If you’re anything like me, tofu might have once seemed like a mystery ingredient—sitting silently in the grocery aisle, waiting to be transformed. But oh, the magic of garlic! It turns this humble block into a crispy delight. Imagine the satisfying crunch as you bite into perfectly golden cubes, infused with aromatic flavors that’ll have you questioning why you ever doubted tofu’s potential.
Steps
- Begin by preparing all ingredients. Press the tofu if it’s extra-firm, chop the scallions and separate the white and green parts, and slice your vegetables. Mix the sauce ingredients together in a small bowl.
- Heat oil in a large skillet over medium heat and arrange the tofu cubes in a single layer. Cook them for around 10 minutes, flipping occasionally, until they’re golden brown on multiple sides. Remove the tofu from the skillet and set it aside.
- Increase the heat to high and add the white parts of the scallions and carrot slices to the skillet. Stir-fry them for about a minute, then add the broccoli florets and sliced mushrooms. Continue to stir-fry for 2 to 3 minutes until the vegetables are vibrant and tender-crisp.
- Return the cooked tofu to the skillet and pour in the prepared sauce. Stir continuously for about a minute until the sauce thickens and evenly coats the tofu and vegetables.
- Remove the skillet from the heat, top the stir-fry with the green parts of the scallions, and sprinkle with sesame seeds. Serve the stir-fry with your choice of cooked rice and enjoy.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons water
- 4 cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons sriracha sauce or sambal oelek (adjust to taste)
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- Fry
- 1 tablespoon canola oil, or any high-heat oil
- 1 package (14 ounces or 400 grams) of super firm or extra-firm tofu, drained and cut into 1-inch cubes
- 3 scallions, chopped, with white and green parts separated
- 1 medium carrot, sliced into strips
- 1 medium broccoli crown, cut into florets
- 4 ounces shiitake mushroom caps, cleaned and sliced
- Cooked rice
- Toasted sesame seeds
Nutritional Values
Calories: 237kcal | Carbohydrates: 28.4g | Protein: 13.7g | Fat: 10.8g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 511mg | Fiber: 3.6g | Sugar: 10g | Calcium: 180mg | Iron: 3.1mg
FAQ
- Can this tofu stir-fry be made gluten-free?
- Yes, you can make this dish gluten-free by substituting soy sauce with gluten-free tamari.
- Is it possible to use tempeh instead of tofu in this recipe?
- Certainly! You can directly substitute tempeh for tofu. There’s no need to press tempeh, so just follow the recipe as is, using tempeh instead.
- Can I swap out the vegetables in the recipe for different ones?
- Absolutely! Just choose vegetables that have a similar firmness and cooking time to those in the original recipe. Green beans, cabbage, or cauliflower could replace carrots, while snap peas, snow peas, red bell pepper, asparagus, or baby bok choy could substitute for broccoli or mushrooms.
- How can I lower the sodium content of this dish?
- To reduce sodium, try using a low-sodium soy sauce in place of regular soy sauce.
Tips
- Prep in Advance: Make sure to have all your ingredients ready before you start cooking. This includes pressing the tofu, chopping the vegetables, and mixing the sauce. This preparation ensures a smooth cooking process and prevents overcooking.
- Use High Heat: Always stir-fry your vegetables over high heat while constantly flipping them. This technique helps achieve the perfect tender-crisp texture for your veggies.
- Choose the Right Tofu: Opt for extra-firm or super firm tofu for stir-frying. This type of tofu holds its shape better and achieves a satisfying crispy texture when cooked.
- Personalize Your Veggies: Feel free to substitute the vegetables with your favorites or whatever you have on hand. Just ensure they have similar cooking times to maintain the desired texture.
Equipment
- Fry with Garlic Sauce recipe, here are the main equipment items you might need to purchase, which you might not typically have at home:
- Cast-iron skillet or wok – for stir-frying the tofu and vegetables.
- Tofu press – if using extra-firm tofu, to remove excess moisture.
- fry recipes.