Best 6 Instant Tofu And Mixed Vegetable Stir Fry Recipes

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

VEGETABLE AND TOFU STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
• Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
• In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

TOFU-VEGETABLE STIR-FRY

Steps:

• Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
• Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
• Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
• Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

INSTANT TOFU AND MIXED VEGETABLE STIR-FRY

Steps:

• Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan.
• Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.
• Add the tofu strips and toss gently. Cook just until heated through, and serve at once.
• Menu
• Instant Tofu and Mixed Vegetable Stir-Fry (this page)
• Asian Noodle Broth (page 22)
• Crisp raw vegetable platter
• nutrition information
• Calories: 134
• Total Fat: 4g
• Protein: 10g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 400mg

TOFU STIR FRY

Steps:

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

TOFU & MIXED VEGETABLE STIR FRY

Steps:

• Put the Shiitaki in a micro wave safe bowl with water to cover.
• Nuke for 22 seconds. Let set for 30 minutes.
• Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
• When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
• Heat the wok.
• Toast the Sesame Seeds 'til golden. Set aside.
• Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
• Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
• Add Snow peas, Stir fry 2 minutes.
• Push vegetables up the sides of the wok.
• Lift the Tofu from the marinade, set aside.
• Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
• Stir 'til the sauce starts to thicken.
• Add the Tofu and Bean Sprouts, stir gently to mix.
• Heat through.
• Empty the wok into a serving bowl. keep warm.
• Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
• Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.