tofu stir fry

Crispy tofu that's baked, not fried, and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that's entirely vegan + gluten free!

Crispy Peanut Tofu &amp; Cauliflower Rice Stir-Fry

extra-firm tofu ((organic & non-GMO if possible*))

Tbsp toasted sesame oil

cauliflower

garlic ((minced // 2 cloves yield ~1 Tbsp

soy sauce ((tamari for GF eaters))

light brown sugar ((or honey if not vegan))

tsp chili garlic sauce

Tbsp peanut butter or almond butter ((natural, salted))

Veggies: baby bok choy, green onion, red pepper, broccoli

Toppings: fresh lime juice, cilantro, sriracha

Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).

Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.

Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).

Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

Rinse your pan under very hot water and scrape away any residue. Place back on oven.

Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

https://www.youtube.com/watch?v=ZXLaFu2KSyg

Crispy tofu that's baked, not fried, and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that's entirely vegan + gluten free!

Full Recipe: https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
 
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Crispy Peanut Tofu & Cauliflower Rice Stir-Fry | Minimalist Baker Recipes

We've been making some version of this vegetable five-spice tofu stir-fry for dinner regularly for as long as we can remember. It's healthy, vegetarian, and very easy to make.

Vegetable Five Spice Tofu Stir-Fry

five spice tofu ((julienned))

celery ((julienned))

oyster mushrooms ((julienned))

mushrooms

carrot ((julienned))

red bell pepper ((julienned))

sugar

shaoxing wine

salt

five spice powder

white pepper

soy sauce

Wash and julienne the tofu and vegetables.

Heat 2 teaspoons oil in the wok over high heat. Stir-fry the tofu for about 3 minutes until slightly crisp. Remove from pan and set aside.

Add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. Add the rest of the vegetables and a pinch of sugar. Cook for 2 minutes, stirring constantly.

Add the tofu back to the pan along with the shaoxing wine, salt, five spice powder, white pepper, and soy sauce.

Cook another 3 to 5 minutes and serve.

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.

Tofu That Tastes Good: Stir-Fry

tofu

green beans

carrots pepper

soy sauce ((ensure gluten-free for GF eaters))

ginger

Tbsp organic brown sugar (reduce slightly for less sweet sauce)

cornstarch

Brown rice

Peanut sauce

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.

https://www.youtube.com/watch?v=egdfnd6dbbg

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.

Full Recipe: https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/

It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe.
 
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Tofu That Tastes Good: Stir-Fry | Minimalist Baker Recipes

<p>Back Pocket Stir Fry with Noodles - simplicity wins. Brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner! vegan, vegetarian.</p>
<p></p>

Back Pocket Stir Fry with Noodles

brown rice noodles

14 oz package tofu

olive oil

chopped vegetables (I used

garlic

peanuts, cilantro, and lime

water

white vinegar,

chili paste,

SAUCE

Shake all sauce ingredients together until smooth.

NOODLES

Soak rice noodles in a bowl of warm water.

TOFU

Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.

VEGGIES

In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.

ASSEMBLE: 

Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu. Top with peanuts, cilantro, and lime.

I love stir fry because it's fast, forgiving and lets me decorate my food with lots of garnishes, I loves me some garnishes:)  My stir frys come out so colorful too.  Definitely saving this for later.

Lindsay, I'm so happy to see yet another vegan recipe on POY. Glad you're a self identified part time vegan! The more the merrier. Your tofu looks great. I'd also like to know what chili paste you're using. I'm definitely making this.

Really nice article here. I'm also a lover of  lovers of Pad Thai. I hope to try these recipes out.  

http://www.healthcarechecker.org/category/nutrition-dieting/

I LOVE stir fry! I use a sauce like this often but I love your addition of the chili paste. We usually go for rice so I really enjoyed using noodles. We used pork we had in the house and I'm going back for seconds

Loved this! I had been craving a noodle stir fry and this hit the spot. 
Family said it was yummy too. Thank you, Lindsay!

https://www.youtube.com/watch?v=clIQMqQTags

Back Pocket Stir Fry with Noodles - simplicity wins. brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner! vegan, vegetarian.

Full recipe: https://pinchofyum.com/back-pocket-stir-fry

PRODUCTS (Amazon affiliate links)
Brown Rice Noodles: http://amzn.to/2xg0DPr
Chili Paste: http://amzn.to/2gaOp04

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Eat your veggies with this flavorful Tofu Stir-Fry from Delish.com.

Tofu Stir-Fry

tbsp. low-sodium soy sauce

sesame oil

tsp. black pepper

extra-virgin olive oil, divided

Kosher salt

garlic,

tbsp. ginger

string beans,

carrots,

broccoli,

red bell pepper,

green onions, thinly sliced

brown sugar

Yes, definitely trying to cut down on meat intake

No way, can't live without animal protein!

