Sesame Tofu Stir Fry Recipes

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TOFU STIR FRY



Tofu Stir Fry image

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 13

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
1/4 cup reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
16 ounces super firm tofu (drained, pressed)
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)
2 tablespoons cornstarch or arrowroot powder
1 tablespoons neutral oil (such as grapeseed or canola)
1 tablespoon sesame oil
1 red bell pepper (diced 1/2 inch)
1 small bunch of broccolini (chopped 1-inch)
4 garlic cloves (minced)
1 tablespoon grated ginger
1 tbsp sesame seeds (toasted)

Steps:

  • In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
  • Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
  • Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
  • In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
  • Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
  • Remove tofu and set aside.
  • To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
  • Add the garlic and ginger and cook 30 to 60 seconds.
  • Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
  • Top with sesame seeds.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g

STIR-FRIED ASIAN TOFU



Stir-Fried Asian Tofu image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 15

8 ounces firm tofu, drained and weighted for 30 minutes
1/2 teaspoon grated tangerine or lemon zest
2 tablespoons orange juice
Salt and pepper
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon each vegetable and sesame oil
1 large clove garlic, minced
Quarter-size piece fresh ginger, minced
4 ounces mushrooms, stemmed and thinly sliced mushrooms
3 cups 3/4-inch broccoli florets
Salt and crushed red pepper

Steps:

  • Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

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.

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

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

TOFU STIR-FRY



Tofu stir-fry image

Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal

Provided by Monaz Dumasia

Categories     Dinner

Time 30m

Number Of Ingredients 14

3 tbsp low-sodium soy sauce
1½ tbsp honey
1 tbsp white wine vinegar
300g tofu, cut into chunks
2 tbsp sunflower oil
2 garlic cloves, sliced
2cm piece ginger, sliced
2 carrots, sliced into thin batons
300g broccoli, cut into small florets
1 red pepper, sliced into strips
1 tsp cornflour
1 spring onion, sliced
2 tsp sesame seeds
small bunch of coriander, chopped

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.

Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium

SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU



Sesame & spring onion stir-fried udon with crispy tofu image

Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too

Provided by Anna Glover

Categories     Dinner

Time 20m

Number Of Ingredients 12

400g block firm tofu
1 tbsp cornflour
½ -1 tsp chilli flakes, to taste
¼-½ tsp Szechuan peppercorns, ground, to taste
1 tbsp vegetable oil
bunch of spring onions, trimmed and cut into lengths
200g green beans, trimmed and cut into lengths
400g ready-to-use thick udon noodles
½ tbsp sesame oil
2 tsp sesame seeds, plus a pinch to serve
1 tbsp low-salt soy sauce, plus extra to serve
1 tbsp rice vinegar

Steps:

  • Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
  • Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
  • Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
  • Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

Nutrition Facts : Calories 356 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium

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.

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SESAME GINGER TOFU AND VEGGIE STIR FRY RECIPE | LITTLE …
sesame-ginger-tofu-and-veggie-stir-fry-recipe-little image
2020-05-17 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 to desired doneness. …
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4.9/5 (141)
Total Time 40 mins
Category Dinner
  • TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.
  • SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.
  • STIR FRY: In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping 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 caramelized, remove to a plate. 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 to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
  • SERVE: Serve warm with rice, quinoa, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.


SPICY SESAME TOFU STIR-FRY - PLANT-BASED ON A BUDGET
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SESAME TOFU WITH STIR FRIED PEPPERS - THE LAST FOOD BLOG
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Total Time 1 hr 30 mins
Category Dinner
Calories 306 per serving
  • First, drain the tofu. Dry the tofu with kitchen paper. Slice the tofu into 4 even slices.Line a baking tray with 2 layers of kitchen paper, place the tofu on the paper. Cover with another 2 layers of kitchen paper. Place a smaller baking tray over the covered tofu then place 4 cans of beans on top. Leave the tofu to drain for at least 15 minutes, 30 minutes if you can.
  • Once the tofu is done, make the marinade.Add ½ a tablespoon of cornflour (cornstarch) to a large bowl. Whisk in 1 tablespoon of dark soy sauce, 1 tbsp sweet chilli sauce, ½ a tablespoon of maple syrup, 1 and a ½ tablespoons of lemon juice, ½ tablespoon of grapeseed oil and 1 tablespoon of toasted sesame oil. Stir in 1 minced clove of garlic. Then add the tofu. Stir well to make sure each cube is covered in the marinade. Leave the tofu to soak up the marinade for about 30 minutes. Keep the leftover marinade.
  • After 30 minutes, heat ½ tbsp of oil in a wok then start frying the tofu in small batches. Making sure to turn the tofu so all sides get nice and crispy. Remove from the wok then place on a plate and cover to keep warm.
  • Heat 1 tablespoon of oil in a wok or large frying pan. Add the onion and cook until it is translucent for about 5 minutes. Add garlic, ginger and ¼ teaspoon of dried red chilli flakes, cook for a minute. Then add the peppers and cook for about 3 minutes.Whisk together the lemon juice soy sauce and sesame oil in a small bowl.Add the sauce and cook for until it bubbles up.Add the remaining marinade and the tofu, cook over medium heat, gently stirring all the time, until the sauce is thick and sticky and the tofu is hot.Serve immediately, with boiled rice, sliced spring onions and sesame seeds.


