Tofu Stir-Fry

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

How To Make Tofu Stir-Fry

INGREDIENTS

TOFU

• Tofu: Only firm, extra-firm, or super-firm tofu will do for this recipe. These types hold their shape well and stand up best to the rigors of stir-frying.
• Soy Sauce & Sesame Oil: Who said tofu has to be bland? Tossed with umami-rich soy sauce and nutty toasted sesame oil, this tofu is anything but!
• Black Pepper: Brings an aromatic heat that gives the tofu some bite.
• Cornstarch: The contrast between crisp exterior and silky interior is one of the joys of stir-fried tofu. To achieve that, I give the tofu a light coating of cornstarch, which is brilliant at forming a light, crunchy coating—flour would be much too heavy.

STIR-FRY

• Garlic & Ginger: These classic stir-fry aromatics infuse the vegetables with a deeply savory quality and a bit of spice warmth.
• Vegetables: I went with a mixture of some of my favorites: string beans, carrots, broccoli, and bell pepper—quick-cooking veggies that take well to high heat and hold their shape admirably.

SAUCE

• Soy Sauce & Sesame Oil: I turn to this dream team once again for the base of my stir-fry sauce. The soy sauce lends appealing color and another layer of deep flavor, while the sesame contributes a wonderfully aromatic quality and gives the sauce a glossy sheen.
• Brown Sugar: Balances the salty soy sauce and adds a subtle caramel note.
• Cornstarch: Gives the sauce a velvety consistency and helps it cling to the tofu and vegetables.

STEP-BY-STEP INSTRUCTIONS

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.

What To Serve With Tofu Stir-Fry

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.

Recipe Tips

• Use firm or extra-firm tofu: Tofu packages and labels can be confusing! Some silken tofus are marketed as "firm silken tofu"—avoid these! Silken tofu will disintegrate upon handling given how soft and fragile they are due to their high moisture content. While they're perfect in smoothies and hot and sour soup, soft tofus will not be able to withstand this stir-fry technique.
• Stir-fries are like salads: You can put almost whatever in and you'll have a quick, healthy, delish meal. I’ve put in my favorite veggies into this recipe, but feel free to substitute whatever crisp vegetables you have on hand. Growing up, my father even put iceberg lettuce in the mix, which I definitely do not recommend. Almost anything aside from salad greens will do: cauliflower, bok choy, onions, thin slices of potato, celery, corn...the possibilities are endless.

Storage

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.