Best Spicy Stir Fry Tofu With Peanut Sauce W Snow Peas And Mushrooms Recipes
TOFU & SNOW PEA STIR-FRY WITH PEANUT SAUCE
A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.
Provided by Patsy Jamieson
Categories Healthy Quick & Easy Tofu Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
- Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
- Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
- Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 48.6 g, Fat 26.5 g, Fiber 7.3 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 376.4 mg, Sugar 11.5 g
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
STIR-FRY TOFU
A simple yet savory stir-fry tofu recipe that is rich in protein and packed with flavor!
Provided by Lainey
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined, set aside.
- Heat a large pan on medium heat with oil and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside.
- Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.
- Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat.
- Stir in the snow peas and cook for 2 minutes.
- Add the fried tofu and the soy sauce mixture.
- Cover and allow it to steam for 2 minutes on medium-low heat.
- Add hoisin sauce and adjust the seasoning.
- Turn off the heat and add a touch of sesame oil.
- Serve with steamed Jasmine Rice.
Nutrition Facts : ServingSize 1 g, Calories 178 kcal, Carbohydrate 13 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 515 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 3 g
SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS
So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.
Provided by mikey ev
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
- Remove from pan; keep warm.
- Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
- Add mushrooms; stir-fry 2 minutes.
- Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
- Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
- Serve warm over rice or noodles; or chilled.
SPICY TOFU AND VEGETABLE STIR-FRY
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Provided by ellie_
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.
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