ASPARAGUS TOFU STIR-FRY
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY
A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.
Provided by Outta Here
Categories Asian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
- In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
- Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
- Remove tofu from marinade and pat dry. Save marinade.
- Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
- Cut tofu slices into 1-inch cubes.
- Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
- Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
- Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.
Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3
CYNBILL'S ASPARAGUS GINGER TOFU STIR-FRY
We love asparagus, ginger and the fresh taste of stir-fry. So my wife and I came up with this for a quick dinner tonight. We used noodles, but it would also be great over rice.
Provided by Popcat
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the soy sauce, rice wine vinegar, sesame oil and brown sugar in a mixing bowl, stir well and set aside.
- Cook the noodles in boiling water, drain, put them in a bowl of cold water to stop them from over-cooking and set aside.
- Heat 1 Tablespoon of canola oil in a large wok or skilletover medium-high heat. Add tofu and stir-fry until golden brown, about 6 minutes.
- Remove the tofu from the wok and set aside.
- Heat remaining 1/2 tablespoon of canola oil in the wok. Add Asparagus, mushrooms, onion, ginger and red pepper. Stir-fry until tender, about 5 minutes.
- Add garlic and stir-fry only 30 seconds, so it becomes fragrant not bitter.
- Add the Sherry.
- Add the noodles, tofu and soy sauce mixture, toss well and heat through.
- Serve garnished with sesame seeds.
Nutrition Facts : Calories 529.7, Fat 18.2, SaturatedFat 2.9, Cholesterol 47.9, Sodium 1389.8, Carbohydrate 58.6, Fiber 6.8, Sugar 8.8, Protein 25
SESAME BEEF AND ASPARAGUS STIR-FRY
Categories Beef Stir-Fry Dinner Steak Asparagus Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
- Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
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SESAME GINGER TOFU AND VEGGIE STIR FRY RECIPE | LITTLE …
From littlespicejar.com
4.9/5 (151)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.
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