Vegetable Stir Fry With Tofu Recipes

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SIMPLE VEGGIE & TOFU STIR-FRY



Simple veggie & tofu stir-fry image

A brilliantly simple, flavour-packed supper for two - get stuck in to this tasty stir-fry!

Provided by Phillippa Spence

Categories     One-pan recipes     Jamie Magazine     Vegetables     Quick fixes     Mains     Tofu

Time 25m

Yield 2

Number Of Ingredients 16

2 tablespoons cashew nuts
3 tablespoons sesame seeds
175 g firm tofu
1 teaspoon cornflour
vegetable oil
runny honey
2 cloves of garlic
5 cm piece of ginger
4 spring onions
2 fresh red chillies, optional
½ a head of broccoli
½ a red pepper
4 baby sweetcorn
80 g sweetcorn
1 lime
low-salt soy sauce

Steps:

  • Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
  • Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
  • Add a good lug of oil to the pan or wok and place back over a medium-high heat.
  • Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it's still warm, drizzle with honey and scatter over the nuts and seeds.
  • Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
  • Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
  • Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
  • Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

Nutrition Facts : Calories 399 calories, Fat 23.2 g fat, SaturatedFat 3.6 g saturated fat, Protein 22.6 g protein, Carbohydrate 25.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 1.2 g salt, Fiber 7.5 g fibre

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

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-Fry image

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories     Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

Steps:

  • Prepare rice according to package directions, then set aside, but keep warm.
  • For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
  • Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
  • Stir-fry carrots & garlic for 2 minutes.
  • Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
  • Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
  • Add tofu & stir everything together to coat with sauce.
  • Cook & stir for 1 minute more.
  • To serve, spoon vegetable mixture over rice.

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 CRISPY TOFU-ATK



Vegetable Stir-Fry With Crispy Tofu-ATK image

Make and share this Vegetable Stir-Fry With Crispy Tofu-ATK recipe from Food.com.

Provided by gailanng

Categories     Soy/Tofu

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

14 ounces extra firm tofu, cut into 2-inch pieces
10 ounces shiitake mushrooms, stemmed
2 carrots, peeled
1 red bell pepper, cored and quartered lengthwise
4 heads baby bok choy, trimmed (4 ounces each)
3 tablespoons cornstarch
2 inches piece ginger, peeled and smashed
2 garlic cloves, peeled and smashed
3 tablespoons vegetable oil, divided
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup packed brown sugar
1 tablespoon sesame oil
1 tablespoon grated orange zest (orange part only)
1/4 cup fresh orange juice
1/4 cup dry roasted peanuts, chopped
2 scallions, sliced thin on bias

Steps:

  • Spread tofu on paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.).
  • Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in now‐empty processor until thinly sliced; set aside.
  • Fit again‐empty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.
  • Pulse ginger and garlic in again‐empty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.
  • Heat 2 tablespoons vegetable oil in 12‐inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.
  • Heat remaining 2 teaspoons vegetable oil in now‐empty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.
  • Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice.

Nutrition Facts : Calories 435, Fat 25.5, SaturatedFat 3.7, Sodium 1194.2, Carbohydrate 38.5, Fiber 6.3, Sugar 21.3, Protein 16.6

STIR-FRY VEGETABLES AND TOFU RECIPE



Stir-Fry Vegetables and Tofu Recipe image

Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup creamy peanut butter
1/4 cup water, divided
2 Tbsp. unseasoned rice vinegar
1 Tbsp. brown sugar
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. oil, divided
1 pkg. (12 oz.) extra-firm tofu, patted dry, cut into 1-inch cubes
1-1/2 cups each broccoli florets and cut-up fresh green beans (3 inch lengths), blanched
1/2 lb. fresh asparagus, cut into 2-1/2-inch lengths
1 cup frozen peas
1 Tbsp. cornstarch

Steps:

  • Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
  • Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
  • Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g

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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From recipes.servegame.org


EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
2019-09-01 In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
From therecipecritic.com


TOFU & VEGETABLE STIR FRY - BY NATURE FOOD
2022-05-07 4 In a mixing bowl, using a hand whisk, combine your ingredients for your sauce and set aside. 5 Over a medium to high heat, add toasted sesame oil, carrots and green beans to sautee in a skillet. Stir vegetables and cook for around 7 minutes. When vegetables have softened and have some colour, add tofu and cook for a further couple of minutes.
From bynaturefood.com


VEGETABLE FIVE SPICE TOFU STIR-FRY - THE WOKS OF LIFE
2014-01-23 Recipe Instructions. Wash and julienne the five spice tofu and vegetables. Heat 2 teaspoons oil in the wok over high heat. Stir-fry the tofu for about 3 minutes until slightly crisp. Remove from pan and set aside. Add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. Add the rest of the vegetables and a pinch of ...
From thewoksoflife.com


SPICY TOFU STIR-FRY RECIPE - SIMPLY RECIPES
2022-02-20 Fry the tofu: Heat a wok or 12-inch nonstick skillet over medium-high heat. Add 3 teaspoons vegetable oil and sesame oil and heat until shimmering but not smoking. Swirl the pan to coat with the oil. Working in two batches, add tofu to the pan in a single layer. Cook until golden brown, about 2 to 3 minutes.
From simplyrecipes.com


TOFU AND VEGETABLE STIR-FRY WITH GINGER | RICARDO
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 the garlic, red bell peppers, shiitake mushrooms and sesame seeds in the remaining oil for 4 …
From ricardocuisine.com


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