Spicy Tofu And Lemongrass Stir Fry Recipes

SPICY TOFU STIR FRY

Steps:

• Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.
• Heat oil in a large wok over medium heat. Cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. Stir green onion into tofu; cook and stir until fragrant, about 2 minutes. Pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.
• Stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. Pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. Add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.

LEMONGRASS TOFU

Steps:

• Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
• Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
• Serve over rice, rice noodles, or even in rice wraps!

HOT AND SPICY TOFU AND BEEF

Steps:

• Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
• Sprinkle ground beef with salt and pepper.
• Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
• Add seasoned ground beef and continue to stir fry until browned.
• Add tofu and sauce, combine well. Let simmer 1-2mins.
• Add chilli flakes, if you like it really spicy!
• Add cornstarch mixture, stir fry until sauce thicken.
• Garnish with chopped scallion greens, and serve with jasmine 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.

SPICY LEMONGRASS TOFU

Steps:

• 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

SPICY TOFU AND LEMONGRASS STIR-FRY

Steps:

• Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.