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:
Ingredients
- 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
Instructions
- 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!
Notes
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.
This is just the perfect recipe for a delicious weeknight meal! I definitely will be recreating it for myself and my vegetarian household.. thanks for sharing it!
So glad you like it Thalia. It was so quick & easy to put together and the variations are never ending!
Yes, I remember this from IG! Why are you not on there more often?? I miss your pics! I miss being on WP more often, too. I can’t believe this teaching year is busier than the last. How is that possible?!? Anyway, I love tofu. It is so good and your stir fry looks fabulous. Great job as always, you two!! <3
Hhaha.. Thanks, Patty. I saw that you’ve been a busy bee too. 😉 Will be up and about on WP & IG soon!
I love tofu! What a great recipe, it looks delicious and the sauce sounds great with the hot and the sweet! 🙂
It was in fact hot &sweet, Petra! Glad you liked the recipe & hope you try it sometime!
Hi guys, yum, love your tofu stir-fry. Stir-fry anything is actually pretty great, also to use up left-overs! Love how colorful this looks, gorgeous photos as always! Thanks so much for bringing this along to the Fiesta! 😉 hugs, Sylvia
Thanks, Sylvia! Stir fries are indeed so versatile and it’s fun to make your own versions. 🙂
oh i wish i could re blog this on to my scrapbook grrr, looks delish x
😀
The mind is racing with innumerable ideas after seeing your gorgeous bowl of stir fries. Burnt garlic fried rice or some plain toasted bread .. or maybe instead of my usual salad.. this bowl would work wonders!
Love the sauce particularly.
Oh this bowl does work wonders. We usually have it as a meal itself.
Any kind of stir fry is a big yes for me! Yours looks so scrumptious :).
😀
This looks really great and I can only imagine what it must taste like. Love the pop of color and your pictures are beautiful!
Thanks, Loretta! It tasted wonderful with those Asian flavors. 🙂
Oh, yum! Your Asian tofu stir fry look so tasty! Especially with that glaze. I can’t wait to give this a try. Thanks for bringing these to Fiesta Friday!
Thank you, Andrea! 🙂
Oh yum, this looks absolutely delicious! I never seem to get my tofu firm enough, but this recipe makes me want to give it another try 🙂 Gorgeous photos too!
Yeah- you must try this & you’ll love it. 🙂
This looks so yummy! I actually love tofu, so this will be a great addition to the rotation. I love how brown you got the tofu and the tofu isn’t broken up at all. I think I must try to turn them before they are sufficiently browned because they always break and don’t have that nice color. Nice addition of molasses to the recipe, too.
Thanks, Ngan! Squeezing water out of the tofu & then browning them on the pan firms them up and then the tofu doesn’t break. Hope you try this soon!
Such beautiful colors & pictures and a lovely recipe.
Love stir fries. They are quick, delicious and versatile!
Totally agree, Anjana. So much you can do with stir fries!
Looks awesome! I love the versatility of this recipe and just love the Asian flavouring! This is a perfect week-night meal! 😀
It is, Julianna. So easy & quick to put together! 🙂