WHAT VEGETABLES GO IN STIR FRY RECIPES

Name: Tofu Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce); 1/4 cup reduced-sodium vegetable broth; 1 tablespoon honey (or brown sugar for vegan); 16 ounces super firm tofu (drained, pressed); 1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce); 2 tablespoons cornstarch or arrowroot powder; 1 tablespoons neutral oil (such as grapeseed or canola); 1 tablespoon sesame oil; 1 red bell pepper (diced 1/2 inch); 1 small bunch of broccolini (chopped 1-inch); 4 garlic cloves (minced); 1 tablespoon grated ginger; 1 tbsp sesame seeds (toasted)

TOFU STIR FRY WITH VEGETABLES IN A SOY SESAME SAUCE ...

Tofu Stir Fry with Vegetables in a Soy Sesame Sauce ... image

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Provided by Gina

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
1/4 cup reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
16 ounces super firm tofu (drained, pressed)
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)
2 tablespoons cornstarch or arrowroot powder
1 tablespoons neutral oil (such as grapeseed or canola)
1 tablespoon sesame oil
1 red bell pepper (diced 1/2 inch)
1 small bunch of broccolini (chopped 1-inch)
4 garlic cloves (minced)
1 tablespoon grated ginger
1 tbsp sesame seeds (toasted)

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.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, CarbohydrateContent 21.5 g, ProteinContent 18.5 g, FatContent 16 g, SaturatedFatContent 2.5 g, SodiumContent 868.5 mg, FiberContent 6.5 g, SugarContent 6.5 g

VEGETABLE STIR FRY RECIPE - MCCORMICK

Vegetable Stir Fry Recipe - McCormick image

Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe. Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 10

Ingredients

1 tbsp oil
1 medium onion sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper cut into strips
1 tbsp reduced sodium soy sauce
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ginger, Ground
2 tsps McCormick® Sesame Seed toasted

Steps:

Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.

Nutrition Facts : Calories 50 Calories

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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES

Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
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1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
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7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
8. Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
10. Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
11. Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

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