Stir Fried Tofu With Carrots And Red Peppers Recipes

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STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS



Stir-Fried Tofu With Cabbage, Carrots and Red Peppers image

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

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon low-sodium soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 teaspoon salt (more to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 pound cabbage, cored and shredded
1/4 cup coarsely chopped cilantro (optional)

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

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS



Stir-fried Tofu With Carrots and Red Peppers image

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

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

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

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

STIR-FRIED TOFU WITH VEGETABLES



Stir-Fried Tofu With Vegetables image

Make and share this Stir-Fried Tofu With Vegetables recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

1 small carrot, peeled
1 medium zucchini
1/2 medium red pepper
2 tablespoons peanut oil
6 1/2 ounces five-spice baked tofu, finely sliced
1 medium red onion, finely sliced
1 tablespoon julienned gingerroot
1/4 cup chinese shaoxing wine or 1/4 cup dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
1 cup julienned scallion
2 tablespoons roasted sesame seeds

Steps:

  • Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
  • Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
  • Transfer to a large bowl and serve immediately.

Nutrition Facts : Calories 159.9, Fat 11, SaturatedFat 1.8, Sodium 416.4, Carbohydrate 13.8, Fiber 3.3, Sugar 6, Protein 3.2

STIR-FRIED CARROTS, RED PEPPERS, RED ONIONS AND ROASTED CASHEWS



Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews image

Make and share this Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews recipe from Food.com.

Provided by TXOLDHAM

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 cup cashews
2 tablespoons canola oil or 2 tablespoons peanut oil
1 large red onion, cut into large chunks
1 1/2 lbs carrots, cut into 1/4 inch diagnol slices
1 tablespoon fresh ginger, minced (optional)
1/4 teaspoon salt
1 teaspoon garlic, minced
1 large red bell pepper, cut into 1 inch squares
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
red pepper flakes, to taste
1 cup pineapple chunk, drained (optional)

Steps:

  • Preheat oven to 300°F Spread the cashews on a baking sheet and roast until golden, shaking the pan occasionally. Set aside.
  • Heat a wok over medium heat. Add oil and swirl to coat the pan. Turn heat up to high and add the onion, carrots and ginger if using. Sprinkle with salt and stir-fry until carrots start to become tender.
  • Toss in garlic and red pepper pieces and continue to cook for about another 5 minutes. Add vinesgar and soy sauce and cook for another couple minutes. Add the red pepper flakes and serve garnished with cashews and pineapple if using. Can serve warm or hot.

Nutrition Facts : Calories 358.6, Fat 23.4, SaturatedFat 3.7, Sodium 735.7, Carbohydrate 34.3, Fiber 7.2, Sugar 12.9, Protein 8.1

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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