Sydney Broccoli Red Pepper Tofu Stir Fry With Balsamic Vi Recipes

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SIMPLE BROCCOLI STIR-FRY



Simple Broccoli Stir-fry image

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

Steps:

  • Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
  • Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
  • Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
  • Copyright 2014 Food Network, LLC. All rights reserved.

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

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

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

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

SYDNEY BROCCOLI, RED PEPPER & TOFU STIR FRY WITH BALSAMIC VI



Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi image

Published for safekeeping, from CSPN Nutrition Action Newsletter, June 2011. To heighten the taste, brown the broccoli and peppers well to create a rich, caramelized taste. If you prefer, you can use chicken or shrimp instead of tofu. Serve with brown rice or another whole grain.

Provided by KateL

Categories     One Dish Meal

Time 20m

Yield 6 cups, 3 serving(s)

Number Of Ingredients 12

14 ounces extra firm tofu, water-packed, drained
3 tablespoons balsamic vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon honey or 1 tablespoon agave syrup
2 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon vegetable oil, for broccoli
1/2 lb broccoli floret
1 tablespoon vegetable oil, for red pepper
1 red pepper, thinly sliced (I use red bell pepper)
1 tablespoon vegetable oil, for tofu
4 scallions, sliced, for garnish

Steps:

  • Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
  • Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
  • Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
  • Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
  • Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
  • Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
  • Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
  • Garnish with the scallions and serve with brown rice or another whole grain.

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-Fry image

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories     Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

Steps:

  • Prepare rice according to package directions, then set aside, but keep warm.
  • For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
  • Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
  • Stir-fry carrots & garlic for 2 minutes.
  • Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
  • Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
  • Add tofu & stir everything together to coat with sauce.
  • Cook & stir for 1 minute more.
  • To serve, spoon vegetable mixture over rice.

Nutrition Facts : Calories 87.6, Fat 2.1, SaturatedFat 0.4, Sodium 176.3, Carbohydrate 11, Fiber 1.4, Sugar 3, Protein 5.7

STIR-FRIED BROCCOLINI, VIETNAMESE STYLE



Stir-Fried Broccolini, Vietnamese Style image

Provided by Mark Bittman

Categories     Garlic     Side     Stir-Fry     Quick & Easy     Low Cal     High Fiber     Spice     Broccoli     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

4 tablespoons grapeseed oil or corn oil, divided
1 1/2 pounds broccolini, bottom 1 inch of stems trimmed
1/2 cup water, divided
1 medium onion, chopped
2 small dried red chiles (such as chiles de árbol), seeded, chopped
3 garlic cloves, minced
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
1 teaspoon freshly ground black pepper

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over high heat. Add broccolini; sauté 1 minute. Add 1/4 cup water; cook, turning with tongs, until broccolini is crisp-tender, about 5 minutes. Transfer to bowl and set aside.
  • Add remaining 2 tablespoons oil to same skillet and heat over medium-high heat. Add onion; sauté until soft and beginning to brown, about 4 minutes. Add chiles and garlic; stir 30 seconds. Add remaining 1/4 cup water, fish sauce, sugar, and pepper. Return broccolini to skillet and cook, stirring occasionally, until heated through. Season with salt and pepper.

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