Tofu Noodle Stir Fry With Spring Vegetables Recipes

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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

STIR-FRIED NOODLES WITH TOFU

Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 12



Stir-fried noodles with tofu image

Steps:

  • Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
  • Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
  • Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

100g fine rice noodle
140g firm tofu
2 tbsp sunflower oil
3 spring onions , shredded
1 small chunk fresh root ginger , finely chopped
1 red pepper , thinly sliced
100g mangetout
100g beansprouts
1 tsp tikka masala paste
2 tsp reduced-salt soy sauce
1 tbsp sweet chilli sauce
roughly chopped coriander and lime wedges, to serve

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



Asian tofu with stir-fried noodles, pak choi & sugar snap peas image

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

195g extra-firm tofu
2 tsp tamari or soy sauce
2cm piece ginger , peeled and finely chopped or grated
1 garlic clove , finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion , trimmed and thinly sliced
1 garlic clove , finely chopped
½ red chilli , deseeded and finely chopped
2cm piece ginger , peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper , sliced
1 tsp tamari or soy sauce
juice ½ lime
1 tbsp finely chopped coriander

SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU

Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too

Provided by Anna Glover

Categories     Dinner

Time 20m

Number Of Ingredients 12



Sesame & spring onion stir-fried udon with crispy tofu image

Steps:

  • Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
  • Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
  • Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
  • Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

Nutrition Facts : Calories 356 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium

400g block firm tofu
1 tbsp cornflour
½ -1 tsp chilli flakes, to taste
¼-½ tsp Szechuan peppercorns, ground, to taste
1 tbsp vegetable oil
bunch of spring onions, trimmed and cut into lengths
200g green beans, trimmed and cut into lengths
400g ready-to-use thick udon noodles
½ tbsp sesame oil
2 tsp sesame seeds, plus a pinch to serve
1 tbsp low-salt soy sauce, plus extra to serve
1 tbsp rice vinegar

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