Delicious and easy recipe.  Thank you for the tofu tips - it turned out to be the best part!

Seriously the best recipe! My kids loved it and they usually wouldn’t touch tofu. They all asked for it on the meal rotation!

Super delicious!! I froze the tofu and did not defrost it before I put it in the boiling water - it only took about 20 minutes. I added more vegetables than the recipe called for and it still turned out great. My son can sometimes be a picky eater but he liked the tofu and got seconds.

was hopeful but this sauce was way too sweet. I was really surprised as to how  sweet this was. I was able to save this dish by rinsing off the sauce and throwing together a simple savory sauce.  If you like everything drowning in sweet go for it

This was absolutely amazing! Everyone in my family except for me hates tofu, but everyone ate every bite and I was even asked for the recipe! Will definitely be making again.

Delicious. Used baby cauliflower rather than string beans. Otherwise stuck to the recipe.  Highly recommend.

I made this today. Had to switch up some ingredients because I had different veggies on hand. Turned out very tasty but I didn't freeze the tofu. I already had it drained and cut up before I found this recipe.

Love this recipe! Great tips to prepare tofu.

Made this tonight. Absolutely deeelicious!

Made this for dinner tonight and it was delicious! I bought fresh tofu from the produce section of the grocery store and froze it. It took a while to defrost in the boiling water but held its shape well. My teen and young adult kids loved it and we all ate every bite. Will definitely make again.

The recipe needs to distinguish btwn frozen and fresh tofu.  Our fresh extra firm tofu broke into pieces immediately when placed in the boiling water.  I think the boiling water should only be for frozen tofu?

This recipe turned out great! I used fresh medium firm tofu and it turned out just a little soft but I loved the texture and taste.

https://streaming.hearstdigitalstudios.com/delish/5717fa01e694aa449689e240/mp4/General_Tso_s_Chicken_Stir_Fry_2_1461189145_4000_hd_v3.mp4

A mix of garlic and crushed red pepper flakes that get all sizzly together for about a minute, then soy sauce, hoisin, honey, and lime juice. The result is tangy and perfectly sweet. Battering the chicken in cornstarch and flour is a step you don't want to skip, too. It gives the chicken pieces so much texture—and the sauce will cling way easier. As for the stir-fry, use whatever vegetables you like. Once they hit the sauce, you won't be thinking about them anyway.

General Tso's Chicken Stir-Fry

A FLAVORFUL veggie-packed Tofu Stir Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for weekdays.&nbsp;

20-Minute Tofu Stir-Fry

cauliflower rice ((or cooked grains))

Tbsp coconut aminos

tsp chili garlic sauce ((optional))

tsp sesame oil

Tbsp peanut butter ((or other nut butter))

2-3 Tbsp coconut aminos / tamari

maple syrup

Tbsp lime juice

chili garlic sauce

shiitake mushrooms

red cabbage

red bell pepper

green onion

Lime wedges

Fresh cilantro, chopped

Chili Garlic Sauce or Sriracha ((we like Huy Fong Foods brand))

If you haven’t done so already, prepare cauliflower rice or cook grains such as white rice, brown rice, or quinoa (not included in prep/cook time as it’s ideal to use leftover grains or cauliflower rice).

Add cubed or crumbled tofu to a plate or shallow dish along with coconut aminos and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.

Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.

Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining coconut aminos) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.

Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.

Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.

Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.

Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.

Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional). Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.

https://www.youtube.com/watch?v=IJdhkk3IPPE

A FLAVORFUL veggie-packed Tofu Stir Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for weekdays. 

Full Recipe: https://minimalistbaker.com/20-minute-tofu-stir-fry/

It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe.
 
FOLLOW US!
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20-Minute Tofu Stir Fry | Minimalist Baker Recipes

Crispy Vegan Tofu stir-fried in the most flavorful Black Garlic Sauce ....a delicious way to prepare tofu!

Black Garlic Tofu

oz block of extra firm tofu

soy sauce (or Gluten-free Braggs Liquid Amino Acids)

sugar, brown sugar

salt and pepper

chives and chive blossoms

Press tofu with paper towels to remove water. Cut into ¾ inch cubes. Blot again.

Blend the black garlic cloves, oil, water, soy sauce and sugar until combined using a blender.

Heat 1-2 tablespoon oil in wok or skillet on high heat. Add a generous pinch of salt and cracked pepper to the heating oil. When it begins to smoke, turn heat down to medium high, and carefully slide the tofu in, you don&#8217;t want it to splash.

