Asparagus And Tofu Stir Fry With Cashews Recipes

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ASPARAGUS AND TOFU STIR-FRY WITH CASHEWS

Categories     Vegetable     Stir-Fry     Quick & Easy     Low Cal     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 16



ASPARAGUS AND TOFU STIR-FRY WITH CASHEWS image

Steps:

  • In a small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Add in garlic, scallions and tofu and cook for two minutes or so. Stir in asparagus and peppers and cook until vegetables are just tender. Give the sauce mixture a stir and pour it over the vegetables and stir until it is thickened and bubbly. Toss in cashews. Reduce heat, cover, and cook for 1 minute or until cashews are heated through. Serve over soba noodles and enjoy! Serves 4. Nutritional Analysis Calories: 360; Total Fat: 12.1g; Saturated Fat: 1.9g; Cholesterol: 0mg; Sodium: 579mg; Carbohydrate: 48.2g; Dietary Fiber: 5.9g; Sugars: 7.6g; Protein: 24.4g

For the Stir-fry:
1 lb of asparagus, stems removed, cut into 3 inch pieces
12 oz. of extra firm tofu, quartered and cut into thin slices
6 scallions, sliced
2 red or orange peppers, sliced into skinny strips
2 cloves of garlic, minced
4 cups of cooked Soba noodles
For the sauce:
1 tbsp of canola oil
1/3 cup of roasted, cashews
3 tbsp reduced sodium soy sauce
2 tbsp of cornstarch or arrowroot
1 ½ cups water or veggie stock
1 tbsp of grated ginger
1 tsp of sesame oil
Pinch of red pepper flakes

SPICY TOFU AND GREEN BEAN STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Spicy Tofu and Green Bean Stir-Fry image

Steps:

  • Cook the rice as the label directs. Set aside and keep warm.
  • Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
  • Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.

1 cup jasmine rice
1 14- to 16-ounce block extra-firm tofu, drained
1 pound trimmed green beans
2 tablespoons Sriracha, plus more for serving
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fish sauce
3 tablespoons vegetable oil
1 small red onion, sliced
2 cloves garlic, finely chopped
1/2 cup torn fresh basil, plus small leaves for topping
1/4 cup salted roasted peanuts, roughly chopped

ASPARAGUS AND CHICKEN STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13



Asparagus and Chicken Stir-fry image

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

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



15-Minute Tofu and Vegetable Stir-Fry image

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.

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

ASPARAGUS AND CASHEWS

I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.

Provided by Shelly Domke

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6



Asparagus and Cashews image

Steps:

  • Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g

2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
½ cup chopped cashews

ASPARAGUS AND CASHEW STIR FRY

The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

Provided by Geema

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Asparagus and Cashew Stir Fry image

Steps:

  • Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
  • Heat the oil together in a large skillet or wok over medium high heat.
  • Add the ginger and stir fry for 1 minute.
  • Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce.
  • Serve immediately.

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely chopped roasted cashews
1 tablespoon soy sauce or 1 tablespoon nama shoyu

VEGETABLE AND CASHEW STIR FRY

Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.

Provided by Kumquat the Cats fr

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Vegetable and Cashew Stir Fry image

Steps:

  • In medium saucepan, prepare rice according to package directions.
  • If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
  • Meanwhile, rinse edamame under cold water and drain.
  • In a cup, stir together the broth, soy sauce and cornstarch.
  • Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
  • Add the cashews and scallions and stir fry for 2 more minutes.
  • Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

1 cup rice
1 1/2 cups vegetable broth
1/2 cup light soy sauce
1 tablespoon cornstarch
1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 cups red peppers, chopped
2 cups frozen edamame
2 cups broccoli florets or 2 cups asparagus, cut into 1/2 inch pieces
1 cup carrot, shredded
1 inch gingerroot, grated
1/2 cup cashews, roasted and unsalted
1 cup scallion, chopped

TOFU STIR-FRY WITH BRUSSELS SPROUTS

I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12



Tofu Stir-Fry with Brussels Sprouts image

Steps:

  • In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.

Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.

3 tablespoons coconut oil, divided
1 package (16 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
2 pounds fresh Brussels sprouts, trimmed and cut into 1/4-inch slices
1 medium sweet red pepper, chopped
4 green onions, sliced
3 garlic cloves, minced
1/4 cup water
1/4 cup hoisin sauce
2 tablespoons chili garlic sauce
1/4 teaspoon salt
1/2 cup slivered almonds, toasted
Hot cooked rice noodles

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15



Crispy Tofu With Cashews and Blistered Snap Peas image

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

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



Asparagus Tofu Stir-Fry image

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

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

ASPARAGUS CASHEW STIR-FRY

Make and share this Asparagus Cashew Stir-Fry recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 16



Asparagus Cashew Stir-Fry image

Steps:

  • Cook or reheat brown rice according to package directions.
  • In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
  • Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
  • Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
  • Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
  • Reduce heat; add cashews and stir.
  • Cover and cook 1 minute, until cashews are heated through.
  • Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
  • Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

4 cups brown rice, hot cooked (or white, whichever you prefer)
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups water or 1 1/2 cups vegetable stock
1 tablespoon gingerroot, minced
1 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper
1 dash white pepper
2 tablespoons safflower oil
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
4 scallions, chopped
1 small sweet red pepper, chopped
1 clove garlic, minced
1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
mandarin orange section (optional)
toasted sesame seeds (optional)

MUSHROOM AND TOFU STIR-FRY

This is Shantha Thomas's recipe from the Thursday magazine dated 30/11/06-6/12/06. It won her a R.O. 30 Gift coupon to dine in a good hotel here in Oman. It's a too good recipe. Don't miss!

