Tofu Stir Fry
User Reviews
5
Tofu Stir Fry
Description
The recipe starts by pressing extra-firm tofu to remove excess moisture, then slicing it into evenly sized cubes. The tofu is coated with a seasoning blend including kosher salt, white pepper, garlic powder, Chinese five-spice powder, and cornstarch, which helps achieve a crispy exterior when pan-fried. The tofu cooks in hot oil until golden and crisp on each side, requiring some attention to prevent sticking or burning. Simultaneously, a sauce is prepared combining soy sauce, rice vinegar, hoisin sauce, Shaoxing wine (or substitutes like mirin or dry sherry), brown sugar, chili-garlic sauce, and vegetable broth for depth and mild heat.
Ginger and garlic are sautéed with a selection of vegetables—such as bell peppers, bok choy, carrots, and broccoli—until slightly softened yet maintaining some crunch. The tofu is combined with the veggies and sauce, allowing the flavors to meld. A slurry of cornstarch and water is added to thicken the sauce. The dish is finished with toasted sesame oil, black sesame seeds, and chopped cilantro for aroma and texture. Served with steamed white or brown rice, the stir fry balances crispy tofu, tender vegetables, and a rich, tangy sauce.
Using a wok or a large nonstick pan with adequate oil is important to prevent tofu from sticking and ensure even cooking. For maximum moisture removal, previously frozen and defrosted tofu is preferred, or pressing after slicing can help. Vegetable choices are flexible, allowing seasonal or personal preference substitutions for varied textures and flavors.
Ingredients
- 3 to 4 tablespoons neutral-flavored oil such as avocado oil, divided (Note 1, high-heat
Tofu
- 1 (14-ounce/400g) extra-firm tofu ideally, previously frozen and defrosted) (Note 2, block
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Heaping /4 teaspoon Chinese five-spice powder optional but amazing!
- 3 tablespoons cornstarch or arrowroot powder
Stir Fry Sauce
- 1 ½ tablespoons soy sauce (tamari for GF)
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine see Note 3 for substitutes, Chinese cooking wine
- 1 tablespoon brown sugar see Note 3, organic
- 1 to 2 tablespoons chili-garlic sauce 2 for spicy!, or sambal oelek
- 3 tablespoons vegetable broth or water
Aromatics & Vegetables
- 2- inch ginger finely chopped (not grated or minced, piece
- 4 garlic chopped (not minced, cloves
- 14 to 16 oz vegetables of choice
Finishing
- 1 teaspoon cornstarch (or arrowroot powder) + 1 tablespoon cold water, stirred together
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 2 teaspoons sesame oil toasted
- ¾ cup cilantro leaves and tender stems, roughly chopped, 12g
- 3 to 4 rice for serving, cooked, white or brown
Instructions
- Drain tofu and wrap in a thin dish towel. Weight down with a heavy cookbook or skillet. Press for 10-15 min, changing the towel halfway through. Meanwhile, stir together the Sauce ingredients in a bowl or measuring cup, and prep your veggies and aromatics.
- Cut the tofu. Slice the tofu into four equal squares. Flip each square on its side and then slice into squares, ⅓” wide (~1 cm). Transfer to a large bowl or shallow baking pan.
- Coat the tofu. In a small bowl, combine the salt, white pepper, garlic powder, five spice powder (if using) and cornstarch. Sprinkle half over the tofu, flip the tofu over, and sprinkle with the rest, tossing gently to coat with your hands.
- Fry the tofu. Line a cutting board or large plate with paper towels. Open some windows, as it will get smoky if you’re using a wok. Heat a flat-bottomed wok over medium-high heat until you start to see light wisps of smoke. Only then add 3 TBSP of the oil (this prevents sticking). Swirl the pan to get oil up the sides (See Note 1 if you don't have a wok). Carefully add tofu. Cook 3 to 5 minutes, shaking the pan every minute for even cooking, until golden brown on the bottom. Flip and toss the tofu and repeat for 2 to 4 min, until golden brown but not charred on the bottom (reduce the heat if it starts to char). Transfer tofu to the paper towel-lined surface to absorb excess oil. Wipe out the pan.NOTE: Depending on your wok size and tofu weight, it may not all fit in a wok. You'll get the best results frying in 2 batches.
- Finish the stir fry. Return the wok to the stove. Heat over high until smoking, then add the remaining 1 TBSP oil. Add garlic and ginger, and stir fry for 20 to 30 seconds, tossing frequently so they don’t stick. Add prepped veggies, and stir fry for 1 to 1.5 minutes (add sturdy veg like carrots or broccoli for 1-2 minutes, then add softer veg like bell peppers for 1 to 1.5 min). Add the Sauce and stir fry for 2 ½ minutes, then add any tender vegetables (e.g., bok choy leaves) and stir fry for 30 seconds until wilted.
- Mix the cornstarch and water in a small bowl until well-dissolved. Add to the pan and stir until thickened and glossy (it won’t take long). Off the heat, add the tofu, cilantro, sesame seeds and sesame oil. Toss well to coat the tofu. Serve over rice.
Notes
- Use a wok with 3 tablespoons oil for tofu and 1 tablespoon for vegetables to prevent sticking and promote even frying; alternatively, a nonstick pan works well with heat adjustments.
- If tofu wasn’t frozen before, gently press each sliced piece to remove excess moisture before coating and frying.
- ShaoXing wine can be substituted with mirin or dry sherry when unavailable.
- Vegetables can be customized; common choices include bell peppers, bok choy, carrots, and broccoli, totaling about 14 to 16 ounces (400-450g).
- Prepare and mix sauce ingredients ahead to streamline cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4with rice
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 779mg | 32% |
| Potassium | 417mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2867IU | 57% |
| Vitamin C | 111mg | 123% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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