Stir Fry Tofu

Given the ability of tofu to assimilate flavours from food around it, a stir fry is the perfect dish to maximize flavour! Naturally, you can include whatever you want, but here are some suggestions.

Stir Fry Tofu

  • 1 lb. tofu, drained, cut into 1/2" chunks
  • 2 tbsp. peanut or vegetable oil
  • 1 lb. fresh broccoli, sliced thinly
  • 1 lg. onion, sliced
  • 8 oz. sliced mushrooms
  • 1 tsp. minced fresh ginger root
  • 1 clove garlic, minced
  • 2 tbsp. peanut or vegetable oil
  • 1 (6 oz.) can sliced water chestnuts, drained
  • 1 (6 oz.) can sliced bamboo shoots, drained
  • 1/2 c. vegetable broth
  • 1 tbsp. soy sauce
  • 1/4 c. dry sherry
  • 1 tbsp. cornstarch
  • 1 tsp. sugar
  • 1/2 tsp. dry mustard
  • 1/2 tsp. crushed red pepper
  • 6 c. cooked brown rice
  • 1/2 c. toasted cashews
  • Fresh hot red pepper (optional)

Stir fry tofu in 2 tablespoons oil until golden, about 4 minutes; remove. Stir fry broccoli, onion, mushrooms, ginger root and garlic in 2 tablespoons oil until crisp tender, about 5 minutes. Stir in water chestnuts, bamboo shoots and tofu. Add vegetable broth; heat to boiling.

Mix soy sauce, sherry, cornstarch, sugar, mustard and pepper; stir in. Cook, stirring constantly until thickened. Serve over rice; sprinkle with cashews. Garnish with red pepper. Serves: 6.

Three-alarm Tofu and Mushroom Stir Fry

  • 8 oz. tofu (preferably homemade), drained, cut into 1/2 inch cubes
  • 1/4 c. canned low-salt vegetable broth
  • 1 tsp. cornstarch
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. honey
  • 1 tsp. oriental sesame oil
  • 1/2 tsp. dried crushed red pepper
  • 4 tbsp. vegetable oil
  • 10 oz. button mushrooms, quartered
  • 7 oz. fresh shiitake mushrooms, stemmed, chopped
  • 1 tbsp. minced peeled fresh ginger
  • 1 tbsp. minced garlic
  • 1 tbsp. minced jalapeno chili with seeds
  • 1/2 c. diced red bell pepper
  • 1/2 c. thinly sliced green onion tops
  • Freshly cooked rice

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside.

Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes.

Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.

Tofu-Veggie Fry

  • 1 c. cubed tofu
  • 1 med. onion, cut up
  • 3/4 c. carrots, julienned
  • 1 1/2 c. cauliflowerettes
  • 1/2 c. green beans
  • 1 red pepper, cut up
  • 1 c. water
  • 1 tbsp. tapioca starch or cornstarch
  • 2 tbsp. soy sauce
  • Dash sugar
  • 1 clove garlic, minced
  • Sm. piece ginger, minced

Blanch beans and cauliflower. Make a sauce with cornstarch, water and soy sauce. In wok, in hot oil, stir fry ginger, garlic, onion, pepper and carrots. Add beans, cauliflower, toss a few minutes, then add sauce and let cook until thickened. Add tofu and toss until heated through. You may add some peanuts or toasted almonds if you so desire.