Turn over tofu, every minute or so, letting it caramelize and crisp up on all sides. This will take about 10 minutes on medium high heat. Once tofu is crispy and golden, scoop it onto a plate and set aside.

Carefully pour black garlic sauce into the wok and stir constantly over medium high heat, for one minute, and it will turn shiny and dark.

Place tofu back in wok with the sauce, stir to coat each piece well, about 30 seconds, and serve immediately. If you cook the tofu too long in the sauce, you will loose the nice crisp you created.

Top with fresh chopped chives and chive blossoms.

Hi Sylvia,
Greetings from Maine. I made your black garlic tofu recipe last night. I paired it with  your toasted farro with pear and, hazelnut  dish. It was fantastic.  I modified the recipes a little bit. For the oil in the tofu recipe I used a canola oil infused with star anise and orange peel. I heated 1/4 cup canola oil to 140 degrees. I put in 4 star anise and 4 half inch by 4 inch strips of orange peel. All the pith was removed from the peel. I removed from heat and let infuse for 20 minutes.  Remove the anise and peel and used in the garlic recipe. For the farro recipe I substituted a Korean Giant Asian pear because I like how crunchy they are.

This was tasty and my husband actually ate it, no small feat given the tofu ingredient. I added carrots, broccoli and used scallions instead of chives.  I was a little confused at the blender step because the ingredients in the amounts given did not form a “paste.”  I boiled down the sauce and it was tasty nonetheless.

I made this dish last night. I forgot to get some chives. So I substituted sesame seeds. It was outstanding!

This was a huge hit with everyone in the family! Easy to make, delicious, and so unique. I used your recipe for bok choy  with black pepper tofu. Delicious! So excited about trying out more of your inventive recipes.

I've made this recipe four times now and it never gets any less incredible. I've served it on it's own, as well as atop a kale salad, on pizza, and in tacos!

WONDERFUL!!!!! Make this!!!
My mouth is watering just thinking about it!   I add chopped peanuts and cilantro. I sometimes add broccoli, carrots, and pea pods, double the sauce, and serve over farro! Yum!❤️❤️

Thank you!!! (and thank you Noelle for the gluten-free info). If anyone else doesn't live close to a Trader Joe's: I get my garlic from Black Garlic North America's site because they have organic black garlic that is grown in north America &amp; made in the US, and they've never charged me for shipping. I think Trader Joe's black garlic comes from Japan?

My go to tofu dish.  Excellent made dozens of times

This sauce is amazing and so easy to make, I absolutely love it!

I have made this recipe so many times. It always comes out great. My daughter sends me containers of black garlic. They is my hint they it’s time to make it again. 

Easy and tastes great.

This is a great recipe. Served mine on rice with broccolini and Swiss chard.

This tofu stir-fry is an easy, healthy weeknight dinner that's loaded with veggies and comes together in less than 30 minutes.

Tablespoons + 2 teaspoons avocado

lb extra-firm tofu, pressed

red bell pepper, roughly chopped

oz broccoli

rice of choice: white, brown or cauliflower

green onions and sesame seeds,

Tablespoon avocado or olive oil

low-sodium tamari (or soy sauce)

ginger,

Heat oil in a large skillet or wok over medium-high heat. Once hot (check to make sure tofu sizzles when you add it to the pan), add tofu and cook, flipping frequently, for about 10 minutes. It&#8217;s done when all sides of the tofu cubes are golden. Transfer to a bowl or plate.  

While tofu is cooking, whisk together the ingredients for the sauce in a small bowl.

Add remaining 2 teaspoons oil to the same skillet. Add garlic and onion and cook until fragrant, about 2-3 minutes. Add broccoli and red bell pepper to the skillet and cook for about 5 minutes. Add sauce and tofu to the skillet as well and cook for about 5 minutes longer, or until broccoli is tender, but crisp and bright green in color. Serve tofu stir-fry over rice of choice with green onions and sesame seeds for garnish.

Very tasty - the sauce was delicious! Tofu is definitely a texture adjustment for our family of omnivores.  I would definitely make again for lunches for me, but tofu is not my preschoolers favorite. Do you think it would work with tempeh instead?

The recipe was delicious! My whole family loved it. We had never tried tofu before and were very surprised by how delicious it tasted in this recipe!

This was a total hit! There are three of us and the entire stir-fry was gone in one sitting. One person is a tofu skeptic, but she loved it (I did use Island Spring Organics cooked/seasoned tofu, which worked totally fine in the recipe - and I didn't have to cook it). Definitely my favorite tofu recipe so far!

The best and i will do it again and again.😋😘

This Spiced Tofu Stir-Fry with Chinese Garlic Chives is a vegan and vegetarian recipe that takes just 20 minutes to make––Chinese home cooking at its best.

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