Description
This Tofu Stir Fry is a vibrant, flavorful dish inspired by Chinese cuisine featuring crispy, pan-fried tofu tossed in a savory and slightly spicy sauce, along with a colorful mix of vegetables. Perfectly balanced with a hint of heat and a glossy finish, it’s an easy and customizable meal served over white or brown rice.
Ingredients
Scale
For the Tofu
- 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 ¼ teaspoon Chinese five spice powder (optional)
- 3 tablespoons cornstarch or arrowroot powder
For the Sauce
- 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) (see note for substitutes)
- 1 tablespoon organic brown sugar
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) (2 tablespoons for spicy)
- 3 tablespoons veggie broth or water
For the Stir Fry
- 2-inch piece ginger, finely chopped (not grated or minced)
- 4 garlic cloves, chopped (not minced)
- 14 to 16 oz vegetables of choice (e.g. broccoli, carrots, bell peppers, bok choy)
- 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
- Press the tofu: Drain tofu and wrap it in a thin dish towel. Place a heavy cookbook or skillet on top and press for 10-15 minutes to remove excess moisture, changing the towel halfway through. Meanwhile, prepare the sauce by stirring together all sauce ingredients in a bowl or measuring cup. Prep your vegetables and aromatics.
- Slice the tofu: Cut the tofu into four equal squares, then slice each square into strips about ⅓ inch (~1 cm) thick. Transfer the sliced tofu to a large bowl or shallow baking pan.
- Coat the tofu: In a small bowl, mix kosher salt, white pepper, garlic powder, Chinese five spice powder (if using), and cornstarch. Sprinkle half the mixture over the tofu, flip the tofu over, and sprinkle the remaining half. Toss gently by hand to evenly coat all sides.
- Fry the tofu: Line a cutting board or large plate with paper towels. Heat a flat-bottomed wok or large skillet over medium-high heat until it begins to lightly smoke. Add 3 tablespoons of oil and swirl the pan to coat. Carefully add some of the tofu (do in batches if needed). Cook for 3-5 minutes, shaking the pan every minute to fry evenly until the bottom is golden brown. Flip and cook another 2-4 minutes until golden but not burnt. Transfer the tofu to the paper towels to absorb excess oil. Wipe out the wok or pan before next step.
- Finish the stir fry: Return the wok to high heat until smoking, add remaining 1 tablespoon oil. Add chopped garlic and ginger and stir fry for 20-30 seconds, tossing frequently to avoid sticking. Add sturdier vegetables first (carrots, broccoli) and stir fry for 1-2 minutes. Next add softer vegetables (bell peppers) and stir fry 1-1.5 minutes. Pour in the prepared sauce and stir fry for 2½ minutes. Add tender leafy vegetables (such as bok choy leaves) and stir fry another 30 seconds until wilted.
- Thicken the sauce and combine: Mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, then add to the pan. Stir continuously until the sauce thickens and becomes glossy, only a short time. Remove from heat and gently add fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss everything to coat the tofu well in sauce and herbs.
- Serve: Spoon the tofu and vegetable stir fry over 3 to 4 cups of hot cooked white or brown rice. Enjoy immediately.
Notes
- This tofu stir fry delivers restaurant-quality flavors with its rich, savory sauce and balanced spiciness.
- For best tofu texture, use extra-firm tofu that has been frozen and thawed to improve firmness before pressing and frying.
- If you don’t have Shaoxing wine, Chinese cooking wine, substitute with dry sherry or omit it altogether.
- Customize with your favorite vegetables; some suggested combos include broccoli, carrots, bell peppers, snap peas, bok choy, or mushrooms.
- Use a flat-bottomed wok or heavy skillet for even heat; if you don’t have a wok, a non-stick pan or cast iron skillet works fine.
- Pressing the tofu well and frying in batches helps get a crisp exterior and prevents sogginess from overcrowding the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 779 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0.2 mg
