This quick and flavorful stir-fry transforms humble firm tofu into a satisfying centerpiece with just a few pantry staples. The tofu is cut into bite-sized cubes and lightly sauted with aromatic garlic, fresh ginger, and scallions for a burst of savory flavor. A simple slurry of cornstarch, soy sauce, and sesame oil creates a glossy, light coating that clings to every piece, offering a delightful contrast between the soft tofu and the crisp vegetables. Its an excellent weeknight dinner option that comes together in under thirty minutes, making it perfect for busy evenings. Serve it over steamed rice or noodles for a complete, comforting, and entirely vegan meal that highlights the natural texture of the tofu while delivering deep, umami-rich taste.
Tofu With 3 Spices
Description
This quick and flavorful stir-fry transforms humble firm tofu into a satisfying centerpiece with just a few pantry staples. The tofu is cut into bite-sized cubes and lightly sauted with aromatic garlic, fresh ginger, and scallions for a burst of savory flavor. A simple slurry of cornstarch, soy sauce, and sesame oil creates a glossy, light coating that clings to every piece, offering a delightful contrast between the soft tofu and the crisp vegetables. Its an excellent weeknight dinner option that comes together in under thirty minutes, making it perfect for busy evenings. Serve it over steamed rice or noodles for a complete, comforting, and entirely vegan meal that highlights the natural texture of the tofu while delivering deep, umami-rich taste.Ingredients
Directions
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Drain the firm tofu thoroughly.
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Cut the drained tofu into 1 x 1 x 1/2 inch cubes.
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Pat the tofu cubes dry again with paper towels to remove excess moisture.
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Heat a skillet or wok over medium-high heat.
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Add 3 tablespoons of oil to the skillet and heat for about 30 seconds.
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Add the minced garlic, grated ginger, diced scallions, and salt to the hot oil.
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Stir-fry the aromatics for about 30 seconds until fragrant.
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Add the tofu cubes to the skillet.
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Stir-fry the tofu for about 2 minutes, tossing occasionally to warm through.
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In a small bowl, whisk together the cornstarch, sugar (if using), cold water, soy sauce, and sesame oil until smooth.
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Pour the sauce mixture into the skillet with the tofu.
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Stir well to coat the tofu evenly and cook for another 30 seconds until the sauce thickens and glazes the tofu.
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Serve immediately over rice or noodles.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 4.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
Ginger root is wonderful but may not keep well in the refrigerator. Keep it wrapped in plastic in the freezer and pull it out to grate as you need it; it will keep a long time and remains delicious.
Scallions are best for this recipe, but regular diced onions will work in a pinch.
The original recipe called for Worcestershire sauce and soy sauce, but I substitute all soy sauce because Worcestershire sauce contains anchovies, making it unsuitable for vegans.
For extra crispy tofu, consider pressing the tofu for 15-20 minutes before cutting and draining.
