ACADIA'S TOFU STIR FRY
I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.
Provided by AcadiaTwo
Categories Soy/Tofu
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
- Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
- Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
- In wok on medium heat add peanut oil.
- Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
- Remove tofu and set aside.
- Add vegetables to wok and stir fry until tender about 3 minutes.
- Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
- Enjoy.
15-MINUTE TOFU AND VEGETABLE STIR-FRY
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
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.
STIR-FRIED ASIAN TOFU
Steps:
- Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
ASPARAGUS TOFU STIR-FRY
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
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
Provided by Jennifer Iserloh
Categories Stir-Fry Vegetarian Quick & Easy Dinner Lunch Tofu Bell Pepper Healthy Chestnut Noodle Self New York Vegan Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.
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
ACADIA'S BELL PEPPER ONION STIR FRY
This recipe was created as an easy side dish. It can easily be doubled or tripled depending on the size of the crowd and for extra color use more than one colored bell pepper.
Provided by AcadiaTwo
Categories Onions
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Chop up bell pepper (discard seeds) into bite sized pieces.
- Chop or slice onion.
- In wok or skillet over medium low heat add olive oil.
- Saute onion for 10 minutes or until translucent. Stir frequently.
- Add soy sauce.
- Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender.
- Add Worcestershire sauce.
- Stir and cook for 1-2 minutes longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 40.9, Fat 1.6, SaturatedFat 0.2, Sodium 356.4, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 1.4
ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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