VEGETABLE AND TOFU STIR-FRY
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
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
WICKED GARLIC TOFU SAUTE
Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain.
Provided by LittleGreyKitten
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
- Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 12.1 g, Cholesterol 0.4 mg, Fat 12.1 g, Fiber 5.9 g, Protein 18.5 g, SaturatedFat 1.7 g, Sodium 349.5 mg, Sugar 2.5 g
STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE
I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.
Provided by Skypoodle
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
- Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
- Pour sauce mix over steamed tofu and vegetables.
Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 1.6, Sodium 576.4, Carbohydrate 7.5, Fiber 1.8, Sugar 2.5, Protein 9.9
STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE
Make and share this Stir-Fried Tofu and Vegetables with Oyster Sauce recipe from Food.com.
Provided by Leona L.
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu and weigh down to press for 30 ins.
- Cut into 1/2 inch cubes.
- set aside Cut onions and celery into 1/2 inch diagonal pieces.
- Cut red pepper into 1/2 inch chunks, set veggies aside.
- Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
- In wok or large heavy skillet.
- Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
- With a slotted spoon, transfer to heated platter.
- Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
- Return tofu to wok, stir to mix well.
- Stir oyster sauce mixture.
- Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
- Serve immediately.
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