Ginger Soy Tofu Vegetable Stir Fry Food

GINGER VEGGIE STIR-FRY

Ginger Veggie Stir-Fry image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Steps:

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

VEGETABLE AND TOFU STIR-FRY

Vegetable and Tofu Stir-Fry image

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

Steps:

Prepare rice according to package directions, then set aside, but keep warm.
For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
Stir-fry carrots & garlic for 2 minutes.
Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
Add tofu & stir everything together to coat with sauce.
Cook & stir for 1 minute more.
To serve, spoon vegetable mixture over rice.

GINGER VEGETABLE STIR-FRY

Ginger Vegetable Stir-Fry image

Ginger Vegetable Stir-Fry is a fast, fresh, delicious vegan meal that is full of healthy veggies and big flavors. Add chicken, tofu or other additional protein on top if you like, or serve as-is, or over rice, quinoa or cauliflower rice.

Time 30m

Yield Serves 3-4

Number Of Ingredients 21

Ingredients

Sauce:
2 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil
2 tablespoons Mirin
2 tablespoons rice vinegar
1 tablespoon agave (or honey or maple syrup)
1 tablespoon grated or finely minced garlic
1 tablespoon grated or finely minced fresh ginger
.
Stir-Fry
2 cups sliced mushrooms
1 tablespoon olive oil (or avocado, grape seed or neutral flavored oil)
1 carrot, sliced into coins
3 cups greens beans (about 1 pound), stems trimmed and beans cut in half if long
1 red bell pepper, seeded and sliced
1 cup toasted cashews (can use raw)
1/4 cup tahini paste (or nut butter)
.
Garnish
3-4 scallions chopped
2 tablespoons sesame seeds

Steps:

Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
Serves 3-4, depending on appetites.

TOFU STIR FRY

Tofu Stir Fry image

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Provided by Gina

Categories Dinner Lunch

Time 30m

Number Of Ingredients 13

Ingredients

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
1/4 cup reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
16 ounces super firm tofu (drained, pressed)
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)
2 tablespoons cornstarch or arrowroot powder
1 tablespoons neutral oil (such as grapeseed or canola)
1 tablespoon sesame oil
1 red bell pepper (diced 1/2 inch)
1 small bunch of broccolini (chopped 1-inch)
4 garlic cloves (minced)
1 tablespoon grated ginger
1 tbsp sesame seeds (toasted)

Steps:

In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
Remove tofu and set aside.
To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
Add the garlic and ginger and cook 30 to 60 seconds.
Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
Top with sesame seeds.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g

TOFU-VEGETABLE STIR-FRY

Tofu-Vegetable Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Steps:

Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Nutrition Facts : Calories 377, Fat 11 grams, SaturatedFat 2 grams, Sodium 992 milligrams, Carbohydrate 58 grams, Fiber 2 grams, Protein 13 grams

TOFU STIR-FRY

Tofu stir-fry image

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

Ingredients

3 tbsp low-sodium soy sauce
1½ tbsp honey
1 tbsp white wine vinegar
300g tofu, cut into chunks
2 tbsp sunflower oil
2 garlic cloves, sliced
2cm piece ginger, sliced
2 carrots, sliced into thin batons
300g broccoli, cut into small florets
1 red pepper, sliced into strips
1 tsp cornflour
1 spring onion, sliced
2 tsp sesame seeds
small bunch of coriander, chopped

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

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From tfrecipes.com

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TOFU & VEGETABLE STIR-FRY MEAL KIT DELIVERY | GOODFOOD

To the pan of vegetables, add the cooked tofu, noodles, miso, soy sauce and sweet soy sauce. Cook, stirring frequently, 1 to 2 minutes until the noodles are coated in sauce and the tofu is heated through. Divide the finished stir-fry between your plates. Garnish with the green tops of the scallions. Bon appétit!
From makegoodfood.ca

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GINGER GARLIC VEGGIE TOFU STIR FRY | DOMAINE CARNEROS RECIPES

Let stand for 15 minutes. Cut the tofu into 1/2 inch cubes. For the sauce, in a medium bowl stir together the soy sauce, water, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, salt and pepper. Heat the oil in a non-stick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side.
From domainecarneros.com

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TOFU STIR FRY WITH VEGETABLES IN A SOY SESAME SAUCE

Food & Drink Tofu Stir Fry with Vegetables in a Soy Sesame Sauce. Sonal September 27, 2021. 3 3 minutes read. Facebook Twitter LinkedIn Tumblr Pinterest Reddit WhatsApp. This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein. Tofu Stir Fry. This simple Tofu Veggie Stir Fry turned …
From scoopsky.com

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TOFU STIR FRY WITH VEGETABLES IN A SOY SESAME SAUCE - THE ...

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GINGER & SOY | TRADITIONAL CHINESE CUISINE

Tofu and Vegetables. Spicy Tofu . tofu triangles deep-fried with chili and garlic..... $13.95. Ma Po Tofu ... Cashew Vegetable Stir-Fry. assorted seasonal vegetables stir-fried with cashews & garlic..... $14.95 . Bitter Squash Scramble. sliced bitter melon with scrambled eggs..... $17.95. Tomato Scramble. chopped tomatoes with scrambled eggs..... $16.95. Spicy Eggplant . …
From gingerandsoy.ca

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TOFU & VEGETABLE STIR-FRY WITH GINGER SAUCE | SAVORYGIRL

Tofu & Vegetable Stir-Fry with Ginger Sauce. by SavoryGirl | Feb 26 , 2011 | Recipes, Vegetarian | 0 comments. This is a yummy vegetarian dish and only takes about 30-35 minutes from start to finish, so great for a week night. 1 package reduced-fat firm tofu, drained 1/4 cup all purpose flour 2 TBS dry breadcrumbs 1/2 tsp dried thyme 1/4 tsp dried dill 1/4 tsp salt …
From savorygirl.com

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BEST HEALING GINGER RECIPES FOR COLD AND FLU SEASON ...

Thai-Glazed Chicken Lettuce Wraps. “Wrap” up the last of that flu bug with this easy-to-make lettuce wrap packed with chicken breast, minced ginger, bell peppers and shredded cabbage. Don’t forget the homemade ginger-garlic glaze – it’ll ward off illness and vampires. Food Network Kitchens 15-Minute Asian Rice Salad.
From foodnetwork.ca

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TOFU AND VEGETABLE STIR-FRY WITH GINGER | RICARDO

Tofu and Vegetable Stir-Fry with Ginger. 4 stars (12) Rate this recipe. Preparation
From ricardocuisine.com

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BEST 15-MINUTE TOFU AND VEGETABLE STIR FRY RECIPES | QUICK ...

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.
From foodnetwork.ca

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GINGER-SOY TOFU VEGETABLE STIR FRY

1 stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!). 2 add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok. 3 combine soy sauce, corn starch, remaining oyster sauce and chicken stock. bring to a boil.
From mushroomrecipebook.blogspot.com

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