Stir Fried Tofu And Vegetables With Oyster Sauce Recipes

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STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE



Stir-Fried Tofu and Vegetables with Oyster Sauce image

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

1/2 lb tofu
6 green onions
4 stalks celery
1 sweet red pepper
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon dry sherry or 1 tablespoon mirin (rice wine for cooking)
1 tablespoon soya sauce
2 tablespoons vegetable oil
1 tablespoon minced gingerroot
2 cups sliced mushrooms (, about 1/4 lb)

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.

15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

Steps:

  • Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
  • Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
  • Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
  • Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

STIR-FRY VEGETABLES AND TOFU RECIPE



Stir-Fry Vegetables and Tofu Recipe image

Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup creamy peanut butter
1/4 cup water, divided
2 Tbsp. unseasoned rice vinegar
1 Tbsp. brown sugar
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. oil, divided
1 pkg. (12 oz.) extra-firm tofu, patted dry, cut into 1-inch cubes
1-1/2 cups each broccoli florets and cut-up fresh green beans (3 inch lengths), blanched
1/2 lb. fresh asparagus, cut into 2-1/2-inch lengths
1 cup frozen peas
1 Tbsp. cornstarch

Steps:

  • Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
  • Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
  • Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-fry image

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

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

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

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE



Oriental Stir Fry Vegetables With Oyster Sauce image

This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.

Provided by Girl from India

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 carrots, peel and cut into diagonally cut elongated slices
225 g broccoli (cut into florets, stems chopped)
1 red pepper (deseeded and julienned)
225 g green beans, cut into thirds after cutting the edges
3 spring onions, trim and slice
1/2 cup green peas
6 garlic cloves, chopped
1 tablespoon vegetable oil (the recipe says 2 tblsp)
2 tablespoons sesame oil (the recipe says 4 tblsp)
1 small green chili, deseeded and chopped
3 tablespoons oyster sauce
175 g bean sprouts
1 tablespoon light soya sauce
1 tablespoon caster sugar
1 lime, juice of
salt and pepper

Steps:

  • Prepare the vegetables.
  • Heat the vegetable oil and the sesame oil in a wok.
  • Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
  • Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
  • Sprinkle the lime juice and check the seasonings add more if reqd.
  • Serve immediately.

TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

Steps:

  • In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
  • Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
  • In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  • Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
  • Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
  • Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
  • Garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

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