Dinner, Lactose Free, Recipes, Tofu, Vegetarian

Chile Crisp Tofu Cutlets

June 8, 2024

These tofu cutlets are exceptionally crispy and perfectly seasoned throughout. Jazzed up with a chile crisp marinade, they are a real crowd-pleaser. You can substitute the tofu with chicken breast cutlets if you want to. Either way, you’ll love this dish.

I’ve tried various brands of chile crisp (chili oil, chile crunch) and landed on ZinDrew (O.G Batch) as being my favorite. It has lots of crispy bits with less oil than some of the other brands. The heat level is just right for my taste, not mild but not overly spicy. Use your favorite brand for this recipe.

The marinade for this dish is spot on. Spicy, tangy, with a hint of sweetness, it adds tons of flavor to the otherwise neutral tofu or chicken breasts.

Extra firm tofu is the key to getting the right texture for this pan-fried tofu. I press out the water before slicing it into slabs. This quick step ensures the tofu doesn’t retain too much water.

Look at the gorgeous color of the marinade. Spicy, savory, tangy = umami!

After the tofu has marinated for a short time, it is dredged in flour, dipped in the eggy marinade and coated with panko.

Plain white or brown rice is the perfect accompaniment for the tofu, along with crisp greens tossed with a tangy vinaigrette.

Chile Crisp Tofu Cutlets

Recipe by Kiyo

Servings

2-3

servings

Recipe adapted from NYT Cooking
Serves 4 when using chicken breasts

Ingredients

2 tablespoons chile crisp, plus more for serving
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons (scant) granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon sea fine salt
1 (14 oz) container extra firm tofu, water pressed out, cut into 10 slabs, or 1 1/4 – 2 pounds thin sliced chicken breasts pounded to 1/3-inch thick
1 1/2 cups panko bread crumbs
1/2 cup all-purpose flour
canola or grapeseed oil for frying
2 large eggs

Directions

In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Place tofu slabs in a baking dish large enough so they are in a single layer (or use zip top bag). Spoon the marinade over the tofu and turn to coat. Cover and refrigerated for 2 hours, turning once. If using chicken breasts, add chicken to bowl with marinade and turn to coat. Refrigerate for up to 8 hours.
Meanwhile, place panko in a wide shallow bowl or plate; place flour in another shallow dish. Transfer marinated tofu slabs to a plate. Pour tofu marinade into a shallow bowl and whisk in eggs. Working with one tofu cutlet at a time, dip in flour to coat all over. Shake off excess flour then dip it in the eggy marinade to coat, allowing excess to drip off into the bowl. Dip both sides in panko, pressing gently. Transfer to a plate. Repeat with the remaining tofu cutlets. If using chicken, follow the same breading process.
In a 12-inch skillet, heat about 1/4-inch of oil over medium. Line a plate with paper towels. Once oil is hot, fry tofu cutlets until nicely browned, about 3 minutes. Turn cutlets over and continue frying until golden brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with flaky sea salt. If using chicken breasts, follow the same cooking procedure (chicken is cooked when interior registers 160 degrees, carry over cooking will take it to 165 degrees).
Serve the cutlets hot, with your favorite sides and extra chile crisp.

Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu

Recipe by Kiyo

Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil
3 tablespoons soy sauce
2 large garlic cloves, minced
1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs
2 teaspoons maple syrup (optional but recommended)
14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.

Dinner, Japanese, Lactose Free, Recipes, Tofu, Vegetarian

Crispy Pan-Fried Tofu with Scallion Sauce

January 30, 2023

Crispy tofu drizzled with a delicious scallion sauce is an easy and tasty dish to make any day of the week. A flavorful scallion sauce is drizzled over the tofu just before serving. The savory sauce really brings this dish together and makes this one of the best ways to enjoy tofu. Serve the tofu with onigiri (Japanese rice balls) and some wilted baby bok choy for a healthy and delicious meal.

