Hot And Spicy Tofu And Broccoli Stir Fry Recipes

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CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

HOT AND SPICY TOFU



Hot and Spicy Tofu image

Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.

Provided by RITALINCINDY

Categories     Side Dish     Vegetables     Onion

Time 22m

Yield 4

Number Of Ingredients 12

3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
⅓ cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Steps:

  • Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  • In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g

SPICY TOFU STIR FRY



Spicy Tofu Stir Fry image

The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.

Provided by LMCski

Categories     Chinese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

1 (8 ounce) package firm tofu (or extra firm)
2 teaspoons chili-garlic sauce (more or less according to taste)
2 minced garlic cloves
1 tablespoon sesame oil
4 tablespoons soy sauce (I use low-sodium)
1 tablespoon rice vinegar
2 tablespoons rice wine
1 teaspoon fresh grated ginger
1/4 cup low sodium vegetable broth
1 tablespoon sesame oil
1 cup mushroom, sliced in half
1 large red pepper (orange or yellow are good, too(just chop it into roughly 1 by 2 inch pieces)
1/4 cup sliced green onion
2 cups shredded napa cabbage
1/4 cup chopped fresh cilantro
1 teaspoon cornstarch (mixed in 2 T cold water, cornstarch slurry)

Steps:

  • Cube tofu into approximately 1 by 2 inch pieces.
  • Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
  • Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
  • Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
  • Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
  • Put marinated tofu in pan, brown all sides.
  • Remove tofu and set aside.
  • Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
  • Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
  • Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
  • Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
  • Serve with rice.

Nutrition Facts : Calories 299, Fat 19, SaturatedFat 3, Sodium 2038.9, Carbohydrate 17, Fiber 4.8, Sugar 6.8, Protein 16.5

BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE



Broccoli and Tofu With Spicy Peanut Sauce image

This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.

Provided by casemnor

Categories     Soy/Tofu

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb firm tofu (that has been frozen, thawed, pressed and cut into chunks)
1 lb broccoli
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons canola oil
2 cups onions
1 tablespoon fresh ginger
4 garlic cloves, minced
2 tablespoons soy sauce
3/4 teaspoon salt
2 scallions, minced
1/2 cup peanut butter
1/2 cup hot water
6 tablespoons cider vinegar
2 tablespoons soy sauce
3 tablespoons honey
red chili pepper flakes (to taste)

Steps:

  • For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
  • Add vinegar, honey, soy sauce and red chili flakes.
  • Set aside.
  • In a wok, heat half the oil, half the ginger, and half the garlic.
  • When hot, add tofu and stir fry for a few minutes.
  • Add tofu to sauce and set aside.
  • To wok add the rest of the oil, ginger, garlic, and onion.
  • When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
  • Add the soy sauce and stir fry until broccoli is just tender and bright green.
  • Add sauce to broccoli and stir until everything is coated with sauce.
  • Serve immediately over steamed rice.
  • Top with lightly toasted chopped nuts and scallions.

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