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    Hot Honey Tofu for Two

    2 servings

    порції

    25 minutes

    загальний час
    Почати готувати

    Інгредієнти

    One 14-ounce block firm tofu, drained

    1/4 cup plain breadcrumbs

    1 tablespoon cornstarch

    2 teaspoons garlic powder

    2 teaspoons smoked paprika

    3/4 teaspoon cayenne pepper

    Kosher salt and freshly ground black pepper

    1 small shallot, finely chopped

    1 clove garlic, grated

    2 tablespoons white wine vinegar

    2 tablespoons plus 1 teaspoon honey

    1 1/2 teaspoons hot sauce

    1/4 cup plus 1 tablespoon olive oil

    3 cups baby arugula (about 3 ounces)

    2 small heads endive (about 6 ounces), core removed and roughly chopped

    Напрямки

    Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces.

    Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.

    Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.

    Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.

    Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.

    Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.

    Харчування

    Розмір порції

    -

    Калорії

    794

    Загальний жир

    53g

    Насичений жир

    7g

    Ненасичений жир

    -

    Трансжир

    -

    Холестерин

    0mg

    Натрій

    1045mg

    Загальні вуглеводи

    53g

    Харчові волокна

    11g

    Загальна кількість цукру

    24g

    Білок

    40g

    2 servings

    порції

    25 minutes

    загальний час
    Почати готувати

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    Інгредієнти

    One 14-ounce block firm tofu, drained

    1/4 cup plain breadcrumbs

    1 tablespoon cornstarch

    2 teaspoons garlic powder

    2 teaspoons smoked paprika

    3/4 teaspoon cayenne pepper

    Kosher salt and freshly ground black pepper

    1 small shallot, finely chopped

    1 clove garlic, grated

    2 tablespoons white wine vinegar

    2 tablespoons plus 1 teaspoon honey

    1 1/2 teaspoons hot sauce

    1/4 cup plus 1 tablespoon olive oil

    3 cups baby arugula (about 3 ounces)

    2 small heads endive (about 6 ounces), core removed and roughly chopped

    Напрямки

    1

    Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces.

    2

    Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.

    3

    Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.

    4

    Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.

    5

    Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.

    6

    Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.