The Tofu Xpress has been one of my favorite kitchen gadgets for some time now. If you cook with tofu often, I encourage you to buy a tofu press (plenty of options online). Using a press means less waste of paper towels or kitchen towels and quicker results.

Most of the sauce ingredients are likely already in your pantry. If you are unable to find Korean chili flakes (gochugaru), you may substitute red pepper flakes. However, I highly suggest keeping a small jar of gochugaru in your cupboard. Most commonly used to make kimchi, gochugaru has multiple uses in many recipes. The slightly smoky flavor of the chili flakes with medium heat (heat can vary by brands) and gorgeous color make this one of my go to seasonings.

Initially it may seem like 3/4 cup of sliced scallions is far too much, however, the scallions will wilt once mixed with the other sauce ingredients.

Once the tofu is lightly coated with cornstarch, it is fried until both sides are firm and crispy. In order to enjoy the crispiness of the tofu, serve it right away. This is a small recipe so you won’t have any leftovers!

Crispy Pan-Fried Tofu with Scallion Sauce

Recipe by Kiyo

Servings

servings

Adapted from Food52

Ingredients

1 (14-ounce) package firm tofu (pressed for 10 minutes)
Kosher salt
1/3 scant cup cornstarch
Neutral oil such as canola or vegetable for frying
Soy-Scallion Sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
1 1/2 teaspoons gochugaru (substitute with 1/4 teaspoon red pepper flakes or more to taste)
1 1/2 teaspoons roasted white sesame seeds
1 teaspoon honey
3/4 teaspoon roasted sesame oil
1/2 teaspoon rice vinegar (unseasoned)
3/4 cups thinly sliced scallions

Directions

Press out water from tofu using a tofu press or kitchen towel (about 10 minutes). Cut tofu lengthwise into 8 even slices. Lay slices on a paper towel-lined plate and pat dry. Salt the tofu on both sides. Place the cornstarch in a shallow dish and set aside.
Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (scallions will wilt as they sit).
Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/4 cup or so) and heat the oil over medium-high heat. Working quickly with one slice at a time, lightly coat the tofu slabs with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Cook, flipping once, for 3-4 minutes on each side until golden and crisp (adjust heat if too high).
Transfer the tofu to a large plate, slightly overlap the slices in two rows, and spoon sauce on top (start with a few spoonfuls, add more to taste or serve on the side). Serve immediately with onigiri and wilted greens.

Notes

Dinner, Japanese, Lactose Free, Pasta, Pickles, Recipes, Tofu, Vegan, Vegetarian

Tofu Ramen with Cucumbers & Chili Crisp

February 26, 2022

This ramen dish is one of our new favorites. It has tons of umami flavor that makes this dish a real stand out. The chili crisp adds a nice hint of heat and is used in the sauce and later spooned over the noodles before serving. This happens to be a vegan recipe which means that everyone can try it out. Surprise! The tofu is not bland, watery or tasteless in this dish. Even non-vegans will find it delicious.

I highly recommend the TofuXpress tofu press for those of you who eat and cook tofu often. In fact even if you cook with tofu occasionally, this handy kitchen gadget is a dream come true. You may shy away from buying it because of the price (online from $42.95) but just go for it. I have had mine for more than 10 years and never regret purchasing it. The water is pressed out of the tofu quickly so that your tofu is ready to use in 15-30 minutes. For this dish I suggest using extra firm tofu such as WildWood Organic.

Once the water is pressed out, the tofu is crumbled into small pieces before pan frying until crisp.

I prefer to use fresh ramen noodles, however, I use dried ramen when fresh is not available. If using the dried version such as Ichiban, be sure to undercook the noodles until just al dente since they are quite a bit thinner than fresh noodles.

Shiitake mushrooms are a big star in this recipe. They are chopped finely and pan fried with the diced shallots until nicely browned before being added to the fried tofu.

