Best 5 Extra Firm Tofu With Snow Peas And Bean Sprouts Recipes
Welcome to a culinary journey that harmonizes the flavors of East and West! Our main attraction is a delectable dish featuring extra-firm tofu, snow peas, and bean sprouts, stir-fried to perfection. This symphony of textures and flavors is a testament to the versatility of tofu, a plant-based protein that effortlessly absorbs the essence of its accompanying ingredients.
Alongside this star dish, we present a delightful collection of tofu-centric recipes that cater to diverse palates and preferences. From the classic Mapo Tofu, a fiery Sichuan dish that tantalizes the taste buds, to the comforting Tofu Scramble, a vegan rendition of the breakfast staple, our recipes offer a wide spectrum of culinary experiences.
For those seeking a taste of the Orient, our Korean Soft Tofu Stew and Japanese Agedashi Tofu promise an exploration of umami-rich broths and crispy textures. For a Mediterranean twist, our Tofu Souvlaki and Tofu Feta Spread infuse tofu with the vibrant flavors of Greece.
Whether you're a seasoned tofu enthusiast or embarking on your first tofu adventure, our recipes are meticulously crafted to guide you through every step of the cooking process. With detailed instructions and helpful tips, we ensure that your culinary creations are nothing short of exceptional. So, prepare to be captivated by the versatility and deliciousness of tofu as we embark on this culinary journey together!
STIR-FRY TOFU
A simple yet savory stir-fry tofu recipe that is rich in protein and packed with flavor!
Provided by Lainey
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined, set aside.
- Heat a large pan on medium heat with oil and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside.
- Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.
- Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat.
- Stir in the snow peas and cook for 2 minutes.
- Add the fried tofu and the soy sauce mixture.
- Cover and allow it to steam for 2 minutes on medium-low heat.
- Add hoisin sauce and adjust the seasoning.
- Turn off the heat and add a touch of sesame oil.
- Serve with steamed Jasmine Rice.
Nutrition Facts : ServingSize 1 g, Calories 178 kcal, Carbohydrate 13 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 515 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 3 g
EXTRA-FIRM TOFU WITH SNOW PEAS AND BEAN SPROUTS
Steps:
- Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.
VEGETABLE PAD THAI
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
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.
JAPANESE TERIYAKI TOFU
Great meatless teriyaki dinner. Use Tempeh in stead of tofu if you want.. I prefer Tempeh in this recipe.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
- Add peppers& tofu saute 3 minutes.
- Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
- Stir, cover,& simmer for 1 minute.
- Serve with rice or noodles.
Tips:
- Choose firm or extra firm tofu: This type of tofu holds its shape better during cooking and will not break apart as easily.
- Press the tofu before cooking: This helps to remove excess water from the tofu, resulting in a firmer texture.
- Marinate the tofu: Marinating the tofu in a flavorful sauce or marinade before cooking helps to add flavor and depth.
- Cook the tofu over medium heat: Cooking the tofu over too high heat can cause it to burn on the outside while remaining raw on the inside.
- Add the vegetables towards the end of cooking: This helps to prevent them from becoming overcooked and mushy.
- Season the dish to taste: Add salt, pepper, and other seasonings to taste before serving.
Conclusion:
This stir-fried tofu with snow peas and bean sprouts is a quick and easy weeknight meal that is packed with flavor and nutrients. The tofu is firm and flavorful, the vegetables are crisp-tender, and the sauce is light and flavorful. This dish is sure to please everyone at the table.
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