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Drain the tofu and pat dry with paper towels. Cut into cubes, place in a non-metallic bowl and add the sesame oil and soy sauce. Stir well and leave in the fridge to marinate for 30 minutes, stirring occasionally. 2. Heat the wok until very hot, add the sesame seeds and dry-fry for 2–3 minutes, or until lightly golden. Tip onto a plate to ...
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Add tofu; toss gently to coat. Advertisement. Step 2. Heat oil in a large skillet over medium-high heat. (If necessary, add more oil during cooking.) Add tofu mixture to skillet. Cook, stirring gently, for 3 to 4 minutes until sesame seeds are toasted and tofu begins to brown. Step 3. Remove tofu mixture to a bowl.
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In a large pan, heat a thin layer of oil on medium-high. Sear the tofu, 1 to 2 min. per side, until crispy and browned. Add the string peas and cook, stirring frequently, 2 to 3 min., until crisp-tender. Add the sauce and cook, tossing to coat, 2 to 3 min., until the sauce becomes slightly sticky. Stir in ½ the sesame seeds, until combined.
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2020-09-04 Cut off both ends of the green beans. Finely chop the garlic and the ginger. Cut the broccoli into small florets. 2. Step: Cut the tofu into cubes. 3. Step: Add the soy sauce sauce, the sesame oil, and the paprika powder to the tofu cubes. 4. Step: Stir carefully so all of the tofu cubes are covered in the marinade.
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Step 1. Prepare rice according to package directions. Step 2. In a medium bowl combine peanuts, sesame seeds and ginger. Add tofu and toss to coat. Step 3. Heat sesame oil in a large wok or skillet over medium high heat. Add tofu and stir fry until edges begin to brown, about 5 minutes.
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Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper. Add a good lug of oil to the pan or wok and place back ...
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2021-03-31 Instructions. TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate. SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time.
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ORANGE SESAME TOFU STIR-FRY - PARSNIPS AND PASTRIES
2016-12-14 Instructions. Drain and press the tofu. Cut the tofu block into slices and spread out on several paper towels. Add more towels on top and set a cutting board or plate on top. Let sit 15 minutes to extract excess water. In the meantime, make the sauce. Combine the Tamari, sesame oil, orange juice and zest, honey, ginger, minced garlic, and ...
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SESAME TOFU STIR FRY - PECKISH ME
2015-10-23 Cut the tofu into 1’ long ½’ pieces. Set aside. Heat a wok. Add to this the sunflower oil and the sesame oil. Let heat; Add the crushed ginger. Once it’s golden, add the tofu. Fry till golden brown and solid. Remove from wok and set aside. Add the sesame seeds to the wok. Fry till crispy. Add the onion and saute till golden brown. Add ...
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SESAME GARLIC TOFU - RECIPES | COOKS.COM
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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.
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2017-02-06 Sesame tofu stir fry recipe. Learn how to cook great Sesame tofu stir fry . Crecipe.com deliver fine selection of quality Sesame tofu stir fry recipes equipped with ratings, reviews and mixing tips. Get one of our Sesame tofu stir fry recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Sesame Tofu Stir-Fry over Rice …
From crecipe.com


SESAME ORANGE TOFU STIR FRY RECIPE - THE WANDERLUST KITCHEN
2017-02-20 Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn ...
From thewanderlustkitchen.com


QUICK SESAME TOFU AND PAK CHOI STIR-FRY RECIPE | DELICIOUS. MAGAZINE
Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside. Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry …
From deliciousmagazine.co.uk


BEST TOFU STIR-FRY RECIPE - HOW TO MAKE TOFU STIR-FRY - DELISH
2021-06-02 Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet …
From delish.com


VEGGIE TOFU STIR-FRY | MINIMALIST BAKER RECIPES
2013-10-22 In a small mixing bowl, whisk together all of the sauce ingredients – set aside. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir.
From minimalistbaker.com


CRISPY SESAME TOFU & ASIAN GREENS STIR-FRY - GOODFOOD
Prepare & cook the tofu. Pat the tofu dry with paper towel and cut into large cubes. In a medium bowl, combine the rice flour and ½ the spices. Add the tofu; toss well. In the reserved pan, heat a thin layer of oil on medium-high. Cook the tofu, 2 to 3 min. per side, until crispy and browned.
From makegoodfood.ca


CRISPY PAN-FRIED SESAME TOFU - CHOOSING CHIA
2021-12-10 Let the tofu cook for 2-3 minutes on each side until golden brown. While the tofu is cooking, prepare the sauce by mixing the sauce ingredients together in a small bowl. Once the tofu is crispy on all sides, lower the heat to low and pour the sauce, sesame seeds and remaining green onions into the pan .
From choosingchia.com


SESAME TOFU STIR FRY RECIPE - DR. PINGEL
2021-03-20 Sesame Tofu Stir Fry Recipe . Time: 20 minutes. Makes: 2 servings . Ingredients. For the marinade/sauce: ½ cup soy sauce. ½ cup vegetable broth. 2 teaspoons rice vinegar. 1 tablespoon sesame oil. 2 teaspoon tapioca flour. Sea salt and black pepper, to taste . For the stir fry: 14 ounces extra-firm tofu; drained, pressed, and cubed . 2 tablespoons sesame oil, …
From drpingel.com


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