Best 3 Stir Fried Tofu And Vine Ripened Tomatoes Recipes

**Savor the burst of flavors with our stir-fried tofu and vine-ripened tomatoes recipe, a delightful fusion of textures and tastes.**

Indulge in the culinary delight of stir-fried tofu and vine-ripened tomatoes, a delectable dish that blends the soft, savory tofu with the tangy sweetness of fresh tomatoes. The combination creates a harmonious balance of flavors, complemented by the aromatic ginger and garlic, and the subtle heat of chili peppers. This recipe offers a vegetarian-friendly option that is not only delicious but also packed with nutrients. Whether you're a seasoned cook or just starting your culinary journey, this easy-to-follow recipe will guide you through the steps of creating this flavorful dish. Along with the main stir-fry recipe, we also provide two additional variations to cater to different preferences. The first variation introduces the zesty kick of lemongrass and the umami-rich flavor of oyster sauce, while the second variation brings the vibrant colors and bold flavors of bell peppers and black bean sauce. With these three variations, you'll have a versatile collection of recipes to satisfy your taste buds and impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Stir-Fried Tofu and Vine-Ripened Tomatoes image

Provided by Charles Phan

Categories Wok Onion Tomato Stir-Fry Vegetarian Tofu Deep-Fry Vegan

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 cups canola oil, for frying, plus 3 tablespoons
1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes
1 cup yellow onion, cut into 1/4-inch slices
2 teaspoons minced garlic
1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
3 tablespoons mirin (rice wine)
1/2 cup green onions, cut into 1-inch-long pieces
Salt, to taste

Steps:

Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

TOFU STIR-FRY

Tofu Stir-Fry image

Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 pound firm tofu
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving

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.

Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 4 g, Protein 23 g

STIR-FRIED TOFU AND PEPPERS

Stir-Fried Tofu and Peppers image

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

Ingredients

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

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

Tips:

Choose firm or extra firm tofu: This will help the tofu hold its shape during cooking and absorb the flavors of the sauce better.
Press the tofu before cooking: This will help to remove excess moisture and make the tofu more flavorful.
Use a large skillet or wok: This will help to prevent the tofu from overcrowding and sticking to the pan.
Heat the oil over medium-high heat: This will help to create a crispy crust on the tofu.
Don't overcrowd the pan: Cook the tofu in batches if necessary to prevent it from steaming instead of frying.
Stir-fry the tofu until it is golden brown and crispy: This will take about 5-7 minutes per side.
Add the tomatoes and sauce: Stir-fry for an additional 2-3 minutes, or until the tomatoes are softened and the sauce is heated through.
Serve immediately: Stir-fried tofu and tomatoes is best served hot with rice or noodles.

Conclusion:

Stir-fried tofu and tomatoes is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover tofu. This dish is packed with flavor, thanks to the combination of savory tofu, sweet tomatoes, and tangy sauce. It is also a healthy and nutritious meal, as it is low in calories and fat and high in protein and fiber.