I purchased three different brands of chili crisp to see which one I liked best. There are hundreds of versions available. Of the three I purchased, my favorite is Zindrew (O.G. Batch jar). It’s on the mild heat side, but it has lots of flavor, is very crunchy, and is the least oily. There’s just a tablespoon of it left in the jar!

The crumbled tofu is pan fried until crisp on both sides. The texture of the fried tofu is pleasantly firm with a bit of chew to it.

Shiitake mushrooms are fried with diced shallots until nicely browned. These mushrooms works so well with this dish because they have a meaty texture and do not have as much water as other types of mushrooms.

The sauce is added to the tofu and mushroom mixture and quickly heated before serving. The original recipe from Bon Appetit calls this dish Saucy Tofu Noodles with Cucumbers and Chili Crisp. I found that in order to keep this “saucy” the sauce should be heated separately otherwise the tofu and mushroom mixture absorbs the sauce very quickly. Either way, it’s just delicious.

Thinly sliced quick cucumber pickles are the topping for this ramen dish. Their tartness and crisp texture are a perfect accompaniment to the savory tofu ramen.

Tofu Ramen with Cucumbers & Chili Crisp

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Adapted from Bon Appetit

Author: Kiyo Miller

Serves: 2-4

Ingredients

¼ cup less sodium soy sauce
1 tablespoon light or dark brown sugar
1 tablespoon tahini
1 tablespoon toasted sesame oil
2 teaspoons Chinkiang (black vinegar) or balsamic vinegar
1 tablespoon chili crisp + more for serving
2 very small Keiki cucumbers or Persian cucumbers, thinly sliced into rounds
½ cup unseasoned rice vinegar
2 teaspoons Diamond Crystal or 1¼ teaspoon Morton kosher salt, divided
1 14-ounce block extra-firm tofu, water pressed out
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
6 ounces shiitake mushrooms, stems removed and finely chopped
1 shallot (2 tablespoons) finely chopped
1 1-inch piece ginger, peeled and finely chopped
2 medium or 1 large garlic clove, finely chopped
10 ounces fresh ramen (12 ounces for 4 servings)

Preparation

Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 tablespoon chili crisp, and ½ cup water in a small bowl until sugar is dissolved. Set aside.
Toss cucumbers with rice vinegar and 1 teaspoon Diamond Crystal or ¾ teaspoon Morton salt in a medium bowl. Let sit, stirring occasionally until cucumbers have slightly softened, about 30 minutes. Drain and set aside in a small bowl.
Meanwhile, press water from tofu using TofuXpress or wrap in a clean kitchen towel (gather ends together) and squeeze with your hands over the sink to extract as much liquid as possible. Crumble drained tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 teaspoon Diamond Crystal or ½ Morton salt. Toss with your hands to evenly coat tofu.
Heat 2 tablespoons oil in a large (12-inch) non-stick skillet over medium high heat. Arrange tofu crumbles in a single layer, reserve bowl. Cook tofu undisturbed until golden brown underneath, about 4 minutes. Toss and continue cooking until tofu is golden brown and crisp all over, about 3-4 minutes more. Transfer tofu back to reserved bowl.
Add remaining 2 tablespoons oil to same skillet and heat to medium high. Add mushrooms and shallot, and cook, stirring occasionally until mushrooms are browned and shallot is translucent, about 4 minutes. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium and return tofu to the pan. Add reserved sauce and heat for about 30-60 seconds. Remove from heat. For saucier version, heat sauce in a separate skillet over medium until just slightly reduced.
Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle tofu over noodles and top with reserved pickled cucumbers and more chili crisp. If sauce has been heated separately, pour sauce over tofu right before serving.

Dinner, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Crispy Tofu with Homemade Barbecue Sauce

March 19, 2021

This is a very tasty tofu dish that can be made in an hour. The delicious sauce is quite versatile and can be used in multiple ways. It’s excellent with the crispy tofu but I’m sure it would be just as good with grilled chicken or pork chops if tofu is not your thing. However, it’s a must with this tofu. You will be pleasantly surprised at how yummy it is.

