Tofu Garlic Stir-Fry
User Reviews
5
Tofu Garlic Stir-Fry
Description
This stir-fry starts by pressing to remove excess moisture from extra-firm tofu and pan-searing it to develop a golden crust, improving texture and flavor. The addition of garlic enhances the aromatic profile when vegetables including baby corn, snow peas, carrots, zucchini, green beans, mushrooms, and broccoli are cooked briefly to retain a slight crunch and freshness.
The sauce, combining fermented black beans, soy sauce, rice wine, red pepper flakes, sesame oil, and rice vinegar, is added towards the end and simmered to reduce slightly, coating the tofu and vegetables for a harmonious balance of salty, tangy, and spicy notes. The varied vegetables and protein create a colorful and nutritious dish with contrasting textures.
This stir-fry works well as a main or side served over steamed rice or noodles. The firm tofu and bold flavors make it suitable for those seeking plant-based proteins with a savory character.
Pressing tofu before cooking improves searing results by reducing moisture. Rinsing fermented black beans moderates their intense flavor. Adjust red pepper flakes based on desired spiciness. Cooking times of 4-6 minutes for vegetables ensure they remain crisp-tender.
Ingredients
- 1/4 cup vegetable oil
- 1 pound tofu cubed into 1/2" chunks, extra firm
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1/2 cup baby corn cut into 1/2" chunks
- 1 cup snow peas
- 1 carrot thinly sliced
- 1 zucchini cut in half and sliced
- 1 cup green beans
- 1 cup shiitake mushrooms halved
- 1 cup broccoli florets
- 4 tablespoons fermented black beans rinsed
- 1/4 cup soy sauce low sodium
- 2 tablespoon rice wine
- 1 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
Instructions
- Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil.
- Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally.
- Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirring to combine then letting the sauce reduce as it cooks for 3-4 minutes.
Notes
- Press tofu to remove excess liquid for better browning during searing.
- Rinse fermented black beans to reduce saltiness before adding to the sauce.
- Stir-fry vegetables until just tender to maintain texture and freshness.
- Use the times in the instructions to help time cooking steps accurately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Sodium | 1243mg | 52% |
| Potassium | 808mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3475IU | 70% |
| Vitamin C | 50.2mg | 56% |
| Calcium | 88mg | 9% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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