Tofu Stir Fry is a tasty, healthy and satisfying dish. Serve alone as a delicious vegan meal or as a side dish with teriyaki chicken for an UNvegan meal!
3/4 Cup vegetable broth (can use chicken broth if vegan isn't a concern)
3 Tablespoons soy sauce (I prefer Kikkoman)
1 Tablespoon rice wine vinegar
2 Teaspoons sugar
2 Tablespoons corn starch
5 Tablespoons oil, divided (I use peanut oil, but any vegetable oil is fine)
3/4 Cup corn starch
1- 14 ounce extra firm tofu (***pressed to release excess liquid and cut into 1-inch cubes)
1 Cup sliced mushrooms of your choice
1 Big handful Chinese peas (with ends trimmed)
3 Cloves garlic (minced)
1 Tablespoon ginger (minced)
Tofu Stir Fry is a delicious and healthy dish you can serve as a side dish or main course
As a side dish, it would go well with Teriyaki Chicken or Wench Fried Rice. You can swap out the mushrooms and Chinese peas for zucchini or whatever vegetable you prefer. Use vegetable broth to make a vegan version of Tofu Stir Fry. The dusting of cornstarch does wonders for giving the tofu a nice, crispy coating.
***It's also important to press the tofu. Here's a good step-by-step from Good Housekeeping.
Basically, place tofu on paper towel lined cookie sheet. Cover tofu with paper towels and then with a clean dishcloth. Place a heavy object on top (e.g., another cookie sheet with a few cans on top) and allow to sit for about 30 minutes before cutting into 1-inch cubes.
I adapted this recipe from The Kitchn. It's delicious. I hope you like it!
Enjoy! - The Recipe Wench
In a small bowl, mix together broth, soy, vinegar, sugar and 2 tablespoons cornstarch.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Meanwhile, add cornstarch to large-bottomed dish.
Add about half the tofu into the dish and toss until well-dusted with the cornstarch.
Fry tofu in skillet until nicely browned on all sides.
Remove browned tofu to plate and repeat process with remaining tofu.
Assemble Stir Fry
Heat 1 tablespoon oil in pan over medium-high heat and add mushrooms. Stir Fry until moisture has evaporated and mushrooms are fragrant.
Add Chinese peas. Stir fry for a minute or two (until peas are crisp-tender).
Add garlic and ginger. Stir fry for another minute. Reduce heat to medium.
Give sauce a quick stir and add to skillet, stirring until sauce has thickened (you may need to increase heat).
Once sauce is thickened, add fried tofu, stir and serve!