BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.
Provided by Manami
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.
TOFU STIR-FRY WITH FRIED RICE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
- In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
- In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 106 milligrams, Sodium 1154 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 8 grams
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.
BROWN RICE VEGGIE STIR-FRY
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
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
VEGETABLE-BROWN RICE STIR-FRY
Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.
Provided by mama smurf
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
- Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.
Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9
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