Best Steamed Vegetables With Tofu And Oyster Flavored Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE



Stir-Fried Tofu and Vegetables with Oyster Sauce image

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

1/2 lb tofu
6 green onions
4 stalks celery
1 sweet red pepper
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon dry sherry or 1 tablespoon mirin (rice wine for cooking)
1 tablespoon soya sauce
2 tablespoons vegetable oil
1 tablespoon minced gingerroot
2 cups sliced mushrooms (, about 1/4 lb)

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



Wicked Garlic Tofu Saute image

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

1 tablespoon olive oil
1 (14 ounce) package firm tofu, drained and cubed
1 (16 ounce) package frozen broccoli, carrots and cauliflower
¼ cup oyster sauce
6 cloves garlic, crushed or to taste
⅓ cup chicken broth

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



Asian Vegetables With Tofu and Coconut Milk image

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

8 small broccoli florets
8 small cauliflower
1 tablespoon sesame oil
2 garlic cloves, minced
12 pieces canned baby corn, drained
8 snow peas, string removed
6 large shiitake mushrooms, steamed, caps sliced
1 small Chinese eggplants or 1 small Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
3/4 cup unsweetened coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 baked teriyaki-seasoned tofu, 2-inch square cut into 1x1/2x1/4-inch pieces
1 baby bok choy, quartered lengthwise
1 green onion, cut into 1-inch pieces

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

Related Topics