Acadias Tofu Stir Fry Recipes

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ACADIA'S TOFU STIR FRY



Acadia's Tofu Stir Fry image

I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.

Provided by AcadiaTwo

Categories     Soy/Tofu

Time 12h15m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables

Steps:

  • Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
  • Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
  • Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
  • In wok on medium heat add peanut oil.
  • Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
  • Remove tofu and set aside.
  • Add vegetables to wok and stir fry until tender about 3 minutes.
  • Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
  • Enjoy.

15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

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

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

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.

STIR-FRIED ASIAN TOFU



Stir-Fried Asian Tofu image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 15

8 ounces firm tofu, drained and weighted for 30 minutes
1/2 teaspoon grated tangerine or lemon zest
2 tablespoons orange juice
Salt and pepper
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon each vegetable and sesame oil
1 large clove garlic, minced
Quarter-size piece fresh ginger, minced
4 ounces mushrooms, stemmed and thinly sliced mushrooms
3 cups 3/4-inch broccoli florets
Salt and crushed red pepper

Steps:

  • Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

CRISPY TOFU STIR FRY RECIPE BY TASTY



Crispy Tofu Stir Fry Recipe by Tasty image

Here's what you need: firm tofu, soy sauce, olive oil, red pepper flakes, nutritrional yeast, garlic powder, cornstarch, salt, broccoli, red onion, garlic, snow peas, salt, pepper, rice, green onion, fresh cilantro, chili garlic sauce

Provided by Emma Marshall-Cerqueira

Yield 4 servings

Number Of Ingredients 18

2 packs firm tofu
3 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon red pepper flakes
1 tablespoon nutritrional yeast
½ teaspoon garlic powder
1 ½ tablespoons cornstarch
salt, to taste
2 heads broccoli, cut and blanched
1 red onion, sliced
3 cloves garlic, minced
6 oz snow peas, split
salt, to taste
pepper, to taste
rice, to serve
green onion, to serve
fresh cilantro, to serve
chili garlic sauce, to serve

Steps:

  • Preheat the oven to 425ºF.
  • Combine tofu, soy sauce, 1 tbsp olive oil, red pepper flakes, nutritional yeast, garlic powder, corn starch, and salt.
  • Bake for 15 minutes or until golden brown and crispy.
  • Next, cook red onion with 1 tbsp olive oil until translucent. To this, add garlic, snow peas, and broccoli. Season to taste.
  • Plate by serving rice and stir fried vegetables, topped with crispy tofu and pickled cabbage, green onions, cilantro, and chili garlic sauce.
  • Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 7 grams, Protein 15 grams, Sugar 5 grams

TOFU STIR FRY



Tofu Stir Fry image

Provided by Jennifer Iserloh

Categories     Stir-Fry     Vegetarian     Quick & Easy     Dinner     Lunch     Tofu     Bell Pepper     Healthy     Chestnut     Noodle     Self     New York     Vegan     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

1 package (14 ounces) extra-firm tofu
1 tablespoon soy sauce
1 teaspoon garlic powder
2 tablespoons all-purpose flour
2 tablespoons sesame oil
1 small red bell pepper, seeded, cored and thinly sliced
1 small green bell pepper, seeded, cored and thinly sliced
6 green onions, cut into 1/4-inch pieces
1 package (8 ounce) whole-wheat lo mein noodles
6 tablespoons white miso paste
2 cloves garlic, minced
1 piece ginger (1 inch), minced
1 teaspoon orange zest
1/4 cup orange juice
1 can (15 ounce) baby corn, drained and rinsed
1 can (8 ounce) water chestnuts, drained and rinsed

Steps:

  • Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-fry image

This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.

Provided by BANSREEPARIKH

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 20

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

Steps:

  • In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
  • Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
  • In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g

ACADIA'S BELL PEPPER ONION STIR FRY



Acadia's Bell Pepper Onion Stir Fry image

This recipe was created as an easy side dish. It can easily be doubled or tripled depending on the size of the crowd and for extra color use more than one colored bell pepper.

Provided by AcadiaTwo

Categories     Onions

Time 35m

Yield 3 serving(s)

Number Of Ingredients 6

1 bell pepper
1 sweet onion (medium)
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
salt & pepper

Steps:

  • Chop up bell pepper (discard seeds) into bite sized pieces.
  • Chop or slice onion.
  • In wok or skillet over medium low heat add olive oil.
  • Saute onion for 10 minutes or until translucent. Stir frequently.
  • Add soy sauce.
  • Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender.
  • Add Worcestershire sauce.
  • Stir and cook for 1-2 minutes longer.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 40.9, Fat 1.6, SaturatedFat 0.2, Sodium 356.4, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 1.4

TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

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!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

QUICK TOFU STIR-FRY



Quick Tofu Stir-Fry image

Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Stir-Fry

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon peanut oil
8 ounces extra-firm tofu, drained and cubed
2 spring onions, sliced
1 (16 ounce) bag frozen stir-fry vegetables
½ cup black bean sauce
¼ cup vegetable broth

Steps:

  • Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
  • Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
  • Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 14.2 g, Cholesterol 0.1 mg, Fat 7.9 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 528.3 mg, Sugar 2.9 g

ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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