Tofu And Broccoli Stir Fry Martha Stewart Recipes

TOFU STIR-FRY

Steps:

• Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
• Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
• Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
• Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

TOFU AND BROCCOLI STIR FRY

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

TOFU AND BROCCOLI STIR FRY (MARTHA STEWART)

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

TOFU AND BROCCOLI STIR-FRY

Steps:

• In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
• Warm the oil in a wok or large nonstick skillet over high heat.
• Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
• Mix in the sauce until the tofu and broccoli are well coated.

TOFU AND BROCCOLI STIR-FRY

Steps:

• For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside.
• Spray a cold wok or large skillet with non-stick coating.
• Preheat the work or skillet over medium heat.
• Add garlic; stir-fry for 15 seconds.
• Add broccoli; stir-fry for 3 minutes.
• Add onion; stir-fry for 3 minutes.
• Add bean sprouts, stir-fry for 1 minutes.
• Push vegetables from the center of the wok or skillet.
• Stir sauce; add to the center of the wok or skillet.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute.
• Stir vegetables into sauce; stir in tofu.
• Heat through.
• Serve with rice.

TOFU & BROCCOLI STIR-FRY

Steps:

• Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
• Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. Place the remaining 2 T cornstarch in a large bowl. Add the tofu and toss gently to coat.
• Heat 1 T oil in a large non-stick skillet or wok over medium-high heat. Add the tofu; cok, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.
• Reduce heat to medium. Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1-2 minutes.
• Return the tofu to the pan; toss to combine with the broccoli and sauce.

SOY-GLAZED TOFU AND CARROTS

Steps:

• Heat broiler.
• Set oven rack 5 inches from heat.
• In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt.
• Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserve bowl with marinade) to broiling pan, keeping carrots on one side.
• A few pieces at a time, add tofu to marinade; turn gently to coat and transfer to broiling pan (reserve remaining marinade).
• Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time.
• Toss carrots occasionally (more during the last few minutes of cooking), 30-35 minutes.
• Transfer tofu and carrots to marinade bowl, add scallions, vinegar and sesame oil; toss gently to combine.