Tofu That Tastes Good: Stir-Fry

Name: Tofu That Tastes Good: Stir-Fry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 14 -ounce package firm or extra-firm tofu; 2 cups roughly chopped green beans; 1 cup diced carrots or red pepper; 2 Tbsp toasted sesame oil for sautéing ((or sub peanut or coconut)); 1/4 cup low-sodium soy sauce ((ensure gluten-free for GF eaters)); 1 Tbsp fresh grated ginger; 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce); 1 Tbsp agave or maple syrup ((or honey if not vegan // reduce slightly for less sweet sauce)); 1 Tbsp cornstarch; Brown rice; Peanut sauce

A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal. Feeds 2-3.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

1 14 -ounce package firm or extra-firm tofu
2 cups roughly chopped green beans
1 cup diced carrots or red pepper
2 Tbsp toasted sesame oil for sautéing ((or sub peanut or coconut))
1/4 cup low-sodium soy sauce ((ensure gluten-free for GF eaters))
1 Tbsp fresh grated ginger
2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
1 Tbsp agave or maple syrup ((or honey if not vegan // reduce slightly for less sweet sauce))
1 Tbsp cornstarch
Brown rice
Peanut sauce

Steps

Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
If serving over rice, start the rice at this point.
In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the 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 veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.