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This image shows a bowl of Chinese tofu stir fry with golden fried tofu cubes, sautéed vegetables, and a savory sauce, served over steamed rice and garnished with fresh green onions and sesame seeds for a delicious meal.

Tofu Stir Fry Chinese

Cubed firm tofu, stir-fried in hot oil until golden. Add garlic, ginger, and mixed vegetables. Sauce with soy sauce, rice vinegar, and sesame oil. Toss to coat. Serve hot over steamed rice. Garnish with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 245 kcal

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.
    This image shows all the ingredients for the sauce, including soy sauce, vegetable stock, cornstarch, and brown sugar, being mixed in a container to create the flavorful sauce for tofu stir fry.
  • 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.
    This image shows cubed firm tofu sizzling in a hot skillet, frying until it turns golden brown on all sides, which will give the tofu a crispy texture for the stir fry.
  • 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.
    This image shows a colorful mix of julienned onions, bell peppers, carrots, and chopped broccoli being sautéed in a wok, adding flavor and texture to the tofu stir fry.
  • Return the tofu to the pan, pour in the sauce, and stir well.
    This image shows golden-brown tofu and sautéed vegetables being combined in a wok, with the sauce poured over and stirred to coat everything evenly, bringing the dish together.
  • 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.
    This image shows the finished tofu stir fry served on a plate over steamed rice, with golden tofu and vibrant vegetables, garnished with green onions and sesame seeds for added flavor and texture.

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.