Some of you may remember this from a picture we posted on Instagram a few weeks ago. This has now become a staple at our house. Tofu has never tasted better before. Well, it has, when we made this and this. 😀
Tofu is something I have only started liking recently. If cooked well, I think a lot of us, who don’t like it for its texture, will love it. One trick to make tofu taste good in any form is to dry it out and get a crisp-ish exterior. You could do this in an oven if you have enough time or if you’re always running late for dinner, like us, on a non-stick pan.
This recipe here is very versatile and you could add your fav sauces, vegetables and spices to make your own version. Hope you all at Fiesta Friday enjoy this as much as we did!
Here is how we make our Quick Asian Tofu Stir Fry:
- 1 tablespoon sesame oil
- 1 block (14oz) extra-firm tofu
- 5-7 green beans, chopped in thirds
- 1 large carrot, sliced lengthwise
- salt & pepper to taste
- 3 tablespoons soy sauce (we use low-sodium)
- 1 teaspoon grated ginger
- 2 cloves garlic, grated
- 1 teaspoon maple syrup (or honey)
- a dash of sriracha
- 1/4 teaspoon red pepper flakes
- 3-4 tablespoons water
- Drain the water from the tofu, slice the block in half and gently press the tofu using paper towels and squeeze as much water out of it as you can. Then, cut the tofu in half-inch cubes. Set this aside.
- In a small jar or glass, mix all the sauce ingredients together and set this aside.
- In a non stick pan on medium heat, lay the cubed tofu evenly and let them brown on at least two sides. Sprinkle some salt & pepper on each side. If you have patience and time, you may brown them all 6 sides. It's even better that way. 🙂 Either ways, try not to spend more than 15 minutes on the tofu.
- Once done, set the tofu aside.
- In the same pan or in a wok, heat sesame oil.
- Add the beans and carrots and sauté on medium heat for about 7-8 minutes stirring occasionally. Add in salt and mix well.
- Next, add in the sauce and the tofu and give it a good but gentle stir. Let this cook for about 2-3 minutes. Add a couple of small splashes of water if you think it is getting too dry.
- Serve hot!
1. If you like, you may add a tablespoon of corn starch to the sauce to make it like a thick sauce. We have tried this as well and it works pretty well.
2. You may cook the vegetables a little longer if you like them softened. We like them slightly crunchy and 7-8 minutes works for us.