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Tastes good over rice. Editor's Note: Several messages have been sent to the recipe owner requesting measurements amounts for the white wine and cashews/almonds, but no reply has been received.

This is a very tasty, light stir fry. I used Moi-Nu brand of silken tofu. For a non vegetarian version, meat could easily be added.

3. Heat the wok, then add 30 ml ( 2 tbsp) of the oil. When the oil is hot add the tofu, stir-fry for 3 minutes and remove. Set aside. Wipe out the wok with Kitchen paper.

Stir fry veggies in oil, with the white parts of green onion for one minute. Add all but 1 Tbsp of of broth. Reduce heat and simmer for a few minutes. Mix remaining broth, red pepper, soy sauce, and cornstarch in a small bowl. Pour mixture over veggies and simmer until sauce thickens. Add tofu,

Cut the tofu into 1/2 inch pieces and drain with blotting paper. In a non-stick pan add 1/2 tsp oil. Add garlic paste, peanuts and tofu and saute for 1-2 minutes on high-medium flame. Then add veggies and 2-3 tbsp soy sauce and stir for 5-6 minutes briskly on high-medium flame. Add salt and cayenne

TOSS tofu with flour in small bowl until evenly coated. Heat oil in large skillet on medium-high heat. Add tofu; cook 8 min. or until lightly browned on all sides, stirring occasionally. Remove from skillet; cover to keep warm. MIX dressing and soy sauce until well blended. Add 2 Tbsp. of the
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Tofu Stir Fry Recipes