SHREDDED TOFU AND SHIITAKE STIR-FRY
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.
Provided by Melissa Clark
Categories quick, weekday, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
- In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
- Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
- Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
15-MINUTE TOFU AND VEGETABLE STIR-FRY
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
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.
TOFU SHIITAKE SPICY STIR-FRY
This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!
Provided by Divaconviva
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large non-stick skillet, heat peanut oil over medium-high heat.
- Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
- Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
- Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
- Remove the tofu and onions onto a plate.
- Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
- Serve with steamed rice.
Nutrition Facts : Calories 192.3, Fat 11.2, SaturatedFat 2, Sodium 554.8, Carbohydrate 16.1, Fiber 3.3, Sugar 7, Protein 10.9
TOFU STIR-FRY
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
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
STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Provided by Kim Petro
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together cornstarch and 1 tsp.water in bowl.
- Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
- Heat 1 Tbs. canola oil in large skillet over medium high heat.
- Stir-fry tofu7 minutes, or until golden brown.
- Transfer to plate.
- Add 1 Tbs. oil to pan.
- Stir-fry bok choy 4 minutes, transfer to plate.
- Add remaining 1 Tbs. oil to pan.
- Stir-fry mushrooms 2 minutes or until tender.
- Return tofu and bok choy to pan.
- Stir in soy sauce mixture and stir-fry 1 minute until hot.
SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature's best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
- Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 429 milligrams, Sugar 3 grams
SPICY TOFU STIR FRY
The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.
Provided by LMCski
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cube tofu into approximately 1 by 2 inch pieces.
- Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
- Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
- Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
- Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
- Put marinated tofu in pan, brown all sides.
- Remove tofu and set aside.
- Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
- Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
- Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
- Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
- Serve with rice.
Nutrition Facts : Calories 299, Fat 19, SaturatedFat 3, Sodium 2038.9, Carbohydrate 17, Fiber 4.8, Sugar 6.8, Protein 16.5
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
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