PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
- Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS
Categories Ginger Mushroom Soy Vegetable Stir-Fry Low Fat Vegetarian Quick & Easy Vinegar Tofu Winter Healthy Honey Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
GINGER MISO AUBERGINE NOODLES
Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper
Provided by Katy Greenwood
Categories Dinner, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
- Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.
Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 5.1 milligram of sodium
More about "gingered tofu aubergine pea noodles recipes"
SESAME GINGER TOFU AND VEGGIE STIR FRY RECIPE | LITTLE …
From littlespicejar.com
4.9/5 (166)Category VeganCuisine AmericanTotal Time 40 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.
- STIR FRY: In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
- SERVE: Serve warm with rice, quinoa, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.
GINGER MISO EGGPLANT NOODLES RECIPE - LOVE AND …
From loveandlemons.com
4.5/5 (6)Estimated Reading Time 3 minsServings 3-4
CRISPY SOY TOFU, AUBERGINE & RICE – BEAT THE BUDGET
From beatthebudget.com
TOFU PEANUT NOODLES - HEALTHIER STEPS
From healthiersteps.com
GINGERED TOFU, AUBERGINE & PEA NOODLES | RECIPE | TOFU, BBC GOOD …
From pinterest.com
TOFU SOBA NOODLES | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
TODAY’S RECIPE: GINGERED TOFU, AUBERGINE AND PEA NOODLES
From pressreader.com
BEST SOBA TOFU RECIPE - HOW TO MAKE TOFU SALAD WITH SOBA …
From food52.com
TOFU, EGGPLANT AND SHIITAKE NOODLE SOUP RECIPE - RATHA CHAU
From foodandwine.com
GARLIC GINGER TOFU WITH NOODLES - NASOYA
From nasoya.com
GARLIC GINGER TOFU NOODLES - EASY VEGAN MEAL PLAN
From easyveganmealplan.com
GINGER GARLIC TOFU WITH NOODLES - CLEAN EATING
From cleaneatingmag.com
HEALTHY RECIPES - YOUTUBE
From youtube.com
STIR-FRIED TOFU WITH GINGER RECIPE - NYT COOKING
From cooking.nytimes.com
DEEP FRIED TOFU & AUBERGINE (A - COOKBUZZ
From cookbuzz.com
GINGER-GARLIC TOFU RECIPE | BON APPéTIT
From bonappetit.com
COOK THIS: THREE RECIPES FROM TENDERHEART | NATIONAL POST
From nationalpost.com
RECIPE : GINGERED TOFU, AUBERGINE & PEA NOODLES - BOOKS4COOK
From books4cook.com
You'll also love