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. Perfectly seasoned with Chinese five-spice and complemented by a rich umami sauce, this dish is quick to prepare and ideal for a satisfying weeknight dinner. It’s served over fluffy white or brown rice, making it a wholesome and gluten-free meal option.
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 1/4 teaspoon Chinese five-spice powder (optional but amazing!)
- 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 3 for substitutes)
- 1 tablespoon organic brown sugar (see Note 3)
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) (2 for spicy!)
- 3 tablespoons vegetable 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 (see Note 4)
- 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 the tofu and wrap it in a thin dish towel. Place a heavy object such as a cookbook or skillet on top to press out excess moisture. Let it press for 10-15 minutes, changing the towel halfway through to ensure thorough pressing. While pressing, prepare the sauce by mixing all sauce ingredients in a bowl, and chop your vegetables and aromatics.
- Slice the Tofu: Cut the pressed tofu block into four equal squares. Then slice each square lengthwise into approximately ⅓-inch (~1 cm) thick pieces. Transfer the sliced tofu to a large bowl or shallow baking pan.
- Coat the Tofu: In a small bowl, mix together the kosher salt, white pepper, garlic powder, Chinese five-spice powder (if using), and cornstarch. Sprinkle half of this seasoning mixture over the tofu slices, gently flip them over, and coat the other side with the remaining mixture. Toss gently with your hands to ensure even coating.
- Fry the Tofu: Line a cutting board or large plate with paper towels for draining excess oil. Heat a flat-bottomed wok or large non-stick skillet over medium-high heat until it begins to smoke lightly. Add 3 tablespoons of oil and swirl to coat the pan evenly, including the sides. Carefully add the tofu in a single layer. Cook for 3 to 5 minutes, shaking or stirring the pan every minute to prevent sticking and promote even browning. Flip and stir the tofu, cooking for an additional 2 to 4 minutes until golden brown but not burnt. Reduce heat if tofu starts to char. Remove tofu and place on the paper towel-lined surface to drain excess oil. Wipe out the pan.
- Stir Fry Aromatics and Vegetables: Return the wok to high heat until smoking, then add the remaining 1 tablespoon oil. Add chopped garlic and ginger and stir-fry for 20 to 30 seconds, tossing constantly to prevent sticking. Add sturdier vegetables like carrots or broccoli first and stir fry for 1 to 2 minutes, then add softer vegetables like bell peppers and continue to stir fry for another 1 to 1.5 minutes.
- Add the Sauce and Finish Cooking: Pour in the prepared sauce and stir fry for 2 ½ minutes to allow the flavors to meld and the vegetables to cook through. Add any tender vegetables (such as bok choy leaves) and stir fry for an additional 30 seconds until just wilted.
- Thicken the Sauce and Combine: Stir the cornstarch and cold water mixture until smooth, then add to the wok. Stir continuously until the sauce thickens and becomes glossy. Turn off heat and gently fold in the fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss everything together to coat the tofu evenly.
- Serve: Serve the tofu stir fry hot over cooked white or brown rice. Enjoy immediately.
Notes
- This tofu stir fry delivers restaurant-quality flavors with ease and is fully customizable with your favorite vegetables.
- Use previously frozen and thawed tofu if possible; it improves texture by making the tofu firmer and chewier.
- If you don’t have Shaoxing wine, substitute with dry sherry or omit and add a teaspoon of rice vinegar plus a teaspoon of water for balance.
- Suggested vegetables include broccoli, carrots, bell peppers, snap peas, bok choy, mushrooms, and baby corn. Adjust cooking times based on the firmness of vegetables to maintain crispness.
- To prevent smoke while frying, ensure your oil has a high smoke point and ventilate your kitchen well.
- Frying tofu in batches helps achieve even crispiness without 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
