FIVE-SPICE TOFU STIR-FRY
Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something spicy to your family's Asian cuisine night! Serve tofu and vegetables with rice - a dish that's ready in about an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 1/4 cups water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes.
- Meanwhile, mix stir-fry sauce, orange juice, honey and five-spice powder in medium bowl. Press tofu between paper towels to absorb excess moisture. Stir tofu into sauce mixture; let stand 10 minutes to marinate.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Remove tofu from sauce mixture; reserve sauce mixture. Cook tofu in skillet 3 to 4 minutes, stirring occasionally, just until light golden brown. Remove tofu from skillet.
- Cook onion in skillet 2 minutes, stirring constantly. Add frozen vegetables and 1/4 cup water. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in reserved sauce mixture and tofu. Cook 2 to 3 minutes, stirring occasionally, until mixture is slightly thickened and hot. Serve over rice.
Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 12 g, TransFat 0 g
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
VEGETARIAN FIVE SPICE TOFU STIR-FRY
This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.
Provided by Taste-Tester
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
- Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
- Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
- Add bok choy and mushrooms, stir-fry for 3 minutes.
- Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.
Nutrition Facts : Calories 128.9, Fat 7.5, SaturatedFat 0.9, Sodium 521.8, Carbohydrate 13.5, Fiber 3.7, Sugar 5, Protein 4.9
FIVE-SPICE TOFU STIR-FRY WITH CARROTS AND CELERY
Provided by Grace Young
Categories Wok Soy Vegetable Stir-Fry Vegetarian Dinner Lunch Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and serve.
VEGETARIAN, TOFU-LESS STIR-FRY
I specifically wanted to make a vegetarian dish without tofu since I know how hard it is to be a vegetarian and not like tofu. I went through a lot of experimenting and failed stir-fries before I narrowed in on this recipe, so I hope you like it. Please let me know if you have any suggestions.
Provided by Monshap
Categories Main Dish Recipes Stir-Fry
Time 17m
Yield 2
Number Of Ingredients 11
Steps:
- Stir edamame and salt together in a microwave-safe dish; cover and cook in microwave for 1 minute.
- Heat olive oil in a large wok over medium heat; add garlic and cook until fragrant and beginning to sizzle, about 1 minute. Add bell pepper and onion; cook and stir until beginning to brown, about 2 minutes. Add bean sprouts and soy sauce; cook and stir until soy sauce begins to evaporate, about 1 minute. Add edamame, cooked pasta, sesame oil, and sesame seeds; stir until cooked through, about 30 seconds.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.2 g, Fat 15.8 g, Fiber 4.5 g, Protein 11.1 g, SaturatedFat 2.3 g, Sodium 654.2 mg, Sugar 5.3 g
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