Spicy Tofu And Lemongrass Stir Fry Recipes

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SPICY TOFU AND LEMONGRASS STIR-FRY



Spicy Tofu and Lemongrass Stir-Fry image

Categories     Wok     Rice     Vegetable     Stir-Fry     Low Fat     Vegetarian     Tofu     Lemongrass     Self

Yield Makes 4 servings

Number Of Ingredients 20

Stir-fry
8 oz firm tofu, diced (or 1 lb precooked medium shrimp)
2 stalks lemongrass (outer leaves removed), trimmed and minced
1 tbsp minced fresh ginger
1 tsp Vietnamese chile paste (or Tabasco)
1 tbsp fresh lime juice
1 tbsp rice wine (found in Asian section of grocery store)
1/2 cup canned lowfat coconut milk
1/4 cup vegetable broth
1 tbsp low-sodium soy sauce
1 tsp dark sesame oil
1 tsp canola oil
4 medium carrots, cut into thin strips
8 medium shiitake mushrooms, thinly sliced
1 cup fresh broccoli florets
1/2 cup diagonally sliced green onions
Rice
1 cup long-grain brown rice
2 cups vegetable broth or water
1 bay leaf

Steps:

  • Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.

SPICY TOFU AND VEGETABLE STIR-FRY



Spicy Tofu and Vegetable Stir-fry image

Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

Provided by ellie_

Categories     Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons corn oil
1 (1 lb) package firm tofu, cut into 1 inch cubes
1/2 cup cornstarch
1 bunch green onion, sliced
1 cup snow peas, trimed and sliced
1/2 lb mushroom, sliced
2 carrots, peeled and sliced
12 large shrimp (optional)
1 poblano pepper, sliced
1/4 cup rice vinegar
1/4 cup sweet and sour sauce
1 dash hot sauce (I use Frank's, or more to taste)

Steps:

  • Put cornstarch in pie pan.
  • Add tofu and coat on all sides.
  • Heat 2 TB oil in pan over medium-high heat.
  • Add tofu and cook until brown (be careful it turns very easily).
  • Remove and transfer to bowl.
  • Add remaining 2 TB oil to pan.
  • Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
  • Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
  • Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
  • Add sauce mixture and tofu to pan and cook 5 minutes longer.

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