Spicy Tofu Thai Stir Fry Recipes

SPICY TOFU THAI STIR-FRY

Steps:

• Heat sesame oil (or vegetable oil) in a wok or small saucepan and brown tofu approximately 3 minutes. Stir in pepper, eggplant, bok choy and the sauce; continue cooking 3-5 minutes until vegetables reach desired tenderness. Salt and pepper. When serving, garnish with fresh minced coriander to taste.

SPICY TOFU STIR FRY

Steps:

• Cube tofu into approximately 1 by 2 inch pieces.
• Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
• Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
• Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
• Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
• Put marinated tofu in pan, brown all sides.
• Remove tofu and set aside.
• Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
• Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
• Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
• Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
• Serve with rice.

TOFU SHIITAKE SPICY STIR-FRY

Steps:

• In large non-stick skillet, heat peanut oil over medium-high heat.
• Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
• Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
• Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
• Remove the tofu and onions onto a plate.
• Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
• Serve with steamed rice.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY TOFU STIR-FRY

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY TOFU AND VEGETABLE STIR-FRY

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.