Instant Tofu And Mixed Vegetable Stir Fry Recipes

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Steps:

• In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
• In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
• Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

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 AND MIXED VEGETABLE WRAPS

Steps:

• Divide the tofu and mixed vegetable mixture among the wraps, arranging it down the center of each. Wrap up tightly.
• Place the wraps on a large platter and microwave just until warmed, about 3 minutes. Place each wrap on an individual plate, cut in half crosswise, and eat out of hand.
• Menu
• Tofu and Mixed Vegetable Wraps (this page)
• Asian Sesame-Soy Noodles (page 85)
• Crisp raw vegetable platter
• nutrition information
• Calories: 236
• Total Fat: 6g
• Protein: 11g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 531mg

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.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.