Easy Tofu Stir Fry Food
TOFU STIR FRY RECIPE BY TASTY
Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams
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
EASY TOFU STIR FRY
Make and share this Easy Tofu Stir Fry recipe from Food.com.
Provided by AshleyP
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Heat a saucepan on high and add all oils.
- 2. Add tofu and stir-fry for two minutes.
- 3. Reduce heat to medium-high, add vegetables and sauce, and continue to stir-fry for an additional three minutes or until broccoli is bright green.
- Tip: You may have to cut the veggies up into smaller pieces to get your toddler to eat them.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
QUICK TOFU STIR-FRY
Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.
Provided by Buckwheat Queen
Categories Main Dish Recipes Stir-Fry
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
- Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
- Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 14.2 g, Cholesterol 0.1 mg, Fat 7.9 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 528.3 mg, Sugar 2.9 g
EASY PEASY STIR-FRY
From fresh veggies to a perfect, crisp, and gingery stirfry in 15 minutes. Yum! The key here is that all these veggies cook to done in approximently the same time, sparing you the timing of ingredients in most stirfrys. I suggest some baked or stirfried tofu to go along with this -- you could even do the tofu with the veggies, if you like.
Provided by BrotherAdso
Categories Vegetable
Time 15m
Yield 1-2 Bowls, 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat.
- Add garlic, ginger, and scallions.
- Reserve some ginger and garlic.
- Stir fry to season.
- Add mushrooms, pea pods, broccoli, carrots, and mushrooms.
- Stir fry over very high heat quickly to distribute the seasoned oil evenly.
- Add soy sauce, rice wine vinegar, and reserved garlic and ginger.
- Add sesame and/or chili oil if using now, too.
- Stir fry another 3-5 minutes, until all veggies are done.
- Serve over brown rice.
- If you use instant brown rice, it cooks while you stir fry.
- NOTE: I use precut, bagged veggies for this (a brand called "broccoli wokly"), which simplifies things a great deal and still leaves it cheap.
Nutrition Facts : Calories 175.3, Fat 7.7, SaturatedFat 1.1, Sodium 2082.4, Carbohydrate 21.5, Fiber 4.5, Sugar 5.5, Protein 9.8
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- Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
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