Description
This Tofu Stir Fry recipe is a delicious and vibrant dish that combines crispy, golden tofu with a savory, slightly spicy sauce and your choice of fresh vegetables.
Ingredients
Scale
- 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil, divided)
- 1 (14-ounce/400g) block extra-firm tofu (ideally, previously frozen and defrosted)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Heaping 1/4 teaspoon Chinese five-spice powder (optional)
- 3 tablespoons cornstarch or arrowroot powder
- 1 ½ tablespoons soy sauce (tamari for gluten-free)
- 1 ½ tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 tablespoon organic brown sugar
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek)
- 3 tablespoons vegetable broth or water
- 2-inch piece ginger (finely chopped)
- 4 garlic cloves (chopped)
- 14 to 16 oz vegetables of choice
- 1 teaspoon cornstarch (or arrowroot powder) mixed with 1 tablespoon cold water
- 2 teaspoons black sesame seeds or toasted white sesame seeds
- 2 teaspoons toasted sesame oil
- ¾ cup (12g) cilantro leaves and tender stems, roughly chopped
- 3 to 4 cups cooked white or brown rice (for serving)
Instructions
- Drain the tofu and wrap it in a thin dish towel. Press out excess moisture for 10-15 minutes. Prepare the sauce and chop vegetables while pressing.
- Cut the pressed tofu block into four equal squares, then slice each square into ⅓-inch thick pieces. Transfer to a large bowl.
- Mix kosher salt, white pepper, garlic powder, Chinese five-spice powder, and cornstarch in a small bowl. Sprinkle half over tofu, flip, and coat the other side.
- Heat a wok or large skillet over medium-high heat. Add 3 tablespoons oil, then add tofu in a single layer. Cook for 3 to 5 minutes, flipping occasionally. Remove and drain on paper towels.
- Add remaining 1 tablespoon oil to the pan and heat until smoking. Stir-fry garlic and ginger for 20 to 30 seconds, add sturdier vegetables, and stir-fry for 1 to 2 minutes. Then add softer vegetables and cook for another 1 to 1.5 minutes.
- Pour in the prepared sauce and stir-fry for 2 ½ minutes. Add tender vegetables and stir-fry for an additional 30 seconds.
- Stir cornstarch and cold water until smooth, add to the wok, and stir until sauce thickens. Turn off heat and fold in fried tofu, cilantro, sesame seeds, and sesame oil.
- Serve hot over cooked rice. Enjoy immediately.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust chili-garlic sauce to taste for spice level.
- Use a variety of vegetables for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg