TANTANMEN WITH PAN-FRIED TOFU

Vegan Tantanmen With Pan-Fried Tofu image

Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.

Provided by Hetty McKinnon

Categories dinner, weekday, noodles, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt and black pepper
12 ounces dried ramen noodles
3 to 4 tablespoons extra-virgin olive oil
1 (12-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
8 large shiitake mushrooms (about 8 ounces), trimmed and thinly sliced
4 cups vegetable stock
1 (5-by-6-inch) piece dried kombu (about 1/2 ounce), optional
2 cups soy or oat milk, at room temperature
1/2 cup Chinese or Japanese sesame paste, or use tahini
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon granulated sugar
2 tablespoons chile oil, plus more for serving
1 cup frozen corn, defrosted and drained, if needed
4 scallions, finely chopped
1 tablespoon roasted sesame seeds

Steps:

Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.

TOFU AND HERB SALAD WITH SESAME

Tofu and Herb Salad With Sesame image

Tender sweet herbs are the foundation of this lovely, delicate salad that's dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch.

Provided by David Tanis

Categories easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup white sesame seeds, toasted and coarsely ground
3 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon finely chopped green chile
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
3/4 cup plain yogurt (not Greek-style)
Salt and pepper
2 cups watercress sprigs
1 cup Italian parsley leaves
1/2 cup cilantro sprigs
1 cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
2 cups thinly sliced cucumber (from 1 large cucumber)
1 (14-ounce) package silken or soft tofu, cut into 1-inch cubes
Black or white sesame seeds, for garnish (optional)

Steps:

Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
Drizzle sauce over each plate, and garnish with sesame seeds, if desired.

Tips:

Choose the Right Tofu: For the best results, use firm or extra-firm tofu. This type of tofu holds its shape well during cooking and absorbs the flavors of the marinade better.

Press the Tofu: Before cooking, press the tofu to remove excess moisture. This will help the tofu to absorb the marinade more easily and result in a crispier texture.

Slice the Tofu Properly: For even cooking, slice the tofu into uniform pieces. This will ensure that all the pieces cook at the same rate.

Use a Good Marinade: The marinade is what gives the tofu its flavor. Use a marinade that contains flavorful ingredients such as soy sauce, garlic, ginger, and sesame oil.

Cook the Tofu Over Medium Heat: Pan-frying the tofu over medium heat will help to prevent it from burning and will give it a chance to cook through evenly.

Don't Crowd the Pan: When pan-frying the tofu, don't crowd the pan. This will prevent the tofu from cooking evenly and will result in a soggy texture.

Serve Immediately: Pan-fried tofu is best served immediately. It can be served with a variety of dipping sauces, such as soy sauce, hoisin sauce, or sweet and sour sauce.

Conclusion:

Pan-fried tofu is a delicious and versatile dish that can be enjoyed as a main course or as a side dish. It is a great source of protein and can be made with a variety of different sauces and vegetables. By following the tips above, you can make sure that your pan-fried tofu turns out perfect every time.