Tofu Stir Fry
About this recipe
This Tofu Stir Fry is a quick and delicious weeknight meal that combines crispy tofu with tender vegetables and a flavorful sauce. The creator emphasizes using previously frozen and defrosted tofu for a better texture, making it a standout in the world of stir fries.
With a mix of spices and a homemade sauce that packs a punch, this recipe is not only easy to follow but also adaptable to whatever vegetables you have on hand.
Ingredient notes
- Use previously frozen and defrosted tofu for better texture.
- Use about a pound of mixed vegetables; substitutions are fine.
Tips from Rainbow Plant Life’s video
- Prep all your ingredients ahead of time, as stir frying moves quickly and you won't have time to multitask.
- For crispy tofu, press it to remove excess water and coat it with corn starch before frying.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What type of tofu should I use for this stir fry?
- Use previously frozen and defrosted tofu for better texture.
- How long does it take to make this stir fry?
- The total time to make this stir fry is 30 minutes.
- Can I use different vegetables in this stir fry?
- Yes, you can substitute the mixed vegetables as desired.
No life story here — the video and the recipe are the whole point. All credit to Rainbow Plant Life: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prep the vegetables: slice bell peppers and trim snap peas.
- 2
Chop garlic and ginger, leaving ginger unpeeled if desired.
- 3
Prepare the sauce by mixing soy sauce, rice vinegar, hoisin sauce, Shaoxing wine, chili garlic sauce, brown sugar, and vegetable broth or water.
- 4
Press the tofu to remove excess water, then cut into rectangular slices about a third of an inch thick.
- 5
Coat the tofu with salt, white pepper, garlic powder, Chinese five spice powder, and corn starch.
- 6
Make a corn starch slurry with 1 tsp corn starch and 1 tbsp cold water.
- 7
Cook rice according to package instructions and chop cilantro for garnish.
- 8
Heat a wok or large frying pan over medium-high heat until wisps of smoke appear, then add oil.
- 9
Fry the tofu until golden brown, then remove and set aside on paper towels.
- 10
In the same pan, add more oil and stir-fry garlic and ginger for 20-30 seconds.
- 11
Add the mixed vegetables and stir-fry until tender yet crisp.
- 12
Add the sauce to the vegetables and stir to combine.
- 13
Return the tofu to the pan, add the corn starch slurry, and stir until the sauce thickens and becomes glossy.
Heads up — we had to guess a little:
- Estimated 1 lb of mixed vegetables based on general stir fry guidelines.
Credit where it’s due: this recipe was transcribed from Rainbow Plant Life’s original video on YouTube. Follow them there — it’s their dish.
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