15-MINUTE TOFU AND VEGETABLE STIR-FRY
Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
TOFU STIR-FRY
Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal
Provided by Monaz Dumasia
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
- Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
- Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
- Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
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