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Tofu can be a hard sell. Many complain about its bland flavor, but if you know how to treat it, you’ll be amazed at the transformation that takes place. This recipe calls for extra-firm tofu that has been frozen, a trick I learned from my mom. Once defrosted, you’ll see that the tofu has become porous, almost sponge-like, which enables it to absorb far more flavor. Frozen tofu is ideal for stir-fries, but it works just as well in soups and stews. Another one of mom’s tricks is to briefly simmer tofu in salted water before stir-frying. This makes the tofu sturdier and less prone to crumbling when jostled in the pan. Now, I never question my mother’s wisdom, but this simmering step is purely optional.
What People Are Saying:
"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." - CyanSword
"Seriously the best recipe! My kids loved it and they usually wouldn’t touch tofu. They all asked for it on the meal rotation!" - BlueCone
TOFU
STIR-FRY
SAUCE
For the best texture and flavor, I highly recommend working ahead and freezing your tofu beforehand. Trust me, it makes a world of difference: It removes excess water and leaves the tofu with a porous structure that is ideal for soaking up flavors. So, if time allows, just pour off the liquid the tofu was packed in and freeze the tofu until solid.
Now, to get started, bring a medium pot of salted water to a boil. Add your tofu—straight from the freezer if frozen—and simmer for 2 minutes, or until thawed. Carefully transfer to a paper towel-lined colander and let drain, gently pressing with a spatula or wooden spoon to squeeze out as much water as possible. The more water you can squeeze out of it, the flavor it will be able to take on. When cool enough to handle, transfer the tofu to a cutting board and pat dry, gently squeezing out more water without breaking up the tofu.
Next, cut the tofu into 1" pieces and transfer to a medium bowl. Add the soy sauce, sesame oil, and pepper and toss gently to combine. Let the tofu sit for 5 minutes or so to give it time to absorb the liquids. Now, sprinkle the cornstarch over and gently toss until the tofu is evenly coated.
Let’s get cooking! Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat until shimmering. Place the tofu in the skillet and cook, turning occasionally with tongs, until golden all over, 7 to 8 minutes. Season with salt and pepper, then transfer the tofu to a plate.
Time to get the veggies involved. Heat the remaining 1 Tbsp. oil in the same skillet. Add the garlic and ginger and cook, stirring often, until fragrant, 1 minute. Add the vegetables and scallions and cook, stirring often, until crisp-tender, 8 to 10 minutes. Season with salt and pepper.
Now for the sauce. Grab a small bowl and whisk the soy sauce, sesame oil, water, brown sugar, and cornstarch until combined and the cornstarch is dissolved. Return the tofu to skillet and pour the sauce over.
Cook, stirring, until the sauce is glossy and slightly thickened and the tofu and veggies are coated, about 2 minutes.
Top with sesame seeds and more sliced scallions. Serve with rice.
Full list of ingredients and directions can be found in the recipe below.
This stir-fry needs nothing more than a scoop of white rice to satisfy. But if you’re looking for more dishes to round things out, a quick, super flavorful smashed cucumber salad would make a great partner. As would pan-fried noodles or easy steamed bok choy.
Stir fries are always best hot from the pan, but if you have any leftovers you can store them in an airtight container in the fridge for up to 3 days. Reheat in an oil-slicked cast-iron or nonstick skillet, tossing often, until heated through.
Kosher salt
(14-oz.) block extra-firm tofu, fresh or frozen and defrosted
reduced-sodium soy sauce
toasted sesame oil
freshly ground black pepper
cornstarch
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
garlic cloves, finely chopped
grated peeled ginger
small head of broccoli, cut into florets
red bell pepper, seeds and ribs removed, thinly sliced
small carrots, peeled, sliced
scallions, thinly sliced
string beans, trimmed
water
reduced-sodium soy sauce
packed light brown sugar
cornstarch
toasted sesame oil
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