Stir Fried Tofu Red Cabbage And Winter Squash Recipes

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STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA



Stir-Fried Winter Squash and Tofu With Soba image

Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot

Time 45m

Yield Serves four

Number Of Ingredients 12

6 ounces tofu, sliced about 1/2 inch thick
2 tablespoons canola or peanut oil
1/2 red onion, sliced
2 garlic cloves, minced
2 teaspoons minced ginger
1 tablespoon sesame seeds
1 small butternut squash, diced (about 4 cups)
1 tablespoon sherry
1/4 cup water
Soy sauce to taste
1/2 pound buckwheat noodles (soba)
1 tablespoon dark Chinese sesame oil
@contexthttp
Calories377
UnsaturatedFat11 grams
Carbohydrate56 grams
Fat14 grams
Fiber3 grams
Protein13 grams
SaturatedFat2 grams
Sodium460 milligrams
Sugar3 grams

Steps:

  • Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
  • Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
  • Arrange the noodles on a platter, top with the tofu and vegetables, and serve.

STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH



Stir-Fried Tofu, Red Cabbage and Winter Squash image

This sweet and sour mixture, colored purple and orange, is packed with flavenoids.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar or honey
2 teaspoons dark sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil or peanut oil
1/2 pound firm tofu, cut in 1- x 2-inch dominoes
2 teaspoons minced fresh ginger
2 garlic cloves, minced
3/4 pound butternut squash, cut in 1/2-inch dice
Salt to taste
1 1/2 pounds red cabbage, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving
@contexthttp
Calories276
UnsaturatedFat12 grams
Carbohydrate29 grams
Fat15 grams
Fiber7 grams
Protein13 grams
SaturatedFat2 grams
Sodium786 milligrams
Sugar11 grams
TransFat0 grams

Steps:

  • In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
  • Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
  • Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
  • Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.

YELLOW SQUASH AND TOFU STIR FRY



Yellow Squash and Tofu Stir Fry image

A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.

Provided by malevolentglitter

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
3 cloves garlic, minced
1 yellow squash, cut into bite-size cubes
1 zucchini, cut into bite-size cubes
1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
¼ cup brown sugar
3 tablespoons soy sauce
1 tablespoon sriracha sauce
salt and ground black pepper to taste
Calories232.9 calories
Carbohydrate27.6 g
Fat10.1 g
Fiber2.7 g
Protein11.7 g
SaturatedFat1.5 g
Sodium1186.7 mg
Sugar19.7 g

Steps:

  • Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
  • Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
  • Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH



STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH image

Categories     Tofu

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar or honey
2 teaspoons dark sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil or peanut oil
1/2 pound firm tofu, cut in 1- x 2-inch dominoes
2 teaspoons minced fresh ginger
2 garlic cloves, minced
3/4 pound butternut squash, cut in 1/2-inch dice
Salt to taste
1 1/2 pounds red cabbage, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving

Steps:

  • 1. In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside. 2. Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce. 3. Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan. 4. Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles. Advance preparation: You can prepare all of the ingredients ahead, but the stir-fry should be made just before serving.

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