Mushroom And Tofu Stir Fry Recipes

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MUSHROOM AND TOFU STIR-FRY



Mushroom and Tofu Stir-Fry image

This is Shantha Thomas's recipe from the Thursday magazine dated 30/11/06-6/12/06. It won her a R.O. 30 Gift coupon to dine in a good hotel here in Oman. It's a too good recipe. Don't miss!

Provided by Charishma_Ramchanda

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups mushrooms, sliced
1 cup tofu or 1 cup cottage cheese, cubes
1/4 cup unsalted cashews, roasted
1/4 cup onion, thinly sliced
1 teaspoon ginger-garlic paste
1 teaspoon garam masala powder
1/4 teaspoon black pepper
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoon oil
salt
1/4 cup yellow bell peppers or 1/4 cup red bell pepper, thinly sliced
1/4 cup spring onion, cut into small lengths (only greens)
3 tomatoes, cut into flowers

Steps:

  • Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
  • Stir carefully and do not break the cubes.
  • Keep aside.
  • In the same pan, add the remaining oil.
  • Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
  • Stir-fry for a few minutes till the mixture dried.
  • Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
  • Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
  • Mix well.
  • Take a wide dish and transfer the mushroom tofu stir-fry in it.
  • Garnish and serve.

Nutrition Facts : Calories 149.3, Fat 9.9, SaturatedFat 1.5, Sodium 19.6, Carbohydrate 10.6, Fiber 2.5, Sugar 4.6, Protein 7.7

MUSHROOM, TOFU, AND NOODLE STIR-FRY



Mushroom, Tofu, and Noodle Stir-Fry image

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

Provided by Bren

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 12

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Steps:

  • Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
  • Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
  • Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
  • Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
  • Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS



Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions image

Categories     Ginger     Mushroom     Soy     Vegetable     Stir-Fry     Low Fat     Vegetarian     Quick & Easy     Vinegar     Tofu     Winter     Healthy     Honey     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
  • Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY



Stir-Fried Shitake Mushrooms With Tofu and Bok Choy image

Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.

Provided by Kim Petro

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons thai chili sauce
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil, devided
1 (14 ounce) package extra firm tofu, drained and cut into cubes
1 lb bok choy, cut into 11/2 pieces
2 cups sliced fresh shiitake mushrooms

Steps:

  • Whisk together cornstarch and 1 tsp.water in bowl.
  • Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
  • Heat 1 Tbs. canola oil in large skillet over medium high heat.
  • Stir-fry tofu7 minutes, or until golden brown.
  • Transfer to plate.
  • Add 1 Tbs. oil to pan.
  • Stir-fry bok choy 4 minutes, transfer to plate.
  • Add remaining 1 Tbs. oil to pan.
  • Stir-fry mushrooms 2 minutes or until tender.
  • Return tofu and bok choy to pan.
  • Stir in soy sauce mixture and stir-fry 1 minute until hot.

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