Gingered Vegetable Tofu Stir Fry Food

TOFU-VEGETABLE STIR-FRY

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.

15-MINUTE TOFU AND VEGETABLE STIR-FRY

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.

VEGETABLE AND TOFU STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
• Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
• In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

GINGER VEGGIE STIR-FRY

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.

VEGETABLE TOFU STIRFRY

Steps:

• Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice.

GINGERED VEGETABLE-TOFU STIR-FRY

Steps:

• For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar; set aside.
• Pour oil into wok or large skillet (add more oil as necessary during cooking).
• Preheat the wok or skillet over medium-high heat.
• Stir fry the ginger in hot oil for 15 seconds.
• Add fresh asparagus and squash; stir-fry for 3 minutes.
• Add green onions; stirring about 1 1/2 minutes more or until asparagus is crisp-tender.
• Remove vegetables from wok.
• Add tofu to wok or skillet.
• Carefully stir for 2 to 3 minutes or until lightly browned.
• Remove from wok.
• Stir the sauce.
• Add sauce to hot wok.
• Cook and stir until thickened and bubbly.
• Return cooked vegetables and tofu to the wok.
• Stir all ingredients together to coat with sauce.
• Cover and cook about 1 minute more or until heated through.
• Stir in toasted pine nuts or almonds, Serve 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.

GINGERED VEGETABLE STIR-FRY

Steps:

• In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
• Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

VEGETABLE AND TOFU STIR-FRY WITH GINGER SAUCE

Steps:

• GINGER SAUCE:
• Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
• Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger.
• Chill sauce up to 2 days, if desired. Reheat to serve.
• STIR-FRY:.
• Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
• Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
• Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
• Serve over hot cooked rice with remaining half of sauce; garnish if desired.

SESAME GINGER TOFU AND VEGGIE STIR FRY

Steps:

• Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
• While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
• In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
• Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
• Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.

GINGER-SOY TOFU VEGETABLE STIR FRY

Steps:

• Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
• Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
• Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
• Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
• Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
• Sprinkle with chopped green onions. Serve over noodles or rice.