Tofu Vegetable Stir Fry Recipes

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TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

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

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

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 VEGETABLE STIR FRY



Tofu Vegetable Stir Fry image

The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 15m

Yield 4

Number Of Ingredients 13

6 tablespoons Holland House® Sake Cooking Wine
¼ cup orange juice
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon grated or minced fresh ginger
1 teaspoon cornstarch
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
1 (14 ounce) package firm tofu, drained
1 tablespoon cooking oil
1 ½ cups fresh or frozen sugar snap peas
3 medium carrots, thinly sliced
¾ cup thinly sliced onion

Steps:

  • Stir together sauce ingredients. Set aside while preparing stir fry.
  • Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
  • Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 18.8 g, Fat 11.8 g, Fiber 4.1 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 408.5 mg, Sugar 5.3 g

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-fry image

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

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

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



Tofu Stir-Fry image

Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 45m

Number Of Ingredients 13

1 pound firm tofu
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving

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.

Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 4 g, Protein 23 g

TOFU-VEGETABLE STIR-FRY



Tofu-Vegetable Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
  • Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
  • Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
  • Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Nutrition Facts : Calories 377, Fat 11 grams, SaturatedFat 2 grams, Sodium 992 milligrams, Carbohydrate 58 grams, Fiber 2 grams, Protein 13 grams

15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

Steps:

  • Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
  • Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
  • Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
  • Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

VEGETABLE STIR-FRY WITH TOFU



Vegetable Stir-Fry with Tofu image

Categories     Wok     Mushroom     Pepper     Soy     Vegetable     Stir-Fry     Vegetarian     Dinner     Tofu     Broccoli     Bell Pepper     Sake     Fall     Sesame     Soy Sauce     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 11

6 tablespoons olive oil
8 ounces firm tofu, well drained, cut into 1/2-inch cubes
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound fresh shiitake mushrooms, stems trimmed, caps sliced
2 cups broccoli florets
2 red bell peppers, cut into strips
2 bunches green onions, cut into 1-inch pieces
1/2 cup sake or dry white wine
1/4 cup soy sauce
1 tablespoon oriental sesame oil

Steps:

  • Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat. Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Stir in sake, soy sauce and sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large bowl and serve.

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2012-12-05  · Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry …
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TOFU STIR FRY | HEALTHY LOW CARB DINNER RECIPE | VEGAN ...
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  • Heat oil in a wok or large pan over medium-high heat. Add the tofu, toss and cook for a few minutes until golden and crispy.
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2020-09-04  · Heat some oil in a large pan. Cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside. In the same pan heat some sesame oil and cook the onion for 2-3 minutes or until translucent. Add the garlic and the ginger and cook for another minute. Add the vegetables …
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2019-09-19  · Instructions Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu …
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TOFU VEGETABLE STIR FRY - EASY AND DELICIOUS | SAVORY AND ...
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Cook Time 15 min
Servings 4
Category Dinner, Lunch
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VEGETARIAN TOFU STIR-FRY RECIPE - TOM KERRIDGE
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2021-05-16  · Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and sauté, stirring every two minutes or until the tofu is lightly browned , …
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TOFU AND VEGETABLE STIR-FRY WITH GINGER | RICARDO
Remove the tofu from the marinade and keep both separate. Tofu. In a wok or large skillet, brown the tofu in 30 ml (2 tablespoons) of sunflower oil for about 5 minutes. Remove from the wok. Keep warm. In the same wok, stir-fry …
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  • In a wok or large skillet, brown the tofu in 30 ml (2 tablespoons) of sunflower oil for about 5 minutes. Remove from the wok. Keep warm.
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MIXED VEGETABLE STIR-FRY WITH TOFU RECIPE
2019-08-07  · Reserve fried tofu on a pan in a warm oven. Heat a wok or large frying pan over high heat. Add 1 tablespoon oil and swirl around, then add the onion and garlic. Stir-fry 1 minute. Add carrot and celery plus 2 tablespoons vegetable stock, and stir-fry 2 minutes. Add broccoli plus 2 tablespoons stock.
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Saturated Fat 4g 18%
Estimated Reading Time 3 mins
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SHRIMP AND TOFU STIR FRY RECIPES
TOFU VEGETABLE STIR FRY. The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish. Provided by Holland House. Categories Trusted Brands: Recipes and Tips Holland House® Time 15m. Yield 4. Number Of Ingredients 13. Ingredients; 6 ...
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RECIPE: STIR FRY WITH CRISPY TOFU | SAINSBURY'S RECIPES
Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked. 3 Squeeze as much moisture out of the tofu as possible, and cut into cubes.
From recipes.sainsburys.co.uk
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TOFU–VEGETABLE STIR FRY | RICARDO
In a wok over high heat, stir-fry the tofu in the peanut oil until golden-brown. Season with salt and pepper. Add the vegetables, cashews and sesame oil. Stir-fry for about 5 minutes. Add the broth mixture. Bring to a boil and simmer gently until the vegetables are crisp …
From ricardocuisine.com
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TERIYAKI TOFU AND GREEN VEGETABLE RICE BOWL RECIPE
2021-10-01  · Method. Drain the tofu and cut it into 3cm cubes. Toss this into a bowl with the cornflour. Make sure all the cubes get covered in flour. Heat 1 tbsp oil in a frying pan and fry the cubes all over ...
From telegraph.co.uk
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Top Asked Questions

How do you make stir fry with tofu?
You can substitute and add whatever vegetables you like. 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.
How do you make stir fry with vegetables?
Spray skillet with cooking spray and return to medium heat. Cook onion and garlic for 2 minutes to start softening. Add vegetables. In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer.
How long do you cook tofu in a wok?
Cut the tofu into 1-inch cubes. Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and sauté, stirring every two minutes or until the tofu is lightly browned , about 8 minutes.
How to make stir fry with celery and carrots?
Add 1 tablespoon oil and swirl around, then add the onion and garlic. Stir-fry 1 minute. Add carrot and celery plus 2 tablespoons vegetable stock, and stir-fry 2 minutes. Add broccoli plus 2 tablespoons stock. Stir-fry 1 minute, then add 2 tablespoons stir-fry sauce.

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