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.
VEGETABLE AND TOFU STIR-FRY
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Provided by BANSREEPARIKH
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g
TOFU STIR FRY
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 & MIXED VEGETABLE STIR FRY
This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case.
Provided by Pierre Dance
Categories Soy/Tofu
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Put the Shiitaki in a micro wave safe bowl with water to cover.
- Nuke for 22 seconds. Let set for 30 minutes.
- Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
- When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
- Heat the wok.
- Toast the Sesame Seeds 'til golden. Set aside.
- Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
- Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
- Add Snow peas, Stir fry 2 minutes.
- Push vegetables up the sides of the wok.
- Lift the Tofu from the marinade, set aside.
- Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
- Stir 'til the sauce starts to thicken.
- Add the Tofu and Bean Sprouts, stir gently to mix.
- Heat through.
- Empty the wok into a serving bowl. keep warm.
- Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
- Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.
Nutrition Facts : Calories 315.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 0.6, Sodium 1058.5, Carbohydrate 18.2, Fiber 3.9, Sugar 4.8, Protein 10.9
SPICY TOFU AND VEGETABLE STIR-FRY
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Provided by ellie_
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.
TOFU AND VEGETABLE STIR-FRY
Make and share this Tofu and Vegetable Stir-Fry recipe from Food.com.
Provided by mielhollinger
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
- Set aside.
- Spray an unheated wok or large skillet with nonstick coating.
- Preheat over medium-high heat.
- Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
- Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
- Push vegetables from center of wok.
- Stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tofu to wok.
- Stir to coat all with sauce.
- Cook and stir for 2 minutes more or until heated through.
- Serve over hot cooked brown rice.
- If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 507.5, Fat 7, SaturatedFat 1.4, Cholesterol 0.2, Sodium 663.1, Carbohydrate 95.5, Fiber 9.5, Sugar 8.9, Protein 19.5
STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE
Make and share this Stir-Fried Tofu and Vegetables with Oyster Sauce recipe from Food.com.
Provided by Leona L.
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu and weigh down to press for 30 ins.
- Cut into 1/2 inch cubes.
- set aside Cut onions and celery into 1/2 inch diagonal pieces.
- Cut red pepper into 1/2 inch chunks, set veggies aside.
- Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
- In wok or large heavy skillet.
- Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
- With a slotted spoon, transfer to heated platter.
- Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
- Return tofu to wok, stir to mix well.
- Stir oyster sauce mixture.
- Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
- Serve immediately.
INSTANT TOFU AND MIXED VEGETABLE STIR-FRY
Steps:
- Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan.
- Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.
- Add the tofu strips and toss gently. Cook just until heated through, and serve at once.
- Menu
- Instant Tofu and Mixed Vegetable Stir-Fry (this page)
- Asian Noodle Broth (page 22)
- Crisp raw vegetable platter
- nutrition information
- Calories: 134
- Total Fat: 4g
- Protein: 10g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 400mg
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TOFU STIR FRY | SIMPLE, FAST VEGETARIAN RECIPE – WELLPLATED.COM
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4.8/5 (53)Total Time 25 minsCategory Main CourseCalories 297 per serving
- 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.
- In a large nonstick skillet or wok, heat the canola oil over medium-high heat. Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce. Sauté, stirring every minute or so until the tofu is nicely colored on all sides and the moisture has cooked off, about 8 to 10 minutes. Don’t feel that you need to stir constantly. Sitting for a while on one side is what will allow the tofu to brown. Add the garlic, roughly two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons soy sauce. Stir and cook until fragrant, about 1 minute.
- Add several large handfuls of spinach, stirring as you go so that it wilts and you can fit more in the pan. Once the first addition has wilted, continue to add and wilt the spinach by handfuls, until all of the spinach is added. It will seem like a ridiculous amount at first but will cook down considerably. Stir in the sesame seeds. Stir in the sesame oil. Remove from the heat. Sprinkle the reserved green onions over the top. Serve hot, with brown rice, noodles, or whatever you like, along with a few dashes of additional soy sauce and chili paste or flakes to taste.
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