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Tofu Stir-Fry

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  • May 21, 2021
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Tofu can be a hard sell. There are many complaints about its bland texture and flavor, but when given a special treatment, a transformation takes place. This recipe calls for extra-firm tofu that has been frozen, a trick my mom taught me. Once defrosted, you’ll see that the tofu has become more porous, almost sponge-like: this new texture enables it to absorb flavors more readily. It works perfectly in a stir-fry and equally well in soups and stews. Another one of mom’s tricks? To simmer the tofu in salted water briefly before stir-frying. Apparently this makes the tofu hardier and less likely to crumble when jostled in the pan. I don’t question my mother’s wisdom, but this step is totally optional.

Ingredients

For tofu

  • 1(14-oz.) block extra-firm tofu, fresh or frozen and defrosted
  • 1 tbsp.low-sodium soy sauce
  • 1 tbsp.sesame oil
  • 1/2 tsp.freshly ground black pepper
  • 2 tbsp.cornstarch

For stir fry

  • 3 tbsp.extra-virgin olive oil, divided
  • Kosher salt
  • 3cloves garlic, minced
  • 1 tbsp.freshly minced ginger
  • 8 oz.string beans, trimmed
  • 2small carrots, sliced
  • 1small head broccoli, cut into florets
  • 1red bell pepper, seeded and sliced
  • 2green onions, thinly sliced

For sauce

  • 2 tbsp.low-sodium soy sauce
  • 2 tsp.sesame oil
  • 1/4 c.water
  • 2 tbsp.packed brown sugar
  • 2 tsp.cornstarch

Directions

    1. Step 1In a medium pot of salted boiling water, simmer tofu for 2 minutes. If using frozen tofu, simmer until completely defrosted. Remove from heat and let drain in a colander lined with paper towels. When cool enough to handle, gently squeeze and pat dry. If using frozen tofu, use firmer pressure to squeeze out water.
    2. Step 2Cut tofu into bite-sized pieces, then toss together with soy sauce, sesame oil, and black pepper in a medium bowl. Once liquids are absorbed, toss tofu with cornstarch.
    3. Step 3In a large skillet over medium-high heat, heat 2 tablespoons oil. Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet and set aside.
    4. Step 4Heat remaining 1 tablespoon oil and add in garlic and ginger and cook until fragrant, 1 minute. Stir in string beans, carrots, broccoli, red pepper, and green onions. Cook until tender, about 8 to 10 minutes. Season with salt and pepper.
    5. Step 5In a small bowl, stir together soy sauce, sesame oil, water, brown sugar, and cornstarch. Return tofu to skillet and add sauce mixture to pan. Stir and cook until slightly thickened, 2 minutes.

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