Tofu stir-fry suggestions

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Irene514
Irene514 Posts: 62
in Recipes
Hello!

I just bought my first tofu block (unisoya, soft) yesterday and I tried to pan-fry a little piece today for lunch, rolling it in breadcrumbs and soy sauce before to make a crust. I dipped it in primavera pasta sauce and it was AMAZING! I never thought I would like tofu!!!

Now I plan on making a stir-fry tomorrow for dinner, using the same pan-fried tofu. The thing is, I don't know what to add in it! I'm thinking bell peppers (red and yellow) and some green onion, but what else? And also a sauce suggestion?

If anyone has recipes to share using this base I'd be glad! Please keep it low-cal and low-fat/sugar.

Replies

  • Lalasharni
    Lalasharni Posts: 353 Member
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    I love Tofu with black bean sauce. If you want to shed some calories, use a portion of the sauce and add a little water.
    Its also really good in a stir-fry with Chinese vegetables and home made sweet and sour sauce.
    Tofu if great because it picks up the flavors of everything you put with it.
    Good luck on your journey.
  • Fit_And_Heathy_Goalie
    Fit_And_Heathy_Goalie Posts: 55 Member
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    I also purchased tofu this week and look forward to trying new recipes. Here are a few websites I bookmarked with tofu and other plant based recipes.

    http://healthygirlskitchen.blogspot.com/p/healthy-recipes.html

    Hungryhungryhippie.com (she has a tofu crockpot recipe I want to try)

    http://www.vegkitchen.com (tofu veggie scramble)
  • Petagirl6
    Petagirl6 Posts: 15
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    I always add onions, grilled broccoli, squash and zucchini to mine! I've been a vegetarian for 3+ years so I hope that helps!
  • hsmaldo
    hsmaldo Posts: 115 Member
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    you could throw in broccoli, snap or snow peas, mushrooms, bean sprouts, etc.

    Not too sure about the sauce, I usually just use some oyster sauce, rice wine and sesame oil
  • btay1564
    btay1564 Posts: 23
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    I like to mix Thai sweet chili sauce and soy sauce (about 2/3 chili sauce to 1/3 soy sauce), add a teensy bit of flour or cornstarch, or really any other thickening agent.
  • staceypunk
    staceypunk Posts: 921 Member
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    I prefer to get firm tofu and I put the whole block sealed in it's packaging into the freezer for a few hours. Then move to the fridge to defrost. You can just hold the whole block over your sink and GENTLY squeeze from different directions to get the water out. Freezing it beforehand makes the texture more "meaty".

    http://allrecipes.com/recipe/orange-ginger-tofu-triangles/detail.aspx

    http://allrecipes.com/recipe/fast-and-easy-tofu-lo-mein/detail.aspx

    You can lighten recipes from this site by just using your intuition or read the user reviews.

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