Tofu Stir Fry With Fried Rice Recipes

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GINGERY TOFU AND SHIITAKE FRIED RICE



Gingery Tofu and Shiitake Fried Rice image

Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large egg, beaten
1 cup diced extra-firm tofu, patted dry
Kosher salt
1 cup thinly sliced stemmed shiitake mushrooms
1 tablespoon finely grated fresh ginger
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked long-grain white rice
2 tablespoons chopped scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  • Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve.

TOFU STIR-FRY



Tofu stir-fry image

Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal

Provided by Monaz Dumasia

Categories     Dinner

Time 30m

Number Of Ingredients 14

3 tbsp low-sodium soy sauce
1½ tbsp honey
1 tbsp white wine vinegar
300g tofu, cut into chunks
2 tbsp sunflower oil
2 garlic cloves, sliced
2cm piece ginger, sliced
2 carrots, sliced into thin batons
300g broccoli, cut into small florets
1 red pepper, sliced into strips
1 tsp cornflour
1 spring onion, sliced
2 tsp sesame seeds
small bunch of coriander, chopped

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.

Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium

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