Crispy Tofu For Meat Eaters - From The Week 5/2/08 – a delicious recipe with peanut oil, extra firm, cubs, cured chorizo, scallions, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using paper towels, pat tofu dry. Heat oil in a large nonstick skillet over medium-high heat. Place tofu slabs in pan and cook, peeking as little as possible, until golden on bottom, about 3 minutes. Turn and cook other side, 2 to 3 minutes more. Drain slabs on a paper towel lined plate. Increase heat to high. Ad mushrooms, chorizo and white and light green parts of scallion. Cook, tossing occasionally, until mushrooms are softened and light golden, about 3 minutes. Stir in broth, soy and mirin. Cook until sauce reduces and thickens slightly, about 1 minute more. If tofu is no longer hot, push vegetables in pan to one side, add tofu and cook until heater through. Transfer hot tofu to serving plates an top with mushroom mixture and pan sauce. Sprinkle with dark green scallions.
115
kcal
Calories
5
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tbsp peanut oil, 1 lb extra firm tofu, drained and sliced crosswise into 3/4 inch thick slabs, 1 1/2 cubs (4 oz) thinly sliced shiitake mushroom caps, 3 oz cured chorizo ( 1 1/2 small links), diced, and more.
Yes, Crispy Tofu For Meat Eaters - From The Week 5/2/08 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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