There’s something inherently satisfying about a well-executed stir fry. The sizzle of tofu hitting the hot pan, the vibrant medley of fresh vegetables, and the heady aroma of garlic and soy sauce wafting through the kitchen, it’s a symphony of flavors and textures that never fails to delight.
I remember the first time I made this tofu stir fry; it was a chilly autumn evening, and I craved something warm, comforting, and a little bit nostalgic. This dish quickly became my go-to for those cozy nights, when all I wanted was a bowl of something hearty and nourishing.
What makes this tofu stir fry stand out is the perfect balance of crisp, golden tofu cubes and tender, just-cooked veggies, all tossed in a savory, umami-rich sauce. The key is to press the tofu thoroughly before cooking, this simple step ensures that every bite has a satisfying crunch on the outside while remaining soft and delicate on the inside.
The sauce, a blend of soy sauce, ginger, and a hint of sweetness, clings to every ingredient, creating a harmonious blend of flavors that’s both bold and comforting.
This stir fry is a celebration of simplicity, with each ingredient playing its part to create a dish that’s not only delicious but also incredibly versatile. Serve it with Kimchi Fried Rice, and you’ve got a meal that’s perfect for any night of the week.
Tofu Stir Fry Chinese
Equipment
- Wok or Large Skillet
- Chopsticks
- Mixing Bowl or Container
- Cutting Board
- Spatula or Wooden Spoon
- Sharp Knife
Ingredients
Tofu stir fry
- 2 tbsp oil divided
- 1 onion, julienned
- 1 tbsp fresh ginger root, peeled and minced
- 2 cups red bell pepper, julienned
- 2 cloves garlic, minced
- 2 medium carrots, peeled and julienned
- 2 cups broccoli, chopped
- 14 oz firm tofu, drained and cubed
Sauce
- 2 tbsp cornstarch
- ⅛ tbsp red pepper flakes
- 2 tbsp brown sugar
- ¾ cup vegetable stock or water
- ¼ cup soy sauce
Instructions
- Combine all the sauce ingredients in a small container, mixing thoroughly until well blended. Set aside.
- Heat 1 tablespoon of oil in a wok, frying pan, or skillet.
- Once the oil is hot, add the tofu cubes and cook over medium-high heat until they are golden brown on all sides.
- Remove the tofu from the pan and set it aside
- Add the remaining tablespoon of oil to the pan.
- Once heated, add the vegetables and sauté over high heat for 2-3 minutes, stirring frequently.
- Return the tofu to the pan, pour in the sauce, and stir well.
- Continue cooking for 1-2 minutes or until the sauce thickens, stirring frequently.
- Taste and season with salt if necessary.
- Serve immediately over noodles or rice, or enjoy on its own.
Notes
- The recipe has been adjusted to include double the amount of broccoli, red bell pepper, carrot, and onion, enhancing the overall balance of flavors and textures.
- This change ensures that the ratio of tofu to vegetables is spot-on, offering a more satisfying and well-rounded dish.
- For those who prefer the original proportions, feel free to adjust the quantities to suit your taste.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 24 g |
| Protein | 13 g |
| Vitamin A | 7824 IU |
| Vitamin C | 140 mg |
| Iron | 2 mg |
| Sugar | 13 g |
| Calcium | 178 mg |
Helpful Tips For You!
Tip 1: Feel free to use any type of starch, or leave it out entirely if you prefer; just keep in mind that without it, the sauce will be thinner.
Tip 2: Use whatever veggies you have on hand, such as green onions, green beans, cabbage, bok choy, or shiitake mushrooms.
Tip 3: To make this dish gluten-free, simply swap out soy sauce for tamari.
