Stir-Fried Tofu With Onions
Description
This stir-fried tofu dish is a delightful balance of textures and flavors, perfect for a quick weeknight dinner. The extra-firm tofu is pressed and fried until golden and crisp on the outside, while remaining tender within. Thinly sliced onions are stir-fried until sweet and translucent, adding a natural sweetness that complements the savory soy sauce and ginger marinade. The dish comes together quickly in a single wok, making it an ideal meal for busy evenings. Serve it hot over steamed rice or noodles for a complete, satisfying plant-based meal that is both comforting and flavorful.Ingredients
Directions
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Press the tofu to remove excess water, then cut into 1/2-inch cubes.
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In a shallow dish, whisk together the sherry, soy sauce, sugar, salt, pepper, and 1 1/2 teaspoons of oil.
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Add the tofu cubes to the marinade and toss to coat. Let stand for 15 minutes.
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In a small bowl, mix the cornstarch with the vegetable stock until smooth and set aside.
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Heat 2 tablespoons of oil in a wok or large skillet over high heat.
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Add the ginger and sliced onions. Stir-fry for about 1 1/2 minutes until fragrant and slightly softened.
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Remove the onions and ginger from the wok and set aside in a colander to drain.
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Add the remaining oil to the wok. When very hot, add the marinated tofu and minced garlic.
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Stir-fry the tofu and garlic, turning frequently, until the tofu is browned on all sides.
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Return the onions and ginger to the wok. Stir-fry for another minute to combine.
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Pour in the cornstarch mixture. Cook, stirring constantly, for about 30 seconds or until the sauce thickens and coats the ingredients.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 340.9kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2492.6mg104%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 0.3g2%
- Sugars 1.7g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
This recipe can be made with flank steak instead of tofu, or a mixture of both. If using steak, cut against the grain into thin slices and marinate as directed. You can also add other vegetables like bok choy; blanch them first and add them to the wok during the final minute of cooking.
For chewier tofu, freeze it before pressing and cooking. If adding extra vegetables, increase the cornstarch mixture to three times the amount listed to ensure the sauce thickens properly. The recipe scales well and can be doubled without issue.
