Noodles With Stir Fried Tofu And Broccoli Recipes

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SIMPLE STIR-FRIED THAI NOODLES WITH BROCCOLI AND TOFU



Simple Stir-Fried Thai Noodles with Broccoli and Tofu image

As a New York City girl, sometimes it's just way too easy to order delivery. I was so excited and inspired when I saw these Red Rice Noodles because I knew I had no excuse not to whip up an amazing take-out style meal... at home. That's what inspired me to create these simple stir-fried Thai noodles!This hearty stir-fry noodle dish has all the flavor of my favorite Thai dishes, while still feeling like a lighter and healthier option than its restaurant cousin. It's loaded with fresh veggies, cilantro, tofu, and yummy sauce. And the best part is that it took me LESS time to make this than it would have taken to get something like it delivered.

Provided by Christina Ramirez

Yield 1

Number Of Ingredients 1

1 bundle red rice noodles (or noodles of choice) 1/2 cup bell peppers, chopped 1 cup broccoli, chopped 1/2 cup onion, chopped 1/4 block extra firm tofu, cubed 1 tablespoon crushed garlic 1 tablespoon sesame oil 1 tablespoon soy sauce (or tamari for GF option) sriracha to taste cilantro to taste

Steps:

  • 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve. 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.
  • 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.

Nutrition Facts : Per Serving Calories

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI



Noodles With Stir-Fried Tofu and Broccoli image

Make and share this Noodles With Stir-Fried Tofu and Broccoli recipe from Food.com.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb firm tofu
8 ounces Chinese wheat noodles or 8 ounces linguine
1 tablespoon canola oil
2 large broccoli florets, cut into bite size pieces
1/3 cup stir-fry sauce (good quality, or 1/2 cup thai peanut sauce)

Steps:

  • Cut tofu into 1/2 inch thick slices.
  • Dry by blotting between layers of paper towels or, preferably, clean tea towels.
  • Cut blotted tofu into 1/2 inch dice.
  • Cook noodles according to package directions and drain.
  • Heat oil in a wok or extra large skillet.
  • With heat on medium high, stir fry tofu until golden on most sides.
  • Remove from pan.
  • Combine broccoli with 1/4 cup of water in the pan.
  • Cover and steam until tender crisp.
  • Add tofu, cooked noodles and stir fry sauce to pan.
  • Toss gently until well coated.
  • Cook until heated through.

Nutrition Facts : Calories 336.4, Fat 9.6, SaturatedFat 1.4, Sodium 1374.8, Carbohydrate 47.6, Fiber 3.5, Sugar 1.9, Protein 16.2

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI



Noodles with Stir-Fried Tofu and Broccoli image

Provided by Nava Atlas

Categories     Sauce     Side     Fry     Steam     Tofu     Broccoli     Noodle

Yield 4 servings

Number Of Ingredients 5

1 pound firm tofu
8 ounces udon, soba, Chinese wheat noodles, or linguine
1 tablespoon peanut oil
2 large broccoli crowns, cut into bite-size pieces
1/3 cup good-quality stir-fry sauce or 1/2 cup Thai peanut sauce, or to taste

Steps:

  • Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.
  • Cook the noodles according to package directions and drain.
  • Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.
  • Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.
  • Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.
  • Menu
  • Noodles with Stir-Fried Tofu and Broccoli (this page)
  • Maple-Roasted Carrots (page 207)
  • or
  • Broiled Japanese Eggplant (page 214)
  • Corn Slaw (page 34)
  • nutrition information
  • Calories: 393
  • Total Fat: 13g
  • Protein: 16g
  • Carbohydrate: 52g
  • Cholesterol: 0mg
  • Sodium: 375mg

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI



Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams

STIR-FRIED NOODLES WITH FRESH AND BAKED TOFU



Stir-Fried Noodles with Fresh and Baked Tofu image

Provided by Deborah Madison

Categories     Wok     Stir-Fry     Dinner     Tofu     Broccoli     Bell Pepper     Noodle     Dairy Free     Tree Nut Free

