Instant Tofu And Mixed Vegetable Stir Fry Recipes
VEGETABLE AND TOFU STIR-FRY
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Provided by BANSREEPARIKH
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 20
Steps:
- In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
- Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
- In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g
15-MINUTE TOFU AND VEGETABLE STIR-FRY
Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
TOFU VEGETABLE STIR FRY
The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together sauce ingredients. Set aside while preparing stir fry.
- Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
- Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 18.8 g, Fat 11.8 g, Fiber 4.1 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 408.5 mg, Sugar 5.3 g
TOFU & MIXED VEGETABLE STIR FRY
This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case.
Provided by Pierre Dance
Categories Soy/Tofu
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Put the Shiitaki in a micro wave safe bowl with water to cover.
- Nuke for 22 seconds. Let set for 30 minutes.
- Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
- When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
- Heat the wok.
- Toast the Sesame Seeds 'til golden. Set aside.
- Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
- Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
- Add Snow peas, Stir fry 2 minutes.
- Push vegetables up the sides of the wok.
- Lift the Tofu from the marinade, set aside.
- Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
- Stir 'til the sauce starts to thicken.
- Add the Tofu and Bean Sprouts, stir gently to mix.
- Heat through.
- Empty the wok into a serving bowl. keep warm.
- Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
- Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.
Nutrition Facts : Calories 315.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 0.6, Sodium 1058.5, Carbohydrate 18.2, Fiber 3.9, Sugar 4.8, Protein 10.9
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
STIR-FRY VEGETABLES AND TOFU RECIPE
Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
- Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
- Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g
INSTANT TOFU AND MIXED VEGETABLE STIR-FRY
Steps:
- Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan.
- Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.
- Add the tofu strips and toss gently. Cook just until heated through, and serve at once.
- Menu
- Instant Tofu and Mixed Vegetable Stir-Fry (this page)
- Asian Noodle Broth (page 22)
- Crisp raw vegetable platter
- nutrition information
- Calories: 134
- Total Fat: 4g
- Protein: 10g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 400mg
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