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Asian Tofu Stir Fry with Vegetables

 
Asian Tofu Stir Fry with Vegetables
174

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A very tasty dish, serve it with rice!

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

 

Ingredients

Marinated tofu:
1 block tofu
extra-firm, 1 package, well drained and pat dry
1 tablespoon soy sauce, tamari
1 tablespoon miso paste
or soy sauce
*
½ tablespoon white wine vinegar
½ tablespoon sesame oil
4 cloves garlic
or as needed, minced
1 inch ginger
or as needed, minced
*
Vegetables:
2 tablespoons vegetable oil
such as peanut oil, canola oil
1 inch ginger
or as needed, minced
*
1 bunch scallions, spring or green onions
sliced
*
2 cloves garlic
or as needed, minced
1 jalapeño pepper
sliced, or green chili pepper
*
2 medium carrots
cut into match sticks
1 sweet red bell peppers
sliced
*
2 celery
sliced
*
1 bunch bok choy
coarsely chopped
*
1 tablespoon soy sauce, tamari
½ tablespoon miso paste
or 1 tablespoon soy sauce
*
½ tablespoon white wine vinegar
1 tablespoons cornstarch
3 tablespoons water
or as needed

Directions

Get together all the vegetables and condiments.

To make the marinated tofu:

Cut the tofu into 1-inch cubes, and place into a big bowl.

First, marinate the tofu.
Get tofu prepared...
Stack the two halves, slice into 4 equal portions lengthwise as picture shows.
Cut into 1-inch cubes and place into a medium or large bowl.

Mix together soy sauce, miso paste, vinegar, sesame oil, ginger and garlic until well combined. Pour the marinate into the big bowl with tofu.

Add the soy sauce, vinegar...
Add the miso paste or soy sauce if you don't have miso paste.
Add the sesame oil...
Add garlic and ginger into the tofu as well.

Toss until well mixed, cover and refrigerate for 15 to 30 minutes, this can be done one day ahead, and let sit in the refrigerate over night.

Stir until well mixed, cover and refrigerate for at least 15 minutes or until ready to use.

To cook the vegetables:

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

Add the marinated tofu cubes into the pan. Turn from sides to sides every 2 to 3 minutes. Cook until almost all sides are nicely browned and crusty, 8 to 10 minutes. Place on a plate and set aside.

Brown the tofu.
Here the tofu cubes are beautifully browned, place on a plate and set aside.

Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.

Stir in the garlic, ginger, jalapeno pepper and scallions, cook for about 2 minutes.

Mince the ginger, garlic, and chop the scallions, jalapeno peppers; set aside.
Now start to cook the vegetables that you just prepared.

Add carrots, bell pepper and celery, stirring, and cook for 3 to 5 minutes, until the vegetables are tender but still crisp.

Cut into match sticks.
Slice the red bell pepper.
Slice the celery.
stirring, and cook for 3 to 5 minutes, until the vegetables are tender but still crisp.

Stir in the bok choy, cook until the bok choy is wilted, another 3 to 4 minutes.

Finally coarsely chop the bok choy.
Stir in the bok choy...

Meanwhile in a small bowl, mix together soy sauce, miso paste, vinegar, sesame oil, cornstarch and water until well blended.

Pour the mixed sauce into the cooked vegetables, stir in the cooked tofu cubes, cook until the sauce thickens, and the tofu are cooked through, about 2 minutes; if it seems a little dry, add more water and cornstarch mixture as needed.

Pour the mixed sauce into the cooked vegetables, stir in the cooked tofu cubes,
Cook until the sauce thickens,

Divide among the plates. Serve hot with rice if desired.

Succulent and Flavorful Stir-fry

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Excellent.... I was looking for a recipe to use some leftover tofu. I had to improvise a bit with the vegetables. Loved the garlicy taste of the marinated tofu. Doubled the ingredients for the sauce... Definitely a recipe to keep. Thanx.

almost 7 years

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A succulent and tasty dish, serve it with rice!

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 15459% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 467mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 124% Vitamin C 74%
Calcium 18% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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