Tofu Stir Fry Recipes

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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



Tofu Stir Fry Recipe by Tasty image

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

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

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

TOFU-VEGETABLE STIR-FRY

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13



Tofu-Vegetable Stir-Fry image

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
  • Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
  • Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
  • Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Nutrition Facts : Calories 377, Fat 11 grams, SaturatedFat 2 grams, Sodium 992 milligrams, Carbohydrate 58 grams, Fiber 2 grams, Protein 13 grams

1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes

TOFU STIR-FRY RECIPE

Go vegetarian with this Tofu Stir-Fry Recipe. Crispy tofu and softened vegetables give this Tofu Stir-Fry Recipe a nice contrast in textures.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 9



Tofu Stir-Fry Recipe image

Steps:

  • Toss tofu with flour in small bowl until evenly coated. Heat oil in large skillet on medium-high heat. Add tofu; cook 8 min. or until lightly browned on all sides, stirring occasionally. Remove from skillet; cover to keep warm.
  • Mix dressing and soy sauce until well blended. Add 2 Tbsp. of the dressing mixture, vegetables and soy beans to same skillet; cook and stir 10 min. or until vegetables are crisp-tender.
  • Add remaining dressing mixture and the tofu to vegetable mixture; mix lightly. Cook 2 min., stirring gently. Serve over the rice.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g

1 pkg. (14 oz.) firm tofu, drained, cut into 1/2-inch cubes
1/4 cup flour
1 Tbsp. oil
1/2 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. lite soy sauce
1-1/2 cups chopped cabbage
1 cup fresh green beans, trimmed, cut in half
1/2 cup each: sliced onions and carrots
2-2/3 cups hot cooked brown rice

VEGETABLE AND TOFU STIR-FRY

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories     Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Vegetable and Tofu Stir-Fry image

Steps:

  • Prepare rice according to package directions, then set aside, but keep warm.
  • For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
  • Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
  • Stir-fry carrots & garlic for 2 minutes.
  • Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
  • Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
  • Add tofu & stir everything together to coat with sauce.
  • Cook & stir for 1 minute more.
  • To serve, spoon vegetable mixture over rice.

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

STIR-FRY VEGETABLES AND TOFU RECIPE

Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 11



Stir-Fry Vegetables and Tofu Recipe image

Steps:

  • Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
  • Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
  • Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g

1/4 cup creamy peanut butter
1/4 cup water, divided
2 Tbsp. unseasoned rice vinegar
1 Tbsp. brown sugar
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. oil, divided
1 pkg. (12 oz.) extra-firm tofu, patted dry, cut into 1-inch cubes
1-1/2 cups each broccoli florets and cut-up fresh green beans (3 inch lengths), blanched
1/2 lb. fresh asparagus, cut into 2-1/2-inch lengths
1 cup frozen peas
1 Tbsp. cornstarch

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



Acadia's Tofu Stir Fry image

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.

1 1/2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables

TOFU STIR-FRY

Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal

Provided by Monaz Dumasia

Categories     Dinner

Time 30m

Number Of Ingredients 14



Tofu stir-fry image

Steps:

  • Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
  • Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
  • Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
  • Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium

3 tbsp low-sodium soy sauce
1½ tbsp honey
1 tbsp white wine vinegar
300g tofu, cut into chunks
2 tbsp sunflower oil
2 garlic cloves, sliced
2cm piece ginger, sliced
2 carrots, sliced into thin batons
300g broccoli, cut into small florets
1 red pepper, sliced into strips
1 tsp cornflour
1 spring onion, sliced
2 tsp sesame seeds
small bunch of coriander, chopped

TOFU STIR-FRY

Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 45m

Number Of Ingredients 13



Tofu Stir-Fry image

Steps:

  • Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
  • Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
  • Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
  • Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 4 g, Protein 23 g

1 pound firm tofu
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving

TOFU, GREENS & CASHEW STIR-FRY

Healthy, light and quick - just what you need in an after-work meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11



Tofu, greens & cashew stir-fry image

Steps:

  • Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 3.49 milligram of sodium

1 tbsp vegetable oil
1 head broccoli , cut into small florets
4 garlic cloves , sliced
1 red chilli , deseeded and finely sliced
1 bunch spring onions , sliced
140g soya bean
2 heads pak choi , quartered
2 x 150g packs marinated tofu pieces
1 ½ tbsp hoisin sauce
1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
25g roasted cashew nuts

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From qxfoods.wew.selfip.com


SWEET CHILI TOFU STIR-FRY - UNLOCK FOOD
Brown tofu on both sides, then remove from pan and set aside. Add onion to wok and saute for 1 minute. Add broccoli, carrots, peas and red pepper; stir-fry until tender-crisp, about 5 minutes. Return tofu to wok and stir in broth, chili sauce and orange zest. Heat until bubbling. Transfer stir-fry to serving platter and sprinkle with cilantro ...
From unlockfood.ca


TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Stir-fry for 30 seconds, or until the garlic turns golden. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
From jamieoliver.com


TOFU STIR FRY | SIMPLE, FAST, AND HEALTHY RECIPE
For crazy crispy tofu, prep it through Step 3 in my guide for How to Cook Crispy Tofu. Once you've boiled it, pat dry, dice into 3/4-inch cubes, and follow this tofu stir fry recipe as directed, starting with Step 2. Refrigerate leftovers for up to 5 days. Reheat gently in the microwave. You can freeze this as well.
From wellplated.com


TOFU SKIN STIR FRY - CHINA SICHUAN FOOD
Pre-hydrate wood ear mushrooms, remove the ends and any sandy parts. Cut cucumber and bell pepper into small pieces. Heat oil in wok, add garlic slices and fry until aromatic, place wood ear mushroom, tofu skin sticks and drizzle light soy sauce in. Slow down the fire and cook the two ingredients for 3-4 minutes.
From chinasichuanfood.com


TOFU AND QUINOA STIR-FRY - HEALTHY FOOD GUIDE
Instructions. 1 Heat oven to 180°C. In a baking dish, toss pumpkin and carrot in 1 tablespoon oil and bake for 20 minutes or until soft. 2 In a pot, gently fry the onion, ginger, garlic and honey in the remaining oil for 5 minutes or until soft. Crumble the tofu into the pot and stir for a …
From healthyfood.com


TOFU STIR-FRY - HOUSE FOODS
Add stir-fry vegetables, garlic and ginger and cook until heated through. Set aside. Whisk together soy sauce, sesame oil, rice wine vinegar sugar and remaining cornstarch in a small bowl until slightly thickened. (If using pre-made stir-fry sauce, skip this step). Combine tofu, vegetables and stir-fry sauce in pan over medium heat.
From house-foods.com


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