Tofu Vegetable Stir Fry Recipes

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.

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.

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.

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.

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.

Steps:

• Put cornstarch in pie pan.
• Add tofu and coat on all sides.
• Heat 2 TB oil in pan over medium-high heat.
• Add tofu and cook until brown (be careful it turns very easily).
• Remove and transfer to bowl.
• Add remaining 2 TB oil to pan.
• Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
• Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
• Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
• Add sauce mixture and tofu to pan and cook 5 minutes longer.

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.

Steps:

• Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat. Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Stir in sake, soy sauce and sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large bowl and serve.