Mushroom And Tofu Stir Fry Recipes

Steps:

• Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
• Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
• Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
• Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
• Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Steps:

• Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
• Stir carefully and do not break the cubes.
• Keep aside.
• In the same pan, add the remaining oil.
• Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
• Stir-fry for a few minutes till the mixture dried.
• Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
• Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
• Mix well.
• Take a wide dish and transfer the mushroom tofu stir-fry in it.
• Garnish and serve.

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• Add remaining 1 Tbs. oil to pan.
• Stir-fry mushrooms 2 minutes or until tender.
• Return tofu and bok choy to pan.
• Stir in soy sauce mixture and stir-fry 1 minute until hot.

Steps:

• 1. Heat vegetable oil in a wok, and add the mushrooms which have all been cut into similar sizes for a similar cooking time. Allow them to brown so they retain their own juices.
• 2. Now add the baby corn and the beans and stir fry for a minute or two, and add the water to steam the vegies through before removing from the heat.
• 3. Coat the Tofu in the tapioca flour, then lightly fry it in a clean wok with vegetable oil, until it develops a light brown crispy coating, then set it aside on some paper towel.
• 4. Now for the sauce, in a cleaned wok add some more vegetable oil and add the garlic, ginger, white pepper and coriander and allow the garlic to lightly brown, before adding the chicken stock, oyster sauce, soy and honey.
• 5. Dissolve the bean curd into the sauce.
• 6. Return the vegetables and tofu to the pan, along with the shallots and lightly stir fry it altogether so it is all heated through, and then serve!