Garlic Ginger Tofu Saute Food

WICKED GARLIC TOFU SAUTE

Steps:

• Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
• Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

GARLIC GINGER TOFU

Steps:

• Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
• Squeeze lime juice over tofu before serving.

EASY GINGER-GARLIC SAUCE

Steps:

• Combine all ingredients except olive oil in a mixing bowl. Slowly whisk in the olive oil.
• Makes 3/4 cup, 1 tablespoon per serving

BROCCOLI TOFU STIR FRY

Steps:

• Drain the cubed tofu and pat dry
• Place the tofu cubes in a bowl
• Add 3 tablespoons of cornstarch and toss gently to coat
• Heat a large skillet on medium high heat with 3 tablespoons of olive oil
• Pan fry the tofu for 10-15 minutes, until crispy on all sides
• Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
• Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
• Serve alone or over unsalted rice or stir fry noodles

MAGIC GARLIC TOFU

Steps:

• Prepare your baked tofu according to recipe instructions.
• Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
• In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
• Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
• Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
• Serve warm, garnished with lots of toppings as desired.

THAI GARLIC TOFU AND SPINACH

Steps:

• Mix curry paste with coconut milk. Set aside.
• Heat 1 Tbs oil in wok or frying pan.
• Add Tofu, and saute` until golden. Remove, and set aside.
• In same pan, put remaining oil.
• Add onion, and saute` for 3 minutes.
• Add garlic, and saute` for 1 minute.
• Add pepper and spinach, and saute` until vegetables are tender.
• Add Tofu, and toss gently.
• Pour on coconut-curry mixture, and stir-cook until heated through.
• Add basil, and stir to mix.
• Serve immediately, sprinkled with lime juice.

GARLIC GINGER TOFU

Steps:

• Heat oil in a wok or skillet over medium heat.
• Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
• Cover, and continue cooking for 20 to 30 minutes.
• Squeeze lime juice over tofu before serving.

CHILI GARLIC TOFU

Steps:

• Put the tofu cubes in a large bowl. Add 1.5 tbsp of chili oil, garlic powder, and a pinch of salt. Toss until all the cubes get evenly coated. Bake in a pre-heated oven at 200°C for around 12-15 minutes.
• In a bowl mix 1 tbsp chili oil, oyster sauce, soy sauce, salt, sugar, and pepper. Keep it aside.
• Heat cooking oil in a pan. Add grated garlic and spring onion white. Saute for a few seconds and then add the sauce mixture. Cook for about a minute.
• Add baked tofu cubes and spring onion green. Saute for about a minute and then switch off the gas.
• Enjoy it as an appetizer or serve in the main course with a rice or noodle dish.