Stir Fried Tofu With Asparagus And Shiitakes Recipes

ASPARAGUS TOFU STIR-FRY

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.

SHREDDED TOFU AND SHIITAKE STIR-FRY

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.

STIR FRIED TOFU WITH ASPARAGUS AND SHIITAKES

Steps:

• 1. At least one day before you plan to make the stir-fry, cut the tofu into ½- to ¾-inch slices and cut each slice into 1- to 2-inch triangles or rectangles. Freeze the tofu overnight, then thaw it in the refrigerator. 2. Put 1 tablespoon of the peanut oil in a large skillet over medium-high heat. When it's hot, add the tofu, season with salt and pepper, and cook, turning every 3 to 5 minutes, until browned on all sides, about 10 minutes total. Transfer the tofu to a plate. 3. Add the remaining 1 tablespoon peanut oil to the pan. When it's hot, add the ginger, jalapeño, and garlic, season with salt and pepper, and cook, stirring, for 1 minute. Add the asparagus and mushrooms, and cook, stirring frequently, until the vegetables are just tender, 3 to 5 minutes. 4. Return the tofu to the pan, and add the soy sauce and mirin. Cook, stirring gently, until the sauce thickens, about 1 minute. Serve hot, over rice if desired. (Store leftover stir-fry in an airtight container in the refrigerator for up to a few days.)

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

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

STIR-FRIED ASPARAGUS WITH SHIITAKES

Steps:

• In a large frying pan, heat the oil over high heat.
• Add the garlic and ginger and cook, stirring frequently, until fragrant but not browned, about 30 seconds.
• Add the mushrooms and cook, stirring frequently, until they begin to brown, about 2 minutes.
• Add the asparagus and cook, stirring constantly, until tender-crisp, about 3 minutes.
• Add the wine, broth, and soy sauce and cook until the liquid is reduced and the vegetables are tender, 2-3 minutes.
• Stir in the sesame seeds and serve.

GINGER-SESAME TOFU WITH ASPARAGUS AND SHIITAKES

Steps:

• Combine tamari, vinegar, sesame oil and sugar in mixing bowl, and stir until well blended. Set aside.
• Heat 1 Tbs. canola oil in large wok or skillet over medium-high heat. Add tofu, and stir-fry until golden brown, about 5 minutes.
• Remove tofu from pan; set aside.
• Heat remaining 1 Tbs. canola oil in same pan. Add asparagus and shiitakes, and stir-fry until tender, about 5 minutes.
• Add garlic and ginger, and stir-fry until fragrant, about 30 seconds.
• Add reserved tofu and sauce; toss well and heat through. Garnish with sesame seeds, and serve.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS

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.