Carrot Tofu Dish Recipes

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STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS



Stir-fried Tofu With Carrots and Red Peppers image

Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves four

Number Of Ingredients 15

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cut the tofu into 1/4-inch matchsticks and place them 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 reach 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 it 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, mushrooms, and spring onion or red onion. 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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams

EASY SOY-GLAZED TOFU AND CARROTS



Easy Soy-Glazed Tofu and Carrots image

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons soy sauce
Coarse salt
1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise)
2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total)
4 scallions, thinly sliced
1 to 2 tablespoons rice vinegar
1 to 2 teaspoons toasted sesame oil

Steps:

  • Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
  • With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
  • Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
  • Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
  • Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g

THE BEST 23 SILKEN TOFU RECIPES - SAVORY, SOUPS, DINNERS, AND DESSERTS.



The Best 23 Silken Tofu Recipes - Savory, Soups, Dinners, and Desserts. image

Number Of Ingredients 29

What is Silken Tofu?
Silken Tofu Savoury Recipes
Silken tofu with soy sauce tomatoes.
Silken tofu scramble with mixed vegetables.
Savory steamed silken tofu with crispy shiitakes
Silken Tofu Chinese Recipes
Braised tofu recipe
Steamed tofu recipe
Chinese barbecue tofu and vegetables
Map Tofu
Cold silken tofu dish inspired by Liangban Tofu
Silken Tofu Soup Recipes
The Best Korean Silken Tofu Soup.
Korean Kimchi Soft Tofu Stew Soup
Sundubu Jjigae - Korean Soft Tofu Soup.
Cream Of Mushroom Silken Tofu Soup
Vegan Matzo Ball Silken Tofu Soup
Silken Tofu Dinner Recipes
Creamy Tofu Garlic Mushroom Pasta -
Tofu Bacon Carbonara
Easy Vegan Tofu Lasagna.
Vegan Korean Silken Tofu Stew
Silken Tofu with Broccoli and Soy Miso Dressing
Silken Tofu Dessert
Vegan Chocolate Mousse
Silken Tofu Chocolate Mousse
Strawberry Silken Tofu Pudding
Silken Tofu Lemon Cheesecake
Carrot Tofu Cake

Steps:

  • Choose your favorite dish!
  • Prepare ingredients according to the recipe.
  • Be ready in 30 minutes or less!

SHAVED CARROT SALAD WITH BAKED TOFU



Shaved Carrot Salad with Baked Tofu image

This salad for 1 uses tamari-flavored baked tofu as a protein boost.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 sliced scallion
Peeled ribbons of 1 carrot
1 cup thinly sliced kale
1/2 cup thinly sliced Baked Tofu
Coarse salt

Steps:

  • In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 264 g

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