Tofu And Mixed Vegetable Wraps Recipes

15-MINUTE TOFU AND VEGETABLE STIR-FRY

15-Minute Tofu and Vegetable Stir-Fry image

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

Ingredients

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

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.

VEGAN LETTUCE WRAPS WITH TOFU

Vegan Lettuce Wraps with Tofu image

These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.

Provided by CookingWithShelia

Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 (12 ounce) package extra-firm tofu
2 tablespoons grapeseed oil
½ medium onion, chopped
6 baby bella mushrooms, chopped
1 (8 ounce) can water chestnuts, rinsed and chopped
1 medium head bibb or Boston lettuce, separated into leaves
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
2 tablespoons shredded carrots, or to taste

Steps:

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
Serve with lettuce and garnish with green onions and carrots.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g

TOFU AND MIXED VEGETABLE WRAPS

Tofu and Mixed Vegetable Wraps image

Categories Vegetable Fry Tofu Raw

Yield 4 servings

Number Of Ingredients 2

Ingredients

1/2 recipe Instant Tofu and Mixed Vegetable Stir-Fry (page 144)
Four 10-inch wraps or flour tortillas

Steps:

Divide the tofu and mixed vegetable mixture among the wraps, arranging it down the center of each. Wrap up tightly.
Place the wraps on a large platter and microwave just until warmed, about 3 minutes. Place each wrap on an individual plate, cut in half crosswise, and eat out of hand.
Menu
Tofu and Mixed Vegetable Wraps (this page)
Asian Sesame-Soy Noodles (page 85)
Crisp raw vegetable platter
nutrition information
Calories: 236
Total Fat: 6g
Protein: 11g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 531mg

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