Tofu Stir Recipes

A delicious and healthy way to serve brown rice

Delicious and Easy Stir-Fry

Tofu and vegetable stir fry served over brown rice.

I don't measure when I make things, so I just guessed. This is my favorite

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

Tastes so fresh and delicious....AND it's good for you. Feel free to jazz it up with other veggies and some brown rice!

This dish can be used as a side dish or alternatively a meal when placed in a pita.

This the perfect, most delicious stir fry that my whole family goes nuts for. Lots of protien!!

I modified this recipe from one found in Runner's World - left out shrimp and scallions and added broccoli

This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this month’s Cooking Light. I made several tweaks to use ingredients I had on hand and to make this vegetarian. The quinoa adds protein, a nutrient I’m always keeping track of because I don’t eat meat. I also loved the method of broiling the tofu, which gave it a great texture.

By the time I was finished with it, it didn’t look much like the original. But it had a bright, Thai-style flavor and a nice crunch from the peanuts. It has a nice punch of heat, too, so if you’re one of those people who thinks ketchup is spicy you’re going to have to cut back a lot on the chili-garlic sauce.

This is how I prepared tofu Shirataki noodles for the first time, utilizing just pantry items and some left over turkey. Of course it was the one time I was out of frozen stir-fry veggie mix, so I'd suggest adding a bag if you want to bulk it up!

Colorful, filling, yummy!!! Don't get confused by the amounts of the ingredients - when trying to choose between cups and grams, when only needing one tablespoon, the measurements will look screwy.

This is a spicy Vegan stir fry. I like my tofu finely chopped. If you prefer yours cubed, be sure to remove after browning and just mix at the end with the prepared vegetables. Very good and easy.

This is a vegetable stir fry for one person. When I make this for my family, I cut up all kinds of fresh veggies and stir fry each person's plate individually. That way each person gets to grab the veggies they like the most and leave off something they don't care for. This also helps the veggies stay crisp cooked. When I do a large family sized stir fry some of the veggies overcook and get soggy. I hate that so now I do it this way.

I usually make 2 stir fry sauces so folks get to choose that too.

The recipe for the Teriyaki Sauce with a red Thai chili sauce in the ingredients is an amount for 1 person's stir fry. I will include amounts for a family at the end of the cooking instructions.

**Dry Tofu is included in this recipe. It is found in most Natural food stores or Chinese Markets. It makes stir fries so much easier because you don't have to marinate or pre-cook it. (It is sometimes called Smoked Tofu. I have used both.)

recipe adapted from all over the internet (too many sources + a lot of googling)

Quinoa mixed with sauteed onions, garlic, tofu, and shiitake mushrooms.

With bean sprout, shanghai bok, carrot and celery... tofu for protein! Fresh ginger, soya sauce and lemon juice for flavor!

protein packed meal!

Tofu with Broccoli Slaw and Gyoza

A delicious, simple meal with no added flavorings. Taste the goodness of fresh food that is not adulterated with processed flavorings.

Easy to make and great flavor

From PinchOfYum http://pinchofyum.com/honey-ginger-tofu-ve
ggie-stir-fry

Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.

A light vegetarian soup that is low on calories.

A "throw it all in there" stir fry. Easy to make if you have the right ingredients.