STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves four
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED NOODLES WITH TOFU AND PEPPERS
This simple stir-fry is a dish to throw together when you want something like fried rice but don't have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they'll be ready to stir-fry when the other prep is done.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 16
Steps:
- Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 13 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 4 grams
STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Provided by Martha Rose Shulman
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams
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
PEPPER AND VEGGIE STIR FRY
Steps:
- Heat the peanut oil and vegetable juice in a frying pan and add the tofu and garlic. Cook 2 to 3 minutes. Add the bell peppers and green onions and cook 3 to 4 minutes longer. Add the remaining ingredients, and stir fry the mixture another 4 minutes.
STIR-FRIED TOFU, PEPPERS & BROCCOLI
Make and share this Stir-Fried Tofu, Peppers & Broccoli recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut the tofu into 1/2-inch chunks.
- In a glass bowl large enough to hold the tofu, mix the soy sauce, vinegar, ginger, 1 clove of the chopped garlic, sugar and red pepper flakes.
- Add the tofu and mix gently.
- Set aside for 10 minutes to marinate.
- In a large saute pan or wok, heat the oil until hot.
- Add the remaining clove of chopped garlic and saute for 30 seconds.
- Add the broccoli and red pepper and cook, tossing the vegetables, for 3 minutes.
- Add the tofu and marinade and cook until heated through.
- Serve with steamed rice or cooked chinese noodles.
Nutrition Facts : Calories 371.8, Fat 13.9, SaturatedFat 2.4, Sodium 1220.7, Carbohydrate 46.9, Fiber 17.7, Sugar 13.7, Protein 28.8
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
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