STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE
Make and share this Stir-Fried Tofu and Vegetables with Oyster Sauce recipe from Food.com.
Provided by Leona L.
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu and weigh down to press for 30 ins.
- Cut into 1/2 inch cubes.
- set aside Cut onions and celery into 1/2 inch diagonal pieces.
- Cut red pepper into 1/2 inch chunks, set veggies aside.
- Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
- In wok or large heavy skillet.
- Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
- With a slotted spoon, transfer to heated platter.
- Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
- Return tofu to wok, stir to mix well.
- Stir oyster sauce mixture.
- Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
- Serve immediately.
WICKED GARLIC TOFU SAUTE
Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain.
Provided by LittleGreyKitten
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
- Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 12.1 g, Cholesterol 0.4 mg, Fat 12.1 g, Fiber 5.9 g, Protein 18.5 g, SaturatedFat 1.7 g, Sodium 349.5 mg, Sugar 2.5 g
ASIAN VEGETABLES WITH TOFU AND COCONUT MILK
Make and share this Asian Vegetables With Tofu and Coconut Milk recipe from Food.com.
Provided by Ashley U
Categories Soy/Tofu
Time 13m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
- Drain and set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add garlic and stir 30 seconds.
- Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant.
- Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes.
- Mix in coconut milk, soy sauce and oyster sauce.
- Add tofu, bok choy and green onion.
- Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
- Sprinkle with pepper.
- Transfer vegetables to large bowl and serve immediately.
Nutrition Facts : Calories 613.2, Fat 28.9, SaturatedFat 17.8, Sodium 1618.3, Carbohydrate 80.1, Fiber 31.7, Sugar 28.6, Protein 30.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #very-low-carbs #beans #vegetables #asian #chinese #easy #steam #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #soy-tofu #healthy-2 #low-in-something #3-steps-or-less #technique
You'll also love