Very Quick Asian Broth With Tofu And 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

VERY QUICK ASIAN BROTH WITH TOFU AND VEGETABLES

Make and share this Very Quick Asian Broth With Tofu and Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories     Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Very Quick Asian Broth With Tofu and Vegetables image

Steps:

  • Bring chicken stock to boil.
  • Add ginger and garlic, tofu, bok choy, noodles.
  • Heat through.
  • Add a dash of the soy sauce to taste.
  • You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.

Nutrition Facts : Calories 230.3, Fat 7, SaturatedFat 1.6, Cholesterol 21.7, Sodium 573.8, Carbohydrate 27.3, Fiber 3.4, Sugar 6.9, Protein 16.9

4 cups chicken stock
1 teaspoon chopped ginger
1 teaspoon chopped garlic
200 g diced firm tofu
1 bunch sliced bok choy
200 g cooked egg noodles (as per directions)
1 teaspoon soy sauce

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15



Asian Noodles in Broth with Vegetables and Tofu image

Steps:

  • Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
  • In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
  • Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams

One 8-ounce package udon or soba noodles
3 cups water
1/2 cup soy sauce, preferably naturally brewed
1/3 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated peeled fresh ginger
1 cup snow peas, strings removed and halved crosswise on the diagonal
1 cup thinly sliced mushrooms
16 ounces soft tofu, cubed
1 romaine lettuce heart, shredded
1/2 cup thinly sliced red radishes or daikon matchsticks
1/2 cup carrot matchsticks
2 scallions, white and light-green parts only, thinly sliced
Toasted sesame oil, for serving, optional
Hot sauce, for serving, optional

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