SIMPLE STIR FRIED CRISPY TOFU AND VEGETABLES
Nuggets of tender but chewy tofu and a slew of vegetables become a perfect vegetarian stir fry.
Provided by Katie Workman
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Place the block of tofu on a large flat plate, place a second plate on top, with the bottom against the tofu (use plates flat enough to lie cleanly against the top and bottom of the tofu). Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes.
- Drain off the liquid that has escaped out onto the bottom plate, and cut up the tofu according to the recipe. You can leave the tofu for longer, but not much more liquid will be released. Cut the tofu into 1-inch cubes.
- Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and sauté, stirring every two minutes or until the tofu is lightly browned , about 8 minutes. Transfer to a plate and set aside.
- Heat the remaining two tablespoons of the oil in the same wok or skillet over high heat. Add the mushrooms and saute for 3 minutes until they start to turn tender and golden. Add the broccoli, bell pepper, zucchini and stir-fry for 5 minutes until they start to soften. Add the scallions, ginger and garlic and stir-fry for 2 more minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
- Remove the lid, add the hoisin sauce and soy sauce and stir to combine everything well. Serve hot.
Nutrition Facts : Calories 266 kcal, Carbohydrate 18 g, Protein 13 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 1 mg, Sodium 485 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
VEGETABLE STIR-FRY WITH CRISPY TOFU-ATK
Make and share this Vegetable Stir-Fry With Crispy Tofu-ATK recipe from Food.com.
Provided by gailanng
Categories Soy/Tofu
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Spread tofu on paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.).
- Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in now‐empty processor until thinly sliced; set aside.
- Fit again‐empty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.
- Pulse ginger and garlic in again‐empty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.
- Heat 2 tablespoons vegetable oil in 12‐inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.
- Heat remaining 2 teaspoons vegetable oil in now‐empty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.
- Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice.
Nutrition Facts : Calories 435, Fat 25.5, SaturatedFat 3.7, Sodium 1194.2, Carbohydrate 38.5, Fiber 6.3, Sugar 21.3, Protein 16.6
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.
CRISPY TOFU WITH VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.
Nutrition Facts : Calories 429, Fat 15 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 19 grams
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.
VEGETABLE AND TOFU STIR-FRY
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
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.
CRISPY TOFU STIR FRY
I'm not a big fan of tofu but this one is a pretty good recipe and I think its worth a try. Serve in a bed of steamed basmati rice.
Provided by Pinaygourmet 345142
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan or wok, heat 2 teaspoons (10 mL) sesame oil. Add tofu and stir-fry until golden and slightly crisp.
- Add garlic and ginger and cook until softened.
- In small bowl, combine next 7 ingredients and remaining sesame oil to create sauce.
- Add sauce and chopped vegetables to wok and stir-fry until vegetables are tender-crisp.
Nutrition Facts : Calories 237.9, Fat 10.2, SaturatedFat 1.7, Cholesterol 0.1, Sodium 884.4, Carbohydrate 24.9, Fiber 6, Sugar 9.5, Protein 13.3
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