Yield serves 4-6

Number Of Ingredients 24

The Sauce:
2 tablespoons soy sauce
2 tablespoons tamari
3 tablespoons hoisin or oyster sauce
1/4 cup stock or water
1 tablespoon rice wine or sherry
2 teaspoons sugar
1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish
Noodles and Tofu:
One 8- to 10-ounce package Chinese wide-cut egg noodles
1 carton firm tofu, drained and cut into large cubes
2 1/2 tablespoons roasted peanut oil
1 heaping tablespoon chopped ginger
1 heaping tablespoon chopped garlic
1 jalapeño chile, seeded and diced
2 chunks baked tofu, thinly sliced
1 onion, thinly sliced
6 shiitake mushrooms, stems discarded, thinly sliced
1 large broccoli, the head cut into florets, the stem peeled and sliced
1 red or yellow bell pepper, cut into narrow strips, then halved
2 carrots, peeled and thinly sliced
Salt
4 ounces snow peas, trimmed
1 bunch scallions, including the firm greens, cut into 1-inch lengths

Steps:

  • 1. Mix the sauce ingredients together and set aside.
  • 2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
  • 3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
  • 4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

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

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

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

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY



20-Minute Beef And Broccoli Noodle Stir-Fry Recipe by Tasty image

Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds

Provided by Pierce Abernathy

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 14

3 oz instant ramen, 3 packages
8 cups water, boiling hot
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons sesame oil
1 lime, juiced
¼ cup soy sauce, plus 1 tablespoon
2 cups broccoli floret
1 tablespoon olive oil, divided
¾ lb flank steak, thinly sliced
½ medium yellow onion, thinly sliced
2 tablespoons green onion, sliced
2 tablespoons fresh cilantro, chopped
1 ½ teaspoons sesame seeds, toasted

Steps:

  • Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
  • In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
  • Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
  • Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
  • Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
  • Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  • Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
  • Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams

TOFU AND BROCCOLI STIR FRY (MARTHA STEWART)



Tofu and Broccoli Stir Fry (Martha Stewart) image

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4.

Provided by blucoat

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) package firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut int
1 1/2 lbs broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Steps:

  • Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
  • Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
  • Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
  • Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  • Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

TOFU STIR-FRY WITH NOODLES



Tofu Stir-Fry with Noodles image

If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced
1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
2 garlic cloves, slivered
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoon smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
Leftover spaghetti from Tomato-Garlic Spaghetti

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
  • Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
  • Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
  • Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

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

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From minimalistbaker.com


EASY VEGAN TOFU AND BROCCOLI STIR FRY - FOOD WINE AND LOVE
Stir in the garlic and cook for about 45 seconds then add the tofu and cook until it begins to brown. Please stir the ingredients in your pan as they are cooking hot and quickly. Add the brocoli and the mushrooms and continue to cook until tender (2 ½ to three minutes). Then remove the pan from the heat.
From foodwineandlove.com


NOODLES WITH STIR-FRIED TOFU AND BROCCOLI - DAIRY FREE RECIPES
Noodles with Stir-Fried Tofu and Broccoli is a vegan recipe with 4 servings. One portion of this dish contains about 25g of protein, 9g of fat, and a total of 441 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a ...
From fooddiez.com


UDON NOODLES TOFU STIR FRY W/ TOFU | MY DARLING VEGAN
2020-05-06 Place the tofu on a paper towel to soak up excess oil. In the same skillet, sauté the carrots, bell peppers, and broccoli until cooked all the way through, about 5 minutes. Add the noodles and tofu and stir fry for about 7 more minutes, stirring occasionally. Meanwhile, whisk together all the ingredients for the sauce.
From mydarlingvegan.com


10 TOP-RATED TOFU STIR-FRY RECIPES | ALLRECIPES
Crispy cubes of tofu, zucchini, and bell pepper are stir-fried in Thai red curry paste with coconut milk, ginger, maple syrup, and lime for a tasty sweet-sour flavored main dish. Stir in chopped basil just before serving for added color and flavor. 5 of 11.
From allrecipes.com


SESAME SOBA NOODLE STIR FRY RECIPE WITH TOFU - THE SIMPLE …
Prep the tofu. Drain the tofu and lay it on its side for a few minutes to let the water drain (above left). Make the marinade. In a medium-size shallow dish, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and …
From simple-veganista.com


TOFU AND BROCCOLI STIR FRY NOODLES – KICHI 吉 LIFE
2021-01-27 I especially like noodles, so I tried to make them by myself using easy-to-use ingredients. I added tofu to this recipe as an extra protein. Tofu and noodles are a great combination and they make dishes more flavorful and healthy. This noodle recipe is a healthy version of the typical Chinese takeout stir-fried noodles.
From kichi.life


