Best Zippy Tofu Stir Fry Recipes

ZIPPY TOFU STIR-FRY

Zippy Tofu Stir-Fry image

This colorful vegan stir-fry is a snap to prepare. Serve hot over rice or rice vermicelli. This recipe is easy to change up by using a variety of different vegetables and proteins.

Provided by Sarah-May

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup soy sauce
¼ cup orange juice
1 tablespoon sriracha sauce
1 tablespoon brown sugar
1 teaspoon grated ginger
1 (12 ounce) package extra-firm tofu, cubed
2 tablespoons canola oil
1 small onion, chopped
2 medium carrots, peeled and cut into 3-inch pieces
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 cup broccoli florets
5 cloves garlic, minced
salt to taste
½ cup toasted cashews, roughly chopped
1 mango, chopped
⅛ cup lime juice
⅛ cup fresh cilantro, minced

Steps:

Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 31.5 g, Fat 20.3 g, Fiber 4.8 g, Protein 14.2 g, SaturatedFat 2.5 g, Sodium 1250.5 mg, Sugar 16.4 g

STIR-FRY VEGETABLES AND TOFU RECIPE

Stir-Fry Vegetables and Tofu Recipe image

Make this Stir-Fry Vegetables and Tofu Recipe featuring a zippy peanut sauce as a meatless Monday dish. The whole family will love this tofu recipe.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup creamy peanut butter
1/4 cup water, divided
2 Tbsp. unseasoned rice vinegar
1 Tbsp. brown sugar
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. oil, divided
1 pkg. (12 oz.) extra-firm tofu, patted dry, cut into 1-inch cubes
1-1/2 cups each broccoli florets and cut-up fresh green beans (3 inch lengths), blanched
1/2 lb. fresh asparagus, cut into 2-1/2-inch lengths
1 cup frozen peas
1 Tbsp. cornstarch

Steps:

Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g