Garlic Ginger Tofu With Mushrooms Recipes

GARLIC GINGER TOFU

Garlic Ginger Tofu image

This easy, braised tofu dish is great served with steamed rice and vegetables.

Provided by Syd

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Steps:

Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g

GARLIC GINGER TOFU

Garlic Ginger Tofu image

From All Recipes. I don't think I would cook this for a full 30 minutes. Update: This works as written, but I think it would be easier to marinate the tofu in the ginger, garlic and soy sauce and then add it to a greased pan. Very tasty though.

Provided by dicentra

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1 lime
1 tablespoon tamari
2 lbs firm tofu

Steps:

Heat oil in a wok or skillet over medium heat.
Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 131.2, Fat 10, SaturatedFat 1.4, Sodium 139.7, Carbohydrate 3.2, Fiber 1.3, Sugar 0.9, Protein 9.6

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

MUSHROOM MAPO TOFU

Mushroom mapo tofu image

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Provided by Ching-He Huang

Categories Dinner

Time 18m

Yield Serves 4

Number Of Ingredients 16

Ingredients

400g fresh firm tofu block
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
150g fresh shitake mushrooms, sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine or dry sherry
250ml cold vegetable stock or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari or low-sodium light soy sauce
1 heaped tbsp cornflour
large pinch of toasted ground Sichuan pepper, to garnish
3 spring onions, trimmed and sliced

Steps:

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Mix all of the sauce ingredients together in a jug.
Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium

GARLIC GINGER TOFU WITH MUSHROOMS

GARLIC GINGER TOFU WITH MUSHROOMS image

Categories Bean Stir-Fry Vegetarian Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 garlic bulbs, minced
1/2 tablespoon sesame oil
2 teaspoons inced fresh ginger root.
1 black firm tofu, cut into one inch cubes
1 tablespoon tamari
8 oz baby bella mushrooms

Steps:

Heat olive oil and sesame oil in a wok or skillet. Stir in garlic and ginger, and cook for one minute. Add the tofu to the pan with the tamari and stir to coat. Cover and continue to cook for 10-12 minutes. Add mushrooms and cook uncovered for an additional five minutes. Serve with rice

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