Best 10 Vegetable Tofu 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:

• Prepare rice according to package directions, then set aside, but keep warm.
• For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
• Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
• Stir-fry carrots & garlic for 2 minutes.
• Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
• Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
• Add tofu & stir everything together to coat with sauce.
• Cook & stir for 1 minute more.
• To serve, spoon vegetable mixture over rice.

SPICY TOFU AND VEGETABLE STIR-FRY

Steps:

• Put cornstarch in pie pan.
• Add tofu and coat on all sides.
• Heat 2 TB oil in pan over medium-high heat.
• Add tofu and cook until brown (be careful it turns very easily).
• Remove and transfer to bowl.
• Add remaining 2 TB oil to pan.
• Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
• Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
• Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
• Add sauce mixture and tofu to pan and cook 5 minutes longer.

VEGETABLE STIR-FRY WITH TOFU

Steps:

• Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat. Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Stir in sake, soy sauce and sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large bowl and serve.

TOFU VEGETABLE STIR FRY

Steps:

• Stir together sauce ingredients. Set aside while preparing stir fry.
• Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
• Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.

VEGETABLE TOFU STIR-FRY

Steps:

• Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

VEGETABLE, TOFU AND PORK TENDERLOIN STIR-FRY

Steps:

• drain and rinse tofu then dry throughly.
• cut tofu crosswise into 1/2 inch slices then lengthwise into 1 inch strips and set aside.
• heat the oil in a skillet or wok over high heat until it shimmers.
• add the pork and stir-fry until browned on all sides and no longer pink in the center about 5 minutes, tranfer to a plate.
• add tofu to wok and cook until browned on both sides.
• add scallions, garlic, ginger and stir-fry for 1 minute.
• add pork and remaining ingredients and stir-fry until veggies are tender about 3 minutes.

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.

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. Nutritional Information Per SERVING: Calories: 122, Protein: 9g, Total fat: 6g, Saturated fat: g, Carbs: 8g, Cholesterol: mg, Sodium: 82mg, Fiber: 2g, Sugars: g

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