Tofu & Veggie Stir-Fry

Tofu is one of the most maligned and misunderstood foods. Common complaints include: “The texture is weird,” and “It doesn’t taste like anything” and “This isn’t meat, you know.” If you’ve only had sad vegetarian stir-frys with mushy, slimy tofu bits, I get why you’re not a huge fan.

But I love a perfect tofu bite that’s crispy on the outside, creamy on the inside. The best – as is true of pretty much all foods – is when it’s battered and deep-fried and covered in sauce. I’ll happily order that dish in a restaurant, but it’s a bit aggressive for everyday cooking.

This recipe uses quick pan-fried tofu (using The Kitchn’s technique), tons of fresh vegetables, a modest bundle of rice noodles and just enough sauce to tie it all together. The veggies are flexible – you could easily swap in snap peas, mushrooms, baby corn, cabbage, squash; the more, the merrier. So go on and get excited about that tofu.

Tofu & Veggie Stir-Fry | Traveling To Taste

Tofu & Veggie Stir-Fry

Serving Size: 3-4

Ingredients

  • Stir-Fry
  • 1 12-ounce (340 g) package extra-firm tofu
  • 1 teaspoon (5 g) salt
  • 2 tablespoons (18 g) cornstarch
  • 1 onion, sliced
  • 2 small heads broccoli, cut into florets
  • 2 red peppers, sliced
  • 4 carrots, peeled and sliced into matchsticks
  • 1 cup green beans, roughly chopped
  • 3 cloves garlic, minced
  • 1-inch (2.5 cm) knob ginger, peeled and minced
  • 4 ounces (115 g) rice noodles
  • Finely chopped green onions or cilantro (optional)

  • Sauce
  • 1/3 cup (80 ml) soy sauce
  • 1/3 cup (80 ml) water
  • 2 tablespoons (30 ml) honey or agave
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (18 g) cornstarch
  • Splash of sriracha

Instructions

  1. First, remove excess water from the tofu. Take tofu out of its packaging. Line a plate with a few paper towels, and place the tofu on top. Add another layer of paper towels and a second plate. Place something heavy, like a cast iron skillet or a book, on top of the plate to weigh it down. Leave it for at least 10 minutes.
  2. Cut the tofu into small pieces, and blot excess moisture with a paper towel. Place pieces in a mixing bowl. Sprinkle with salt and cornstarch; mix well.
  3. Whisk together sauce ingredients and set aside.
  4. Cook noodles according to package directions. Rinse under cold water, then drain. Coat with a splash of oil to prevent sticking.
  5. Heat oil in a wok or large nonstick pan over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until all sides are golden brown, about 5 minutes. Remove from pan and set aside.
  6. Add onion, broccoli, peppers, carrots and green beans to the pan. Cook veggies, stirring often and adding more oil if necessary, until they are tender-crisp, 7-10 minutes. Add the ginger, garlic and the sauce the last few minutes of cooking; it will thicken slightly.
  7. When the veggies are cooked, mix in tofu and noodles until warmed through. Serve with a garnish of green onions or cilantro.
https://www.travelingtotaste.com/2018/03/23/tofu-veggie-stir-fry/