STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Provided by Martha Rose Shulman
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
TOFU STIR-FRY WITH FRIED RICE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
- In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
- In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 106 milligrams, Sodium 1154 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 8 grams
STIR-FRIED CABBAGE, TOFU AND RED PEPPER
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren't too many ingredients. You can be sitting down about 35 minutes after you begin.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
- Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 2 grams
SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature's best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
- Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 429 milligrams, Sugar 3 grams
STIR-FRIED TOFU, PEPPERS & BROCCOLI
Make and share this Stir-Fried Tofu, Peppers & Broccoli recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut the tofu into 1/2-inch chunks.
- In a glass bowl large enough to hold the tofu, mix the soy sauce, vinegar, ginger, 1 clove of the chopped garlic, sugar and red pepper flakes.
- Add the tofu and mix gently.
- Set aside for 10 minutes to marinate.
- In a large saute pan or wok, heat the oil until hot.
- Add the remaining clove of chopped garlic and saute for 30 seconds.
- Add the broccoli and red pepper and cook, tossing the vegetables, for 3 minutes.
- Add the tofu and marinade and cook until heated through.
- Serve with steamed rice or cooked chinese noodles.
Nutrition Facts : Calories 371.8, Fat 13.9, SaturatedFat 2.4, Sodium 1220.7, Carbohydrate 46.9, Fiber 17.7, Sugar 13.7, Protein 28.8
STIR-FRIED LETTUCE WITH SEARED TOFU AND RED PEPPER
Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it's sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year's.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix together the rice wine or sherry, the broth or water and 2 teaspoons of the soy sauce and set aside.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
- Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, then add the lettuce and sprinkle on the salt. Stir-fry for 1 minute, until the lettuce has begun to wilt. Add the rice wine mixture, cook 15 to 30 seconds, until the lettuce is bright and crisp tender, stir in the cilantro and remove from the heat. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 3 grams
More about "stir fried tofu with carrots and red peppers recipes"
VEGGIE TOFU STIR-FRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.7/5 (262)Calories 492 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
- Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
- Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
- Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
HOISIN TOFU STIR FRY WITH PEPPERS AND CARROTS - THE …
From thewanderlustkitchen.com
4.4/5 (49)Total Time 30 minsCategory Main DishCalories 415 per serving
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
BROCCOLI, RED PEPPER & TOFU STIR FRY - VEGANNIE
From vegannie.com
SESAME TOFU WITH STIR FRIED PEPPERS - THE LAST FOOD BLOG
From thelastfoodblog.com
ORANGE, TOFU, AND BELL PEPPER STIR-FRY RECIPE | COOKING …
From cookinglight.com
CABBAGE STIR FRY (QUICK + EASY RECIPE) - THE SIMPLE …
From simple-veganista.com
7 TASTY & HEALTHY TOFU RECIPES WE CAN’T STOP MAKING
From cleanplates.com
VEGAN BEEF AND BROCCOLI STIR FRY RECIPE WITH SOY CURLS
From plantpowercouple.com
CHICKEN STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
FRIED HALLOUMI | JAMIE OLIVER RECIPES
From jamieoliver.com
TOFU CURRY RECIPE (RESTAURANT STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CRISPY TOFU "STIR-FRY" - BETTER HOMES & GARDENS
From bhg.com
VEGAN NASI GORENG WITH TOFU (INDONESIAN FRIED RICE)
From biancazapatka.com
SPICY TOFU STIR-FRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CALORIES IN STIR-FRIED TOFU WITH VEGETABLES - CALORIE, FAT, CARB, FIBER ...
From recipes.sparkpeople.com
FIVE-SPICE TOFU STIR-FRY WITH CARROTS AND CELERY RECIPE - BON APPéTIT
From bonappetit.com
TOFU MILANESE RECIPE - NYT COOKING
From cooking.nytimes.com
TOFU STIR FRY - VEGAN HEAVEN
From veganheaven.org
VEGAN PLANTAINS WITH SPICY RED PEPPER AND TOMATO RICE
From vegnews.com
APPETIZERS SOUP FROM THE WOK
From kwredginger.com
TOFU STIR FRY WITH VEGETABLES IN A SOY SESAME SAUCE
From skinnytaste.com
You'll also love