Japanese Moms Tofu Stir Fry Recipes

JAPANESE TOFU & EGGPLANT GINGER STIR FRY | 豆腐の生姜焼き

Steps:

• Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place on a plate and place a 1-2 lb object on top*. Leave for 20-30 minutes.
• Slice eggplant: For large globe eggplants, cut slices about ¾" thick, then cut each slice into quarters. For thin Japanese eggplants, just cut into slices.
• Salt eggplant: Place eggplant slices in a colander over the sink. Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer.
• Mix sauce: In a small bowl, mix together grated ginger, soy sauce, sake, mirin, sugar, and sesame oil. Set aside.
• Pan fry tofu: Cut tofu into desired shape. Heat 1 tbsp of oil in a pan over medium heat. Add tofu and cook until golden brown and crisp on the bottom, then flip and fry the other side. Remove from pan.
• Prepare eggplant: Rinse eggplant slices and pat dry. Place in a bowl and add cornstarch, mixing until well coated.
• Pan fry eggplant: Heat 1 tbsp oil in the same pan used for the tofu. Add eggplant slices and cook until crispy and browned on both sides. Remove from pan.
• Cook onion and garlic: Heat ½ tbsp oil in the same pan. Add onion and garlic and cook for a few minutes until onion is tender.
• Combine: Add in the tofu and eggplant. Pour the sauce over and stir to coat. Cook for another minute until all the liquid has evaporated. Top with green onions, stir, and remove from heat.

TOFU STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
• Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
• In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
• Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
• Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
• Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
• Garnish with green onions, if desired.
• Enjoy!

JAPANESE MOM'S TOFU STIR-FRY

Steps:

• Remove tofu from container and drain. In a large bowl, mash the tofu with a potato masher. Place crumbles in a strainer and allow as much excess water to drain out as possible. (This is VERY important! Do not skip this step!).
• While tofu is draining in strainer, peel and shred carrots and prepare green onions.
• In a small bowl, combine soy sauce,sugar and mirin.
• In a large skillet, heat sesame oil. When oil is hot, add carrots and green onions. Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
• Add soy sauce mixture. Allow to cook until carrots are tender but not over cooked.
• Serve over cooked rice.

JAPANESE STIR-FRY

Steps:

• Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
• Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
• Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
• Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
• Add in the veggies and cook until the rice is done.
• If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
• Serve over rice.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.