Provided by Charishma_Ramchanda

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14



Mushroom and Tofu Stir-Fry image

Steps:

  • Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
  • Stir carefully and do not break the cubes.
  • Keep aside.
  • In the same pan, add the remaining oil.
  • Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
  • Stir-fry for a few minutes till the mixture dried.
  • Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
  • Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
  • Mix well.
  • Take a wide dish and transfer the mushroom tofu stir-fry in it.
  • Garnish and serve.

Nutrition Facts : Calories 149.3, Fat 9.9, SaturatedFat 1.5, Sodium 19.6, Carbohydrate 10.6, Fiber 2.5, Sugar 4.6, Protein 7.7

2 cups mushrooms, sliced
1 cup tofu or 1 cup cottage cheese, cubes
1/4 cup unsalted cashews, roasted
1/4 cup onion, thinly sliced
1 teaspoon ginger-garlic paste
1 teaspoon garam masala powder
1/4 teaspoon black pepper
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoon oil
salt
1/4 cup yellow bell peppers or 1/4 cup red bell pepper, thinly sliced
1/4 cup spring onion, cut into small lengths (only greens)
3 tomatoes, cut into flowers

ASPARAGUS & BLACK BEAN SAUCE STIR FRY

Make and share this Asparagus & Black Bean Sauce Stir Fry recipe from Food.com.

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Asparagus & Black Bean Sauce Stir Fry image

Steps:

  • In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
  • Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
  • Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
  • Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.

Nutrition Facts : Calories 105.8, Fat 4.8, SaturatedFat 0.8, Sodium 543.1, Carbohydrate 11.8, Fiber 3.9, Sugar 2.9, Protein 5.7

2 tablespoons white wine or 2 tablespoons water
1 tablespoon cornstarch
1/2 cup black bean sauce
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon oil
1 cup vegetable broth
2 tablespoons soy sauce
1 1/2 lbs asparagus, cut into 2 inch pieces
3 green onions, cut into 2 inch pieces
1 tablespoon cashews, chopped

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



Vegetable and Tofu Stir-fry image

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

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

VEGGIE-CASHEW STIR-FRY

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15



Veggie-Cashew Stir-Fry image

Steps:

  • In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY

A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.

Provided by Outta Here

Categories     Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16



Sesame-Ginger Asparagus and Tofu Stir-Fry image

Steps:

  • Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
  • In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
  • Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
  • Remove tofu from marinade and pat dry. Save marinade.
  • Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
  • Cut tofu slices into 1-inch cubes.
  • Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
  • Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
  • Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3

16 ounces firm tofu, drained
4 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 garlic cloves, peeled and minced
3 tablespoons Thai sweet chili sauce
4 green onions, sliced (white and green parts)
1 lb fresh asparagus
1 cup mushroom, sliced
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
5 tablespoons water
1 teaspoon cornstarch
2 tablespoons canola oil or 2 tablespoons peanut oil

ASPARAGUS-TOFU NOODLE STIR-FRY

This healthy, absolutely delicious vegetarian dish comes from Mollie Katzen's great cookbook "Still Life with Menu." You can do steps 1 and 2 well ahead of time. If you cook the noodles ahead, store them in water until use, then drain thoroughly.

Provided by hannahactually

Categories     Soy/Tofu

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16



Asparagus-Tofu Noodle Stir-Fry image

Steps:

  • In a small bowl, combine the scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Stir in the tofu. Cover and let stand for at least 15 minutes (longer is OK . You can prepare the other ingredients during this time.).
  • Cook the noodles in plenty of boiling, salted water until tender. Drain, rinse in warm water, and drain again.
  • Place a large wok over medium heat and wait a minute or two. Add 2 tablespoons peanut or canola oil, then turn up the heat. Add the asparagus and mushrooms, and stir-fry for several minutes until the asparagus is just tender.
  • Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat high. (It helps to use tongs for the stirring at this point.).
  • Pour in the entire bowlful of marinade-plus-tofu. Cook and stir another 3 minutes or so, or until the sauce is well distributed and everything is heated through.
  • Serve immediately, topped with toasted sesame seeds and/or cashews.

Nutrition Facts : Calories 444.4, Fat 17.2, SaturatedFat 2.7, Sodium 826.9, Carbohydrate 59.4, Fiber 5.9, Sugar 10.4, Protein 17.8

8 scallions, minced
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
2 tablespoons chinese dark sesame oil
3 tablespoons water
1 tablespoon honey or 1 tablespoon sugar
1/2 teaspoon salt
1/2 lb vermicelli or 1/2 lb linguine
1/2 lb tofu, in small dice
2 tablespoons peanut oil or 2 tablespoons canola oil
1 lb slim asparagus, trimmed and cut diagonally into 1-inch lengths
15 mushrooms, sliced
toasted sesame seeds or cashews, for the top

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