Hot Gingered Broccoli With Tofu Recipes
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
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
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 GINGERED BROCCOLI WITH TOFU
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into 1/4-inch cubes.
- Heat oil in a wok or large skillet over very high heat. Add garlic, ginger, chili paste and sesame paste, and stir. When mixture beings to color, reduce heat, add tofu, and cook over low heat for 2 minutes. Add broccoli, rice wine, soy sauce and stock; cover, and simmer until broccoli is tender but still firm, 3 to 5 minutes.
- Meanwhile, cook noodles in boiling water according to package directions. When noodles are done, drain and stir into broccoli mixture. Sprinkle with green onions, and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 7 grams, TransFat 0 grams
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
GAILAN (CHINESE BROCCOLI) WITH TOFU
Gailan is a great leafy green vegetable that makes for a great stir-fry. Made this for dinner and couldn't wait to have the leftovers the next day for lunch. Serve with rice or tossed with your favorite noodle. I'm not a vegetarian or anything, but like the value and ease of preparation of tofu in place of chicken.
Provided by Seattle Dad
Categories Main Dish Recipes Stir-Fry
Time 42m
Yield 3
Number Of Ingredients 14
Steps:
- Place tofu slices between layers of paper towels. Place a baking sheet over the tofu. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Combine oyster sauce, soy sauce, sugar salt, and red pepper flakes in a bowl. Whisk sauce until sugar is completely dissolved.
- Whisk 2 tablespoons water with cornstarch in a separate bowl to make a slurry.
- Heat peanut oil in a large wok over medium-high heat. Cook and stir ginger and garlic until fragrant, about 2 minutes. Add gailan; toss to evenly distribute ginger and garlic. Add water and cover; steam for about 2 minutes. Stir in the sauce, tossing quickly to coat. Reduce heat to medium; cook for 1 minute.
- Stir the slurry briefly; add to the gailan. Cook and stir until sauce is thickened, 2 to 3 minutes. Garnish with sesame oil.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 32.9 g, Fat 25 g, Fiber 7.5 g, Protein 28.5 g, SaturatedFat 3.7 g, Sodium 1651.7 mg, Sugar 8.7 g
TOFU AND BROCCOLI IN GARLIC SAUCE RECIPE
Make and share this Tofu and Broccoli in Garlic Sauce Recipe recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1 inch cubes.
- in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
- Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
- In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Make and share this Peanut Noodles with Gingered Vegetables and Tofu recipe from Food.com.
Provided by Strawberry Girl
Categories Soy/Tofu
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds.
- Add broccoli, carrot and celery and saute 5 minutes.
- Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute 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.
- Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. Makes about 1 3/4 cups.
- 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.
Nutrition Facts : Calories 694.6, Fat 37.4, SaturatedFat 6.3, Sodium 786.3, Carbohydrate 67.5, Fiber 9.5, Sugar 10.5, Protein 28.9
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