Ginger Sesame Tofu With Asparagus And Shiitakes Recipes

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SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY



Sesame-Ginger Asparagus and Tofu Stir-Fry image

A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.

Provided by Outta Here

Categories     Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

16 ounces firm tofu, drained
4 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 garlic cloves, peeled and minced
3 tablespoons Thai sweet chili sauce
4 green onions, sliced (white and green parts)
1 lb fresh asparagus
1 cup mushroom, sliced
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
5 tablespoons water
1 teaspoon cornstarch
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
  • In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
  • Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
  • Remove tofu from marinade and pat dry. Save marinade.
  • Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
  • Cut tofu slices into 1-inch cubes.
  • Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
  • Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
  • Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3

GINGERY TOFU AND SHIITAKE FRIED RICE



Gingery Tofu and Shiitake Fried Rice image

Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large egg, beaten
1 cup diced extra-firm tofu, patted dry
Kosher salt
1 cup thinly sliced stemmed shiitake mushrooms
1 tablespoon finely grated fresh ginger
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked long-grain white rice
2 tablespoons chopped scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  • Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve.

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH



Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Provided by Melissa Clark

Categories     Garlic     Leafy Green     Mushroom     Soy     Vegetable     Roast     Vegetarian     Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
  • 3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
  • 4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
  • 5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

ASPARAGUS AND SHIITAKE STIR-FRY



Asparagus and Shiitake Stir-Fry image

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Yield serves 4

Number Of Ingredients 5

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds, toasted
Coarse salt and freshly ground pepper

Steps:

  • Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.

SESAME GINGER TOFU AND VEGGIE STIR FRY



Sesame Ginger Tofu and Veggie Stir Fry image

Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.

Provided by Spencer 2

Categories     Low Cholesterol

Time 40m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 14

14 ounces extra firm tofu
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 1/2 cups chopped chopped green beans
1 cup sliced carrot
1 tablespoon sesame oil
1 1/2 tablespoons grated ginger or 1/2 tablespoon ginger powder
1 1/2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes, to taste
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame seeds

Steps:

  • Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
  • While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
  • In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
  • Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
  • Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.

SHREDDED TOFU AND SHIITAKE STIR-FRY



Shredded Tofu and Shiitake Stir-Fry image

Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.

Provided by Melissa Clark

Categories     quick, weekday, main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 15

1 (15-ounce) package firm tofu, drained
2 tablespoons soy sauce
1 tablespoon Chinese Shaoxing or dry sherry
Juice of 1/2 lime, plus lime wedges for serving
2 teaspoons toasted sesame oil
2 tablespoons peanut or grapeseed oil
7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
1/4 cup sliced scallion
1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
1 (1-inch) knob of ginger root, grated
1 large garlic clove, grated
1 small red chile, seeded and finely chopped
Salt, as needed
1/2 cup shelled edamame (defrosted if using frozen)
1/4 cup chopped soft herbs, such as cilantro, chives or basil

Steps:

  • Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
  • In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
  • Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
  • Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

SOBA-NOODLE BOWL WITH TOFU



Soba-Noodle Bowl with Tofu image

Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

  • Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
  • Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS



Black Pepper Stir-Fried Tofu and Asparagus image

This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.

Provided by Kay Chun

Categories     dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

Steps:

  • In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
  • Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
  • Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

GINGER SESAME ASPARAGUS



Ginger Sesame Asparagus image

Make and share this Ginger Sesame Asparagus recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

8 ounces thin asparagus, sliced on the diagonal into 2 inch pieces
2 tablespoons hoisin sauce
1 1/2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon sesame seeds
2 teaspoons minced fresh peeled ginger
1 garlic clove, minced
1/2 teaspoon coarse salt

Steps:

  • Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
  • Remove and rinse asparagus in cold water, drain well on paper towels.
  • In a small bowl whisk together hoisin, rice wine and sesame oil.
  • Heat peanut oil in a large skillet.
  • Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
  • Add ginger and garlic and cook 1 minute.
  • Add hoisin mixture, asparagus and salt.
  • Stir often until asparagus is coated and heated through, 1 minute.

ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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