BROCCOLI TOFU STIR FRY RECIPE BY TASTY
Here's what you need: tofu, broccoli floret, olive oil, cornstarch, ginger paste, garlic, onion, sesame oil, low sodium soy sauce, cornstarch
Provided by Michelle Caligone
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss tofu cubes in cornstarch and mix. Then, heat up a large skillet on medium heat with olive oil, add tofu, and pan fry for 10-15 minutes, or until all sides are seared and crispy.
- Then, add ginger, garlic, and onions to the pan. Then, add broccoli florets and roast slightly on low heat.
- In a separate mason jar, add sesame oil, soy sauce, and cornstarch. Cover and shake well. Once done, add to the skillet on low heat, then increase to medium and stir.
- Serve atop white rice.
Nutrition Facts : Calories 388 calories, Carbohydrate 14 grams, Fat 34 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram
STIR-FRY TOFU THAT TASTES LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium tamari, maple syrup, rice vinegar, fresh ginger, garlics, toasted sesame oil, grapeseed oil
Provided by Rachel Gaewski
Categories Dinner
Yield 3 servings
Number Of Ingredients 8
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean kitchen towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4-5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4-5 minutes, until browned on the other side.
- Serve the tofu as desired.
- Nutrition Calories: 338 Fat: 27 grams Carbs: 12 grams Protein: 15 grams Fiber: 1 grams Sugar: 9 grams
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 13 grams, Sugar 9 grams
TOFU STIR FRY RECIPE BY TASTY
Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams
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
CRISPY TOFU WITH BLACK PEPPER SAUCE
What is tofu? It's certainly not boring and tasteless! The crispy vegetarian bean curd is so loaded with flavor in this fried tofu recipe, you'll never shy away from it again. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.
Nutrition Facts : Calories 316 calories, Fat 24g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 583mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
AIR FRYER CRISPY HONEY SOY TOFU RECIPE BY TASTY
Introducing honey soy tofu that's so tasty, you won't want to share. Pressing the tofu takes some time, but after that, the process is easy and the crispy results are worth it! Coat the tofu cubes in a simple DIY seasoning mix, air fry to crispy perfection, then toss in a delicious ginger honey soy sauce. We recommend serving it over steamed rice with your favorite vegetable alongside.
Provided by Aleya Zenieris
Categories Lunch
Time 50m
Yield 24 pieces
Number Of Ingredients 25
Steps:
- Prepare the tofu: Line a baking sheet with paper towels.
- Remove the tofu from the package and lay on the prepared baking sheet. Top with 2 more paper towels and another baking sheet and weigh down with a heavy pan or cast iron skillet. Press the tofu for 30-60 minutes to remove excess liquid before frying. This can be done up to 2 days ahead; store the pressed tofu in an airtight container until ready to use.
- After pressing, transfer the tofu to a cutting board and cut into 1-inch cubes.
- In a medium bowl, stir together the potato starch, ground ginger, onion powder, paprika, black pepper, garlic powder, and salt. Add the tofu cubes and toss until well coated on all sides.
- Preheat the air fryer to 400°F (200°C). Spray the inside of the air fryer basket with nonstick spray.
- Working in batches to avoid overcrowding, shake off the excess flour from each piece of tofu and place in the air fryer. Fry for 12 minutes, flipping halfway, until crispy. Transfer to a medium bowl while you repeat with the remaining tofu.
- While the tofu fries, make the sauce: in a small saucepan, combine the soy sauce, brown sugar, lime juice, sesame oil, ginger, honey, sambal, garlic, and rice wine. Cook over medium heat until the sauce reduces and starts to thicken, 5-7 minutes.
- In a small bowl, whisk together ¼ cup water and the cornstarch to make a slurry. Whisk the slurry into the sauce and cook for 2-3 minutes, until thickened. If the sauce becomes too thick, thin out with water as needed.
- Pour the sauce over the tofu and toss until well coated. Save any remaining sauce for dipping if desired, or store in an airtight container in the refrigerator for up to 1 week.
- Arrange the tofu on a platter and top with the sesame seeds, scallions, and a squeeze of lime.
- Serve over steamed rice with your favorite steamed vegetable, such as broccoli.
- Enjoy!
CRISPY TOFU AND CABBAGE STIR-FRY
This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
- Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
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- Cook red onion with 1 tablespoon of olive oil until translucent. To this, add garlic, snow peas, and broccoli. Season to taste.
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