Easy Stir Fry Tofu

Stir fried tofu topped with scallions served with steamed broccoli and slaw in a plate.

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5 from 1 vote

Asian style Stir Fry Tofu; this one is a perfect 30 minute recipe with a handful of ingredients.

Protein rich, super flavorful and naturally vegan; enjoy this as an appetizer or over steamed rice.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings:

Calories: 194kcal

Author: Smruti

Ingredients

For the Tofu

12 ounces firm tofu
2 teaspoon corn starch
2 tablespoon sesame oil
1 teaspoon salt
1 teaspoon ground pepper

For the sauce

2 tablespoon soy sauce
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon five spice powder
¼ cup water
2 teaspoon corn starch

To stir fry

1 tablespoon sesame oil
4-5 cloves garlic (minced)
½ medium onion (sliced thin)
2-3 stalks scallions

Instructions

Press tofu between sheets of kitchen towel to remove excess moisture.
12 ounces firm tofu
Once the water is drained, cut the tofu into pieces. Triangles, cubes or rectangles work. Place the pieces in a bowl and sprinkle corn starch on them.
2 teaspoon corn starch
Mix well and coat the pieces well.
In a pan heat oil.
2 tablespoon sesame oil
Place the tofu pieces and let them crisp up.
Turn them over and crisp on the other side.
Crisp them on all sides and sprinkle salt and pepper on them. Mix well and set aside.
1 teaspoon salt, 1 teaspoon ground pepper
In a bowl add the sauce ingredients and corn starch. Mix well.
2 tablespoon soy sauce, ½ teaspoon salt, ½ teaspoon ground pepper, ¼ cup water, 2 teaspoon corn starch, 1 teaspoon five spice powder
Heat remaining oil in the pan.
1 tablespoon sesame oil
Add garlic and onions. Sauté till the raw flavor vanishes.
4-5 cloves garlic, ½ medium onion
Once they are cooked, add the crisp tofu pieces.
Mix well and add the sauce and corn starch mix. Stir to coat all the tofu pieces.
Cook till the sauce is almost dry.
Then turn down the flame. Add scallions and mix well. Serve with steamed rice, kimchi, steamed broccoli and slaw.
2-3 stalks scallions

Video

Notes

Picking the right tofu: Pick firm or extra firm tofu for the recipe. However, baked tofu is great too. However, softer tofu will disintegrate when we sauté it.
Preparing the tofu: Press firm or extra firm tofu between paper towels to remove all the extra moisture. Press a heavy weight on it so all the water drains out. Then cut it into equal size pieces. Smaller pieces become crisp through while larger ones crisp from the top but remain soft inside.
Sauces: I like to just add some soy sauce to the tofu. While vinegar, vegetarian stir-fry sauce, schezwan or even chili sauce is great. However, I like to keep it simple.
Vegetables: Adding steamed vegetables like broccoli or cauliflower is a great idea. Moreover, adding chopped carrots, beans, snap peas or bok choy works really well.
Making it saucy: I like to make a slightly dry version of stir fried tofu. However, add more water or vegetable stock to make it saucy. Adjust the salt as required.
Making it without corn starch: If you do not have corn starch, simply add arrowroot powder, tapioca starch or even all purpose flour in the recipe.
Gluten-free version: Soy has gluten. So we need to replace tofu with paneer and soy sauce with a gluten-free soy version or tamari for the recipe.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition