Description
A flavorful and customizable Tofu Stir Fry bursting with savory, spicy, and aromatic Chinese-inspired elements. This dish is quick to prepare, skillet-cooked tofu coated in spices and cornstarch, stir-fried with fresh vegetables and a tangy, slightly sweet sauce. Served over rice, it’s a perfect vegetarian main that rivals your favorite Chinese restaurant takeout.
Ingredients
Scale
Tofu and Coating
- 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 but amazing!)
- 3 tablespoons cornstarch or arrowroot powder
Sauce
- 1 ½ tablespoons soy sauce (tamari for GF)
- 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
- 1 to 2 tablespoons chili-garlic sauce (or sambal oelek; 2 tablespoons for spicy)
- 3 tablespoons veggie broth or water
Aromatics and Vegetables
- 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., carrots, broccoli, bell peppers, bok choy leaves)
Finishing
- 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 cookbook or skillet on top to press out excess moisture for 10-15 minutes, changing the towel halfway through. Meanwhile, stir together the sauce ingredients in a bowl and prepare your vegetables and aromatics.
- Slice the tofu: Cut the tofu block into four equal squares. Stand each square on its side and slice into ⅓-inch (~1 cm) wide strips. Transfer the tofu pieces to a large bowl or shallow pan.
- Coat the tofu: In a small bowl, combine kosher salt, white pepper, garlic powder, Chinese five spice powder (if using), and cornstarch. Sprinkle half the mixture over the tofu, flip the pieces, then sprinkle the remaining half. Toss gently with your hands to coat evenly.
- Fry the tofu: Line a cutting board or large plate with paper towels. Heat a flat-bottomed wok over medium-high heat until faint smoke appears. Add 3 tablespoons of oil, swirling to coat the sides. Carefully add tofu pieces in a single layer (may need to cook in batches). Cook 3-5 minutes, shaking the pan every minute until golden brown on the bottom. Flip and cook another 2-4 minutes on the other side until golden but not charred. Transfer tofu to the paper towel-lined surface to drain excess oil. Wipe out the pan.
- Finish the stir-fry: Return wok to high heat until smoking, add remaining 1 tablespoon oil. Add chopped garlic and ginger, stir fry for 20-30 seconds, tossing frequently to avoid sticking. Add vegetables and stir fry for 1-1.5 minutes (start with sturdier vegetables like carrots or broccoli, then add softer ones like bell peppers). Pour in the pre-mixed sauce and stir fry for 2½ minutes. Add any tender vegetables like bok choy leaves and stir fry for an additional 30 seconds until wilted.
- Thicken the sauce and finish: Mix cornstarch with cold water until smooth. Add to the wok and stir until the sauce thickens and becomes glossy, which will be quick. Remove from heat, then add the fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss well to coat the tofu thoroughly.
- Serve: Serve the tofu stir fry hot over bowls of cooked white or brown rice for a delicious, comforting meal.
Notes
- This tofu stir fry delivers bold gourmet Chinese flavors with a perfect balance of savory, spicy, and sweet notes.
- Freezing and thawing the tofu before using helps improve its texture, making it firmer and more absorbent.
- If Shaoxing wine is unavailable, substitutes include dry sherry or mirin. Adjust sweetness accordingly if using mirin.
- Vegetables are customizable; use crunchy veggies like carrots and broccoli first, then softer ones like peppers and bok choy for even cooking.
- For best results, fry tofu in batches to prevent overcrowding and ensure even browning.
- Open windows or use good ventilation while frying, as it can produce some smoke, especially when using a wok.
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
