Stir Fried Tofu Peppers Broccoli Food

BROCCOLI, RED PEPPER & TOFU STIR FRY

Steps:

• Drain tofu: wrap block of tofu in paper towel. Let tofu drain for about 15-20 minutes.
• While tofu is draining, whisk sauce ingredients together in a small bowl.
• Pour into large skillet and bring to a boil.
• Add in broccoli and cook over high heat until broccoli is bright green.
• Add in tofu and bell peppers and cook until broccoli turns a dark green color and the sauce is mostly evaporated.

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

SYDNEY BROCCOLI, RED PEPPER & TOFU STIR FRY WITH BALSAMIC VI

Steps:

• Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
• Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
• Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
• Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
• Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
• Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
• Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
• Garnish with the scallions and serve with brown rice or another whole grain.

TOFU & BROCCOLI STIR-FRY

Steps:

• Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
• Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. Place the remaining 2 T cornstarch in a large bowl. Add the tofu and toss gently to coat.
• Heat 1 T oil in a large non-stick skillet or wok over medium-high heat. Add the tofu; cok, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.
• Reduce heat to medium. Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1-2 minutes.
• Return the tofu to the pan; toss to combine with the broccoli and sauce.

BROCCOLI 'N RED PEPPERS STIR FRIED

Steps:

• In a wok or large skillet Heat oils over high heat.
• Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
• Add onions stir fry 1 minute.
• Add mushrooms, stir fry 1 minute.
• Add broccoli, stir fry 1 minute.
• Add red Pepper and stir fry for 1 minute.
• Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
• Sprinkle with Sesame seeds and serve.

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI

Steps:

• Cut tofu into 1/2 inch thick slices.
• Dry by blotting between layers of paper towels or, preferably, clean tea towels.
• Cut blotted tofu into 1/2 inch dice.
• Cook noodles according to package directions and drain.
• Heat oil in a wok or extra large skillet.
• With heat on medium high, stir fry tofu until golden on most sides.
• Remove from pan.
• Combine broccoli with 1/4 cup of water in the pan.
• Cover and steam until tender crisp.
• Add tofu, cooked noodles and stir fry sauce to pan.
• Toss gently until well coated.
• Cook until heated through.

TOFU AND BROCCOLI STIR-FRY

Steps:

• For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside.
• Spray a cold wok or large skillet with non-stick coating.
• Preheat the work or skillet over medium heat.
• Add garlic; stir-fry for 15 seconds.
• Add broccoli; stir-fry for 3 minutes.
• Add onion; stir-fry for 3 minutes.
• Add bean sprouts, stir-fry for 1 minutes.
• Push vegetables from the center of the wok or skillet.
• Stir sauce; add to the center of the wok or skillet.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute.
• Stir vegetables into sauce; stir in tofu.
• Heat through.
• Serve with rice.

TOFU AND BROCCOLI STIR-FRY

Steps:

• In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
• Warm the oil in a wok or large nonstick skillet over high heat.
• Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
• Mix in the sauce until the tofu and broccoli are well coated.

STIR-FRIED TOFU, PEPPERS & BROCCOLI

Steps:

• With a sharp knife, cut the tofu into 1/2-inch chunks.
• In a glass bowl large enough to hold the tofu, mix the soy sauce, vinegar, ginger, 1 clove of the chopped garlic, sugar and red pepper flakes.
• Add the tofu and mix gently.
• Set aside for 10 minutes to marinate.
• In a large saute pan or wok, heat the oil until hot.
• Add the remaining clove of chopped garlic and saute for 30 seconds.
• Add the broccoli and red pepper and cook, tossing the vegetables, for 3 minutes.
• Add the tofu and marinade and cook until heated through.
• Serve with steamed rice or cooked chinese noodles.