Why Make This Recipe
Stir-fried Tofu and Vegetables is a great meal that is both healthy and delicious. It is quick to make and can easily be adapted to include your favorite vegetables. This dish is packed with protein from the tofu and loaded with vitamins from the veggies, making it a nutritious choice for lunch or dinner. Plus, it’s a wonderful option for those who follow a vegetarian or vegan diet.
How to Make Stir-fried Tofu and Vegetables
Ingredients
- 1 block firm or extra-firm tofu, pressed and cubed
- 1 small head of Napa cabbage, chopped
- 1 medium carrot, sliced
- 6-8 dried black mushrooms, rehydrated and sliced (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 cup water
- Vegetable oil for cooking
- Chopped green onions for garnish
Directions
- Prepare the tofu: Press the tofu to remove excess water. Cut into bite-sized cubes.
- Prepare the vegetables: Chop the Napa cabbage and slice the carrots. If using, rehydrate the dried black mushrooms in warm water until softened. Slice them.
- Stir-fry the aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant.
- Cook the tofu: Add the tofu cubes and stir-fry until lightly browned on all sides. Remove the tofu from the wok and set aside.
- Stir-fry the vegetables: Add the carrots to the wok and stir-fry for 2-3 minutes. Then, add the Napa cabbage and black mushrooms (if using) and continue stir-frying until the vegetables are tender-crisp.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water until smooth.
- Combine and simmer: Return the tofu to the wok. Pour the sauce over the tofu and vegetables. Stir to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Garnish and serve: Garnish with chopped green onions and serve hot with steamed rice.
How to Serve Stir-fried Tofu and Vegetables
Serve the stir-fried tofu and vegetables while they are hot. This dish is perfect over a bed of steamed rice or quinoa. You can also pair it with noodles for a different texture. Feel free to add additional toppings, like sesame seeds or a drizzle of sriracha for some heat.
How to Store Stir-fried Tofu and Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, simply pop them in the microwave or warm them up in a skillet over medium heat until heated through.
Tips to Make Stir-fried Tofu and Vegetables
- For extra crispness, make sure to press the tofu well before cooking.
- Change up the vegetables based on what you have on hand. Bell peppers, broccoli, or snap peas would all work great.
- Make it spicy by adding chili sauce or red pepper flakes.
Variation
You can make this recipe more filling by adding cooked rice or noodles directly into the stir-fry. You can also try using tempeh instead of tofu for a different flavor and texture.
FAQs
1. Can I use different vegetables?
Yes! Feel free to swap in whatever vegetables you like. Just make sure to cut them into similar sizes for even cooking.
2. Is this recipe gluten-free?
You can make it gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.
3. How can I make this dish spicier?
To make the dish spicier, you can add crushed red pepper flakes or a dash of sriracha to the sauce while cooking.
Stir-fried Tofu and Vegetables
Ingredients
For the Stir-fry
- 1 block firm or extra-firm tofu, pressed and cubed Make sure to press to remove excess water.
- 1 small head Napa cabbage, chopped
- 1 medium carrot, sliced
- 6-8 pieces dried black mushrooms, rehydrated and sliced (optional) Rehydrate in warm water until softened.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free version.
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 cup water
- vegetable oil for cooking
- chopped green onions for garnish
Instructions
Preparation
- Press the tofu to remove excess water and cut into bite-sized cubes.
- Chop the Napa cabbage and slice the carrots. If using, rehydrate the dried black mushrooms in warm water until softened and slice them.
Cooking
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and stir-fry until fragrant.
- Add tofu cubes and stir-fry until lightly browned on all sides. Remove tofu from the wok and set aside.
- Add the carrots to the wok and stir-fry for 2-3 minutes.
- Add the Napa cabbage and black mushrooms (if using) and continue stir-frying until the vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water until smooth.
- Return the tofu to the wok and pour the sauce over the tofu and vegetables. Stir to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
Serving
- Garnish with chopped green onions and serve hot with steamed rice or noodles.