Tofu Stir Fry, my latest weeknight obsession

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Drain the tofu, wrap it in a thin towel, and press under a heavy weight for 10 to 15 minutes, changing the towel halfway. Meanwhile, mix the sauce ingredients and prepare the vegetables and aromatics.
2. Slice the tofu into four equal slabs, then cut each slab into squares about ⅓ inch (1 cm) wide. Put them in a large bowl or shallow baking dish.
3. In a small bowl, mix the salt, white pepper, garlic powder, five-spice powder (if using) and cornstarch. Sprinkle half over the tofu, turn the pieces, sprinkle the rest, and toss gently to coat.
4. Line a board or large plate with paper towels. Heat a flat-bottomed wok over medium-high until light smoke appears, then add 3 tablespoons of oil and swirl to coat the sides. Add the tofu and cook 3 to 5 minutes, shaking the pan every minute, until golden on the bottom. Flip and cook 2 to 4 minutes more until golden but not charred, lowering the heat if needed. Move to the paper towels and wipe ou
5. Return the wok to high heat until smoking, add the remaining 1 tablespoon of oil, then stir-fry the garlic and ginger for 20 to 30 seconds.
6. Add the vegetables: sturdy ones like carrots or broccoli for 1 to 2 minutes, then softer ones like bell pepper for 1 to 1.5 minutes.
7. Add the sauce and stir-fry for 2½ minutes. Add any tender greens such as bok choy leaves and stir-fry 30 seconds until wilted.
8. Stir the cornstarch and cold water until dissolved, add to the pan and stir until thick and glossy. Off the heat, add the tofu, cilantro, sesame seeds and sesame oil, and toss to coat. Serve over rice.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicGingerRiceBrown sugarTofuExtra firm tofu