Gingered Tofu Aubergine Pea Noodles Recipes
GINGERED TOFU, AUBERGINE & PEA NOODLES
Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.
- Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.
- Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.5 milligram of sodium
CILANTRO GINGER TOFU TOSS
Small adaptation to a yummy vegan recipe from How it All Vegan, 10th Anniv Ed. Very healthy and a good meatless protein source if you use high protein tofu like I do. Any extra firm tofu works though. You need a large, wide pan for this.
Provided by Dre S
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blend cilantro, tomato, peppers, ginger and lime juice in a food processor.
- In a large saucepan, lightly brown the tofu in the sesame oil over medium-high heat.
- Add milk, broccoli, eggplant, zucchini, salt and turmeric. Simmer 10-15min, stirring frequently at first until veggies settle down in the pan, until the veggies are tender.
- Stir in cilantro mixture and peas.
- Turn off heat, cover and let sit for at least 5 minutes.
- Serve with brown rice or noodles.
Nutrition Facts : Calories 143.2, Fat 7, SaturatedFat 1.3, Sodium 337.3, Carbohydrate 12.7, Fiber 5.7, Sugar 5.5, Protein 11.6
PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
- Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
GARLIC GINGER TOFU
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
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
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