Where can I find a recipe for, vegetable tofu stir-fry?!
Where can I find a recipe for, vegetable tofu stir-fry?
Answers:
1/2 cup water
2 tablespoons dry sherry (optional)
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon instant chicken bouillon granules
nonstick spray coating
1 cup thinly sliced carrots
1 clove garlic, minced
1 teaspoon grated fresh gingerroot
3 cups cut-up broccoli
6 ounces extra firm tofu, cubed
1 cup hot cooked brown rice
1 tablespoon toasted sesame seeds (optional)
For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
Set aside.
Spray an unheated wok or large skillet with nonstick coating.
Preheat over medium-high heat.
Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
Push vegetables from center of wok.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Add tofu to wok.
Stir to coat all with sauce.
Cook and stir for 2 minutes more or until heated through.
Serve over hot cooked brown rice.
If desired, sprinkle with sesame seeds.
Source(s):
http://www.recipezaar.com/9787
www.peta.org.uk has a Vegetarian recipe Section as does www.Animalaid.org.uk
HYou don't need a recipe. Cutup the vegetables you'd like to make the stir fry with and add the tofu. The question is whether you want some kind of separate flavor in the tofu or not. If you do, figure out what you want and marinate the tofu in it for a few minutes before making the stir fry. Also, you can make the tofu crisper by cooking it in hot oil a shot period before adding the vegetables. Experiment. That's what cooking is all about. Good luck.
If I had such a recipe I'd destroy it and burn all copies!
www.foodnetwork.com they have many recipes that are good.
Try the following
Tofu stir-fry with spicy rice and tomato sauce
For the rice
290ml/? pint boiling water
pinch of turmeric
? tsp coriander seeds
? tsp cumin seeds
2 cardamom pods
110g/4oz jasmine rice
For the tomato sauce
1 tbsp vegetable oil
2 tomatoes, peeled and diced
splash of water
? vegetable stock cube
2 spring onions, chopped
For the stir-fry
1 tbsp vegetable oil
3-4 spring onions, sliced
170g/6oz tofu, sliced into strips
1 tbsp soy sauce
Method
1. To make the rice, bring the water and spices to a boil in a large saucepan.
2. Add the rice and allow to simmer for 10-12 minutes until the rice is tender.
3. To make the sauce, fry the diced tomatoes in the oil for 1-2 minutes until they are soft.
4. Add a splash of water, the stock cube and chopped spring onions.
5. Stir through and cook for a few minutes.
6. To make the stir-fry, heat the oil in a hot wok.
7. Add the spring onions and cook for 1-2 minutes, stirring continuously.
8. Add the tofu and cook for another two minutes.
9. Season with soy sauce.
10. To serve, spoon the tofu over a bed of rice with the tomato sauce
or Tofu stir-fry
vegetable oil, for deep-frying
100g/3?oz organic tofu, cubed
1 tbsp olive oil
pinch chilli flakes
? red pepper, de-seeded and sliced
100g/3?oz spinach leaves
4 mushrooms, sliced
Method
1. Heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
2. Carefully add the tofu cubes to the oil and fry for 2-3 minutes or until golden and crisp. Remove using a slotted spoon and drain on kitchen towels.
3. Heat the olive oil in a large non-stick frying pan. Add the chilli flakes and fry for 1-2 minutes.
4. Add the red pepper and sauté for 2-3 minutes to soften.
5. Add the spinach leaves and mushrooms and cook gently until the spinach has wilted.
6. Stir in the deep-fried tofu and cook until heated through.
7. Transfer the tofu stir-fry to a warm bowl and serve at once
or Vegetable Tofu Stir-Fry
1/4 lb. mushrooms, chopped
2 Tbs. lite soy sauce
1/4 cup dry sherry or vegetable stock
2 Tbs. fresh ginger, minced
3 cloves garlic, minced
1 lb. carrots, sliced
1 lb. tofu, thinly sliced
1 tsp. vegetable oil
1 lb. snow peas, thawed if frozen
1 bunch scallions, cut into 1 inch pieces
Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are tender
or Tofu and Vegetable Stir-Fry
Marinade:
1 pound block tofu, cut into 1" cubes
1 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp pepper
2 tbsp. soy sauce
1/8 to 1/4 tsp. red pepper flakes
1 tbsp. sesame oil
2 tbsp. dry sherry
1/4 cup hoisin sauce
Vegetables:
2 tbsp. oil
1 medium onion, chopped
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup small cauliflower or broccoli florets
1 cup peas or snow peas
1/3 cup red pepper, slivered
1 tin sliced water chestnuts, drained
1 tbsp cornstarch
1. Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.
2. Heat oil in frying pan and add onion, cooking 'til softened.
Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.
3. Add tofu to the veggies.
Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.
4. Reheat 'til tofu is hot and serve
chop the veg and put in wok, throw in the tofu add tamari sauce and chinese seasoning and it's a stir fry