Tofu Stir Fry
Servings: 4 people
- 3 tablespoons (3 tablespoons) olive oil sub avocado, coconut, or vegetable oil
- 16 ounces (450 grams) tofu firm or extra-firm
- ⅓ teaspoon (½ teaspoon) salt or more to taste
- 1 (250 grams) bell pepper red or yellow, diced
- 6 (200 grams) mushrooms white or brown, quartered
- 2 cups (200 grams) broccoli cut into small florets
- 3 (3) scallions thinly sliced
Stir Fry Sauce
- ⅓ cup (80 grams) soy sauce reduced-sodium
- ⅓ cup (80 grams) vegetable broth reduced-sodium
- 2 tablespoons (30 grams) vinegar rice, white, or apple cider
- 1 tablespoon (15 grams) sesame oil or vegetable oil
- 1 tablespoon (15 grams) sugar
- 3 cloves (3 cloves) garlic grated
- 2 teaspoons (2 teaspoons) ginger grated
- ¼ teaspoon (¼ teaspoon) red pepper flakes or fresh chili
- 1 tablespoon (8 grams) cornstarch
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Prep the ingredients.Tofu – Drain, pat dry, and tear into bite-sized chunks.Veggies – Quarter mushrooms, dice bell pepper (about 2/3 inch), and cut broccoli into small florets.Sauce – Whisk together soy sauce, veggie broth, vinegar, sugar, sesame oil, garlic, ginger, red pepper flakes, cornstarch, and black pepper.
- Stir Fry: Heat half the oil in a large nonstick skillet. Add tofu, sprinkle with salt, and cook over medium heat for 10 minutes, flipping occasionally, until golden. Remove and set aside.Wipe the pan, add remaining oil, and stir-fry mushrooms, bell pepper, and broccoli over medium-high heat for 3 minutes until slightly browned.Add the scallion whites and tofu, stir-fry for 1 minute.
- Add the sauce: Lower the heat to medium, pour in the sauce, and cook for 3 minutes, stirring until thickened. Taste and adjust salt.Serve hot over rice, topped with sesame seeds, scallion, greens, and a drizzle of sesame oil.Optional: Toss with cooked noodles and 1/2 cup broth for a sauce noodle dish.
SUBSTITUTIONS
- Olive oil: Substitute coconut, avocado, or vegetable oil.
- Broccoli: Substitute green beans, peas, kale, bok choy, or cabbage.
- Mushrooms: Substitute eggplant, zucchini, and spinach.
- Bell pepper: Substitute carrots, or baby corn.
- Soy sauce: Substitute tamari or coconut aminos for gluten-free.
- Rice vinegar: Substitute apple cider or white vinegar.
- Sugar: Substitute honey or maple syrup.
- Sesame oil: Substitute vegetable oil.
- Vegetable broth: Substitute water.
- Tear the tofu by hand; don’t cut it with a knife. Rough edges mean more surface area and crispier bits.
- Use a nonstick pan or a well seasoned wok. Tofu really stick to pans so nonstick is essential.
- Use a large pan and don’t overcrowd it. Overcrowding = steaming which makes the veggies soft and sad.
- Don’t stress the tofu! Let it sit and sear, at least 3 minutes per side, then flip! Think of it as like a tofu tanning session.
- Good prep – high heat – fast hands: Ingredients must be prepped and ready to throw in one after the other. No pauses!
- Cornstarch is key for a glossy, creamy, restaurant-worthy sauce. Don’t skimp it.
- Do I need to press the tofu? You can press the tofu if you have the time but in our tests we noticed that the if you use extra-firm tofu and pat it dry well, the difference is minimal.
- Can I bake or air-fry the tofu? Sure thing! Bake or air fry ahead of time then toss it with the stir-fried veggies. Here are our baked tofu and air-fried tofu recipes.
- Shy is my tofu soggy? Probably too much moisture. Pat dry tofu, avoid overcrowding the pan, cook fast on high heat.
- Refrigerator: Store leftovers in an airtight container in the fridge for three days. Reheat in the microwave or on a pan with a dash of water.
- Freezer: You can freeze leftover stir-fried tofu. However, its texture will change slightly. Thaw in the microwave. Reheat in a pan with some sauce to boost flavor.
