Kimchi Enoki And Tofu Stir Fry Recipes

KIMCHI, ENOKI, AND TOFU STIR-FRY

Kimchi, Enoki, and Tofu Stir-Fry image

A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.

Provided by tonytsang

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 medium onion, sliced
½ teaspoon salt
14 ounces chopped kimchi
1 (8 ounce) can sliced bamboo shoots, drained
8 baby corn, drained and chopped
hot water as needed
1 (.75 ounce) packet dashi granules
2 tablespoons Chinese red vinegar
1 tablespoon nanami togarashi (Japanese ground assorted chile peppers)
salt to taste
7 ounces enoki mushrooms, base removed
1 (14 ounce) package firm tofu, diced
1 tablespoon sesame oil

Steps:

Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g

KIMCHI AND TENDERLOIN STIR-FRY

Kimchi and Tenderloin Stir-Fry image

Provided by Guy Fieri

Time 38m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
1/4 cup mirin
1 teaspoon garlic chili sauce
2 teaspoons peeled and diced ginger
2 garlic cloves, chopped
1 tablespoon honey or agave syrup
1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips
1/4 cup green onions, sliced on the bias 1/4-inch thick
2 cups fresh spinach, washed, stems trimmed
1 jar store-bought kimchi
1/3 cup chopped cilantro leaves
1 tablespoon canola oil
1/2 teaspoon hot chili oil, optional
4 cups prepared brown rice (2 cups raw)

Steps:

Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
Drain the liquid from pork and reserve.
Heat a wok or large heavy skillet over medium-high heat. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam. Remove the pork to plate and keep warm. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid). Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more. Transfer the pork mixture to a serving dish.
Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice.

TOFU STIR FRY RECIPE BY TASTY

Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories Lunch

Yield 2 servings

Number Of Ingredients 15

Ingredients

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

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!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

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