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.
Time 25m Yield 2 Number Of Ingredients 16 Steps:
Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper. Add a good lug of oil to the pan or wok and place back over a medium-high heat. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). 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.
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.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 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.
Time 25m Yield 4 servings Number Of Ingredients 13 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.
Yield Makes 4 (main-course) servings Number Of Ingredients 11 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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 12 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.
Yield 2 servings Number Of Ingredients 15 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!
More about “vegetable and tofu stir fry recipes”
Time 35m Yield 4 servings Number Of Ingredients 11 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.
