Tofu And Broccoli Stir Fry Martha Stewart Recipes

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Steps:

• Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
• Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
• Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
• Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Steps:

• Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
• In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

Steps:

• Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.
• Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.
• Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

Steps:

• In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
• Warm the oil in a wok or large nonstick skillet over high heat.
• Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
• Mix in the sauce until the tofu and broccoli are well coated.

Steps:

• In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
• In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
• Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.