Crispy Tofu With Veggie Stir Fry Recipes

SIMPLE STIR FRIED CRISPY TOFU AND VEGETABLES

Steps:

• Place the block of tofu on a large flat plate, place a second plate on top, with the bottom against the tofu (use plates flat enough to lie cleanly against the top and bottom of the tofu). Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes.
• Drain off the liquid that has escaped out onto the bottom plate, and cut up the tofu according to the recipe. You can leave the tofu for longer, but not much more liquid will be released. Cut the tofu into 1-inch cubes.
• Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and sauté, stirring every two minutes or until the tofu is lightly browned , about 8 minutes. Transfer to a plate and set aside.
• Heat the remaining two tablespoons of the oil in the same wok or skillet over high heat. Add the mushrooms and saute for 3 minutes until they start to turn tender and golden. Add the broccoli, bell pepper, zucchini and stir-fry for 5 minutes until they start to soften. Add the scallions, ginger and garlic and stir-fry for 2 more minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
• Remove the lid, add the hoisin sauce and soy sauce and stir to combine everything well. Serve hot.

TOFU STIR FRY

Steps:

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

VEGETABLE STIR-FRY WITH CRISPY TOFU-ATK

Steps:

• Spread tofu on paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.).
• Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in now‐empty processor until thinly sliced; set aside.
• Fit again‐empty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.
• Pulse ginger and garlic in again‐empty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.
• Heat 2 tablespoons vegetable oil in 12‐inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.
• Heat remaining 2 teaspoons vegetable oil in now‐empty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.
• Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice.