Tofu Stir Fry

Servings: servings (4 cups total)

Calories: 167cal

Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 90 minutes then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 20 minutes or until desired firmness.
14 ounces extra firm tofu
Cut tofu into 1-inch cubes. Place in a mixing bowl and using gloved hands, gently toss with cornstarch to coat all the pieces.
1 Tablespoon cornstarch
Heat olive oil in wok over medium-high heat until shimmering. Oil should be nice and hot but not smoking.
2 Tablespoons olive oil
Add tofu to the wok and using heat resistant rubber spatula, quickly turn and toss the tofu until browned on all sides.
Toss in all the vegetables and continue stirring and turning to cook all contents.
1 cup broccoli florets, 1/4 cup sliced celery, 1/4 cup julienned carrots, 1/4 cup sliced red bell pepper, 1/4 cup sliced yellow bell pepper, 1/4 cup snap peas
Pour in soy sauce, oyster sauce, and sesame oil and stir to combine. Allow sauce to cook for 1-2 minutes or until slightly thickened.
1/3 cup low sodium soy sauce, 1 Tablespoon oyster sauce, 1 teaspoon sesame oil

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When frying tofu you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your stir fried tofu that night. You can also prep it the night before. The instructions below will explain.
It’s important to prepare the tofu as described in the recipe. While it does take some time, removing the excess moisture is imperative to this recipe’s success. Tofu that has not been drained properly will crumble and break as you cook it.
As with all stir fry recipes, be sure you prepare all vegetables and ingredients ahead of time as the cooking process is quick.
We’ve chosen some of our favorite go-to stir fry vegetables for this recipe. You can use whatever vegetables you like. Some alternatives include mushrooms, edamame, bok choy, cabbage, and baby corn.

Course: Dinner

Cuisine: American

Diet: Vegetarian

Prep Time2

Cook Time10

Total Time2 10