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Tofu Stirfry

August 18, 2011 By Sage 5 Comments

This is sooooo good! And sooooo easy. And flexible. And sort of healthy…

1 package tofu
your choice of veggies
1/2 – 3/4 cup water
2 T cornstarch
1/2 cup soy sauce
4 T dark brown sugar
1-2 garlic cloves, pressed
1/2 – 1 T minced ginger
1 t rice vinegar
1 t sesame oil
hot chili oil (optional)
vegetable oil

Start by whisking 1/2 cup water with the cornstarch, then add the soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil, whisk until it’s combined. Add the chili oil and adjust the sugar to suit your taste. This sauce gets sweeter as it cooks, so don’t go crazy with the sugar!

If it’s too thick, add up to another 1/4 cup of water. You can substitute 1/2 t ginger powder if you don’t have fresh ginger.

Drain and press the tofu. Cut it into cubes and stir fry in a bit of oil until it’s golden brown on all sides. Remove it from the wok, drain it on paper towels.

Stir fry the veggies. I use whatever’s around… frozen wok mix, sliced peppers, cabbage, baby corn, water chestnuts, scallions, broccoli, spinach, carrots, mushrooms, etc.

When the veggies are cooked, but still crisp, add the tofu back to the wok, then add the sauce and cook a few minutes, until the sauce thickens. Don’t add the sauce too late, or the veggies will be mush by the time it thickens, but once you get the hang of it, stir fry is pretty awesome fast food :)

Serve over brown rice. Yum!

I know a lot of people are opposed to tofu. That’s a shame. Badly cooked tofu is disgusting, there’s no two ways about that. I wish everyone could have a positive first experience with tofu… shame on people who cook bad tofu!!!

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Filed Under: Food, Recipes, Vegan Recipes, Vegetarian Recipes

Comments

  1. Anonymous says

    August 19, 2011 at 7:41 PM

    You are right – tofu is really good stuff. You can do so many different things with it. But yes in its natural state it is a bit yuck. This looks great. Just need some rice vinegar before I try it. Looks really yum.

    Reply
  2. Emma says

    August 26, 2011 at 7:25 AM

    Looks delicious! I have some tofu that I need to use up, normally we make agedashi tofu with it, but I am going to give this a go instead! Emma :)

    Reply
  3. Val says

    August 30, 2011 at 2:32 PM

    I like tofu too. It is, indeed, all in how it’s prepared! This is a great-looking stir-fry. :)

    Reply
  4. smilingsurfer says

    September 2, 2011 at 4:54 AM

    I love spicy eggplant with tofu, usually available at chinese restaurants.

    Hi Sage, you have posted so many great recipes since I last visited, and they all look great!

    I hope that you are enjoying the last days of summer. How is Opie?

    Reply
  5. Lia says

    February 17, 2014 at 10:29 PM

    Thanks for sharing this! I made it last night for supper and it was really yummy. Even my mother–not very vegan-friendly at all!–really enjoyed it!

    Reply

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Once upon a time, I had the chance to move to the happiest country in the world!

My restless Aries spirit liked that idea, so I did what any girl in my position would do… I grabbed my cat, booked a one-way ticket to Denmark, and became an expat!

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