Sesame Ginger Asparagus And Tofu Stir Fry Recipes

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SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY



Sesame-Ginger Asparagus and Tofu Stir-Fry image

A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.

Provided by Outta Here

Categories     Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

16 ounces firm tofu, drained
4 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 garlic cloves, peeled and minced
3 tablespoons Thai sweet chili sauce
4 green onions, sliced (white and green parts)
1 lb fresh asparagus
1 cup mushroom, sliced
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
5 tablespoons water
1 teaspoon cornstarch
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
  • In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
  • Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
  • Remove tofu from marinade and pat dry. Save marinade.
  • Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
  • Cut tofu slices into 1-inch cubes.
  • Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
  • Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
  • Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3

SESAME BEEF WITH ASPARAGUS



Sesame Beef with Asparagus image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 3 to 4 servings as part of a C

Number Of Ingredients 20

6 ounces shoulder steak, trimmed, frozen 30 minutes to 1 hour
1/2 teaspoon baking soda
3 large cloves garlic, crushed plus 2 tablespoons chopped
1 egg white
1/4 teaspoon salt
1 tablespoon sesame seeds
5 teaspoons sugar
1 teaspoon peanut oil plus 4 cups, for deep-frying
3/4 teaspoon cornstarch
2 tablespoons thin soy sauce
2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry
2 teaspoons Chinese dark vinegar* or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon Chinese sesame paste*
1/4 pound pencil-thin asparagus tips (4 inches)
1/2 small red bell pepper, very thinly sliced (about 1/3 cup)
4 dried red chili peppers
3 scallions, chopped
2 tablespoons chopped ginger
Serving suggestion: Rice

Steps:

  • Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
  • Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
  • In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
  • Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

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

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

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.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS



Black Pepper Stir-Fried Tofu and Asparagus image

This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.

Provided by Kay Chun

Categories     dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

Steps:

  • In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
  • Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
  • Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-fry image

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

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

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

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

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.

SESAME GINGER TOFU AND VEGGIE STIR FRY



Sesame Ginger Tofu and Veggie Stir Fry image

Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.

Provided by Spencer 2

Categories     Low Cholesterol

Time 40m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 14

14 ounces extra firm tofu
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 1/2 cups chopped chopped green beans
1 cup sliced carrot
1 tablespoon sesame oil
1 1/2 tablespoons grated ginger or 1/2 tablespoon ginger powder
1 1/2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes, to taste
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame seeds

Steps:

  • Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
  • While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
  • In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
  • Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
  • Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.

STIR FRIED SESAME VEGETABLES WITH RICE



Stir Fried Sesame Vegetables with Rice image

In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 ½ cups vegetable broth
¾ cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
  • Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g

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From myrecipes.com


ASPARAGUS STIR FRY [VEGAN - CONTENTEDNESS COOKING
2020-08-18 How to stir fry asparagus. First of all, heat a skillet with sesame oil. Add garlic and fry for 2 minutes on medium heat. After that add tofu cubes, asparagus, mushrooms, and stir fry sauce. Fry for another 10 minutes. Serve on plates or bowls and enjoy. It makes such a fantastic dinner, lunch, meal prep for everyone. High in taste, minimum ...
From contentednesscooking.com


BLACK PEPPER TOFU AND ASPARAGUS RECIPE | BON APPéTIT
2020-05-11 Step 1. Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans ...
From bonappetit.com


HONEY SESAME TOFU STIR FRY - PRIMETIMELANDSCAPECA.COM
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From primetimelandscapeca.com


SESAME TOFU STIR-FRY OVER RICE RECIPE | MYRECIPES
Step 1. Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm. Advertisement. Step 2.
From myrecipes.com


ASPARAGUS-TOFU STIR-FRY
1. Heat a small amount of cold-pressed sesame oil in a wok or large nonstick pan over medium-high heat. When the oil is hot but not smoking, add the tofu and cook for a few minutes until golden. Remove from the pan. 2. Add another small amount of oil to the wok, and as soon as it’s hot, add the garlic, ginger, chilies, and asparagus. Stir for ...
From yogajournal.com


ASPARAGUS STIR-FRY RECIPE - 101 COOKBOOKS
2009-04-15 Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
From 101cookbooks.com


ORIENTAL STIR FRY SAUCE RECIPE - THERESCIPES.INFO
Stir Fry Sauce: The All-purpose Asian Sauce - Taste Of ... best www.tasteasianfood.com. Light soy sauce 500g White pepper 10g Sesame oil 20g Dark soy sauce 100g Water 150g Stir fry sauce (C) - most suitable for fried vegetables: Salt 6g Chicken powder 5g Sugar 6g Oyster sauce 18g White pepper 1.25g Cornflour 8g Water 50g Make A Batch Of Your Own Stir Fry Sauce …
From therecipes.info


SLIVERED VEGETABLE AND TOFU STIR-FRY RECIPE -SUNSET MAGAZINE
Directions. Step 1. 1. Heat a wok or large frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic; cook, stirring until fragrant, 10 to 15 seconds. "I put in the things that take longest to cook first: jicama, carrot, onion, and asparagus," says Yan.
From sunset.com


HONEY-GINGER TOFU AND VEGETABLE STIR-FRY - CHATELAINE
BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.; WHISK soy with garlic, vinegar, honey, sesame oil …
From chatelaine.com


ASPARAGUS AND TOFU STIR-FRY | RECIPE
Stir marinade into sauce. Heat wok or skillet over high heat. Add vegetable oil. Toss in tofu and stir-fry, turning until browned, about three minutes. Remove from wok with slotted spoon. Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for two minutes, then add vegetable stock and tofu, continue to ...
From kosher.com


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