Spicystirfriedtofuwithbokchoyorbabybroccoli Recipes

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SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI



Spicy Stir-Fried Tofu With Bok Choy or Baby Broccoli image

This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!

Provided by JungleLove

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long
2 tablespoons canola oil or 2 tablespoons peanut oil
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 scallions, white and light green parts separated from the dark green, chopped
1 lb bok choy or 1 lb baby broccoli, chopped into stir-fry sized pieces
2 tablespoons soy sauce
1 teaspoon asian chili paste, such as sambal oelek
salt
1/4 cup water
1 tablespoon toasted sesame seeds (optional)

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
  • Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
  • Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
  • Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.

STIR-FRIED TOFU, PEPPERS & BROCCOLI



Stir-Fried Tofu, Peppers & Broccoli image

Make and share this Stir-Fried Tofu, Peppers & Broccoli recipe from Food.com.

Provided by Dancer

Categories     Soy/Tofu

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb firm tofu
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 teaspoon sugar
1/2 teaspoon red pepper flakes (or to taste)
2 tablespoons peanut oil
4 heads broccoli, stalks removed,and cut into stems and florets
1 red pepper, seeded and sliced

Steps:

  • With a sharp knife, cut the tofu into 1/2-inch chunks.
  • In a glass bowl large enough to hold the tofu, mix the soy sauce, vinegar, ginger, 1 clove of the chopped garlic, sugar and red pepper flakes.
  • Add the tofu and mix gently.
  • Set aside for 10 minutes to marinate.
  • In a large saute pan or wok, heat the oil until hot.
  • Add the remaining clove of chopped garlic and saute for 30 seconds.
  • Add the broccoli and red pepper and cook, tossing the vegetables, for 3 minutes.
  • Add the tofu and marinade and cook until heated through.
  • Serve with steamed rice or cooked chinese noodles.

Nutrition Facts : Calories 371.8, Fat 13.9, SaturatedFat 2.4, Sodium 1220.7, Carbohydrate 46.9, Fiber 17.7, Sugar 13.7, Protein 28.8

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI



Noodles With Stir-Fried Tofu and Broccoli image

Make and share this Noodles With Stir-Fried Tofu and Broccoli recipe from Food.com.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb firm tofu
8 ounces Chinese wheat noodles or 8 ounces linguine
1 tablespoon canola oil
2 large broccoli florets, cut into bite size pieces
1/3 cup stir-fry sauce (good quality, or 1/2 cup thai peanut sauce)

Steps:

  • Cut tofu into 1/2 inch thick slices.
  • Dry by blotting between layers of paper towels or, preferably, clean tea towels.
  • Cut blotted tofu into 1/2 inch dice.
  • Cook noodles according to package directions and drain.
  • Heat oil in a wok or extra large skillet.
  • With heat on medium high, stir fry tofu until golden on most sides.
  • Remove from pan.
  • Combine broccoli with 1/4 cup of water in the pan.
  • Cover and steam until tender crisp.
  • Add tofu, cooked noodles and stir fry sauce to pan.
  • Toss gently until well coated.
  • Cook until heated through.

Nutrition Facts : Calories 336.4, Fat 9.6, SaturatedFat 1.4, Sodium 1374.8, Carbohydrate 47.6, Fiber 3.5, Sugar 1.9, Protein 16.2

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