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Thai-Roasted Tofu with Chili and Basil

16 January 2011 3,378 views 11 Comments

As loyal Tasty Touring readers may remember, I’m back on the Weight Watchers wagon. It’s definitely a challenge — especially once the newness of watching everything I eat wears out (as it kind of has after a month). However, I’m really trying to stay on track, and delicious meals like this Weight Watchers Thai-Roasted Tofu recipe really helps.

roasted tofu

Thai-Roasted Tofu with Chili and Basil
Course: main meals
PointsPlus™ Value:    7
Servings:  4
Preparation Time:  45 min
Cooking Time:  32 min
Level of Difficulty:  Difficult
If you think tofu has no taste, think again! We pressed out its water and then roasted it with soy sauce to create a wonderful dense texture and a delicious, smoky flavor. It’s the perfect way to launch our International Recipe Week.
Ingredients
1 pound(s) extra firm tofu, sliced into six 1/2-inch slices
2 spray(s) cooking spray
3 Tbsp low-sodium soy sauce
2 tsp olive oil
2 Tbsp ginger root, fresh, minced
2 tsp minced garlic, about 1 large clove
1 oz green hot chili peppers, or red, Thai-variety, thinly sliced (use 1 small pepper)
1/2 cup(s) shiitake mushroom(s), thinly sliced
1 cup(s) uncooked string beans, trimmed and cut in half
2 Tbsp teriyaki sauce
1/4 cup(s) basil, Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
2 Tbsp scallion(s), thinly sliced on diagonal (for garnish)
2 cup(s) cooked brown rice, kept hot
Instructions
Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.
Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.
Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.
Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.

I think the key to making tofu delicious is squeezing out as much of the water from it as you can before cooking it, and then roasting it in the oven over high heat to make it chewy with a little crunch on the outside. Don’t those tofu cubes look gorgeous?

And here is the finished product, served in bowls I found at a market in New York City’s Chinatown.

stir fry in bowl

Weight Watchers PointsPlus™ Value:    7

Servings:  4.

Ingredients

  • 1 pound(s) extra firm tofu, sliced into six 1/2-inch slices
  • 2 spray(s) cooking spray
  • 3 Tbsp low-sodium soy sauce
  • 2 tsp olive oil
  • 2 Tbsp ginger root, fresh, minced
  • 2 tsp minced garlic, about 1 large clove
  • 1 oz green hot chili peppers, or red, Thai-variety, thinly sliced (I used 1 small jalapeno pepper)
  • 1/2 cup(s) shiitake mushroom(s), thinly sliced (NOTE: I used almost 3x as many mushrooms)
  • 1 cup(s) uncooked string beans, trimmed and cut in half
  • 2 Tbsp teriyaki sauce
  • 1/4 cup(s) basil, Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
  • 2 Tbsp scallion(s), thinly sliced on diagonal (for garnish)
  • 2 cup(s) cooked brown rice, kept hot

Instructions

Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.

Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.

Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.

Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.

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  • Rebecca L Goodstein

    I just made this and it was so good! I threw in some carrots and green peppers I had laying around. Your tofu was much more beautiful than mine though. Thanks for the recipe!

  • Rocky2

    I've just started Weight Watchers and am impressed so far. Two weeks
    and 4.4 pounds – scary how 10 pounds can sneak up so fast! I do have to say
    that I blew it going to Barley Swine but it was worth every point!

    Best of luck and adventure!

  • Megan

    OMG! Thank you, Jodi! Cooking tofu is my least favorite thing…and I love tofu! I will be roasting it next time. :)

  • Rebecca L Goodstein

    I just made this and it was so good! I threw in some carrots and green peppers I had laying around. Your tofu was much more beautiful than mine though. Thanks for the recipe!

  • Rocky2

    I've just started Weight Watchers and am impressed so far. Two weeks
    and 4.4 pounds – scary how 10 pounds can sneak up so fast! I do have to say
    that I blew it going to Barley Swine but it was worth every point!

    Best of luck and adventure!

  • Megan

    OMG! Thank you, Jodi! Cooking tofu is my least favorite thing…and I love tofu! I will be roasting it next time. :)

  • Melanie

    Jodi! totally bookmarking this.

  • Kelsey

    sounds delicious! cant wait to try it:D

  • Kelsey

    sounds delicious! cant wait to try it:D

  • Kelsey

    sounds delicious! cant wait to try it:D

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