"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-12-2010, 09:21 AM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Give me your best tofu stir fry recipe

Tonight I would like to make a tofu stir fry for dinner. Every recipe I have seen online is basically the same, with minor variations. I am hoping the members here can post their favorite way to prepare this and maybe we will find some variations that we would not have thought of otherwise. So what do you do to make yours great?

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-12-2010, 09:26 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
I don't cook with tofu much but couldn't you substitute tofu for any other meat in a recipe? e.g. Chinese pepper steak made with tofu instead.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-12-2010, 09:31 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yes you could Andy. That is exactly what I am looking for. Your favorite recipe and what makes it different from the thousands of other similar recipes out there for the same thing.

For instance, when doing a search for tofu stir fry recipes most will start with garlic and ginger, soy sauce, broccoli, onion, carrot, mushrooms, sherry, etc. There are thousands of recipes like this, but I am sure some people here have little things they like to add that may not be among the usual items. Maybe someone uses sunflower seeds or something like that. maybe someone adds dried cranberries. I am just looking for variations on the standard that might make it a little more exciting and unique.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-12-2010, 09:59 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Have you looked at other than Asian recipes?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-12-2010, 10:02 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
No. I still want it to be Asian. I am looking for a normal stir fry. Just looking to see how people make it their own instead of one of the same.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-12-2010, 10:16 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Lots of Asian recipes include garlic, ginger, soy, sherry, mushrooms and onions. They provide a basic flavor of Asian dishes.

That said, here's a pepper steak recipe we use. It's great 'as is' and might work with a tofu substitute.

CHINESE PEPPER STEAK

8 Oz Flank Steak
2 tsp Dark Soy Sauce
1 tsp Cornstarch
1 tsp Chinese Rice Wine
1 tsp Garlic (use a rasp grater)
1 tsp Ginger (use a rasp grater)
tsp Salt
tsp Sugar
1 tsp Peanut Oil
1 Tb Ketchup
1 Tb Hoi sin sauce
1 Tb Chile Garlic Sauce
4 tsp Peanut Oil, divided
1 Ea Bell Pepper, strips
C Scallions, halved lengthwise cut into 1-inch pieces
tsp Salt
1 tsp Sesame Oil


Cut the steak with grain into 1 - 2-inch-wide strips. Cut each strip across grain into inch-thick slices.

Put the slices into a medium bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, teaspoon salt, sugar, and the oil and stir with a fork. Marinate, refrigerated, for at least 30 minutes and up to four hours.

Stir together ketchup, hoi sin, and chile garlic sauce in a small bowl and set it aside.

Heat the wok over high heat.

Pour 2 teaspoons oil down the side of the wok, then swirl the oil, tilting the wok to coat the sides. Add the beef, spreading pieces in one layer on the bottom and sides as quickly as possible.

Cook undisturbed, letting beef begin to brown, for 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer the meat and any juices to a plate.

Pour the remaining 2 teaspoons of the oil down the side of the unwashed wok over high heat, then swirl the oil, tilting wok to coat sides.

Add the bell pepper and the salt. Stir-fry to cook the pepper,

Add the scallions, the beef with any juices and the ketchup mixture.

Stir-fry until well combined and the sauce thickens slightly, about 30 seconds,

Toss with the sesame oil then transfer to a platter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-12-2010, 10:18 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Thanks Andy. I am not opposed to the basic building blocks. I am just looking for things to add in addition that make it unique. Your recipe does that and looks great. Thanks for sharing.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-12-2010, 10:22 AM   #8
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,077
In a restaurant i go to, they make 'sesame chicken' but instead of the chicken, they cut extra firm tofu into cubes, put a corn starch coating and deep fry, then use these tofu ' nuggets' as the chicken substitute. the rest of the recupe is the same. its actually very good
__________________
larry_stewart is online now   Reply With Quote
Old 04-12-2010, 10:23 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well if it is deep fried it has got to be good. Thanks Larry.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-12-2010, 04:21 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Breezy Szechuan Spicy Bean Curd
(adapted from "Madame Chu's Chinese Cooking School")

Ingredients:

1/2 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1-1/2 tablespoons cornstarch
1 square extra-firm or firm bean curd, drained & cubed
vegetable or peanut oil for stir-frying
3-4 cloves garlic, peeled & roughly chopped
1 tablespoon (approx. an inch or two) peeled grated or minced fresh ginger
1 scallion, chopped (optional)
1-2 stalks Bok Choy or Chinese (Napa) Cabbage, sliced
1/4-1/2 pound ground meat (any type – I use ground turkey)
1-2 tablespoons dry sherry
1/2 teaspoon hot red pepper flakes or to taste
1 tablespoon hot sesame oil OR regular sesame oil
Approx. 1/4 teaspoon Chinese 5-spice powder

Combine broth with soy sauce, sugar, & cornstarch & set aside. Heat a few tablespoons or so of oil in wok or large skillet. Add ground meat & stir for around 3 minutes. Add Bok Choy & stir an additional 2 minutes. Add scallions (if using) garlic, ginger, sherry, & red pepper flakes & stir a few times. Add bean curd, stir gently, then add broth mixture & bring to a boil while continuing to stir gently. When heated thru & slightly thickened, turn off heat & sprinkle sesame oil over the top. Stir one more time, sprinkle 5-spice powder over, & serve.

Unlike most stir-fry dishes, this one can be covered & kept warm until ready to serve.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.