THAI VEGETABLE STIR-FRY WITH TOFU
Steps:
- Gather the ingredients.
- In a small mixing bowl, stir together the hoisin sauce and brown sugar until sugar dissolves.
- Slice tofu into 1- to 1 1/2-inch cubes or rectangles and add to the marinade, gently turning to saturate. Set in the refrigerator.
- Combine stir-fry sauce ingredients in a cup and set aside.
- Distribute flour over a large dinner plate. Remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
- Heat a small to medium frying pan over high heat. Add 5 tablespoons vegetable oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu and fry 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a sheet pan in a warm oven.
- Heat a wok or large frying pan over high heat. Add 1 tablespoon oil plus onion and garlic, and stir-fry 1 minute. Add carrot and celery plus 2 tablespoons of stir-fry sauce. Stir-fry for 2 minutes.
- Add broccoli and mushrooms. Stir-fry 2 minutes, adding more of the stir-fry sauce as you go.
- Add bok choy, red pepper, and remaining stir-fry sauce, frying everything together until vegetables are cooked but still retain some crispness (2 to 3 minutes). Remove from heat and taste-test. If too salty or sweet for your taste, add a little lime or lemon juice. Add more soy sauce if not salty or flavorful enough. Some fresh-cut chili or chili flakes can be added for more spice.
- To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice .
Nutrition Facts : Calories 542 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 8 g, Protein 25 g, SaturatedFat 3 g, Sodium 1294 mg, Sugar 18 g, Fat 30 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
AMAZING SIMPLE THAI TOFU
You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
Provided by ROSEGRABOWSKI
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g
THAI STUFFED TOFU
My first original recipe. A new approach at spicing up tofu. Easy for anyone, yet looks exotic enough for a dinner date. Has a delicate flavor related to Thai cuisine, yet uses basic ingredients most people have on hand. With this serving size, it will allow each person to get 4 pieces of stuffed tofu. Served with rice, it makes a pleasantly light meal. Serve along side a bed of rice on a plate. Drizzle with teriyaki sauce, being sure to decorate the sides of the plate. The sauce really complements the flavors of the stuffing! You can easily make it more filling by serving seared zucchini on the side and a nice, light wine. Be sure to add your own personal touches!
Provided by Kaleas
Categories Asian Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside.
- Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. Cut out woody stems and finely chop mushrooms.
- Place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce. Fold shredded cabbage into the stuffing.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side. Remove tofu triangles and let cool until you can handle them.
- With a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece.
- Heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes. Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 22.5 g, Cholesterol 46.6 mg, Fat 25.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 554.6 mg, Sugar 5.6 g
STIR-FRIED TOFU, THAI-STYLE
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
- In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
Nutrition Facts : Calories 351 g, Fat 27 g, Fiber 6 g, Protein 20 g
More about "thai stuffed tofu recipes"
THAI STUFFED TOFU | THE RECIPE FILES
From therecipefiles.wordpress.com
Estimated Reading Time 40 secs
THAI VEGETABLE STIR-FRY WITH TOFU RECIPE
From thespruceeats.com
THAI STUFFED TOFU - MASTERCOOK
From mastercook.com
THAI STUFFED BEAN CURD | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
FRIED STUFFED TOFU RECIPE (TAHU ISI) » INDONESIA EATS
From indonesiaeats.com
VEGETARIAN BRAISED LEMONGRASS STUFFED VIETNAMESE TOFU
From messyvegancook.com
THAI STUFFED TOFU | RECIPE | RECIPES, FOOD, COOKING RECIPES
From pinterest.co.uk
THAI STUFFED OMELETTE (KHAI YAT SAI) - DEVOUR.ASIA
From devour.asia
CRISPY SKIN STUFFED TOFU - THE WOKS OF LIFE
From thewoksoflife.com
STUFFED TOFU RECIPES TO TRY A PERFECT ASIAN STYLE LUNCH AT ...
From republicworld.com
THAI STUFFED TOFU - ALLRECIPES.COM RECIPE
From crecipe.com
AIR FRYER VERSION OF STUFFED TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THAI STUFFED TOFU | RECIPE | RECIPES, TOFU RECIPES, TOFU ...
From pinterest.com
HAKKA STYLE CHINESE STUFFED TOFU - THE WOKS OF LIFE
From thewoksoflife.com
MANGO THAI TOFU RECIPE - CHEF CINDY
From chefcindy.com
THAI STUFFED TOFU | FIND GREAT FOOD RECIPES | FINDINGFOOD.COM
From findingfood.com
BAKED THAI TOFU - WHO NEEDS SALAD?
From whoneedssalad.com
THAI STUFFED TOFU - ASIAN - WORLDRECIPES.ORG
From worldrecipes.org
THAI STUFFED TOFU | RECIPESTY
From recipesty.com
CHINESE STUFFED TOFU - HAKKA STYLE - COOK WITH DANA
From cookwithdana.com
THAI STUFFED TOFU RECIPE | RECIPES, TOFU RECIPES, TOFU DISHES
From pinterest.ca
THAI STUFFED TOFU | CALEB OLIVER
From olivercaleb.wordpress.com
THAI BASIL TOFU STIR FRY - COOK WITH MANALI
From cookwithmanali.com
STUFFED TOFU PUFFS WITH PAD THAI CHILIES SAUCE - THAI 3 WHEELS
From thai3wheels.com
THAI STUFFED TOFU – DRSTARVE
From drstarve.com
VEGAN HAKKA-STYLE STUFFED TOFU - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
THAI STYLE SPIRALIZED VEGGIES WITH TOFU | HELLO VEGGIE
From helloveggie.co
STUFFED TOFU POK
From asianfoodnetwork.com
THAI STUFFED TOFU | RECIPE | RECIPES, TOFU RECIPES ...
From pinterest.com
HAKKA STUFFED TOFU RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPICY PAN FRIED THAI STYLE TOFU - HUANG KITCHEN
From huangkitchen.com
SUNDAY'S WITH MOM: STUFFED TOFU - TABLE FOR TWO® BY JULIE ...
From tablefortwoblog.com
VIETNAMESE PORK-STUFFED FRIED TOFU IN TOMATO SAUCE
From hungryhuy.com
THAI RED CURRY TOFU RECIPE - A BEAUTIFUL PLATE
From abeautifulplate.com
THAI BAKED TOFU STICKS – SOPHIE ULIANO
From sophieuliano.com
THAI STUFFED TOFU PHOTOS RECIPE
From crecipe.com
35 VEGAN THAI RECIPES: BEST VEGAN FOOD INSPIRED BY MEALS ...
From justinpluslauren.com
THAI FOOD RECIPE THAI STUFFED OMELETTE - BT TASTY THAI STYLE
From bttasty.com
STUFFED TOFU RECIPE | GOOD FOOD
From goodfood.com.au
THAI STUFFED SQUID SOUP | DELICIOUS SQUID SOUP WITH A THAI ...
From victoriahaneveer.com
THAI STUFFED TOFU - THAI RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love