TOFU VEGETABLE STIR FRY
The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together sauce ingredients. Set aside while preparing stir fry.
- Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
- Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 18.8 g, Fat 11.8 g, Fiber 4.1 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 408.5 mg, Sugar 5.3 g
TOFU AND SHRIMP STIR FRY, XIA REN DOU FU
Make and share this Tofu and Shrimp Stir Fry, Xia Ren Dou Fu recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Salt and pepper the shrimp.
- Put in 1 tablespoon oil and 1 garlic clove.
- When golden, add shrimp.
- When pink take out.
- Add oil and garlic.
- When golden, add tofu; lightly brown.
- Add shrimp garlic mixture.
- Add chili pepper.
- Add soy sauce.
CHINESE TOFU AND SHRIMP STIR-FRY
The Japanese name for Bean Curd is Tofu (Chinese name is Dou Fo), it is high in protein, inexpensive and blends very well with many different types of foods. For this recipe I have used fresh small sized shrimp and then placed on a bed of yellow rice.
Provided by SkipperSy
Categories Soy/Tofu
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- PREPARATION.
- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
- Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
- Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
- In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
- .
- COOKING DIRECTIONS.
- In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
- Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
- Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
- Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
- In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
- Enjoy this Asian dish.
- .
- NOTE:.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.
Nutrition Facts : Calories 511.8, Fat 25.2, SaturatedFat 4.4, Cholesterol 173.4, Sodium 3384.2, Carbohydrate 33.7, Fiber 1.7, Sugar 2.4, Protein 36.8
SHRIMP WITH TOFU STIR-FRY
This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).
Provided by JMigs0
Categories Soy/Tofu
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
- Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
- Use oil left in pan and sauté the ginger root and green onions until fragrant.
- Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
- Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
- Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).
Nutrition Facts : Calories 469.7, Fat 31.2, SaturatedFat 4.6, Cholesterol 95.2, Sodium 2795.9, Carbohydrate 20.7, Fiber 4.1, Sugar 8.4, Protein 28.7
TOFU STIR-FRY
Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal
Provided by Monaz Dumasia
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
- Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
- Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
- Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium
TOFU AND SHRIMP WITH HOISIN SAUCE
This is a great appetizer, or pupu as they call them in Hawaii. Serve a platter of this with toothpicks. Decrease the amount of red pepper if you want it less spicy. This comes from Pupus, an Island Tradition by Sachi Fukuda. This makes about 4-6 appetizer servings
Provided by Hey Jude
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
- Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.
SHRIMP AND TOFU FRIED RICE
Stir-fried rice with shrimp and tofu.
Provided by RAYRIGGS
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.
- Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.
- Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.
- Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 37.6 g, Cholesterol 267.3 mg, Fat 12.6 g, Fiber 4.2 g, Protein 32.3 g, SaturatedFat 2.6 g, Sodium 506.4 mg, Sugar 4.5 g
TOFU STIR FRY
Make and share this Tofu Stir Fry recipe from Food.com.
Provided by Sara Weyland
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat up a skillet or Wok.
- Bring soy sauce, garlic, ginger & wine to boil.
- Add tofu cubes, cover & simmer for 5-10 minutes.
- Remove tofu & remaining sauce from wok/skillet.
- Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes.
- Add remaining sauce, tofu & cashews.
- Heat & serve.
Nutrition Facts : Calories 307.6, Fat 17.5, SaturatedFat 3.1, Sodium 1174.6, Carbohydrate 21.2, Fiber 6, Sugar 6.8, Protein 18.7
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