Tofu Stir Fry With Noodles Food

TOFU STIR-FRY WITH NOODLES

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
• Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
• Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
• Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

STIR-FRIED NOODLES WITH TOFU AND PEPPERS

Steps:

• Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.

TOFU STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
• Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
• In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
• Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
• Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
• Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
• Garnish with green onions, if desired.
• Enjoy!

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI

Steps:

• Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.
• Cook the noodles according to package directions and drain.
• Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.
• Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.
• Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.
• Menu
• Noodles with Stir-Fried Tofu and Broccoli (this page)
• Maple-Roasted Carrots (page 207)
• or
• Broiled Japanese Eggplant (page 214)
• Corn Slaw (page 34)
• nutrition information
• Calories: 393
• Total Fat: 13g
• Protein: 16g
• Carbohydrate: 52g
• Cholesterol: 0mg
• Sodium: 375mg

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.

ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.

TOFU STIR-FRY

Steps:

• Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
• Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
• Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
• Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Steps:

• Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
• Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
• Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
• Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
• Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

STIR-FRIED NOODLES WITH TOFU

Steps:

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.