How to Cook Stir Fried Tofu
Recipes in this Video
Ingredients
- ●14 oz firm tofu
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 bell pepper, sliced
- ●1 cup broccoli florets
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green onions, chopped
- ●1 tbsp cornstarch
- ●1/4 cup vegetable oil
- ●1 tsp red pepper flakes (optional)
Instructions
- 1Press the tofu for 15-20 minutes to remove excess moisture, then cut it into cubes.
- 2In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- 3Heat vegetable oil in a large skillet or wok over medium-high heat.
- 4Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 5In the same skillet, add sesame oil, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
- 6Add the sliced bell pepper and broccoli florets. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 7Return the tofu to the skillet and add soy sauce and red pepper flakes (if using). Stir well to combine.
- 8Cook for an additional 2-3 minutes, allowing the flavors to meld.
- 9Garnish with chopped green onions before serving.
- 10Serve hot over rice or noodles.
Equipment
Originating from Sichuan province in China, Mapo Tofu is a beloved dish known for its bold flavors and numbing spiciness from Sichuan peppercorns. Traditionally, it features soft tofu and minced meat in a spicy sauce, often enjoyed with rice. Today, it has gained international popularity, inspiring various adaptations and vegetarian versions, making it a staple in Chinese cuisine around the world.
Ingredients
- ●tofu
- ●ground pork
- ●doubanjiang
- ●soy sauce
- ●ginger
- ●garlic
- ●scallions
- ●Sichuan peppercorns
- ●vegetable oil
- ●chicken broth
- ●cornstarch
- ●water
- ●sesame oil
Instructions
- 1Heat vegetable oil in a wok over medium-high heat until shimmering.
- 2Add ground pork and cook until browned, about 3-4 minutes.
- 3Stir in minced garlic, ginger, and scallions; sauté for 1-2 minutes until fragrant.
- 4Add doubanjiang and soy sauce; mix well and cook for another minute.
- 5Pour in chicken broth and bring to a simmer.
- 6Gently add cubed tofu, stirring carefully to avoid breaking it.
- 7Simmer for 5-7 minutes to allow flavors to meld.
- 8Mix cornstarch with water to create a slurry; add to the wok.
- 9Stir gently until the sauce thickens, about 1-2 minutes.
- 10Add Sichuan peppercorns and sesame oil; mix to combine.
- 11Serve hot, garnished with additional scallions if desired.
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
doubanjiang
Healthier: chili paste
Cheaper: sriracha
Chili paste can replicate the heat with less complexity.
Sichuan peppercorns
Cheaper: black pepper
Black pepper provides spice but lacks the unique numbing effect.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories, while water is a budget-friendly option.
Techniques
Equipment
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