TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
TOFU AND PEANUT STIR-FRY
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce and 2 tablespoons water in a large bowl. Cut the tofu in half horizontally to make 2 large rectangles, then cut each rectangle into 4 squares. Add to the marinade and turn to coat.
- Cook the peanuts in the peanut oil in a large skillet over medium heat, stirring, until lightly golden, 4 to 5 minutes. Remove the skillet from the heat and transfer the nuts to a bowl with a slotted spoon.
- Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch. Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side. Remove to a plate. Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds. Add the mushrooms and snap peas; stir-fry until crisp-tender. Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes. Add the tofu and nuts and heat through. If using dried chiles, remove before serving.
Nutrition Facts : Calories 556, Fat 38 grams, SaturatedFat 6 grams, Sodium 664 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 25 grams
STIR-FRY TOFU
A simple yet savory stir-fry tofu recipe that is rich in protein and packed with flavor!
Provided by Lainey
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined, set aside.
- Heat a large pan on medium heat with oil and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside.
- Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.
- Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat.
- Stir in the snow peas and cook for 2 minutes.
- Add the fried tofu and the soy sauce mixture.
- Cover and allow it to steam for 2 minutes on medium-low heat.
- Add hoisin sauce and adjust the seasoning.
- Turn off the heat and add a touch of sesame oil.
- Serve with steamed Jasmine Rice.
Nutrition Facts : ServingSize 1 g, Calories 178 kcal, Carbohydrate 13 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 515 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 3 g
HOT AND SOUR SEARED TOFU WITH SNAP PEAS
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
- Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
- Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
- Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
- Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams
SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS
So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.
Provided by mikey ev
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
- Remove from pan; keep warm.
- Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
- Add mushrooms; stir-fry 2 minutes.
- Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
- Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
- Serve warm over rice or noodles; or chilled.
STIR-FRIED SNOW PEAS WITH SOBA
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 18
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams
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