Best Warm Broccoli And Tofu Salad With Grilled Chinese Sausage And Chili Miso Vinaigrette Recipes

Sichuan Tofu Gan and Warm Celery Salad image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons chili oil, plus more for garnish
1 tablespoon chili bean paste
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sichuan peppercorns
1 large clove garlic, coarsely chopped
3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick
One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices
1 teaspoon light soy sauce
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup roasted salted peanuts

Steps:

Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl.
Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.
Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.

Broccoli with Chinese Sausage image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings as part of a Chines

Number Of Ingredients 6

6 links of Chinese sausage
2 tablespoons peanut oil
1 (1/4-inch) slice of fresh ginger
1/2 teaspoon salt
1 bunch broccoli, cut into 1 1/2-inch florets and the stems reserved for another use
1 tablespoon dry white wine

Steps:

In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven.
In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage.

Grilled Tofu image

Provided by Kay Chun

Time 6h20m

Yield 4 servings

Number Of Ingredients 8

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions

Steps:

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.