I’m always looking for new recipes and trying to find different ways of getting enough protein and vegetables, so I decided to find a good (and easy!) tofu stir fry recipe. This one is simple and basic, great to serve over rice, and a good one to start off with if you’re not familiar with cooking tofu (like me). Hope you enjoy!
Tofu Stir Fry
For Stir Fry
- 1 14-ounce package firm or extra firm tofu
- 2 cups green beans, chopped
- 1 cup red pepper, diced
- 2 tablespoons sesame oil (or peanut oil)
- ¼ cup low-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon agave (or maple syrup or honey)
- 1 tablespoon corn starch
Preheat oven to 400oF and begin drying tofu. Drain, remove from package and place between two thick towels folded into the shape of the tofu. Place a plate or bowl on top and top it with something heavy, like a book or skillet. Let dry for 15 minutes, changing towels if they get too wet. Once dry, cut into roughly 1-inch cubes or rectangles.
Arrange tofu on a baking sheet and bake for 30-35 minutes, flipping once halfway through. Once golden brown and firm, remove from oven set it out to dry a bit more. (Note: If serving over rice, start the rice at this point.)
In a small bowl, whisk together sauce ingredients; set aside.
In a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add vegetables and toss to coat. Cook for 5-7 minutes, stirring often. When vegetables have some colour and have softened a bit, add sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
Cook the mixture for 3-5 minutes, stirring often. When vegetables are cooked to your preferred doneness, remove from heat. Serve as is or over rice. (Note: best when eaten fresh.)
Source: Minimalist Baker