Stir Fried Tofu Red Cabbage And Winter Squash Food

STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS

Steps:

• Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.

STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH

Steps:

• In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
• Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
• Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
• Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

STIR FRY TOFU, CABBAGE, AND SHIITAKE MUSHROOMS

Steps:

• Gather the ingredients.
• Heat 1 tablespoon of oil in your frying pan or wok. Add the tofu and fry until the edges are golden brown and crispy, about 5 minutes.
• Make a well in the middle of your pan. Add the remaining 1 tablespoon of oil to the pan with the chopped garlic and green onion. Stir to combine the aromatics with the tofu.
• Add the sliced cabbage and combine.
• Add the sliced mushrooms and soy sauce. Combine the ingredients.
• Add 2 tablespoons of water to the pan and cover with a lid. Allow the cabbage to steam until cooked, about 3 minutes.
• Once the cabbage and mushrooms are softened and cooked through, remove the stir fry from the heat and serve.
• Enjoy your cabbage, tofu, and mushroom stir fry!

QUICK STIR-FRIED SPICED RED CABBAGE WITH APPLES

Steps:

• First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root). Chop the apple quite small too but leave the skin on (it improves the flavour). Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic. Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender and when it's ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve. Menu suggestion: Serve with Sausages Braised in Cider with Sautéed Apples and Mashed Potatoes with Sage see below

STIR-FRIED FESTIVE CABBAGE

Steps:

• Finely shred the cabbage - the quickest way to do this is in a food processor with a shredder attachment or using a mandoline.
• Heat the oil in a wok or large frying pan, then add the cabbage and kale. Stir-fry over a high heat for 3-4 mins or until the cabbage starts to wilt, then add the rest of the ingredients. Toss everything together really well, continue to cook for a further 4 mins and season before serving. Keep warm in a low oven if needed or leave to cool, cover, chill and reheat in a pan or microwave the following day.

STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH

Steps:

• 1. In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside. 2. Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce. 3. Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan. 4. Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles. Advance preparation: You can prepare all of the ingredients ahead, but the stir-fry should be made just before serving.