Asian Tofu Stir Fry with Vegetables
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 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinated tofu: | |||
| 1 | each |
tofu
extra-firm, 1 package, well drained and pat dry |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
miso paste
or soy sauce |
*
|
| 7.5 | ml |
white wine vinegar
|
|
| 7.5 | ml |
sesame oil
|
|
| 4 | cloves |
garlic
or as needed, minced |
|
| 1 | inch |
ginger
or as needed, minced |
*
|
| Vegetables: | |||
| 3E+1 | ml |
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 | each |
jalapeño pepper
sliced, or green chili pepper |
*
|
| 2 | medium |
carrots
cut into match sticks |
|
| 1 | each |
sweet red bell peppers
sliced |
*
|
| 2 | each |
celery
sliced |
*
|
| 1 | bunch |
bok choy
coarsely chopped |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
miso paste
or 1 tablespoon soy sauce |
*
|
| 7.5 | ml |
white wine vinegar
|
|
| 15 | ml |
cornstarch
|
|
| 45 | ml |
water
or as needed |
|
Directions
To make the marinated tofu:
Cut the tofu into 1-inch cubes, and place into a big 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.
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.
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.
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.
Add carrots, bell pepper and 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.
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.
Divide among the plates. Serve hot with rice if desired.
