Tofu And Vegetable Stir Fry With Soy Ginger Sauce Recipes

TOFU STIR FRY

Steps:

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

VEGETABLE AND TOFU STIR-FRY

Steps:

• Prepare rice according to package directions, then set aside, but keep warm.
• For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
• Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
• Stir-fry carrots & garlic for 2 minutes.
• Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
• Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
• Add tofu & stir everything together to coat with sauce.
• Cook & stir for 1 minute more.
• To serve, spoon vegetable mixture over rice.

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.

VEGETABLE AND TOFU STIR-FRY WITH GINGER SAUCE

Steps:

• GINGER SAUCE:
• Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
• Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger.
• Chill sauce up to 2 days, if desired. Reheat to serve.
• STIR-FRY:.
• Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
• Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
• Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
• Serve over hot cooked rice with remaining half of sauce; garnish if desired.

GINGER-SOY TOFU VEGETABLE STIR FRY

Steps:

• Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
• Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
• Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
• Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
• Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
• Sprinkle with chopped green onions. Serve over noodles or rice.