Food Network
23,000+ Recipes Site


Recipe & Menu Search
Recipes of the Day
You Asked For It
Step-By-Step Recipe Features
Search Help

TV Show Recipes & Schedule


Our Store

Celebrity Chefs & Hosts

Cooking 101

Holidays & Gatherings

Wine & Drinks


Forums & Chats

Contests & Events

Video On Demand

  Cooking Questions & Quandaries

Ingredient Questions?
.Ingredient Substitution
Pan Fried Tofu with Spicy Ginger Soup

> See this recipe on-air on 02/11/2003 at 12:30 PM ET.

Copyright 2001 Television Food Network, G.P. All rights reserved

1 quart vegetable broth
2-inch piece fresh ginger, cut in half
Pinch sugar
1/3 cup rice vinegar
1/4 cup soy sauce
2 tablespoons oyster sauce
1/2 teaspoon Sambal
1 pound firm tofu
1 cup bread crumbs, Panko preferred
Pinch cayenne pepper
1/2 teaspoon hot paprika
Salt and pepper, to taste
2 eggs, lightly beaten
2 tablespoons peanut oil
2 tablespoons sesame oil
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
1 dried Hawaiian chile, chopped
1 pound Chinese broccoli, roughly chopped
Salt and pepper, to taste
1/2 pound udon noodles, cooked
1 bunch green onions, julienned
1/4 cup chopped cilantro
1/2 cup peanuts, roasted and salted

To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.

To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and sauti 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 30 minutes


 Print Version
 Send To Friend

 Food 911
 Show Schedule

Also From
 . Eggless Salad
 . Pan Fried Tofu with Spicy Ginger Soup
 . Silken Smoothie

Menu Ideas
 Chinese-American Feast
 . Chinese Duck with Plum Sauce and Chinois Pancakes
 . East-West Ginger Cake with Cardamom Cream
 . Pan Fried Tofu with Spicy Ginger Soup
 . Peanut Sesame Noodles
 . Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce