Best 4 Szechuan Vegetable And Tofu Stir Fry Recipes
**Szechuan Vegetable and Tofu Stir-Fry: A Flavorful and Healthy Journey to Culinary Delights**
Embark on a tantalizing culinary voyage with our Szechuan Vegetable and Tofu Stir-Fry, a dish that embodies the perfect balance of bold flavors and wholesome ingredients. Immerse your taste buds in the harmonious blend of sweet, savory, and spicy notes, expertly orchestrated by the vibrant Szechuan sauce. This remarkable stir-fry showcases the versatility of tofu, a plant-based protein that absorbs the delectable flavors of the sauce, while an array of crisp vegetables adds texture and color. Accompanied by three additional tempting recipes – Szechuan Tofu, Szechuan Green Beans, and Mapo Tofu – this collection offers a symphony of flavors to satisfy every palate.
SZECHUAN VEGETABLE STIR-FRY
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.
Nutrition Facts : Calories 172 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 2 grams
SZECHUAN VEGETABLE AND TOFU STIR-FRY
Steps:
- In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and bell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables are crisp-tender, about 2 minutes. Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 Tbs. water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away.
Nutrition Facts : Calories 122 calories
VEGETABLE AND TOFU STIR-FRY
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Provided by BANSREEPARIKH
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g
SZECHUAN VEGETABLE STIR-FRY
From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors.
Provided by hannahactually
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.
- Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.
- In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.
- Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.
- Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of jasmine rice.
Nutrition Facts : Calories 440.1, Fat 8.6, SaturatedFat 1.6, Cholesterol 0.5, Sodium 319.2, Carbohydrate 73.1, Fiber 8.2, Sugar 22, Protein 16.1
Tips:
- Prep Ingredients: Chop vegetables and tofu evenly for uniform cooking.
- Sauce Preparation: Combine soy sauce, vinegar, sesame oil, sugar, cornstarch, and water in a bowl before stir-frying.
- Oil Temperature: Heat oil in a wok or large skillet over high heat until shimmering.
- Stir-Frying Technique: Stir-fry vegetables and tofu in batches to prevent overcrowding and ensure even cooking.
- Sauce Addition: Add the sauce mixture to the wok and stir continuously until the sauce thickens and coats the vegetables and tofu.
- Garnish and Serve: Sprinkle with chopped green onions or sesame seeds and serve immediately with rice or noodles.
Conclusion:
This Szechuan vegetable and tofu stir-fry is a delightful fusion of flavors and textures. The combination of tender tofu, colorful vegetables, and a savory-sweet sauce creates a satisfying and nutritious meal. It is a versatile dish that can be enjoyed as a main course with rice or noodles, or as a side dish to complement grilled or roasted proteins. The vibrant colors and bold flavors make it a visually appealing and delicious addition to any table. Whether you're a seasoned cook or just starting out, this stir-fry is sure to impress with its simplicity and deliciousness.
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