Tofu And Broccoli Stir Fry Martha Stewart Recipes

TOFU-CELERY STIR-FRY

Steps:

• Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
• Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.

VIBRANT-GREEN BROCCOLI CURRY

Steps:

• Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.
• Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.
• Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.

TOFU STIR-FRY WITH NOODLES

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
• Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
• Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
• Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

SOBA, TOFU, AND VEGETABLE STIR-FRY

Steps:

• Cook soba noodles in a large pot of salted water until al dente, about 10 minutes. Drain, and then rinse with cold water; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add tofu and season with salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate; set aside.
• Heat remaining tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, and red pepper flakes; season with salt. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes.
• Meanwhile, make sauce: In a small bowl, whisk together almond butter and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing until noodles are heated through, 2 to 3 minutes.

TOFU AND BROCCOLI STIR FRY (MARTHA STEWART)

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.