Gingery Tofu And Shiitake Fried Rice Recipes

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GINGER TOFU FRIED RICE



Ginger Tofu Fried Rice image

This vegetarian fried rice incorporates tofu and ginger with some crisp veggies for a tasty "meatless Monday" meal!

Provided by Kathryn | Urban Foodie Kitchen

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 12- ounce package extra-firm tofu (drained and cut into 1" cubes)
3/4 cup brown rice
1 1/2 cups water
1/4 cup tamari soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 teaspoon ground ginger
1/2 teaspoon sugar
1 garlic clove (minced)
1 tablespoon avocado oil
1/2 cup vertically sliced onion
2/3 cup frozen peas
1/2 cup thinly sliced carrot (about 1 large carrot)
1 egg (lightly beaten)
2 tablespoon thinly sliced green onion

Steps:

  • Heat the oven. Preheat oven to 325 degrees.
  • Cook the rice. Add the rice and water to a medium saucepan and bring to a boil. Cover and reduce heat, simmer for 35-40 minutes until rice is tender (check package directions for the ultimate cooking time as I've found it varies depending on the type of brown rice I'm using).
  • Bake the tofu. While the rice is cooking, line a baking sheet with parchment paper; place tofu on a baking sheet and bake for 35 minutes.
  • Make the sauce. Combine soy, vinegar, sesame oil, ginger, sugar and garlic in a small bowl; whisk together. Set aside.
  • Make the stir fry. When both tofu and rice are done, heat the avocado oil in a large skillet over medium-high heat. Add tofu, and cook for 4-5 minutes, browning on all sides. Add peas, onion and carrots, cook for 2 minutes. Add rice and egg, cook for 1 minute, stirring continually. Add tamari mixture and cook for 2 minutes.
  • Serve. Top each serving with 1 tbsp of green onion. Serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 418 kcal

THAI-STYLE TOFU FRIED RICE



Thai-Style Tofu Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon Sriracha, plus more for serving
1 teaspoon sugar
Kosher salt
3 tablespoons vegetable oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Freshly ground pepper
9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups)
4 cloves garlic, minced
5 cups frozen cooked white rice
1 1/2 cups mung bean sprouts
Basil leaves, sliced scallions and chopped cashews, for topping
Lime wedges, for serving

Steps:

  • Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
  • Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
  • Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
  • Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams

SHREDDED TOFU AND SHIITAKE STIR-FRY



Shredded Tofu and Shiitake Stir-Fry image

Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.

Provided by Melissa Clark

Categories     quick, weekday, main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 15

1 (15-ounce) package firm tofu, drained
2 tablespoons soy sauce
1 tablespoon Chinese Shaoxing or dry sherry
Juice of 1/2 lime, plus lime wedges for serving
2 teaspoons toasted sesame oil
2 tablespoons peanut or grapeseed oil
7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
1/4 cup sliced scallion
1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
1 (1-inch) knob of ginger root, grated
1 large garlic clove, grated
1 small red chile, seeded and finely chopped
Salt, as needed
1/2 cup shelled edamame (defrosted if using frozen)
1/4 cup chopped soft herbs, such as cilantro, chives or basil

Steps:

  • Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
  • In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
  • Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
  • Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL



Gingery Fried Rice With Bok Choy, Mushrooms and Basil image

An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.

Provided by Alexa Weibel

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

4 cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
5 tablespoons canola or vegetable oil
3/4 pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
Kosher salt and black pepper
3/4 pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise 1/2-inch thick
5 scallions, trimmed, greens and whites thinly sliced (about 1/2 cup)
3 garlic cloves, roughly chopped
1 jalapeño, thinly sliced (optional)
3/4 cup frozen peas
2 to 3 tablespoons finely chopped fresh ginger (from one 2-inch piece)
2 tablespoons soy sauce
2 tablespoons sesame oil
1/8 teaspoon white pepper (optional)
1/2 cup thinly sliced fresh basil

Steps:

  • Take the cooked rice out of the refrigerator, and set it aside at room temperature.
  • In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
  • Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
  • Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
  • Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

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

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

EASY SHIITAKE FRIED RICE



Easy Shiitake Fried Rice image

This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 11

1 teaspoon plus 1 tablespoon olive oil
2 large eggs, lightly beaten
1 small onion, chopped
2 carrots, halved lengthwise and thinly sliced diagonally
10 ounces shiitake mushrooms, stemmed, caps thinly sliced
1 garlic clove, minced
1 teaspoon minced fresh ginger
6 ounces snow peas, strings removed and halved crosswise
2 cups cooked basmati rice
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
  • Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
  • Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
  • Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.

Nutrition Facts : Calories 207 g, Fat 7 g, Fiber 3 g, Protein 9 g

GINGER FRIED RICE



Ginger Fried Rice image

A simple fried rice recipe full of the delicate flavor of ginger, the perfect accompaniment to any Asian meal.

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 8

Number Of Ingredients 12

½ cup olive oil, divided
1 cup sliced green onions
1 cup shredded carrots
4 eggs, lightly beaten
¼ cup ginger paste
2 tablespoons minced garlic
½ teaspoon salt
4 cups day-old cooked white rice
¼ cup soy sauce
1 tablespoon oyster sauce
2 teaspoons Sriracha sauce
½ teaspoon sesame oil

Steps:

  • Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
  • Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 31.9 g, Cholesterol 81.8 mg, Fat 16.8 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 713 mg, Sugar 1.3 g

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH



Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Provided by Melissa Clark

Categories     Garlic     Leafy Green     Mushroom     Soy     Vegetable     Roast     Vegetarian     Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. 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.
  • 3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
  • 4. 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.
  • 5. 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.

SHIITAKE FRIED RICE



Shiitake Fried Rice image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 12

Coarse salt and ground pepper
11/2 cups brown rice
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
2 large eggs, lightly beaten
1 pound shiitake mushrooms, stems removed, thinly sliced
3 garlic cloves, minced
2 tablespoons minced, peeled ginger (from a 2-inch piece)
1/4 to 1/2 teaspoon red-pepper flakes
1 cup frozen shelled edamame, thawed
4 scallions, thinly sliced on the diagonal
3 tablespoons fresh lime juice
2 tablespoons soy sauce

Steps:

  • Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
  • In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

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