Stir-Fried Veggies With Tofu
User Reviews
4.9
Stir-Fried Veggies With Tofu
Description
Stir-Fried Veggies With Tofu starts by blending soy sauce with sherry and rice vinegars, cornstarch as a thickener, sugar for mild sweetness, and red pepper flakes for moderate heat. The tofu is pressed and cubed, then pan-seared in vegetable oil until all sides develop a golden crust to add texture. Garlic and shallots are sautéed to release their fragrance before adding snow peas and mushrooms, which cook until the peas maintain a bright green color and a crunchy bite.
Once the vegetables are tender yet crisp, the tofu and prepared sauce are combined in the pan. The sauce quickly thickens, evenly coating the ingredients with a glossy finish. Toasted or raw sesame seeds sprinkled in add a delicate nuttiness and additional texture. Optionally, the dish pairs well served over cooked rice for a balanced vegetarian entrée.
The recipe allows flexibility to adjust the sauce's sweetness, tang, saltiness, and spice according to preference. Vegetable cooking time can be modified to yield a preferred crunch or tenderness.
Ingredients
- ¼ cup soy sauce
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon rice vinegar
- 2 teaspoons corn starch
- 1 tablespoon sugar
- ½ teaspoon red pepper flakes this provides medium heat. Adjust accordingly. chili paste or hot sauce also works
- 2 tablespoons vegetable oil divided
- 1 block tofu pressed and cubed
- 1 shallot sliced (you can also use a small onion)
- 2 garlic sliced, cloves
- ½ pound snow peas or snap peas
- ½ cup mushrooms sliced
- 1 tablespoon sesame seeds raw or toasted
- rice for serving (optional, cooked
Instructions
- Add the soy sauce, both kinds of vinegar, cornstarch, sugar, and red pepper flakes to a bowl and whisk together.
- Heat 1 tablespoon of oil on medium-high heat and cook the tofu until all the sides are golden brown. Remove and set aside.
- Reduce the heat to medium, add the other tablespoon of oil, and saute the shallots and garlic for about a minute. Add the snow peas, mushrooms, and sesame seeds and stir frequently until the peas turn nice and green.
- Add the tofu and sauce mixture and cook until the sauce begins to thicken, about a minute.
- Optionally serve over rice.
Notes
- For extra crisp tofu, avoid moving it while searing and consider tossing in cornstarch before frying.
- Chop vegetables evenly to ensure uniform cooking times.
- Add harder vegetables earlier if substituting to maintain texture.
- Adjust sauce ingredients to modify sweetness, tanginess, saltiness, or spiciness as desired.
- Cook vegetables to preferred texture: less for crunchy or longer for tender; adding a splash of liquid and covering helps soften veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1097mg | 46% |
| Potassium | 302mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 47mg | 52% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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