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.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g
ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU
Steps:
- Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
- In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
- Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.
Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams
VERY QUICK ASIAN BROTH WITH TOFU AND VEGETABLES
Make and share this Very Quick Asian Broth With Tofu and Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring chicken stock to boil.
- Add ginger and garlic, tofu, bok choy, noodles.
- Heat through.
- Add a dash of the soy sauce to taste.
- You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.
Nutrition Facts : Calories 230.3, Fat 7, SaturatedFat 1.6, Cholesterol 21.7, Sodium 573.8, Carbohydrate 27.3, Fiber 3.4, Sugar 6.9, Protein 16.9
VEGETABLE LO MEIN WITH CRISPY TOFU
This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
- Cook the noodles according to package directions, set aside.
- In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
- Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
- right away with bean sprouts and fresh cilantro for garnish.
- Serves 4
- leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
- Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.
Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg
ASIAN VEGETABLE BROTH
Delicious, hearty broth which can be used to make Asian flavored soups, noodles, stir fry, etc. I created this broth after a shopping day at the international food markets in our city.
Provided by Mama Cee Jay
Categories Stocks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly wash and prepare vegetables and place into large stockpot.
- Add pepper and salt and cover with cold water.
- Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
- Allow broth to cool before straining and removing cooked vegetables.
- Use broth as desired in other Asian inspired recipes.
Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 605.9, Carbohydrate 4, Fiber 1.1, Sugar 1.7, Protein 0.8
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
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