Japanese Moms Tofu Stir Fry Recipes

JAPANESE MOM'S TOFU STIR-FRY

Japanese Mom's Tofu Stir-Fry image

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper.

Provided by kittycatmom

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

18 ounces tofu, extra firm (must be extra firm, this won't work with "silken" or soft)
2 carrots, peeled and shredded
3 green onions (1/2 inch slices)
1/4 cup soy sauce (use more if you like)
1 tablespoon sugar
1/2 tablespoon mirin
2 -3 tablespoons sesame oil (no substitutes!)

Steps:

Remove tofu from container and drain. In a large bowl, mash the tofu with a potato masher. Place crumbles in a strainer and allow as much excess water to drain out as possible. (This is VERY important! Do not skip this step!).
While tofu is draining in strainer, peel and shred carrots and prepare green onions.
In a small bowl, combine soy sauce,sugar and mirin.
In a large skillet, heat sesame oil. When oil is hot, add carrots and green onions. Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
Add soy sauce mixture. Allow to cook until carrots are tender but not over cooked.
Serve over cooked rice.

Nutrition Facts : Calories 355.9, Fat 23.2, SaturatedFat 3.3, Sodium 2100.1, Carbohydrate 20.6, Fiber 3.1, Sugar 12, Protein 21.5

TOFU STIR-FRY

Tofu stir-fry image

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

Ingredients

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

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

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