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–+ servings

Tofu That Tastes Good: Stir-Fry

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.
Author Minimalist Baker
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Plate of tofu stir fry for a tofu dish that actually tastes good
4.63 from 253 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

STIR FRY

  • 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)

SAUCE

  • 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

FOR SERVING optional

US Customary - Metric

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated without rice.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 492 Carbohydrates: 44.6 g Protein: 29.4 g Fat: 25.2 g Saturated Fat: 4.1 g Polyunsaturated Fat: 10.27 g Monounsaturated Fat: 8.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1241 mg Potassium: 987 mg Fiber: 7.5 g Sugar: 24.7 g Vitamin A: 13648 IU Vitamin C: 19.23 mg Calcium: 611 mg Iron: 6.03 mg