Serve the tofu over white or brown rice along with your favorite greens, and extra sauce on the side.

Use extra firm tofu so it holds its shape once the water is pressed out. Wildwood is my favorite brand. You can find it at Down to Earth here on Maui.

If you are looking for the very best way to press out the water from a tofu block, consider buying the TofuXpress. You will never regret it, especially if you bake tofu often. Pressing tofu with paper towels or a kitchen towel doesn’t hold a candle to this little gadget. I’ve had mine for over 10 years.

The tofu block is cut into 1/2-inch slices, then cut into short sticks.

A little bit of panko added to the cornstarch makes all the difference in giving the tofu a crispy exterior.

The barbecue sauce uses ingredients that are not difficult to find. Better yet, the sauce does not require any cooking.

Glorious homemade barbecue sauce with a twist. The sauce has Asian ingredients such as soy sauce, ginger and sesame oil, but it also has the more typical maple syrup, chili powder and tomato paste that you might find in an American style barbecue sauce. The combination turns out a sauce that’s seriously addicting.

Crispy Tofu with Homemade Barbecue Sauce

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Sauce adapted from MOB Kitchen recipe

Author: Kiyo Miller

Serves: 2-3

Ingredients

14 ounce extra firm tofu, water pressed out
½ cup corn starch
¼ cup fine panko
1½ teaspoons finely grated fresh ginger
1 small garlic clove, grated or finely minced (about ¼ teaspoon or up to ½ teaspoon for garlic lovers)
2 tablespoons tomato paste
2 tablespoons pure maple syrup
1 teaspoon mild chili powder
2 tablespoons soy sauce (Kikkoman recommended)
2 tablespoons lite soy sauce (Kikkoman recommended)
2 teaspoons sesame oil
roasted sesame seeds for serving

Preparation

Press water from tofu, preferably with tofu press if available.
Cut tofu into ½ -inch slices. Cut each slice crosswise to make two pieces, then lengthwise to make 4 pieces (about 28 pieces). Combine corn starch with panko in a pie plate or wide bowl and set aside.
For the sauce, in a medium bowl, combine ginger, garlic, tomato paste, maple syrup, chili powder, soy sauces and sesame oil. Whisk to combine, set aside.
Toss tofu pieces in cornstarch panko mixture pressing gently so the coating adheres to the tofu
Heat canola oil (enough to go up the sides of a pan about ¼-inch) in a large skillet over medium to medium-high heat. Fry tofu until crispy, turning now and then, about 4 minutes or so. Adjust heat as needed so the tofu doesn't burn and is just golden brown. Remove tofu to a paper towel-lined plate.
To serve, place tofu over rice and spoon barbecue sauce over tofu. Sprinkle sesame seeds over the top. Serve with your favorite greens (broccoli, bok choy, green beans) and extra barbecue sauce on the side.

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako. I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything. There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce. I always bring back some Chinese broccoli if they have it. This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag. When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad.

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro. For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy. Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.

Sriracha is a key ingredient in the dressing. We use our homemade sriracha but the “Rooster Sauce” works very well.

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

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Author: Kiyo Miller

Serves: 2

Ingredients

8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
½ cup cooked edamame
½ Japanese cucumber, julienned
1 small radish, sliced thin and chilled in ice bath for 5 minutes
chopped cilantro
chopped green onions
sliced Fresno pepper (optional)
Dressing:
3 tablespoons rice vinegar (not seasoned)
1½ tablespoons sesame oil
1 tablespoon honey
2 teaspoons soy sauce
2 tablespoons light miso
1 teaspoon gochugaru
3 teaspoons sriracha (less or more depending on your preference)
2 teaspoons finely ground roasted sesame seeds

Preparation

Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
Whisk all of the dressing ingredients in a medium bowl until well combined.
Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

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