BEST TOFU RECIPES EVER RECIPES

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BEST TOFU STIR FRY RECIPE - FOOD.COM



Best Tofu Stir Fry Recipe - Food.com image

This is from Goodhousekeeping. We love it because it use fresh or frozen broccoli and adapts well to what ever is in seson. We also like to cut the water/chicken stock to make a really thick sauce.

Total Time 10 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 2-4 serving(s)

Number Of Ingredients 13

1 cup water or 1 cup chicken stock
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
3 garlic cloves, crushed garlic
1 tablespoon peeled and grated fresh ginger
1/8 teaspoon crushed red pepper flakes
12 ounces frozen broccoli or 12 ounces fresh broccoli
8 ounces baby portabella mushrooms, sliced
1 medium red pepper, cut into 1-inch pieces
15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
1 bunch green onion, thinly sliced

Steps:

  • In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
  • In nonstick 12-inch skillet, heat sesame oil over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
  • Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.

Nutrition Facts : Calories 382.8, FatContent 16.9, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 1603.9, CarbohydrateContent 38.1, FiberContent 11.7, SugarContent 17.6, ProteinContent 29.5

BEST KUNG PAO TOFU RECIPE EVER (YOU HAVE TO TRY IT!)



Best Kung Pao Tofu Recipe Ever (You Have to Try It!) image

Provided by Meredith James

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

1x 14oz package of extra-firm tofu, drained
¼ cup reduced-sodium or gluten-free soy sauce (plus 2 tbsp for later)
3 tbsp cornstarch, divided
1x 2” piece of fresh ginger, minced
2x garlic cloves, minced
2x medium scallions, chopped, whites and greens separated
2x medium zucchini, quartered lengthwise and cut into ½” cubes
2x medium red bell peppers, cut into 1” cubes
2 tbsp unseasoned rice vinegar
2 tbsp dry sherry (you can also use Chinese vinegar here)
1 tbsp brown sugar
2-3 tsp Sambal Oelek fresh-ground chili paste
3 tbsp toasted sesame oil, divided
2 tbsp lightly salted peanuts, chopped (optional)

Steps:

  • Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
  • While your tofu is pressing, prep your veggies.
  • Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2” each.
  • Arrange the tofu cubes in a shallow container, so that they make one even layer.
  • Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
  • Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
  • Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
  • Whisk the sauce ingredients together until thoroughly combined.
  • Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
  • Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
  • Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
  • Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
  • Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
  • Increase the heat to high, then place the zucchini and peppers in the pan.
  • Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
  • Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
  • Serve hot, sprinkled with the halved peanuts and scallion greens.

Nutrition Facts : ServingSize 4

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