Tofu Stir Fry, my latest weeknight obsession

Ingredients

• 8 oz Snap Peas (trimmed if needed)
• 1 medium Bell Pepper (half red, half yellow, sliced thinly, core removed)
• 2 cloves Garlic (roughly chopped, not minced to avoid burning)
• 1 tablespoon Fresh Ginger (peeled optional, minced)
• 0.75 cup Cilantro (chopped leaves and tender stems)
• 1.5 tablespoons Light Soy Sauce (Chinese light soy sauce; can use regular soy or tamari for gluten‑free)
• 1.5 tablespoons Rice Vinegar (adds tang)
• 2 tablespoons Hoisin Sauce (adds sweet‑savory depth)
• 2 tablespoons Shaoxing Wine (Chinese rice wine, optional for depth)
• 2 tablespoons Chili Garlic Sauce (adjust to taste; start with 1 tbsp for less heat)
• 1 tablespoon Brown Sugar (adds balanced sweetness)
• 3 tablespoons Vegetable Broth (or water if unavailable)
• 14 oz Firm Tofu (previously frozen and defrosted) (pressed for at least 10 minutes, sliced ~1/3 inch thick rectangles)
• 0.5 teaspoon Kosher Salt
• 0.5 teaspoon White Pepper
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Chinese Five‑Spice Powder (heaping)
• 3 tablespoons Cornstarch (for coating) (creates crunchy exterior)
• 1 teaspoon Cornstarch (for slurry) (mixed with 1 tbsp cold water)
• 1 tablespoon Cold Water (for slurry)
• 3 tablespoons Neutral High‑Heat Oil (e.g., canola) (for frying tofu and vegetables)
• 2 teaspoons Toasted Sesame Oil (adds nutty finish)
• 2 teaspoons Toasted Sesame Seeds (pre‑roasted)
• 1 cup Jasmine Rice (uncooked; yields about 3 cups cooked)

Instructions

1. Prep Vegetables

   Trim snap peas if needed and slice the bell pepper (half red, half yellow) into thin strips, removing the core. Set aside in a bowl.

   Time: PT5M

2. Prep Aromatics

   Roughly chop 2 garlic cloves and 1 tablespoon fresh ginger (no need to mince). Set aside.

   Time: PT3M

3. Make Stir‑Fry Sauce

   In a small bowl combine 1.5 tbsp light soy sauce, 1.5 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp Shaoxing wine, 2 tbsp chili garlic sauce, 1 tbsp brown sugar, and 3 tbsp vegetable broth (or water). Whisk until sugar dissolves.

   Time: PT5M

4. Press and Slice Tofu

   Take the frozen‑thawed tofu block, press between paper towels for 10 minutes to remove excess water, then slice into ~1/3‑inch thick rectangles (cut each slab into strips).

   Time: PT5M

5. Season and Coat Tofu

   In a bowl, sprinkle tofu pieces with 0.5 tsp kosher salt, 0.5 tsp white pepper, 0.5 tsp garlic powder, and a heaping 0.25 tsp Chinese five‑spice. Add 3 tbsp cornstarch and toss gently until evenly coated.

   Time: PT4M

6. Prepare Cornstarch Slurry

   Mix 1 tsp cornstarch with 1 tbsp cold water until smooth. Set aside.

   Time: PT1M

7. Cook Rice

   Rinse 1 cup jasmine rice, add to rice cooker with 1¼ cups water (or use a saucepan). Cook according to package instructions (≈15 minutes). Keep warm.

   Time: PT15M

   Temperature: 350°F

8. Fry Tofu

   Heat the wok over medium‑high until a thin wisp of smoke appears. Add 1½ tbsp oil, then add tofu in a single layer. Fry without moving for 2‑3 minutes until golden, then flip and fry the other side. Remove tofu to paper towels to drain excess oil.

   Time: PT6M

   Temperature: high heat

9. Wipe Wok and Heat Again

   Discard excess oil, wipe the wok clean with a paper towel, then return to heat. Add remaining 1½ tbsp oil and wait for smoke before proceeding.

   Time: PT2M

   Temperature: high heat

10. Stir‑Fry Aromatics

    Add chopped garlic and ginger to the hot oil. Stir‑fry quickly for 20‑30 seconds until fragrant, being careful not to let them burn.

    Time: PT1M

    Temperature: high heat

11. Add Vegetables

    Add snap peas and bell pepper strips. Stir‑fry for 3‑4 minutes, tossing constantly, until vegetables are bright‑colored and just tender‑crisp.

    Time: PT4M

    Temperature: high heat

12. Add Sauce and Thicken

    Pour the prepared sauce over the vegetables, stir to combine, and let it bubble for 2‑3 minutes. Stir the cornstarch slurry again and drizzle it into the wok, mixing until the sauce thickens and becomes glossy.

    Time: PT3M

    Temperature: high heat

13. Finish with Tofu and Garnishes

    Return the fried tofu to the wok, drizzle 2 tsp toasted sesame oil, sprinkle 2 tsp toasted sesame seeds, and add the chopped cilantro. Toss everything together for another minute to coat evenly.

    Time: PT2M

    Temperature: medium heat

14. Serve

    Spoon cooked jasmine rice into bowls, top with generous portions of the tofu stir‑fry, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

530

Protein

10 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g