BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
VEGGIE TOFU STIR-FRY WITH SESAME SEEDS OVER BROWN RICE
Make and share this Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice recipe from Food.com.
Provided by mielhollinger
Categories Soy/Tofu
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu in a colander and drain 10 minutes.
- Pat dry with paper towels.
- Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
- In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
- Slowly stir in rice, cover, and reduce heat to low.
- Simmer 40 minutes, or until all the water is absorbed.
- Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
- Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
- Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
- Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
- Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
- Serve over the cooked rice.
Nutrition Facts : Calories 510.6, Fat 19.4, SaturatedFat 3.2, Sodium 481.9, Carbohydrate 62.1, Fiber 11.6, Sugar 11.6, Protein 30.5
TOFU THAT TASTES GOOD: STIR-FRY
A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal. Feeds 2-3.
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
- Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
- Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
- Once it's golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven't tried letting it set out for much longer, but I don't think it would hurt either way.
- If serving over rice, start the rice at this point.
- In a small mixing bowl, whisk together all of the sauce ingredients - set aside.
- To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
- Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.
Nutrition Facts : ServingSize 1 servings, Calories 492 kcal, Carbohydrate 44.6 g, Protein 29.4 g, Fat 25.2 g, SaturatedFat 4.1 g, Sodium 1241 mg, Fiber 7.5 g, Sugar 24.7 g, UnsaturatedFat 18.69 g
CRISPY TOFU AND VEGGIE STIR-FRY
Sesame-crusted tofu strips are air-fried until golden on the outside and creamy on the inside. The tofu strips will be delicate, so spoon them over the vegetables rather than tossing them into the stir-fry. A quick orange juice-based sauce adds subtle sweetness.
Categories Amazing Grains/">Amazing Grains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat air fryer to 375°F. Cut tofu horizontally into three planks. Use a heavy plate to press tofu planks between two cotton towels about 25 minutes, removing as much liquid as possible. Sprinkle tofu planks all over with the 3 Tbsp. sesame seeds. Line air fryer trays with foil. Arrange trays in air fryer. Air-fry 12 to 15 minutes or until browned and starting to crisp, turning tofu once and rotating trays if necessary. Cut tofu into bite-size pieces.
- Meanwhile, in a small bowl stir together the next five ingredients (through arrowroot powder). In a large skillet cook vegetables over medium 5 to 7 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add sauce and cook just until thickened.
- To serve, top rice with vegetables and tofu. Sprinkle with scallion and toasted sesame seeds.
STIR FRIED SESAME VEGETABLES WITH RICE
In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
- Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g
VEGETABLE AND TOFU STIR-FRY
For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!
Provided by Sydney Mike
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.
Provided by Manami
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.
VEGETABLE AND TOFU STIR-FRY
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Provided by BANSREEPARIKH
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 20
Steps:
- In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
- Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
- In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g
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