Best Crispy Tofu With Veggie Stir Fry Recipes

SIMPLE STIR FRIED CRISPY TOFU AND VEGETABLES

Steps:

• Place the block of tofu on a large flat plate, place a second plate on top, with the bottom against the tofu (use plates flat enough to lie cleanly against the top and bottom of the tofu). Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes.
• Drain off the liquid that has escaped out onto the bottom plate, and cut up the tofu according to the recipe. You can leave the tofu for longer, but not much more liquid will be released. Cut the tofu into 1-inch cubes.
• Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and sauté, stirring every two minutes or until the tofu is lightly browned , about 8 minutes. Transfer to a plate and set aside.
• Heat the remaining two tablespoons of the oil in the same wok or skillet over high heat. Add the mushrooms and saute for 3 minutes until they start to turn tender and golden. Add the broccoli, bell pepper, zucchini and stir-fry for 5 minutes until they start to soften. Add the scallions, ginger and garlic and stir-fry for 2 more minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
• Remove the lid, add the hoisin sauce and soy sauce and stir to combine everything well. Serve hot.

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

TOFU THAT TASTES GOOD: STIR-FRY

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.

CRISPY TOFU WITH VEGGIE STIR-FRY

Steps:

• 1. Instructions FOR THE TOFU: Drain the tofu, then press it with paper towels to remove excess water. Cut the tofu into O-inch cubes. Combine the soy sauce, lime juice, and sugar in an 8-inch-square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated. Line a baking sheet with paper towels and heat the oven to 200º. Heat a 10- to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking them until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.
• 2. FOR THE STIR-FRY:. Whisk together the sauce ingredients in a small bowl. Set it aside. Heat a large skillet over high heat. Add the oil, then the scallion whites and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp-tender, about 3 to 4 minutes. Add the garlic, then the scallion greens and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes. When the stir-fry is prepared, top each serving with a sprinkling of sesame seeds, about 12 tofu cubes, and add a helping of rice or noodles, if desired. Serves 6.

CRISPY TOFU WITH VEGETABLES

Steps:

• Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

CRISPY TOFU AND CABBAGE STIR-FRY

Steps:

• In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
• Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
• In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

VEGETABLE STIR-FRY WITH CRISPY TOFU-ATK

Steps:

• Spread tofu on paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.).
• Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in now‐empty processor until thinly sliced; set aside.
• Fit again‐empty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.
• Pulse ginger and garlic in again‐empty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.
• Heat 2 tablespoons vegetable oil in 12‐inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.
• Heat remaining 2 teaspoons vegetable oil in now‐empty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.
• Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice.