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.
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.