CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
ASIAN TOFU NOODLE SOUP
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES
This is a savory vegan soup with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.
Provided by Seema Jain
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
- While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 37.8 g, Fat 8.5 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 1.1 g, Sodium 817.4 mg, Sugar 6.4 g
ASIAN NOODLE SOUP WITH WINTER VEGETABLES AND TOFU
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
- Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
- Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
- Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.
Nutrition Facts : Calories 296 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, Sodium 555 g
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
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