Tofu Stir Fry, my latest weeknight obsession

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth reduces sodium and enhances flavor.

Start by prepping the vegetables: slice half of a yellow bell pepper and half of a red bell pepper thinly after removing the core.

Prep snap peas by simply rinsing them; no additional prep needed.

Chop garlic and ginger, leaving the skin on the ginger for ease.

Prepare the stir fry sauce by mixing 1.5 tablespoons of soy sauce, 1.5 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of brown sugar, and 3 tablespoons of vegetable broth or water in a bowl.

Press previously frozen and defrosted tofu for 10 minutes to remove excess moisture.

Cut the tofu into rectangles about a third of an inch thick instead of cubes for better crisping.

Coat the tofu with 1/2 teaspoon kosher salt, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon Chinese five spice powder, and 3 tablespoons of cornstarch, ensuring it's evenly coated.

Prepare a cornstarch slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water for later use.

Cook rice as a side dish while preparing the stir fry.

Heat a wok over medium-high heat until light wisps of smoke appear, then add high heat neutral flavored oil.

Add the tofu to the hot wok and cook until golden brown, shaking the pan occasionally to prevent burning, about 5-7 minutes.

Once the tofu is golden brown, remove it from the wok and place it on a paper towel to absorb excess oil.

Wipe out the wok and heat it again until wisps of smoke appear, then add oil for the vegetables.

Add garlic and ginger to the hot oil and stir-fry for 20-30 seconds, stirring frequently to prevent burning.

Add the prepared vegetables (snap peas and bell peppers) to the wok and stir-fry until tender-crisp, about 3-4 minutes.

Return the tofu to the wok and add the prepared stir fry sauce, stirring to combine.

Cook for an additional 2 minutes to heat through and allow the sauce to thicken slightly with the cornstarch slurry.

Stir in chopped cilantro just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens