CRISPY TOFU STIR FRY RECIPE BY TASTY
Here's what you need: firm tofu, soy sauce, olive oil, red pepper flakes, nutritrional yeast, garlic powder, cornstarch, salt, broccoli, red onion, garlic, snow peas, salt, pepper, rice, green onion, fresh cilantro, chili garlic sauce
Provided by Emma Marshall-Cerqueira
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425ºF.
- Combine tofu, soy sauce, 1 tbsp olive oil, red pepper flakes, nutritional yeast, garlic powder, corn starch, and salt.
- Bake for 15 minutes or until golden brown and crispy.
- Next, cook red onion with 1 tbsp olive oil until translucent. To this, add garlic, snow peas, and broccoli. Season to taste.
- Plate by serving rice and stir fried vegetables, topped with crispy tofu and pickled cabbage, green onions, cilantro, and chili garlic sauce.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 7 grams, Protein 15 grams, Sugar 5 grams
QUICK TOFU STIR-FRY
Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.
Provided by Buckwheat Queen
Categories Main Dish Recipes Stir-Fry
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
- Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
- Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 14.2 g, Cholesterol 0.1 mg, Fat 7.9 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 528.3 mg, Sugar 2.9 g
STIR-FRY VEGETABLES AND TOFU RECIPE
Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
- Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
- Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g
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
ZIPPY TOFU STIR-FRY
This colorful vegan stir-fry is a snap to prepare. Serve hot over rice or rice vermicelli. This recipe is easy to change up by using a variety of different vegetables and proteins.
Provided by Sarah-May
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
- Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 31.5 g, Fat 20.3 g, Fiber 4.8 g, Protein 14.2 g, SaturatedFat 2.5 g, Sodium 1250.5 mg, Sugar 16.4 g
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