STIR FRY NOODLES – FAST, HEALTHY RECIPE – WELLPLATED.COM
Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds. Add the eggs, sriracha, chicken, and remaining scallion mixture. Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer. Remove from heat.
From wellplated.com


BROCCOLI TOFU RAMEN NOODLES STIR FRY - BUILD YOUR BITE
2022-03-02 To a large skillet, add 2 tablespoons of sesame oil, ginger, garlic, broccoli, and green onions. Cook on medium heat for 10 minutes, stirring often. Shake together a batch of the 3 ingredient stir fry sauce recipe. Add half of the stir fry …
From buildyourbite.com


STIR FRIED NOODLES WITH CRISPY TOFU - SALU SALO RECIPES
Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, soy sauce, chili sauce and ¾ cup water; bring to boil. Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
From salu-salo.com


SPICY NOODLES WITH TOFU AND BROCCOLI - SAVORY SIMPLE
2020-05-14 After pressing the tofu for 30 minutes (up to 2 hours), discard the paper towels and slice the tofu into 1 1/2-inch cubes (approximately). I usually slice the block in half lengthwise and then cut each half into 3×4 pieces. The rest of the prep is as follows: Cook the noodles. Pan fry the tofu. Sauté the broccoli and garlic (use the same pan ...
From savorysimple.net


VEGETARIAN RECIPES AROUND THE WORLD - CHINESE/STIR FRY
Recipes from almost every country of the world. International Vegetarian Union (IVU) 106 Vegan Stir Fry Recipes Contributed by Vegetarians and Vegans from around the world: Tofu/Beancurd. Bean Curd With Broccoli Broccoli and Tofu in Spicy Almond Sauce; Broccoli-Tofu Stir-Fry; Cashew Tofu; Chinese Stir-Fry; Chinese Style Vegetables; Crisp-Fried Tofu and Greens; …
From ivu.org


BACK POCKET STIR FRY WITH NOODLES RECIPE - PINCH OF YUM
2017-08-14 Transfer to a bowl and set aside. VEGGIES: In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp. ASSEMBLE: Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu.
From pinchofyum.com


DRUNKEN NOODLES | TOFU RICE NOODLE STIR FRY | VEGAN STIF FRY …
2022-05-17 Thai Drunken Noodles a.k.a. Pad Kee Mow! An easy recipe for a one pot meal; this version has tofu, broccoli and mushrooms. Made from thick rice noodles, this...
From youtube.com


NOODLES WITH STIR-FRIED TOFU AND BROCCOLI - DAIRY FREE RECIPES
2 larges broccoli florets, cut into bite size pieces 1 Tbsp canola oil 79 milliliters stir-fry sauce (good quality, or 1/2 cup thai peanut sauce) 454 grams firm tofu 227 grams udon noodles or soba noodles or chinese wheat noodles or linguine
From fooddiez.com


HEALTHY STIR FRY — CLUB VALERI
2022-01-05 Heat ɑ tablespoon оf thе sesame oil in а larɡе frying pan or a wok over medium-high heat. Οnce thе oil is hot, aⅾd thе chicken, tһe garlic, and ½ teaspoon salt. Cook, stirring constantly, for sevеn minutes. Carrots – Carrots сan be low carb іn a stir fry in ѕmall amounts.
From clubvaleri.ru


TOFU STIR FRY NOODLES - BUILD YOUR BITE
2019-03-02 Add tofu and cook for 15 minutes, flipping and stirring until browned on all sides. Add 1 tablespoon of sesame oil to the skillet along with the garlic, ginger, carrots, green onion, and snow peas. Turn heat to medium and cook, stirring often, for 10 - 15 minutes, until veggies are cooked but not soft.
From buildyourbite.com


TOFU THAI BASIL RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRISPY TOFU STIR-FRY WITH UDON NOODLES | CANADIAN LIVING
Pat tofu dry and toss gently with cornstarch to coat. In wok or large nonstick skillet, heat all but 2 tsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Remove to paper towel-lined plate to drain. Set aside. In same wok, heat remaining vegetable oil over medium-high heat ...
From canadianliving.com


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