TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES
A colorful, flavorful, veggie and noodle stir-fry perfect for spring and beyond! Gluten-free, plant-based, and protein-packed. Versatile and just 10 ingredients required!
Provided by Minimalist Baker
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
- SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
- NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
- STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
- With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
- Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
- FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
- Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 32.2 g, Protein 22.7 g, Fat 29.1 g, SaturatedFat 4.5 g, Sodium 1595 mg, Fiber 6.8 g, Sugar 11.6 g, UnsaturatedFat 14.8 g
BLACK PEPPER TOFU WITH BOK CHOY
A simple delicious recipe for Black Pepper Tofu with Bok Choy - a tasty vegan meal that can be made in under 30 minutes!
Provided by Sylvia Fountaine
Categories Vegan
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Cut tofu into cubes and blot dry with paper towels, pressing down gently.
- Make the wok sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.
- Prep the shallots, garlic and bok choy.
- Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).
- Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
- Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.
- Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
- Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing. Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.
- Simmer for a couple of minutes, or until bok choy is just tender.
- At the very very end, toss the tofu back into the pan with the bok choy and sauce ( just long enough to coat, only 5-10 seconds!) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.
- Serve immediately, diving between two bowls.
Nutrition Facts : Calories 463 calories, Sugar 10.8 g, Sodium 1117.8 mg, Fat 24.4 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 6.5 g, Protein 24.8 g, Cholesterol 0 mg
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
TOFU WITH BOK CHOY
Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it has a mild taste on its own, but acts like a sponge for the flavors of the foods with which it is cooked. In this recipe, tofu is combined with steamed Chinese white cabbage, also known as bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 13
Steps:
- Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
- Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
- Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
- Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.
TOFU WITH BABY BOK CHOY AND RICE NOODLES
The noodles can also be soaked in boiling water once, for 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
- Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
- Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
RICE NOODLES WITH TOFU AND BOK CHOY
Make and share this Rice Noodles With Tofu and Bok Choy recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes.
- Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes.
- Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 251.3, Fat 4, SaturatedFat 0.6, Sodium 674.4, Carbohydrate 47, Fiber 3.7, Sugar 6.2, Protein 8.5
BOK CHOY AND RICE NOODLE SOUP WITH TURKEY MEATBALLS
Make and share this Bok Choy and Rice Noodle Soup With Turkey Meatballs recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
- In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
- Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
- In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.
Nutrition Facts : Calories 555.6, Fat 17.4, SaturatedFat 3.3, Cholesterol 57.4, Sodium 1138.5, Carbohydrate 72.8, Fiber 3.2, Sugar 11.1, Protein 25.7
BABY BOK CHOY WITH MUSHROOMS AND TOFU
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- On paper towels, pat tofu dry on all sides.
- Cut tofu crosswise into 1/2 inch thick slices.
- On small plate, place cornstarch.
- Heat nonstick wok or large skillet over medium heat until hot.
- Add 2 tbls. oil and swirl to coat pan.
- One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
- Fry until well browned on one side--about 5 minutes.
- Turn tofu slices and fry other sides until well browned.
- Transfer tofu to center of large serving platter; cover with foil and keep warm.
- Add broth and gingerroot to wok and heat to boiling.
- Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
- Meanwhile, prepare Sauce (see below).
- With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
- Discard ginger slices and any remaining broth.
- Reheat wok over high heat until hot.
- Add remaining 1 tbls. oil and the mushrooms.
- Stir-fry mushrooms until softened-about 5 minutes.
- Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
- Transfer mushrooms from Sauce and place over tofu.
- Pour Sauce over all.
- Garnish with green onion, if desired.
- Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
TOFU WITH BOK CHOY (WW)
I am trying to have tofu more often and thought this recipe looked good. If following the WW flex plan this is only 3 points/serving. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat the tofu dry with paper towels.
- Spray a large skillet with Pam.
- Over medium high heat cook tofu in skillet until browned (5 minutes each side).
- While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
- In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
- Transfer tofu to a plate, cover and keep warm.
- Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
- Serve with rice.
Nutrition Facts : Calories 99.9, Fat 4.8, SaturatedFat 1, Sodium 306.6, Carbohydrate 6.1, Fiber 1.9, Sugar 2.9, Protein 10.6
JAPANESE NOODLES WITH BOK CHOY AND TOFU
Make and share this Japanese Noodles With Bok Choy and Tofu recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend.
- Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds.
- Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture.
- Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 539.9, Fat 12, SaturatedFat 1.9, Sodium 2867.7, Carbohydrate 87.9, Fiber 9.7, Sugar 15.1, Protein 25.6
JAPANESE NOODLES WITH BOK CHOY AND TOFU
Provided by Aviva Goldfarb
Categories Onion Soy Sauté Vegetarian Quick & Easy Bok Choy Noodle Soy Sauce Bon Appétit Maryland
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.
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