Tofu And Vegetables Stir Fried In Orange Juice With A Bit Of Oil And Soy Sauce Recipes
VEGETABLE AND TOFU STIR-FRY
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
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
TOFU STIR FRY RECIPE BY TASTY
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
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
TOFU AND VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY SAUCE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.
ORANGE BEEF-STYLE TOFU STIR-FRY
When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!
Provided by JACKSKELLINGTON
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
- In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
- Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 23.3 g, Fat 15 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 499.8 mg, Sugar 7.6 g
TOFU & VEGETABLES STIR FRY
Make and share this Tofu & Vegetables stir fry recipe from Food.com.
Provided by crazymom
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-stick skillet, heat oil, add garlic then vegetables and cover.
- Cook over high heat for about 4 to 5 minutes.
- Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer.
- To cold water, add cornstarch and make a paste.
- Stir cornstarch mixture into vegetables to thicken.
- Cook 3 to 5 minutes longer and add red pepper, tofu and noodles.
- Toss well, coating noodles with sauce and serve.
Nutrition Facts : Calories 294.1, Fat 4.1, SaturatedFat 0.8, Sodium 869.4, Carbohydrate 56, Fiber 3.6, Sugar 7.8, Protein 13.7
TOFU VEGETABLE STIR-FRY IN PEANUT SAUCE
This is a hearty vegan stir-fry that can stand alone or be served over rice. I listed the vegetables that my family likes best, but you can use any that you have on hand. This is a good 'clean out the veggie bin' recipe!
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the tofu into bite sized chunks. Place in a plastic zip lock bag with 1 tablespoon vegetable broth and 1 tablespoon soy sauce. Seal the bag and shake until all the tofu pieces are covered. Preheat the oven to 400 F - allowing the tofu to marinate while the oven heats.
- Bake the tofu 10-15 minutes on one side then flip the pieces and bake 10-15 minutes on the other side.
- While the tofu is baking chop all the vegetables. Heat the oil in a large wok and cook the onion and celery for 3 minutes. Add the broccoli and parsnip and cook for another 5 minutes. Add the carrots and red pepper and cook an another 5 minutes. Finally add the zucchini and mushrooms and cook for 2 or 3 more minutes. Turn off the heat under the wok and prepare the sauce.
- Place the peanut butter, vegetable broth, almond milk, coconut extract, soy sauce, agave nectar, cayenne, and lime juice in a small sauce pan. Bring the sauce to a boil and then turn down to a simmer. Cook, stirring frequently until the sauce begins to thicken and reduce. Pour the hot sauce over the vegetables and serve.
Nutrition Facts : Calories 322.7, Fat 19.1, SaturatedFat 3.4, Sodium 347.2, Carbohydrate 28.7, Fiber 9.2, Sugar 10.8, Protein 16.8
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