Tofu Stir Fry
Submitted by mandasmama
Tofu stir fry with crispy golden tofu and rainbow vegetables in a sweet-spicy coconut, pineapple, and sriracha sauce. A vibrant vegetarian stir fry with a gluten-free option and an almond crunch.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minThis vegetarian stir fry layers crispy tofu, a rainbow of vegetables, and a sweet-and-spicy coconut sauce that sets it apart from the usual soy-and-garlic version. Pressing the tofu first is key, getting the water out is what lets it fry up golden and crisp instead of soggy.
While the tofu drains, the vegetables marinate in ginger, garlic, soy, and rice vinegar, so they soak up flavor before they ever hit the pan.
The sauce is where it gets interesting: coconut milk, pineapple juice, brown sugar, soy, and sriracha whisked into a creamy, sweet-hot glaze. Stir-fry the veggies to crisp-tender, not mushy, fold in pineapple and the crispy tofu, then coat everything in that sauce. A sprinkle of slivered almonds on top adds crunch. Bright, bold, and packed with vegetables.
Chef Tips
- Press the tofu well, at least 15 to 20 minutes under weight. The drier it is, the crispier it fries and the better it holds together.
- Get the oil properly hot before adding the tofu, and don’t move it until the bottom is golden. Fiddling with it tears the crust.
- Keep the vegetables crisp-tender. Cook just until done so they keep their color and bite instead of going limp.
Variations
- Use tamari in place of soy sauce to keep it gluten-free.
- Serve over rice or noodles to make it a fuller meal.
- Adjust the sriracha up or down for heat, or add a squeeze of lime for extra tang.
Ingredients
Directions
Press and drain Tofu. While its draining, cut up all veggies and put in a large bowl with the ginger, garlic, soy sauce and rice wine vinegar and let marinate while frying tofu.
Cut tofu into 1 inch squares. Heat oil in a pan on medium high and throw in tofu chunks. Fry until golden brown on outside. Remove from pan and drain on a towel.
After removing tofu, dump the veggies into the same pan and start stirring. Cook until everything is cooked through but not mushy. The veggies should still be a bit crispy. Drain juice from pineapple into a bowl and dump pineapple chunks into stir fry. Stir until the pineapple is heated through.
In the bowl with the pineapple juice, mix coconut milk, brown sugar, soy sauce and siracha together and pour in pan over veggies. Heat the sauce completely while stirring it into the veggies. Add the fried tofu pieces and stir again.
When serving, it is great to sprinkle some slivered almonds on each plate.
Comments
