Spicy Vegan Mango And Tofu Stir Fry Recipes

SPICY TOFU STIR FRY

Steps:

• Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.
• Heat oil in a large wok over medium heat. Cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. Stir green onion into tofu; cook and stir until fragrant, about 2 minutes. Pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.
• Stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. Pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. Add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.

SPICY VEGAN MANGO AND TOFU STIR-FRY

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

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.